Nut Leba
Overview
Although the amount of sugar has been reduced, the bread is still slightly sweet after adding a lot of raisins and black currants. With 50% water content, the dough is hard and not easy to knead. The lowest setting of the mixer seems to be laborious. It took overnight refrigeration to make the dough slightly softer.
Tags
Ingredients
Steps
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Wash the raisins and drain them with kitchen paper. Roasted walnut kernels.
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Ingredients: 120 grams of milk, 160 grams of eggs, 70 grams of cream, 7 grams of salt, 70 grams of white sugar, 700 grams of all-purpose flour, 5 grams of high-sugar resistant yeast, put into the dough bucket. Note: 40 grams of softened butter should be added after the flour forms a ball.
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Knead slowly on the lowest setting of the kitchen machine. With less water, the dough will be difficult to form into a ball.
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As the butter liquefies and goes into the dough, it feels like the chef will feel more relaxed.
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Don't think about pulling out the membrane, the membrane doesn't exist 😂😂 It's not easy to rub it until it's smooth.
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Spray some water on the surface, put it in a plastic bag and refrigerate overnight. The next day, take it out and let it warm for about half an hour.
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Divide into 3 equal portions.
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Round.
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Put it in a ziplock bag and let it rest for a while.
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Roll out the dough into a rectangular shape about 25cm wide and 30cm long. It’s difficult to roll out, so be patient.
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Spread plenty of raisins, black currants, and ripe walnuts and press them tightly with your hands. Leave 3 or 4 centimeters at the bottom without dried fruits.
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You can brush some water on the bottom edge to promote sticking.
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Roll up, be sure to roll it tightly.
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Cover the surface of the riba with a damp towel to ferment. Use a cutter to make even cuts.
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Brush the surface with egg white liquid.
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Preheat the T60S air oven to 160 degrees and bake for 25 minutes, then take it out after simmering for 5 minutes.
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Eat sliced and have a solid texture. Full of nuts and plenty of energy.
