Brioche Hamburger Bread
Ingredients
Part Preparo
Process
02. Add the eggs and mix on low speed (speed 1) for about 3 minutes or until homogeneous.
03. Gradually add the fresh yeast and cold water, and beat on high speed (speed 2) for about 5 minutes or until reaching the veil point.
04. Divide into pieces of 60 g. Round them.
05. Cover with plastic. Let rest for 10 minutes.
06. Shape into hamburger patties.
07. Place on previously greased flat baking sheets.
08. Ferment in a fermentation chamber (32°C) for approximately 1:30 hours or until ready.
09. Brush with beaten whole eggs to taste halfway through fermentation and sprinkle with sesame seeds.
10. Bake at 200°C for approximately 10 minutes in a deck oven.
11. Cool and pack.
Tips
* Turbo Oven: 160°C for approximately 8 minutes.
Yield
62 Units of 54 g
Equipment
Mixer , Oven , Scale , Flat Baking Sheets , Brush , Fermentation Chamber
Suggested shelf life
120
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 197 | % VD (*) |
| Carboidratos (g) | 24 | % VD (*) |
| Açúcares totais (g) | 3.6 | % VD (*) |
| Aç adicionados (g) | 2.9 | % VD (*) |
| Proteínas (g) | 5.1 | % VD (*) |
| Gorduras totais (g) | 9.2 | % VD (*) |
| Gorduras saturadas (g) | 4.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % 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.
Brioche Hamburger Bread
Ingredients
How to make it
01. Place the Zeelandia Brioche and margarine in the mixer and mix on low speed (speed 1) for about 1 minute or until a crumbly texture forms.
02. Add the eggs and mix on low speed (speed 1) for about 3 minutes or until homogeneous.
03. Gradually add the fresh yeast and cold water, and beat on high speed (speed 2) for about 5 minutes or until reaching the veil point.
04. Divide into pieces of 60 g. Round them.
05. Cover with plastic. Let rest for 10 minutes.
06. Shape into hamburger patties.
07. Place on previously greased flat baking sheets.
08. Ferment in a fermentation chamber (32°C) for approximately 1:30 hours or until ready.
09. Brush with beaten whole eggs to taste halfway through fermentation and sprinkle with sesame seeds.
10. Bake at 200°C for approximately 10 minutes in a deck oven.
11. Cool and pack.
Tips
* Turbo Oven: 160°C for approximately 8 minutes.
Yield
62 Units of 54 g
Equipment
Mixer , Oven , Scale , Flat Baking Sheets , Brush , Fermentation Chamber
Suggested shelf life
120 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 197 | % VD (*) |
| Carboidratos (g) | 24 | % VD (*) |
| Açúcares totais (g) | 3.6 | % VD (*) |
| Aç adicionados (g) | 2.9 | % VD (*) |
| Proteínas (g) | 5.1 | % VD (*) |
| Gorduras totais (g) | 9.2 | % VD (*) |
| Gorduras saturadas (g) | 4.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % 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.