Two types of malt soft European bread: olive vegetables and date raisins ❤ I'm ugly, but I'm gentle ❤️

Malt is my favorite taste and I've loved malt milk since I was a child. Malt extract is malt as raw material, after deep processing and refining, viscous state, and smells of malt aroma, is a natural additive, malt extract is the finishing touch in the production of European bread, can make less sugar or no sugar in the case of yeast to play the ultimate and bread finally present a brilliant flavor, European bakery sticks and ciabatta are indispensable to it. No malt extract can be substituted with sugar, but it is highly recommended, as malt extract can change the way baking games are played. ⚠️ Malt extract is not maltose, ⚠️ malt extract is not maltose, malt extract is not maltose, ⚠️ important things are said three times.

Ingredients

Cakeflour 270 g

Freshordriedyeast 12 g/4 g

Warmmilk 150 g

Oliveoilorcornoil 10 grams

Salt 3 g

Maltextract 1 tablespoonTBSP

Teochewolivevegetables 2 tablespoons

Raisin 60 g

Dates 4 pieces

Cooking Instructions

Malt extract is like this, if you don't have it, replace it with 10 grams of sugar
Mix the flour and salt, malt extract, yeast and warm milk and set aside.
Dig a pit in the middle of the flour and pour in the prepared yeast and olive oil. Turn on the kitchen machine and beat it into a smooth dough, the European bread does not need a glove film, it is just smooth and smooth. Cover and ferment until it is twice the size, and when the weather is cold, use the fermentation box or put a bowl of hot water in a confined space to assist the fermentation.
When the dough is ready, prepare the dried fruits, dice the dates and mix them with the raisins, and soak them in warm water if the raisins are not too dry for baking. Two tablespoons of olive vegetables with oil.
After the dough is finished, it is vented and divided into two portions. Knead one part with raisins and dates, and the other with olive vegetables. Cover with plastic wrap and let rise for 10 minutes. Olive vegetables should be kneaded more than oil, and the oil should be kneaded as much as possible.
Cut each dough into 3 equal portions. Stretch the dough into a square and fold it on all sides.
Fold it up and down again.
Fold it in half, pinch it tightly, turn it over and tidy it up a little.
The olive vegetable flavor is kneaded directly into a round ball.
Place in a baking tray and cook until 1.5 times larger. Sprinkle with dry powder, cut the bread and squeeze a strip of softened butter in the middle.
The olive-flavored cut cross squeezed butter is a bit like the cross bread eaten at Easter. The oven is preheated in advance at 200C degrees, bake for about 15-18 minutes, adjust the time according to your own oven, and cover with tin foil if you are satisfied with the coloring.
The finished product is very fragrant.