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.
Do You Have 1 Orange and Milk? Make This Delicious Dessert! A New Way to Eat Flan with Few Ingredients
Cream Stuffed Cannoncini
Title: Ultimate Sparkling Hugo Cake: A Refreshing Summer Treat with Prosecco, Elderflower Syrup, and Lime
SOUR CREAM CHICKEN ENCHILADAS RECIPE
Bedbugs: the ingredient in your cupboards (and the garden) that helps eliminate them in record time
Dear Silent 🤫 memers of our group say anything to stay active.
PHILLY CHEESESTEAK STROMBOLI
From Seed to Sweetness: Cultivating Cherry Trees in Pots Step-by-Step
Truly mouthwatering! My better half served himself another portion, hardly leaving any behind. I’ll be making this one again soon
