I plan to eat it in a week or two, and the real kernel Dalieba is sweet and chewy

Today I will share with you again the practice of Leba, Leba is a hard bread, its dough has a lot less water content than the dough of soft bread, so it is chewy, shelf-stable, and has a relatively long shelf life. Check it out:

Nut-based riba recipe:

Dough: 350 grams of all-purpose flour or high-gluten flour, 110 grams of pure milk, 4 grams of yeast, 3 grams of salt, 40 grams of sugar, 1 egg (about 50 grams of peeled), 20 grams of corn oil.

Nuts: 80-100 grams of raisins, 80-100 grams of walnuts.

Here's how:

First of all, pick out the bad ones in the raisins, remove the fruit branches, and wash them several times with warm water to wash off the dust on the surface. I don't know if I don't wash it, I was shocked when I washed it, and I looked at the clean raisins that actually hidden a lot of invisible dust in the folds, and used kitchen paper to absorb the water or dry it naturally for later use. Arrange the time as a whole, take advantage of the cleaning time, put the walnut kernels peeled in advance into the middle layer of the oven and bake at 150 degrees for 10 minutes, rub off the skin as much as possible, and break it into almost one-eighth of the size for later use.

Put 4 grams of yeast in a basin, add 110 grams of pure milk, stir a few times, let it stand for about 5 minutes to completely dissolve, then add 3 grams of salt, 4 grams of sugar, beat in a large egg (about 50 grams after peeling), and stir well.

Pour in 350 grams of all-purpose flour or high-gluten flour, stir into a flocculent shape without dry flour, pour in 20 grams of corn oil, knead into a dough, do not need to knead excessively, the dough has a small water content and the dough is hard, it is difficult to knead smooth at a time, cover the lid and knead the dough for 10 minutes and then knead a few times, the dough will be smoother, let stand again for 5-10 minutes, so that the hard dough is easier to roll out.

In the past, 350 grams of flour were made into 2 small lieba, today make a large column, take out the dough, roll out the rectangular large dough sheet directly, spread the raisins and walnut kernels evenly, leave a little blank at the bottom, easy to close, roll up from top to bottom, press while rolling, and try to roll tightly, so that the good lieba cut into slices of nuts will not fall off.

Pinch the seal at both ends and bottom to prevent the kernels from escaping during fermentation.

Place in a baking tray with the mouth down and let it ferment in the oven for about half an hour to 40 minutes, or it can ferment naturally at room temperature until it becomes significantly fatter.

After fermentation, take it out, evenly brush a layer of egg wash on the surface, or sprinkle black sesame seeds or other favorite dried fruits to garnish, and then use a sharp knife to make a few cuts on the surface at an angle of 45 degrees.

Put it in the middle of the preheated oven and bake it at 160 degrees for 35-40 minutes, the specific temperature and time should be determined according to the habits of your own oven.

After cooling, slice and eat, the width of 1-1.5 cm is appropriate.

The cut tissue is very tight, the kernels are firmly embedded in it, take a bite, the taste is solid and chewy, and the real material is used to make it yourself, full of nuts, very sweet, strong satiety and anti-hunger, interested friends try it