hamburger
Difficulty level
Ingredients
| SOFT BREAD 50% | g 1000 |
| flour | g 1000 |
| water | g 950 |
| seed oil | g 80 |
| caster sugar | g 80 |
| fresh yeast | g 60 |
| salt | g 8 |
Preparation
Knead all the ingredients with half the water.
-Once a good mesh has formed, incorporate the remaining water in several batches.
-Let it rise for 10 minutes and break the dough into 20 gr.
-Form into bite-sized pieces and let it rise at 28°C for 60 minutes.
-Bake at 220°C for about 10 minutes.
Ingredients
| CREMA SNACK | g 100 |
| milk 3.5% fat | g 250 |
| liquid cream 35% fat | g 250 |
| Provola cheese | g 200 |
| salt | To Taste |
| To Taste |
Preparation
-Heat the milk and add the provola cut into cubes and mix with a mixer.
-Add all the other ingredients in a planetary mixer and mix with a leaf.
Ingredients
| JOYPASTE PESTO DI PISTACCHIO | g 100 |
| olive oil | g 30 |
| salt | To Taste |
| To Taste |
Preparation
-Mix all the ingredients together with an immersion blender.
-Cut the buns in half, fill with pistachio pesto, bologna and a layer of cream.
Pastry Chef
