Friend Bun
Ingredients
Part Preparo
Process
02. Place Zeelandia Pão Amigo, eggs, and cold water in the mixer and mix on low speed (speed 1) for approximately 5 minutes.
03. Add fresh yeast and mix for another minute.
04. Beat on high speed (speed 2) until reaching the windowpane stage.
05. Let rest for 10 minutes.
06. With the help of a rolling pin, roll out the dough into a rectangle (18 x 90 x 0.5 cm thickness).
07. Spread the tomato sauce in the center of the rectangle lengthwise.
08. Place the sliced ham, cheese, cream cheese (catupiry type), and the reserved tomato rounds.
09. Fold one part of the dough over the filling and another part over the folded dough.
10. Cut into slices approximately 10 cm wide.
11. Place on previously greased baking sheets.
12. Ferment in a fermentation chamber (32ºC) for approximately 1 hour or until point.
13. Brush with beaten whole eggs.
14. Bake at 200°C for approximately 10 minutes in a stone oven.
Tips
* Turbo Oven: 160°C for approximately 10 minutes.
Yield
89 Units of 61 g
Equipment
Mixer , Oven , Rolling Pin , Scale , Flat Baking Sheets , Knife , Brush , 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) | 101 | % VD (*) |
| Carboidratos (g) | 14 | % VD (*) |
| Açúcares totais (g) | 2.1 | % VD (*) |
| Aç adicionados (g) | 1.5 | % VD (*) |
| Proteínas (g) | 4.3 | % VD (*) |
| Gorduras totais (g) | 3.1 | % VD (*) |
| Gorduras saturadas (g) | 1.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 171 | % 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.
Friend Bun
Ingredients
Part Preparo
How to make it
01. Slice the tomato into rounds. Set aside.
02. Place Zeelandia Pão Amigo, eggs, and cold water in the mixer and mix on low speed (speed 1) for approximately 5 minutes.
03. Add fresh yeast and mix for another minute.
04. Beat on high speed (speed 2) until reaching the windowpane stage.
05. Let rest for 10 minutes.
06. With the help of a rolling pin, roll out the dough into a rectangle (18 x 90 x 0.5 cm thickness).
07. Spread the tomato sauce in the center of the rectangle lengthwise.
08. Place the sliced ham, cheese, cream cheese (catupiry type), and the reserved tomato rounds.
09. Fold one part of the dough over the filling and another part over the folded dough.
10. Cut into slices approximately 10 cm wide.
11. Place on previously greased baking sheets.
12. Ferment in a fermentation chamber (32ºC) for approximately 1 hour or until point.
13. Brush with beaten whole eggs.
14. Bake at 200°C for approximately 10 minutes in a stone oven.
Tips
* Turbo Oven: 160°C for approximately 10 minutes.
Yield
89 Units of 61 g
Equipment
Mixer , Oven , Rolling Pin , Scale , Flat Baking Sheets , Knife , Brush , Cutting Board , Fermentation Chamber
Suggested shelf life
24 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 101 | % VD (*) |
| Carboidratos (g) | 14 | % VD (*) |
| Açúcares totais (g) | 2.1 | % VD (*) |
| Aç adicionados (g) | 1.5 | % VD (*) |
| Proteínas (g) | 4.3 | % VD (*) |
| Gorduras totais (g) | 3.1 | % VD (*) |
| Gorduras saturadas (g) | 1.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 171 | % 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.