Boost the kneading speed to 4-5 and continue for 5 minutes.
Advertisement:Gradually add the butter chunks, continuing to knead until the dough pulls away from the sides of the bowl, becoming smooth, shiny, and highly elastic.
Form a ball with the dough and cover it with cling film or a towel. Allow it to rest and rise for 1 to 1.5 hours, or until it doubles in volume.
Grease a 24 cm x 24 cm mold or line it with baking paper.
Punch down the risen dough to release any air, then divide it into 16 equal parts, each weighing about 70 g.
Advertisement:Advertisement:
Thanks for your SHARES!
Put this on the table and blink—it’s gone! My guests just devour it
Pineapple and Coconut Chilled Cake
Pickled Beets
Homemade Cinnamon Rolls
Towels, how to whiten them without bleach: it’s very simple
Should the glasses be turned up or down? We were all convinced of the opposite
Crisp Cucumber and Tomato Salad
Best Vegan Broccoli Salad
Limescale in the bathroom faucet, how to get rid of it: you have everything you need in the kitchen
