SAVOURY NEW YORK ROLL
Difficulty level
Ingredients
| DOLCE FORNO MAESTRO | g 1250 |
| full-fat milk (3,5% fat) | g 500 |
| salt | g 10 |
| fresh yeast | g 60 |
| butter-platte - LAMINATION | g 500 |
Preparation
Mix all the ingredients until you get a smooth dough.
Leave the dough to rest for 40 minutes at room temperature.
Carry out a positive killing cycle.
The next day, roll out the dough, add the butter, and make a classic 3 and 4 fold.
Let the dough rest in the refrigerator for 1.30 minutes.
Roll out to a height of 3mm and create strips of dough 50cm long and 3cm wide.
Roll up the strips and then place them in the steel rings previously buttered and dipped in sesame and poppy seeds.
Leave to rise at 24-26°C for 150-180 minutes with 70-80% humidity.
Pressure cook at 155°C for approximately 25 minutes.
Ingredients
| CREMA SNACK | g 200 |
| full-fat milk (3,5% fat) | g 400 |
| liquid cream 35% fat | g 400 |
| Philadelphia cheese | g 300 |
| salt | g 5 |
| g 5 |
Preparation
Whip the CREMASNACK with the milk and cream in a planetary mixer for about 2 minutes. Add the Philadelphia, salt and pepper.
Cut the salted New Yorks in half and fill with Philadelphia salted cream at the base.
Then arrange a layer of smoked salmon, sliced avocado seasoned with oil, salt and pepper
Finally, place a fried egg.
Pastry Chef
