IRCA | TORCADE (DOLCE FORNO)

TORCADE (DOLCE FORNO)

Leavened product for breakfast

Difficulty level

Ingredients

DOLCE FORNO g 2500
milk 3.5% fat g 1000
salt g 25
JOYPASTE VANIGLIA MADAGASCAR/BOURBON g 15
yeast g 120

Preparation

Knead all the ingredients for about 20 minutes until a smooth and velvety dough, with a soft texture, is obtained
Make a dough and let it rest for 40 minutes so that the leavening starts, and then stop it by flattening the dough.
Make a positive blast chilling cycle in order to get a better result during the bending phase. Place the butter in the middle and fold over the dough.

Ingredients

butter-platte g 1000

Preparation

Roll out the dough with a 1000 g butter plate and fold it over, then make 1 fold to 3, then 1 fold to 4
Let it rest in the fridge for 20-30 minutes.

Ingredients

water g 1000
TOP CREAM g 400-450

Preparation

Mix TOP CREAM and water with a whisk

Final composition

Roll the dough at the thickness of about 3-4 mm.
Spread the custard over the entire surface of the dough, sprinkle with PEPITA 1100 and overlap the dough. Cut 2 cm wide strips and make a braid.
Put to rise for about 3-4 hours at 26°C .
Cook at 160-165°C in a convection oven for 15-18 minutes