1 recipe found
Among the many varieties of bread suitable for home baking, croissants are a bit more difficult. The main difficulty lies in the so-called folding quilt - wrapping a large amount of fat in the fermented dough, stacking it layer by layer, and rolling it out, so that the dough layer wraps the fat layer by layer, and the layer-by-layer crisping effect is presented during high-temperature baking, with a crispy mouthfeel and a mellow taste. Folding quilts in different ways and times will result in different crispy experiences. Nikolai croissant is the most basic type of croissant bread. In the words of the author of the original recipe, this is his original bread, which has both a crispy texture and a soft texture. Judging from the recipe and method, it is characterized by the use of a large amount of fermented butter and the three-fold quilt method. Stacked with fermented butter, not only the nutrients are easier to absorb, but the taste is also very unique; fermented butter has high fat content, low water content, and very good ductility, making it very suitable for folding quilts. When buying fermented butter, it mainly depends on whether there is a starter in the formula, and the oil content is above 80%. In fact, you can use ordinary unsalted butter with a higher fat content. Three folds are the simplest way to fold a quilt. It is not only easy to operate, but also has a very good puffing effect. The layers are distinct, the texture is crispy, and the internal structure is very soft.
