Baker-Pastry Chef
Horeca

Salmon and avocado layered burger

Recipe calculated for 16 persons / 16 pieces
1 completion stage

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Corman products used for this recipe

Roasted butter 98% fat

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.

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

Salmon and avocado layered burger

Salmon and avocado layered burger

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