1. Prepare the ingredients. The dough of Da Liba is a bit harder, but I made it for my mother and added a little more milk. Normal milk has 22 grams.
2. Bake walnuts and pumpkin seeds together, roast at 150 degrees for ten minutes
3. Weigh eggs, milk, and sugar
4. Weighing high-gluten flour, whole wheat flour, yeast, salt
5. Knead the first file into a ball
6. Then start the fourth gear and knead for 8 minutes
7. Add corn oil and knead for another ten minutes
8. Make a round
9. The dough is two cups big, so you can poke your fingers without retraction
10. Take out and press to exhaust, divide into three parts and relax for ten minutes
11. Take a loose dough, press and roll it out
12. Turn it over, add walnuts, pumpkin seeds, and raisins
13. Roll it up, close it tightly, squeeze it tightly
14. Put it in the oven for a second shot
15. It takes about 30 minutes, take it out, preheat the oven at 190 degrees, dry the bread crust a bit, and use a razor blade
16. Brush another layer of egg wash
17. Put it into the oven! Bake at 190 degrees for 35 minutes
18. Color and cover tin foil in time
19. Put it out of the oven on the drying net and let it cool. Can be frozen and stored if you can't finish it at once
Tips:No whole wheat flour can be made directly with high-gluten flour\nAdded nuts can be prepared according to your own preference\nRefer to your own oven for baking time and temperature\n
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