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!
DO YOU REMEMBER THIS CLASSIC HOUSEHOLD ITEM? HERE’S A FASCINATING HISTORY!
Ultra-Moist Very Wet Chocolate Cake Recipe
This was the bomb at the BBQ – my sister made it and folks couldn’t stop asking about how it’s made.
GARLIC BUTTER STEAK AND POTATOES SKILLET
Parents called him dumb because he couldn’t read until age 31, yet he became famous and loved by millions…
MEATLOAF
