Homemade Xinjiang Da Leba at home, no need to knead the glove film, full of nuts, the more you chew, the more fragrant it is

Ingredients: gluten flour, caster sugar, yeast, egg, butter, milk, nuts

Add 30 grams of caster sugar, 5 grams of yeast, two stirred egg mixtures to one pound of high-gluten flour, and stir well.

Then add the appropriate amount of milk and form a smooth dough.

Add 25 grams of softened butter to the smooth dough and continue to knead, the dough with butter is a little sticky at first, just knead it a little longer.

Knead the dough evenly and place it in a pot for fermentation.

The leavened dough is placed on a cutting board and pressed to exhaust, then the dough is divided into two parts, one of which is kneaded round, and rolled out into a longer sheet.

Sprinkle with the prepared nuts (I'm preparing pumpkin seeds. Walnut kernels. Raisins)

Roll it up gently, tighten it a little when rolling, pinch it at both ends, and press it underneath

Put everything into a baking tray for secondary fermentation.

The fermented raw embryo is cut with a blade and brushed with the whole egg wash.

Preheat the oven in advance, bake at 180°C for 35 minutes, pay attention to the coloring during the baking process, and bake until you want the color and cover with tin foil to avoid over-coloring.

When the time came, our big lieba was baked, golden in color and very appetizing.

Slice it and look at it, full of nuts, fluffy and soft, with a glass of milk, it is also a very good choice for breakfast.