turmeric, tomato and squid ink bun
Difficulty level
Ingredients
| SOFT BREAD 50% | g 300 |
| flour | g 300 |
| fresh milk | g 300 |
| sunflower seed oil | g 25 |
| fresh yeast | g 20 |
Preparation
Mix all the ingredients together until you obtain a homogeneous dough
add to obtain the 3 types:
30g turmeric and 30g of water for basic mixture
30g squid ink on basic mixture
300g of tomato puree instead of milk in the basic dough + water-soluble red colouring
let it rise at 30 degrees and cook at 180 degrees for 10 minutes
Fill the sandwiches with cured meats, vegetables and sauces as desired
Pastry Chef
"TO COMBINE WITH THE NON-ALCOHOLIC MOJITO COCKTAIL:
30 ML RAVIFRUIT MOJITO PUREA, 15 ML LIME JUICE, 10ML LIQUID SUGAR, 45ML GINGER AND MANGO INFUSION
"
