Bread for Hot Dog & Hamburger (Main Recipe)
Ingredients
Part Preparo
Process
02. Add the fresh yeast and the remaining cold water (250 mL) and beat at high speed (speed 2) for approximately 3 minutes or until reaching the veil point.
03. Divide into pieces of 60 g.
04. Cover with plastic. Let rest for 10 minutes.
05. Shape into hot-dog shape or round for hamburger shape.
06. Place on pre-greased baking sheets.
07. Ferment in a proofing chamber (32ºC) for approximately 2 hours or until the right point.
08. Bake at 200ºC for approximately 15 minutes in a deck oven.
09. Cool and package.
Tips
* Turbo oven: 160ºC for approximately 15 minutes.
- Baking time may vary depending on the piece size.
- It is possible to freeze the raw dough for 30 days if 1% of Zea Massa Congelada is added based on the amount used of Zeelandia Pao Macio. It may be necessary to increase the yeast dosage and reduce the water dosage. The use of suitable equipment such as a blast freezer and proofing chamber is recommended.
Yield
118 Units of 50 g
Equipment
Mixer , Oven , Shaper , Scale , Baking Sheets , Proofing Chamber
Suggested shelf life
240
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 147 | % VD (*) |
| Carboidratos (g) | 30 | % VD (*) |
| Açúcares totais (g) | 5.1 | % VD (*) |
| Aç adicionados (g) | 4.3 | % VD (*) |
| Proteínas (g) | 3.6 | % VD (*) |
| Gorduras totais (g) | 1.3 | % VD (*) |
| Gorduras saturadas (g) | 0.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 252 | % 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.
Bread for Hot Dog & Hamburger (Main Recipe)
Ingredients
How to make it
01. Place Zeelandia Pao Macio and part of the cold water (1.75 L) in the mixer and mix at low speed (speed 1) for approximately 3 minutes.
02. Add the fresh yeast and the remaining cold water (250 mL) and beat at high speed (speed 2) for approximately 3 minutes or until reaching the veil point.
03. Divide into pieces of 60 g.
04. Cover with plastic. Let rest for 10 minutes.
05. Shape into hot-dog shape or round for hamburger shape.
06. Place on pre-greased baking sheets.
07. Ferment in a proofing chamber (32ºC) for approximately 2 hours or until the right point.
08. Bake at 200ºC for approximately 15 minutes in a deck oven.
09. Cool and package.
Tips
* Turbo oven: 160ºC for approximately 15 minutes.
- Baking time may vary depending on the piece size.
- It is possible to freeze the raw dough for 30 days if 1% of Zea Massa Congelada is added based on the amount used of Zeelandia Pao Macio. It may be necessary to increase the yeast dosage and reduce the water dosage. The use of suitable equipment such as a blast freezer and proofing chamber is recommended.
Yield
118 Units of 50 g
Equipment
Mixer , Oven , Shaper , Scale , Baking Sheets , Proofing Chamber
Suggested shelf life
240 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 147 | % VD (*) |
| Carboidratos (g) | 30 | % VD (*) |
| Açúcares totais (g) | 5.1 | % VD (*) |
| Aç adicionados (g) | 4.3 | % VD (*) |
| Proteínas (g) | 3.6 | % VD (*) |
| Gorduras totais (g) | 1.3 | % VD (*) |
| Gorduras saturadas (g) | 0.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 252 | % 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.