Hot Dog Bread With Red Rhythm
Ingredients
Part Preparo
Process
02. Mix for 5 minutes at low speed (speed 1).
03. Beat at high speed (speed 2) until the window pane stage (approximately 3 minutes) or roll out, giving open turns until the window pane stage (approximately 12 turns).
04. Weigh portions of 1.8 kg.
05. Round the dough.
06. Let rest for approximately 10 minutes, covering the dough with plastic to prevent drying out.
07. Divide into portions of 60 g each.
08. Shape (Hot dog) or round (hamburger) and place in previously greased pans.
09. Brush with whole eggs or yolks (optional).
10. Let ferment until ready (approximately 75 minutes).
11. Bake at 200°C for approximately 18 minutes.
12. Remove immediately from the pans.
Tips
Yield
1451 Units of 50 g
Equipment
Mixer , Oven , Moulder , Roller , Scale
Suggested shelf life
120
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 154 | % VD (*) |
| Carboidratos (g) | 28 | % VD (*) |
| Açúcares totais (g) | 3.3 | % VD (*) |
| Aç adicionados (g) | 3.3 | % VD (*) |
| Proteínas (g) | 4.1 | % VD (*) |
| Gorduras totais (g) | 2.7 | % VD (*) |
| Gorduras saturadas (g) | 0.6 | % VD (*) |
| Gorduras trans (g) | 0.5 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 260 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Hot Dog Bread With Red Rhythm
Ingredients
Part Preparo
How to make it
01. Place all ingredients in the mixer.
02. Mix for 5 minutes at low speed (speed 1).
03. Beat at high speed (speed 2) until the window pane stage (approximately 3 minutes) or roll out, giving open turns until the window pane stage (approximately 12 turns).
04. Weigh portions of 1.8 kg.
05. Round the dough.
06. Let rest for approximately 10 minutes, covering the dough with plastic to prevent drying out.
07. Divide into portions of 60 g each.
08. Shape (Hot dog) or round (hamburger) and place in previously greased pans.
09. Brush with whole eggs or yolks (optional).
10. Let ferment until ready (approximately 75 minutes).
11. Bake at 200°C for approximately 18 minutes.
12. Remove immediately from the pans.
Tips
Yield
1451 Units of 50 g
Equipment
Mixer , Oven , Moulder , Roller , Scale
Suggested shelf life
120 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 154 | % VD (*) |
| Carboidratos (g) | 28 | % VD (*) |
| Açúcares totais (g) | 3.3 | % VD (*) |
| Aç adicionados (g) | 3.3 | % VD (*) |
| Proteínas (g) | 4.1 | % VD (*) |
| Gorduras totais (g) | 2.7 | % VD (*) |
| Gorduras saturadas (g) | 0.6 | % VD (*) |
| Gorduras trans (g) | 0.5 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 260 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.