Vittale Mini Burgers
Ingredients
Part Preparo
Process
02. Gradually add the cold water and mix on low speed (speed 1) for approximately 3 minutes.
03. Add the fresh yeast and beat on high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
04. Let it rest for 10 minutes.
05. Slice the tomato into rounds. Set aside.
06. With the help of a rolling pin, roll out the dough into a rectangular shape (22 cm x 1.20 m x 0.5 cm thickness).
07. Place the burgers on one side of the dough, side by side, leaving approximately 2 cm of space between them.
08. Place a slice of cheese, a slice of tomato, and oregano to taste on each burger.
09. Fold the dough over the filling.
10. Seal the dough by gently pressing around each burger with your hands.
11. Using a pastry wheel, cut the dough around each burger.
12. Place on greased baking sheets.
13. Ferment in a fermentation chamber (32°C) for approximately 1 hour or until ready.
14. Brush with beaten whole eggs and sprinkle with sesame to taste.
15. Using a toothpick, pierce the surface of the dough.
16. Bake at 190°C for approximately 15 minutes in a deck oven.
Tips
* Turbo Oven: 150°C for approximately 15 minutes.
Yield
11 Units of 190 g
Equipment
Mixing Bowl , Oven , Rolling Pin , Scale , Flat Baking Sheets , Knife , Brush , Pastry Wheel , Cutting Board , Fermentation Chamber
Suggested shelf life
24
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 119 | % VD (*) |
| Carboidratos (g) | 14 | % VD (*) |
| Açúcares totais (g) | 2.7 | % VD (*) |
| Aç adicionados (g) | 2.4 | % VD (*) |
| Proteínas (g) | 5.6 | % VD (*) |
| Gorduras totais (g) | 4.7 | % VD (*) |
| Gorduras saturadas (g) | 2.0 | % VD (*) |
| Gorduras trans (g) | 229 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 238 | % 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.
Vittale Mini Burgers
Ingredients
Part Preparo
How to make it
01. Place the Energía Vittale Vitaminado and the eggs in the mixing bowl.
02. Gradually add the cold water and mix on low speed (speed 1) for approximately 3 minutes.
03. Add the fresh yeast and beat on high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
04. Let it rest for 10 minutes.
05. Slice the tomato into rounds. Set aside.
06. With the help of a rolling pin, roll out the dough into a rectangular shape (22 cm x 1.20 m x 0.5 cm thickness).
07. Place the burgers on one side of the dough, side by side, leaving approximately 2 cm of space between them.
08. Place a slice of cheese, a slice of tomato, and oregano to taste on each burger.
09. Fold the dough over the filling.
10. Seal the dough by gently pressing around each burger with your hands.
11. Using a pastry wheel, cut the dough around each burger.
12. Place on greased baking sheets.
13. Ferment in a fermentation chamber (32°C) for approximately 1 hour or until ready.
14. Brush with beaten whole eggs and sprinkle with sesame to taste.
15. Using a toothpick, pierce the surface of the dough.
16. Bake at 190°C for approximately 15 minutes in a deck oven.
Tips
* Turbo Oven: 150°C for approximately 15 minutes.
Yield
11 Units of 190 g
Equipment
Mixing Bowl , Oven , Rolling Pin , Scale , Flat Baking Sheets , Knife , Brush , Pastry Wheel , Cutting Board , Fermentation Chamber
Suggested shelf life
24 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 119 | % VD (*) |
| Carboidratos (g) | 14 | % VD (*) |
| Açúcares totais (g) | 2.7 | % VD (*) |
| Aç adicionados (g) | 2.4 | % VD (*) |
| Proteínas (g) | 5.6 | % VD (*) |
| Gorduras totais (g) | 4.7 | % VD (*) |
| Gorduras saturadas (g) | 2.0 | % VD (*) |
| Gorduras trans (g) | 229 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 238 | % 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.