Beetroot Hamburger Bread
Ingredients
Part Preparo
Process
02. Add Zeelandia Pão Amigo, eggs, and part of the beetroot water (500 g) to the mixer and mix at low speed (speed 1) for approximately 3 minutes.
03. Gradually add the fresh yeast and the remaining beetroot water (100 g) and mix at high speed (speed 2) for approximately 5 minutes or until the window pane effect is achieved.
04. Divide into 70 g portions. Round them up.
05. Cover with plastic. Let rest for 15 minutes.
06. Shape again into hamburger form.
07. Place on pre-greased smooth baking trays.
08. Ferment in a fermentation chamber (32°C) for approximately 2 hours or until ready.
09. Bake at 190°C for approximately 12 minutes in a deck oven.
10. Cool down. Pack
Tips
* Turbo Oven: 150°C for approximately 10 minutes.
Yield
41 Units of 62 g
Equipment
Mixer , Oven , Blender , Scale , Smooth Baking Trays , Fermentation Chamber
Suggested shelf life
168
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 153 | % VD (*) |
| Carboidratos (g) | 29 | % VD (*) |
| Açúcares totais (g) | 4.5 | % VD (*) |
| Aç adicionados (g) | 3.2 | % VD (*) |
| Proteínas (g) | 4.5 | % VD (*) |
| Gorduras totais (g) | 2.0 | % VD (*) |
| Gorduras saturadas (g) | 0.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 199 | % 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.
Beetroot Hamburger Bread
Ingredients
How to make it
01. Place the peeled beetroot and cold water in the blender and blend until homogeneous.
02. Add Zeelandia Pão Amigo, eggs, and part of the beetroot water (500 g) to the mixer and mix at low speed (speed 1) for approximately 3 minutes.
03. Gradually add the fresh yeast and the remaining beetroot water (100 g) and mix at high speed (speed 2) for approximately 5 minutes or until the window pane effect is achieved.
04. Divide into 70 g portions. Round them up.
05. Cover with plastic. Let rest for 15 minutes.
06. Shape again into hamburger form.
07. Place on pre-greased smooth baking trays.
08. Ferment in a fermentation chamber (32°C) for approximately 2 hours or until ready.
09. Bake at 190°C for approximately 12 minutes in a deck oven.
10. Cool down. Pack
Tips
* Turbo Oven: 150°C for approximately 10 minutes.
Yield
41 Units of 62 g
Equipment
Mixer , Oven , Blender , Scale , Smooth Baking Trays , Fermentation Chamber
Suggested shelf life
168 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 153 | % VD (*) |
| Carboidratos (g) | 29 | % VD (*) |
| Açúcares totais (g) | 4.5 | % VD (*) |
| Aç adicionados (g) | 3.2 | % VD (*) |
| Proteínas (g) | 4.5 | % VD (*) |
| Gorduras totais (g) | 2.0 | % VD (*) |
| Gorduras saturadas (g) | 0.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 199 | % 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.