Boost the kneading speed to 4-5 and continue for 5 minutes.
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.
Homemade German Chocolate Cake
Salt: pour it down the shower drain – something incredible happens | Plumber’s advice
Food stains on clothes, grandmothers’ infallible remedy: they will disappear in 1 second
Dog Poop War: My Toughest Revenge on the Neighbors Who Crossed the Line
Big Boy’s Fresh Strawberry Pie
How to Remove Bleach Stains from Fabrics with 2 Tips
