The Great Lieba is chewy, full,the egg flavor is strong, and it's delicious.
By Zero Dessert
<h2>Royalties</h2>
Regular flour 320 g
Whole wheat flour 100 g
Dry yeast 5 g
Sugar 85 g
Milk powder 20 g
Raisins 120 g
Walnut kernels 150 g
Eggs 95 g
Milk 125 g
Light cream 45 g
Salt 5 g
Malt extract 3 g
Netland butter 25 g
<h2>Practice steps</h2>
1. The ingredients are as shown in the picture
2, first add milk, light cream, eggs, malt extract (no can not be added) to the cooking machine
3, then add powder, high flour, whole wheat flour, yeast, milk powder, sugar (salt, butter first do not add)
4: Stir at low speed until there is no dry powder, then add salt. Stir at high speed to coarse film. Stirred for about five or six minutes.
5: Add softened butter, stir at low speed until butter is absorbed, stir at high speed for 6 to 7 minutes.
6, knead the tough film, out of the cylinder
7, the cylinder temperature is about 30 degrees.
8: Divide the dough into two equals and relax for 30 minutes.
9: Roll out into a 28 cm wide and 30 cm long dough sheet, I apply a little oil to the rolling pin to prevent sticking. Sprinkle 70 g of walnuts with 60 g of raisins.
10. Carefully roll up from top to bottom. Pinch the bottom tightly.
11, two are done. Temperature 37, humidity 75 wake up for 50 minutes.
12: One egg yolk, 5g milk and stir well.
13: Brush the egg mixture on bread twice. Then cut the cut.
14, on the heat 165, under the heat of 160, bake for 28 minutes, out of the oven shock, move to the drying net
15. Slice and enjoy
<h2>Tips</h2>
No malt extract can be added without the addition of malt extract, which plays a role in coloring and increasing yeast activity. The time temperature is for reference only.
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