Exclusive Egyptian Butter Bread

Pour 290 grams of milk and 5 grams of yeast into the stand mixer.

Pour 400 grams of bread flour, 100 grams of low-gluten flour, one egg, 2 grams of salt, and 60 grams of sugar into the stand mixer together.

Then start the mixing program. Mix until both surfaces are smooth and elastic.

Add the butter and continue mixing for five minutes, then mix until the dough can stretch into a smooth membrane.

Then knead the dough into a smooth dough and place it in a stainless steel bowl.

At a room temperature of 30°C and humidity of 75%, cover with a damp cloth and ferment for 50 minutes to make sweet dough.

Divide the dough into 60g pieces, roll each into a ball, cover with a damp cloth, and let relax for 20 minutes.

Take a portion of the dough and roll it out. Roll it out like a pancake.

Cut the butter into small cubes and insert them into the dough. Ferment at a temperature of 30 degrees and humidity of 75% for 50 minutes.

Place in a 42-liter Galanz oven and bake with the top heat at 200°C and the bottom heat at 180°C for 13 minutes. The brand and size of each oven are different, so the set temperature and time may also vary.

Finished product. I'll have a portion for breakfast.

I'll have a portion of the ready-made breakfast.