So about that shrimp.

With the machine on, slowly add the warm milk mixture and beat until incorporated, about 1 minute.Beat in 1 tablespoon of the butter until completely incorporated; scrape down the side of the bowl.

Add the remaining 7 tablespoons of butter, 1 tablespoon at a time.Beat the dough until well combined, about 2 minutes..Fit the mixer with the dough hook.

Knead the dough at medium speed until smooth, occasionally scraping down the side of the bowl and dusting with 1 to 2 tablespoons of flour if the dough sticks, about 5 minutes.Transfer the dough to a lightly oiled bowl, turn to coat with oil and cover with plastic wrap.

Let stand in a warm place until doubled in bulk, about 2 hours.. Line 2 baking sheets with parchment paper.

Gently press down on the dough; it should be tacky.Adding the oil very slowly, in small amounts, is key; an.

with a pour spout provides more volume control.. Cook Mode.Fresh lemon juice.

Place the garlic in a mortar along with the salt.Using a pestle, smash the garlic cloves to a smooth paste.