Mini Bread Roll
Ingredients
Part Preparo
Process
02. Gradually add the eggs and cold water, mixing on low speed (speed 1) for approximately 5 minutes.
03. Add the fresh yeast and mix for another minute.
04. Beat on high speed (speed 2) for about 3 minutes or until reaching the veil stage.
05. Divide into portions of 30 g.
06. Shape into mini bread roll form.
07. Place in previously greased baking sheets.
08. Ferment in a fermentation chamber (32ºC) for approximately 2:30 hours or until the desired point.
09. Brush the surface with beaten whole eggs halfway through the fermentation time.
10. Bake at 200°C for approximately 15 minutes in a deck oven.
11. Cool and package.
Tips
* Turbo Oven: 160ºC for approximately 12 minutes.
Yield
94 Units of 27 g
Equipment
Mixer , Oven , Moulder , Scale , Smooth Baking Sheets , Brush , Fermentation Chamber
Suggested shelf life
240
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 145 | % VD (*) |
| Carboidratos (g) | 29 | % VD (*) |
| Açúcares totais (g) | 4.8 | % VD (*) |
| Aç adicionados (g) | 4.0 | % VD (*) |
| Proteínas (g) | 3.9 | % VD (*) |
| Gorduras totais (g) | 1.6 | % VD (*) |
| Gorduras saturadas (g) | 0.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 244 | % 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.
Mini Bread Roll
Ingredients
How to make it
01. Place Zeelandia Soft Bread in the mixer.
02. Gradually add the eggs and cold water, mixing on low speed (speed 1) for approximately 5 minutes.
03. Add the fresh yeast and mix for another minute.
04. Beat on high speed (speed 2) for about 3 minutes or until reaching the veil stage.
05. Divide into portions of 30 g.
06. Shape into mini bread roll form.
07. Place in previously greased baking sheets.
08. Ferment in a fermentation chamber (32ºC) for approximately 2:30 hours or until the desired point.
09. Brush the surface with beaten whole eggs halfway through the fermentation time.
10. Bake at 200°C for approximately 15 minutes in a deck oven.
11. Cool and package.
Tips
* Turbo Oven: 160ºC for approximately 12 minutes.
Yield
94 Units of 27 g
Equipment
Mixer , Oven , Moulder , Scale , Smooth Baking Sheets , Brush , Fermentation Chamber
Suggested shelf life
240 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 145 | % VD (*) |
| Carboidratos (g) | 29 | % VD (*) |
| Açúcares totais (g) | 4.8 | % VD (*) |
| Aç adicionados (g) | 4.0 | % VD (*) |
| Proteínas (g) | 3.9 | % VD (*) |
| Gorduras totais (g) | 1.6 | % VD (*) |
| Gorduras saturadas (g) | 0.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 244 | % 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.