Potato Hamburger Bun
Ingredients
Part Preparo
Process
02. Gradually add the fresh yeast and the remaining cold water (240 ml), beating at high speed (speed 2) for approximately 5 minutes or until the windowpane stage is reached.
03. Divide into pieces of 70 g. Round them into balls.
04. Cover with plastic. Let rest for 15 minutes.
05. Shape again into burger form.
06. Place in pre-greased smooth baking sheets.
07. Ferment in a fermentation chamber (32°C) for approximately 1:30 h or until ready.
08. Bake at 180°C for approximately 18 minutes in a deck oven.
09. Cool. Package.
Tips
* Turbo Oven: 150°C for approximately 15 minutes.
Yield
44 Units of 60 g
Equipment
Mixer , Oven , Scale , Smooth Baking Sheets , Fermentation Chamber
Suggested shelf life
72
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 156 | % VD (*) |
| Carboidratos (g) | 27 | % VD (*) |
| Açúcares totais (g) | 3.4 | % VD (*) |
| Aç adicionados (g) | 2.9 | % VD (*) |
| Proteínas (g) | 3.4 | % VD (*) |
| Gorduras totais (g) | 3.8 | % VD (*) |
| Gorduras saturadas (g) | 1.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 265 | % 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.
Potato Hamburger Bun
Ingredients
Part Preparo
How to make it
01. Place Zeelandia Pão de Batata, Zito, wheat flour, salt, and part of the cold water (700 ml) in the mixer and mix at low speed (speed 1) for approximately 3 minutes.
02. Gradually add the fresh yeast and the remaining cold water (240 ml), beating at high speed (speed 2) for approximately 5 minutes or until the windowpane stage is reached.
03. Divide into pieces of 70 g. Round them into balls.
04. Cover with plastic. Let rest for 15 minutes.
05. Shape again into burger form.
06. Place in pre-greased smooth baking sheets.
07. Ferment in a fermentation chamber (32°C) for approximately 1:30 h or until ready.
08. Bake at 180°C for approximately 18 minutes in a deck oven.
09. Cool. Package.
Tips
* Turbo Oven: 150°C for approximately 15 minutes.
Yield
44 Units of 60 g
Equipment
Mixer , Oven , Scale , Smooth Baking Sheets , Fermentation Chamber
Suggested shelf life
72 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 156 | % VD (*) |
| Carboidratos (g) | 27 | % VD (*) |
| Açúcares totais (g) | 3.4 | % VD (*) |
| Aç adicionados (g) | 2.9 | % VD (*) |
| Proteínas (g) | 3.4 | % VD (*) |
| Gorduras totais (g) | 3.8 | % VD (*) |
| Gorduras saturadas (g) | 1.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 265 | % 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.