Dalieba

Overview

The simplest ingredients are often the most classic. Whether it's a weekday or a weekend morning, whether it's a plain slice of toast or a modified version with cinnamon or peach puree. The moment you sit down at the dining table, all the worries have nothing to do with you, as long as you love your stomach. Today’s Aso tutorial is about big toast. This kind of bread is heavy but not thick, and has a traditional European flavor. The charred outer skin is rich in mixed fruits, and the inside is soft but chewy. The heavy bread breaks the concept of soft bread, giving it a slightly French feel. Life needs this determination, and your stomach needs this stability, so get started when you’re ready!

Tags

• baking
• breakfast
• butter
• egg
• high gluten flour
• milk powder
• raisins
• walnut kernels
• white sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 The ingredients are ready. Except for butter, yeast, and dried fruits, put all the ingredients into the container and knead until a thick film forms. Add butter and yeast and knead until a thin film forms. (Note: Adjust the amount according to the water absorption of the flour; novices cannot control the degree of fermentation, so they can add yeast and other raw materials together, and finally add butter; the butter can be left to melt or melted by the temperature of your hands; high-gluten flour is more difficult to knead, so make sure the time is long enough and it will be tough when chewed)

   

2. 2 The dough will ferment until 1.5 times in size. It can be left to rest and sealed or fermented directly in the oven.

   

3. 3 During the fermentation of the dough, the dried fruits need to be processed first. The walnuts need to be roasted or fried, and the raisins need to be washed and drained. The remaining moisture on the surface will cause the raisins to expand naturally.

   

4. 4 After fermentation, take out the dough to deflate, roll it into a ball, seal it and let it rest for 15 minutes. You can cover it with plastic wrap for easy observation.

   

5. 5 Use a rolling pin to roll it out, roll it up, and roll it into a long shape according to the width of the toast box.

   

6. 6 Sprinkle dried walnuts and raisins evenly on the dough, roll it up lengthwise, try to roll it as firmly as possible, place it in the toast box, and ferment again until it is 8 minutes full. Place in the bottom shelf of the preheated oven, heat up and down to 180 degrees, preheat for 10 minutes, and bake for 30 minutes.

   

7. 7 When the surface is evenly colored, remove from the mold and cool. (Note: Adjust baking temperature and time appropriately according to personal oven properties.)