Salmon and Cream Cheese Chipvital Rolls - Puratos

Ingredients

Working Method

Part 1

Place all ingredients into mixing bowl.
Mix for 2 minutes slow and 6 minutes fast. Depending on type of mixer.
Scale each head of dough @ 2.4kg i.e. 80g per roll.
Bulk fermentation : Allow the dough to rest covered for ± 10 minutes before working off.
Decorate with 20g cheese.
Prove for ± 40 minutes dough temperature ex prover should be ± 40° C.
Bake at 220° C with lots of steam ± 12 minutes.

Filling

Combine cream cheese and mustard and spread on roll.
Add 15g smoked salmon.
Decorate with lettuce and tomato.
Drizzle with salad dressing.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:

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