Nicola Croissant

Name: Nicola Croissant
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g All-purpose flour; 10g salt; 8g Instant Yeast Powder; 15g Skimmed milk powder; 55g Caster sugar; 300g Shimizu; 25g Unsalted butter; 375g Tuck into the fermented butter; Some Whole egg liquid

by Celery

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

Among the many varieties of bread suitable for home baking, croissants can be considered a bit difficult. The "difficulty" is mainly in the so-called "folding quilt"-wrap a large amount of fat in the fermented dough, layer by layer, roll out, so that the dough wraps the fat layer by layer, showing the effect of layer by layer in the high temperature baking. , The entrance is crispy and the taste is mellow. Different ways of "folding quilts" and different times will give you a crispy experience with different tastes.

"Nikola" croissant is the most basic type of croissant. In the words of the original recipe author, this is his "original" bread with a crispy texture and soft texture. Looking at its formula and method, it is characterized by the use of a large amount of fermented butter and the "folding quilt" method of three-folding.

Folding in fermented butter not only makes nutrients easier to absorb, but also has a unique taste; fermented butter has high fat content, low water content, and excellent ductility, making it suitable for folding quilts. When buying fermented butter, it mainly depends on whether there is a leavening agent in the formula, and the fat content is above 80%. In fact, it is possible to use ordinary unsalted butter with a higher fat content.

Three folds are the easiest way to "fold the quilt". It is not only easy to operate, but also the finished product has a very good crisping effect. The layers are distinct and the taste is crispy, but the internal structure is very soft. "

Ingredients

Nicola Croissant

1. Put all-purpose flour, water, salt, yeast powder, milk powder, sugar and softened unsalted butter into the mixing tank of the chef's machine;

2. Start the cook machine, and slowly add the water while stirring slowly, do not add all at once, leave about 20g to adjust the softness of the dough;

3. Stir until the dough becomes a mass, stop and check the degree of the dough. The dough is slightly softer and easier to operate. Add water according to the situation;

4. Continue to stir at a slow speed until the surface of the dough is smoother;

5. Check the dough strength: take a small piece of dough and slowly unfold it until it can be pulled into a film;

6. Take out the dough, spread it out on a flat plate, cover it with plastic wrap, and freeze it in the refrigerator for 1 hour (yes! Freezing! To delay the fermentation of the dough and easily "fold the quilt");

7. When the dough is almost frozen, take out the fermented butter in the refrigerated state from the refrigerator, cut it into thick slices, put it into a fresh-keeping bag, and beat it with a rolling pin into large thick slices;

8. Take out the dough and roll it out into a dough piece about 2 times the size of the fermented butter piece;

9. Place the butter slice in the center of the dough;

10. Wrap the butter slices with dough, pinch tightly to close the mouth;

11. Beat the dough with a rolling pin to make the dough and the butter fit tightly. If there are bubbles, use a bamboo stick to make small holes;

12. Roll the dough into large pieces;

13. Fold into three folds;

14. Drop the dough pieces one by one and roll them out again to make a large rectangular piece;

15. Fold into three folds again;

16. Put it on a flat plate, cover with plastic wrap, put it in the refrigerator and freeze for 30 minutes to 1 hour;

17. After 30 minutes, take out the dough and roll it out into a large square piece with a side length of 40 cm and a thickness of about 4 mm;

18. Trim off the four sides of the large dough piece and divide it into two large pieces about 18cm wide;

19. Use a sharp blade to cut into an isosceles triangle with a base of about 9cm and a height of 18cm;

20. Cut a small opening about 1 cm in the center of the base of the isosceles triangle, and slightly pull it away from the small opening;

21. Follow the "strength" to roll up to the top corner of the isosceles triangle, not too loose or too tight, just roll it up naturally;

22. After all the rolls are finished, arrange them into the baking pan evenly (paste a layer of tin foil to facilitate the cleaning of the baking pan), leave a sufficient distance between the rolls and carry out the final fermentation at room temperature;

23. Don't waste leftovers, braid them or dip them in sesame seeds and twist them into twists, and then ferment them;

24. When fermented to 2 times the size, brush evenly with a thin layer of egg liquid, brush only the surface, and be careful not to brush to the side layered parts, so as not to affect the crisping.

25. Put it into the middle layer of a preheated 220 degree oven and bake for 12 to 15 minutes.

Tips:
During the baking process, a small amount of grease will be deposited and disappear after baking. If there is a large amount of oil and fat, it means that the operation process is wrong, and the shortening is mixed.