👨‍🍳 조리법

1. 1

   In a large bowl, combine the flour, yeast, salt, and sugar. Make a well in the center and pour in the lukewarm milk. Mix to form a soft, slightly sticky dough.

2. 2

   Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rest in a warm place for about 1 hour, or until doubled in size.

3. 3

   While the dough is proving, prepare the butter and lard mixture. In a separate bowl, combine the cold butter cubes and lard. Mix them together with your fingertips until they form a coarse, crumbly mixture. Chill this mixture in the refrigerator.

4. 4

   Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll it out into a large rectangle, approximately 30x40 cm.

5. 5

   Spread the chilled butter and lard mixture evenly over two-thirds of the rolled-out dough, leaving a border around the edges. Fold the dough as you would for puff pastry: fold the plain third over the buttered section, then fold the remaining buttered section over that, creating three layers.

6. 6

   Turn the dough 90 degrees and roll it out again into a rectangle. Repeat the folding process (fold into thirds) two more times, ensuring you chill the dough for 15-20 minutes between each rolling and folding to keep the fat cold.

7. 7

   After the final fold and chill, roll the dough out to about 1.5 cm thickness. Cut into 12 squares or rectangles.

8. 8

   Place the dough pieces onto baking sheets lined with parchment paper, leaving space between them. Cover loosely and let them rest for about 20-30 minutes.

9. 9

   Preheat your oven to 200°C (400°F). Bake the rowies for 20-25 minutes, or until golden brown and puffed up. They should feel light when tapped.

10. 10

    Serve warm, ideally with a generous spread of butter.