SOFT BREAD 50% |
1000g |
flour |
1000g |
water |
950g |
seed oil |
80g |
caster sugar |
80g |
fresh yeast |
60g |
salt |
8g |
CREMA SNACK |
100g |
milk 3.5% fat |
250g |
liquid cream 35% fat |
250g |
Provola cheese |
200g |
|
|
|
JOYPASTE PESTO DI PISTACCHIO |
100g |
olive oil |
30g |
hamburger
Ingredients
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.
provola cream
Ingredients
CREMA SNACK
100g
milk 3.5% fat
250g
liquid cream 35% fat
250g
Provola cheese
200g
salt
qb
qb
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.
pesto di pistacchio
Ingredients
Preparation
-Mix all the ingredients together with an immersion blender.
Final composition
-Cut the buns in half, fill with pistachio pesto, bologna and a layer of cream.
