Nicola Corson(ni ke la ke song )

Nicola Corson

Introduction:

"Among the many kinds of bread that are suitable for home baking, it's a little difficult. The "difficulty" mainly lies in the so-called "folding quilt" - a large amount of oil is wrapped in the fermented dough, which is folded and rolled out layer by layer, so that the dough is wrapped with oil layer by layer. In high temperature baking, it presents the effect of layer by layer crispness, crisp and mellow taste. Different ways and times of "folding quilts" will lead to different taste of crispy experience. "Nicola" is the most basic type of praiseworthy bread. In the words of the original formula author, this is his "original" bread, with crisp taste and soft tissue. Looking at its formula and practice, it is characterized by using a large amount of fermented cream and adopting the method of "folding the quilt" three times. The fermented cream is easy to absorb nutrients and has a unique taste. The fermented cream has high oil content, low water content and good ductility, so it is suitable for "folding quilt". Buy fermented cream, mainly to see if there is no starter formula, oil content of more than 80%. In fact, it's OK to use common salt free butter with higher oil content. Three fold is the simplest way to "fold the quilt". It is not only easy to operate, but also has a very good crispness effect. It has clear layers, crisp taste and very soft internal structure

Production steps:

Step 1: put the medium gluten flour, water, salt, yeast powder, milk powder, sugar and softened salt free butter into the mixing tank of the chef's machine;

Step 2: start the cook machine, stir slowly while slowly adding water, do not add all at once, leaving about 20g to adjust the hardness of the dough;

Step 3: stir until the dough is formed. Stop the machine to check the degree of dough. The dough is slightly soft and easy to operate. Add water as appropriate;

Step 4: continue to stir slowly until the dough surface is smooth;

Step 5: check the gluten of the dough: take a small piece of dough and slowly extend it to form a thin film;

Step 6: take out the dough, flatten it in a flat plate, cover it with plastic wrap, and refrigerate for 1 hour (yes! It's frozen! To delay dough fermentation, easy to "fold quilt");

Step 7: when the dough is about to be frozen, take out the frozen fermented butter from the refrigerator, cut it into thick pieces, put it into the fresh-keeping bag, and beat it into thick pieces with a rolling pin;

Step 8: take out the dough and roll it to 2 times the size of the fermented butter slice;

Step 9: put the butter in the middle of the dough;

Step 10: wrap the butter slices with dough slices and tighten the mouth tightly;

Step 11: beat the dough with a rolling pin to make the dough close to the butter. If there are bubbles, stick a small hole with a bamboo stick;

Step 12: roll the dough into large pieces;

Step 13: fold it into three parts;

Step 14: drop each piece of dough and roll it out again to grow a square large piece;

Step 15: fold again into three fold;

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

Step 17: after 30 minutes, take out the dough and roll it into a large square with a side length of 40 cm and a thickness of 4 mm;

Step 18: trim the four sides of the large patch and divide it into two large pieces about 18cm wide;

Step 19: cut isosceles triangle with 9cm bottom and 18cm height with sharp edge;

Step 20: cut a small opening about 1cm in the center of the bottom edge of the isosceles triangle and pull it away from the small opening slightly;

Step 21: roll up the top angle of the isosceles triangle along the "strength" of the opening, not too loose or too tight, and roll up naturally;

Step 22: after all the rolls are rolled, evenly put them into the baking tray (it is better to lay a layer of tin foil to facilitate cleaning the baking tray), leave enough space between the rolls, and finally ferment at room temperature;

Step 23: don't waste the leftover materials, braid them into braids or dip them with sesame seeds and twist them into twist for final fermentation;

Step 24: when the fermentation is twice as large, evenly brush a thin layer of egg liquid, only brush the surface, pay attention not to brush the layered part on the side, so as not to affect the crispness.

Step 25: put into the middle layer of the oven preheated at 220 ℃ and bake for 12 to 15 minutes.

Materials required:

Medium gluten flour: 500g

Salt: 10g

Instant yeast powder: 8g

Skimmed milk powder: 15g

Sugar: 55g

Water: 300g

Salt free butter: 25g

Fold in fermented butter: 375g

Whole egg liquid: right amount

Note: in the baking process, there will be a small amount of oil precipitation, which will disappear after baking. If there is a large amount of grease precipitation, it means that the operation process is wrong and the pastry is mixed.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Ni Ke La Ke Song