As mentioned earlier, Lebanese bread is the name of an Eastern European country, meaning "big bread".The best of Russian origin.There are many varieties of reba, the most famous of which is black reba, which is mainly made from whole-wheat rye.Large bread is a traditional staple of Russian cuisine.In the past, every farm in Russia had only one bakery, and families regularly baked bread in the bakery.Usually only eaten at home, so the bread is made especially large, sliced when eaten.Over time, specific techniques and customs were developed.The Russians built the Middle East Railway in China in 1898.With the construction of the Middle East Railway, Russians flocked to Harbin in large numbers.In order to meet their traditional needs for clothing, food and shelter, in 1900 the Russian Ivan Yakovlovich opened the Harbin branch of the Harbin branch of the Harbin branch of the Harbin branch of the Harbin branch of the Harbin branch of the Harbin branch of the Harbin branch of the Harbin branch.It used to be eaten exclusively by Russian expatriates as a main dish, but now it is a famous specialty of Harbin.In the past, this bread was made with fresh yeast, beer flowers, table salt, etc.The oven is baked using wood made from birch, oak, etc.A round loaf of bread is made from at least three kilograms of dry flour, and a large loaf of bread is made from five kilograms of flour.Now, if you make it at home, you can make it with flour, salt, yeast and so on.The specifics are as follows:

WHAT YOU NEED

Ingredients

High starch flour 300 grams
200 grams of whole wheat flour
8 grams of dry yeast
15 grams of malt sugar
25 grams of milk powder
100 ml of beer
200 ml of purified water
A moderate amount of naked flour
10 grams of salt

How TO MADE Large flower beds

Steps 1 to 4

1. High starch flour, whole wheat flour, dry yeast, malt sugar, salt, milk flour, beer, clear water, naked flour.

2. First, the flour is mixed with dry yeast, salt and milk powder.

3. Pour it into the malt sugar and stir.

4. 100 ml of beer and 200 ml of clear water are used to make the dough.

Steps 5 to 8

5. The mask is covered with a preservative film and fermented at a temperature of 28-35 degrees Celsius.

6. The dough is fermented until twice the size is extracted, and the dough's inelasticity is tested with the fingers to complete the basic fermentation.

7. Place the dough on the board, flatten it, drain the internal gas, then roll the dough into a dough from the new hand, cover it with a preservative film and simmer for 20 minutes.

8. Place the cooked dough on a grilled plate and knead it by hand into a large round dough.

Steps 9 to 12

9. The final fermentation is carried out in a preheated oven at 30 degrees Celsius.

10. Remove the rough material from the oven when it has doubled in size.

11. Spraying a thin mist on the surface of the blank with a spray can.

12. Cover a sheet of printed paper made of a non-sticky material, apply a layer of bare wheat flour to the blank, and remove the sheet.

Steps 13 to 16

13. It is shaped by using scissors to cut two layers of flowers evenly around the edge at a 35-degree angle.

14. This is what it looks like.

15. Preheat the oven at 190 degrees for 5 minutes, place the finished bulk material in the oven's middle shelf and bake for 45-50 minutes.

16. It can be extracted by roasting until it is dark red.

Steps 17 to 20

17. After drying, the slices can be eaten.

18.

Handy cooking tips

　　It is characterized by a deep red skin, a crispy skin, a soft inside, a rich flavor, a salty taste, no oil, no sugar, a healthy taste.Warm tip; 1 ⁇ When making this bread, be sure to knead the dough evenly, using the wrestling method to make the internal tissue air holes thin and even after fermentation.The material paper is best used with baked cloth, which can be used repeatedly.When baking, the fire should be uniform, so that the color is completely uniform, the temperature should not be too low, the color should be dark, but do not bake, the outer skin should reach 2 mm thick hard skin, very crispy.4 Use a 34L oven, bake the largest Lebanese bread, you can use 500-600 grams of dry flour, 500 grams of dry flour with 280 ml of water, 600 grams with 350 ml of water.If adding eggs requires subtracting the corresponding amount of water, beer and water are counted together.