Is the Russian Big Leba delicious? How does it taste?

I was on a business trip in Russia for a while, and it can be said that I came here eating Leba. As for the taste, it was hard on the outside and soft on the inside. In fact, in my personal opinion, Leba should not be classified as Bread is more appropriately called pancakes. I don’t know if you know this.

The way to eat leba is completely different from ordinary bread. I remember the first time I ate it in Russia. When I was eating Da Lieba, I thought it was bread, so I took a bite of it. It was this bite that made me feel that I was eating bread.

Is it completely bread? So I took a bite of it. I took my cell phone and called my friend who was also in Russia to ask what was going on. My friend first laughed at me on the phone and then told me the reason. It turned out that the big ribba I had eaten was already a day ago. This kind of big ribba that has been left overnight can no longer be eaten dry. It can only be baked. As for the reason, it is mainly related to its production method. I don’t know if you know it. When Russia makes Daliba, most of them use traditional fermentation methods. Since fermentation is used,

it is only a little soft when it comes out of the pot, and is usually harder at other times, so these If you want to continue eating the lobster, you have to roast it until it is soft first, and I want to tell you that the status of the lobster in Germany is very high. To any extent, it is a staple food.

By the way, the taste of Da Lieba is also a bit bad, because Da Lieba is mostly salty in taste, but in terms of nutritional value, it is much better than bread. After all, Da Lieba is in When making it, only some edible salt is added, and most other ingredients are left out

This one made in Xinjiang retains two characteristics of Russia: it is big and weighs a pound; Use whole wheat flour. The benefits of whole wheat noodles are that they are rich in dietary fiber, completely avoiding the problems of refined flour, and you will feel full without gaining weight.

The Da Lieba made in Xinjiang incorporates Xinjiang characteristics and has two outstanding features: first, it uses milk instead of water for making the dough; second, it adds dried fruits and raisins. The current dried fruits are walnut kernels, combined with raisins, and the added amount is very large, reaching 30%, making Dalieba a veritable fruit bread. Therefore, the nutritional content is not comparable to other breads, nor is it comparable to Russian big bread.