Bread for Hot Dog and Hamburger with Pão Amigo
Ingredients
Part Preparo
Process
02. Gradually add the fresh yeast and the remaining cold water (100 ml) and mix on high speed (speed 2) for approximately 5 minutes or until the veil stage is reached.
03. Divide into 60 g portions. Round the dough balls.
04. Cover with plastic. Let rest for 10 minutes.
05. Shape into hot dog form or round again into hamburger form.
06. Place on pre-greased smooth baking sheets.
07. Ferment in the fermentation chamber (32ºC) for approximately 2 hours or until ready.
08. Bake at 190ºC for approximately 12 minutes in a deck oven.
09. Cool. Package.
TIP
- Alternate baking:
* Turbo Oven: 160°C for approximately 10 minutes.
Yield
48 Units of 50 g
Equipment
Mixer , Oven , Scale , Smooth Baking Sheets , Fermentation Chamber
Suggested shelf life
240
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 156 | % VD (*) |
| Carboidratos (g) | 30 | % VD (*) |
| Açúcares totais (g) | 4.7 | % VD (*) |
| Aç adicionados (g) | 3.3 | % VD (*) |
| Proteínas (g) | 4.6 | % VD (*) |
| Gorduras totais (g) | 2.1 | % VD (*) |
| Gorduras saturadas (g) | 0.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 202 | % 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 and Hamburger with Pão Amigo
Ingredients
How to make it
01. Place Zeelandia Pão Amigo, the eggs, and part of the cold water (500 ml) in the mixer and mix on low speed (speed 1) for approximately 3 minutes.
02. Gradually add the fresh yeast and the remaining cold water (100 ml) and mix on high speed (speed 2) for approximately 5 minutes or until the veil stage is reached.
03. Divide into 60 g portions. Round the dough balls.
04. Cover with plastic. Let rest for 10 minutes.
05. Shape into hot dog form or round again into hamburger form.
06. Place on pre-greased smooth baking sheets.
07. Ferment in the fermentation chamber (32ºC) for approximately 2 hours or until ready.
08. Bake at 190ºC for approximately 12 minutes in a deck oven.
09. Cool. Package.
TIP
- Alternate baking:
* Turbo Oven: 160°C for approximately 10 minutes.
Tips
Yield
48 Units of 50 g
Equipment
Mixer , Oven , Scale , Smooth Baking Sheets , Fermentation Chamber
Suggested shelf life
240 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 156 | % VD (*) |
| Carboidratos (g) | 30 | % VD (*) |
| Açúcares totais (g) | 4.7 | % VD (*) |
| Aç adicionados (g) | 3.3 | % VD (*) |
| Proteínas (g) | 4.6 | % VD (*) |
| Gorduras totais (g) | 2.1 | % VD (*) |
| Gorduras saturadas (g) | 0.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 202 | % 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.