Australian Hamburger Bread
Ingredients
Part Preparo
Process
02. Gradually add the fresh yeast and the remaining cold water (120 ml), beating on high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
03. Divide into 60 g portions. Round them into balls.
04. Cover with plastic. Let rest for 15 minutes.
05. Round again into hamburger shapes.
06. Moisten the surface with water and coat with topping.
07. Place on previously greased perforated baking sheets.
08. Make a slit on top.
09. Ferment in a fermentation chamber (32°C) for approximately 2 hours or until ready.
10. Bake at 190°C for approximately 18 minutes in a stone oven.
11. Cool and package.
Tips
* Turbo Oven: 150°C for approximately 12 minutes.
Yield
46 Units of 54 g
Equipment
Mixer , Steam Oven , Scale , Perforated Baking Sheet , Dough Cutter , Fermentation Chamber
Suggested shelf life
72
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 150 | % VD (*) |
| Carboidratos (g) | 29 | % VD (*) |
| Açúcares totais (g) | 5.9 | % VD (*) |
| Aç adicionados (g) | 5.2 | % VD (*) |
| Proteínas (g) | 3.8 | % VD (*) |
| Gorduras totais (g) | 2.4 | % VD (*) |
| Gorduras saturadas (g) | 1.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.4 | % VD (*) |
| Sódio (mg) | 156 | % 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.
Australian Hamburger Bread
Ingredients
How to make it
01. Place the Zeelandia Australian Bread in the mixer and add part of the cold water (600 ml), mixing on low speed (speed 1) for approximately 3 minutes.
02. Gradually add the fresh yeast and the remaining cold water (120 ml), beating on high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
03. Divide into 60 g portions. Round them into balls.
04. Cover with plastic. Let rest for 15 minutes.
05. Round again into hamburger shapes.
06. Moisten the surface with water and coat with topping.
07. Place on previously greased perforated baking sheets.
08. Make a slit on top.
09. Ferment in a fermentation chamber (32°C) for approximately 2 hours or until ready.
10. Bake at 190°C for approximately 18 minutes in a stone oven.
11. Cool and package.
Tips
* Turbo Oven: 150°C for approximately 12 minutes.
Yield
46 Units of 54 g
Equipment
Mixer , Steam Oven , Scale , Perforated Baking Sheet , Dough Cutter , Fermentation Chamber
Suggested shelf life
72 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 150 | % VD (*) |
| Carboidratos (g) | 29 | % VD (*) |
| Açúcares totais (g) | 5.9 | % VD (*) |
| Aç adicionados (g) | 5.2 | % VD (*) |
| Proteínas (g) | 3.8 | % VD (*) |
| Gorduras totais (g) | 2.4 | % VD (*) |
| Gorduras saturadas (g) | 1.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.4 | % VD (*) |
| Sódio (mg) | 156 | % 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.