Beef tartare with toasted hazelnuts, Cooking Cream Sour Taste and a deep-fried steamed bun - Caterin

Ingredients

• 1 kg T55 flour
• 500 g water
• 30 g extra virgin olive oil
• 25 g fine salt
• 30 g brewer’s yeast
• 200 g batter*
• 200 g crustless white bread, made into breadcrumbs
• 200 g sunflower seeds
• 400 g T55 flour
• 400 g iced water
• 5 g fine salt
• 160 g beef for tartare
• 30 g pasteurised egg yolks
• 7,5 g balsamic vinegar
• 15 g extra virgin olive oil
• SQ black pepper
• 2,25 g fine salt
• 11,25 g shelled, toasted hazelnuts
• 22,5 g Cooking cream sour taste
• 4 deep-fried steamed buns
• SQ Cress shoots, to taste