Brioche Burger
Ingredients
Part Preparo
Process
02. Place Zeelandia Brioche and margarine in the mixer and mix on low speed (speed 1) for approximately 1 minute or until a crumbly mixture forms.
03. Add the eggs and mix on low speed (speed 1) for approximately 3 minutes or until well combined.
04. Gradually add the fresh yeast and cold water, mixing on high speed (speed 2) for approximately 5 minutes or until the dough reaches the veil stage.
05. Divide into portions of 90 g. Shape into balls.
06. Cover with plastic wrap. Let rest for 10 minutes.
07. Roll out the dough into a disc of approximately [size], place the reserved burger, sliced tomato, mozzarella cheese, sliced ham, and sprinkle with oregano to taste.
08. Bring the edges together to seal in the hamburger shape.
09. Place on previously greased flat baking trays.
10. Ferment in a fermentation chamber (32°C) for approximately 1:40 hours or until ready.
11. Brush with beaten whole eggs halfway through the fermentation time and sprinkle with sesame seeds to taste.
12. Bake at 180°C for approximately 20 minutes in a deck oven.
13. Cool down. Unmold.
Tips
* Turbo Oven: 150°C for approximately 18 minutes.
Yield
20 Units of 170 g
Equipment
Mixer , Oven , Scale , Flat Baking Trays , Knife , Brush , Container , Cutting Board , Fermentation Chamber
Suggested shelf life
24
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 154 | % VD (*) |
| Carboidratos (g) | 12 | % VD (*) |
| Açúcares totais (g) | 1.8 | % VD (*) |
| Aç adicionados (g) | 1.4 | % VD (*) |
| Proteínas (g) | 7.9 | % VD (*) |
| Gorduras totais (g) | 8.4 | % VD (*) |
| Gorduras saturadas (g) | 4.0 | % VD (*) |
| Gorduras trans (g) | 300 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 335 | % 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 Burger
Ingredients
Part Preparo
How to make it
01. Place the burger on a flat baking tray and bake at 200°C for approximately 7 minutes. Set aside.
02. Place Zeelandia Brioche and margarine in the mixer and mix on low speed (speed 1) for approximately 1 minute or until a crumbly mixture forms.
03. Add the eggs and mix on low speed (speed 1) for approximately 3 minutes or until well combined.
04. Gradually add the fresh yeast and cold water, mixing on high speed (speed 2) for approximately 5 minutes or until the dough reaches the veil stage.
05. Divide into portions of 90 g. Shape into balls.
06. Cover with plastic wrap. Let rest for 10 minutes.
07. Roll out the dough into a disc of approximately [size], place the reserved burger, sliced tomato, mozzarella cheese, sliced ham, and sprinkle with oregano to taste.
08. Bring the edges together to seal in the hamburger shape.
09. Place on previously greased flat baking trays.
10. Ferment in a fermentation chamber (32°C) for approximately 1:40 hours or until ready.
11. Brush with beaten whole eggs halfway through the fermentation time and sprinkle with sesame seeds to taste.
12. Bake at 180°C for approximately 20 minutes in a deck oven.
13. Cool down. Unmold.
Tips
* Turbo Oven: 150°C for approximately 18 minutes.
Yield
20 Units of 170 g
Equipment
Mixer , Oven , Scale , Flat Baking Trays , Knife , Brush , Container , Cutting Board , Fermentation Chamber
Suggested shelf life
24 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 154 | % VD (*) |
| Carboidratos (g) | 12 | % VD (*) |
| Açúcares totais (g) | 1.8 | % VD (*) |
| Aç adicionados (g) | 1.4 | % VD (*) |
| Proteínas (g) | 7.9 | % VD (*) |
| Gorduras totais (g) | 8.4 | % VD (*) |
| Gorduras saturadas (g) | 4.0 | % VD (*) |
| Gorduras trans (g) | 300 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 335 | % 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.