Baker-Pastry chef

SALMON AND AVOCADO LAYERED BURGER

by Giambattista Montanari, Tecnico Corman Italia

SALMON AND AVOCADO LAYERED BURGER

SALMON AND AVOCADO LAYERED BURGER

375 g flour type 1300 w
130 g whole grain flour
120 g rye flour
200 g Natural yeast starter (Mother starter)
80 g cacao amer
20 g Brewer's yeast
400 g whole milk
3 g poivre noir moulu
18 g salt
98 g Roasted Butter 98 % fat
300 g Express Butter 82 % Fat - Sheet

Put all the ingredients in the machine and knead for 7/8 minutes. Let the dough rest for 30 minutes, layer with Express butter, folding 3 x 3. Refrigerate for 20 minutes then roll out to 3.5 mm thick, cut out with a smooth dough cutter with a diameter of 10 cm and place on a baking tray. Glaze with beaten egg and place in a leavening box at 26 °C for about 60 minutes. Glaze a second time and bake at 180 °C for 15 minutes with the valve closed. Provide steam for 4 seconds at the start. When cooked and cooled, cut in half and fill with smoked salmon and sliced avocado.

Corman's products of the recipe

Roasted Butter 98 % fat

Roasted Butter 98 % fat

Our unique and exclusive butter speciality

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Express Butter 82 % Fat - Sheet

Express Butter 82 % Fat - Sheet

Quicker and easier to use

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