water |
2.950g |
bicarbonate |
200g |
salt |
58g |
SOFT BREAD 50% |
1000g |
flour |
1000g |
seed oil |
80g |
caster sugar |
80g |
fresh yeast |
60g |
CREMA SNACK |
100g |
milk 3.5% fat |
250g |
liquid cream 35% fat |
250g |
Provola cheese |
200g |
|
|
qb |
bicarbonate solution
Ingredients
water
2000g
bicarbonate
200g
salt
50g
Preparation
-Mix everything and bring to 80°C.
sandwich
Ingredients
Preparation
-Knead all the ingredients with half the water.
-Incorporate the remaining water in several batches.
-Let it rise for 10 minutes and break the dough into 20 gr.
-Form some loaves and let them rise at 28°C for 40 minutes.
-Once the leavening is finished, immerse the loaves in the bicarbonate solution at 80°C for about a minute.
-Place the loaves back on a baking tray and 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, add the provola cut into pieces and mix.
-In a planetary mixer, mix all the ingredients with the leaf.
bacon
-Cook the bacon in a pan and let it cool.
Final composition
-Cut the bun and fill it with the provola cream.
-Insert the bacon into the stuffed bun and close.
Mirko Scarani
Pastry Chef
Mirko has always known that he would work in the hotel industry. But his grandmother was a real expert cake baker, and she helped Mirko to realize that patisserie would be his specialty.
Crafted using IRCA Group professional solutions
BAKERY
