"Fancy big Leba" for health and nutrition(jian kang ying yang hua shi da lie ba )

"Fancy big Leba" for health and nutrition

Introduction:

"Leba's practice was introduced before," big Leba bread "is the name of Eastern European countries, which means big bread. The best is made in Russia. There are many kinds of Leba, among which "black Leba" is the most famous. It is mainly made of whole wheat and rye. Daliba (big bread) is the traditional staple food of the Russian people. In the past, every farm in Russia had only one toaster, and families went to the toaster to bake bread regularly. Usually only eat stored bread at home, so the bread is very large and sliced. Over time, unique skills and customs have been formed. In 1898, the Russians built the Middle East Railway in China. With the construction of the Middle East Railway, a large number of Russians poured into Harbin. In order to meet their traditional needs of clothing, food, housing and transportation, in 1900, Russian Ivan, yakorovich and Qiulin opened the Harbin branch of Qiulin foreign company, and set up bread and other food workshops, specializing in the production of traditional Russian food such as daliba. It used to be a staple food for Russian overseas Chinese, but now it is a famous characteristic product of Harbin. In the past, fresh yeast, hops and salt were used to make this kind of bread. The oven is made of birch, oak and other wood. Bread minimum also need to use more than three jin of dry flour to make a round bread, big five Jin of flour. Now, if you make it at home, you can use flour, salt, yeast, etc. The specific measures are as follows; "

Production steps:

Step 1: high gluten flour, whole wheat flour, dry yeast, maltose, salt, milk powder, beer, water, naked wheat flour.

Step 2: put dry yeast, salt and milk powder into the flour and mix well.

Step 3: pour in maltose and mix well.

Step 4: use 100ml beer and 200ml water to make dough.

Step 5: cover the basin with fresh-keeping film, keep moisture and keep warm at 28-35 ℃.

Step 6: ferment the dough to twice the size, take it out, and test the non elasticity of the dough with your fingers, then the basic fermentation is completed.

Step 7: put the dough on the chopping board and flatten it to drain the internal gas, then round the dough by hand, cover it with plastic wrap and let it grow for 20 minutes.

Step 8: put the dough on the baking tray and press it into a big round pie shape.

Step 9: put it into the oven preheated at 30 ℃ for final fermentation.

Step 10: when the blank is fermented to twice the size, remove it from the oven.

Step 11: spray mist on the surface of blank with water spray pot.

Step 12: cover a piece of impression paper made of non stick material, screen a layer of naked wheat flour on the blank with face screen, and remove the paper.

Step 13: use the scissors to make two layers of lace evenly around 35 degrees.

Step 14: This is what it looks like to do the modeling.

Step 15: preheat the oven at 190 ℃ for 5 minutes, put the prepared blank into the inner frame of the oven and bake for 45-50 minutes

Step 16: bake until dark red and remove.

Step 17: cool and slice.

Materials required:

High gluten flour: 300g

Whole wheat flour: 200g

Dry yeast: 8g

Maltose: 15g

Salt: 10g

Milk powder: 25g

Beer: 100ml

Water: 200ml

Naked wheat flour: right amount

Note: features of daliba: dark red color, crisp skin, soft inside, rich wheat flavor, salty taste, no oil and sugar, healthy and delicious. Warm tips: 1. When making this bread, make sure to knead the dough evenly, and use the smashing method to make the pores of the internal tissue fine and uniform after fermentation. 2. The impression paper can be self-made and hollowed out with a cutter. The best material for paper is baking cloth, which can be used repeatedly. 3. When baking, the firepower should be uniform to make it fully and evenly colored. The temperature should not be too low. The color should be dark, but it should not be burnt. The outer skin of the finished product should be 2mm thick and very crisp. 4. Using 34L oven to bake the largest Leba bread, 500-600g dry flour can be used, water consumption of 500g dry flour is 280ml, water consumption of 600g dry flour is 350ml. If you want to add eggs need to reduce the corresponding amount of water, beer and water to be counted together.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Jian Kang Ying Yang Hua Shi Da Lie Ba