CHEESY ANCHOVY BUNS | Corman International

Ingredients

• 770 g whole milk
• 260 g grated Parmesan cheese
• 55 g yeast
• 1650 g Type 00 croissant flour
• 40 g fine salt
• 130 g trehalose
• 55 g Diastatic malt extract 6,000 UP
• 130 g Selection cream 35% fat
• 25 g yeast
• 680 g '00’ grade flour – Strength 160 – Resistance/Elasticity 0.35
• 1000 g Extra Butter 82% fat – Sheet
• 84 g water
• 6 g salt
• 18 g sugar
• 200 g Type 00 croissant flour
• 16 g yeast
• 2 g squid ink
• 30 g Traditional Butter 82% fat – Block
• 80 g
• 100 g Cantabrian anchovies
• 200 g
• 1 sweet red pepper
• 1 green pepper
• 2 carrots
• 2 zucchini