Carrot Hamburger Bun
Ingredients
Part Preparo
Process
02. Add Zeelandia Pão Amigo, the eggs, and part of the carrot water (500 g) to the mixer and mix on low speed (speed 1) for approximately 3 minutes.
03. Gradually add the fresh yeast and the remaining carrot water (150 g) and mix on high speed (speed 2) for approximately 5 minutes or until the veil stage is reached.
04. Add the grated carrot, mix on low speed (speed 1) for approximately 1 minute or until homogeneous.
05. Divide into 70 g pieces. Shape into balls.
06. Cover with plastic. Let rest for 15 minutes.
07. Shape again into hamburger form.
08. Place on pre-greased smooth baking sheets.
09. Ferment in the fermentation chamber (32°C) for approximately 2 hours or until the desired point is reached.
10. Bake at 190°C for approximately 12 minutes in a deck oven.
11. Cool. Package
Tips
* Turbo Oven: 150°C for approximately 10 minutes.
Yield
43 Units of 62 g
Equipment
Mixer , Oven , Blender , Grater , Scale , Smooth Baking Sheets , Fermentation Chamber
Suggested shelf life
168
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 145 | % VD (*) |
| Carboidratos (g) | 28 | % VD (*) |
| Açúcares totais (g) | 4.3 | % VD (*) |
| Aç adicionados (g) | 3.0 | % VD (*) |
| Proteínas (g) | 4.3 | % VD (*) |
| Gorduras totais (g) | 1.9 | % VD (*) |
| Gorduras saturadas (g) | 0.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 185 | % 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.
Carrot Hamburger Bun
Ingredients
How to make it
01. Place part of the grated carrot (300 g) and the cold water in a blender and blend until homogeneous.
02. Add Zeelandia Pão Amigo, the eggs, and part of the carrot water (500 g) to the mixer and mix on low speed (speed 1) for approximately 3 minutes.
03. Gradually add the fresh yeast and the remaining carrot water (150 g) and mix on high speed (speed 2) for approximately 5 minutes or until the veil stage is reached.
04. Add the grated carrot, mix on low speed (speed 1) for approximately 1 minute or until homogeneous.
05. Divide into 70 g pieces. Shape into balls.
06. Cover with plastic. Let rest for 15 minutes.
07. Shape again into hamburger form.
08. Place on pre-greased smooth baking sheets.
09. Ferment in the fermentation chamber (32°C) for approximately 2 hours or until the desired point is reached.
10. Bake at 190°C for approximately 12 minutes in a deck oven.
11. Cool. Package
Tips
* Turbo Oven: 150°C for approximately 10 minutes.
Yield
43 Units of 62 g
Equipment
Mixer , Oven , Blender , Grater , Scale , Smooth Baking Sheets , Fermentation Chamber
Suggested shelf life
168 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 145 | % VD (*) |
| Carboidratos (g) | 28 | % VD (*) |
| Açúcares totais (g) | 4.3 | % VD (*) |
| Aç adicionados (g) | 3.0 | % VD (*) |
| Proteínas (g) | 4.3 | % VD (*) |
| Gorduras totais (g) | 1.9 | % VD (*) |
| Gorduras saturadas (g) | 0.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 185 | % 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.