Spinach Hamburger Bread
Ingredients
Part Preparo
Process
02. Add Zeelandia Pão Amigo, the eggs, and part of the spinach water (500 ml) to the mixing bowl and mix on low speed (speed 1) for approximately 3 minutes.
03. Gradually add the fresh yeast and the remaining spinach water (150 ml) and mix on high speed (speed 2) for approximately 5 minutes or until achieving the veil stage.
04. Divide into 70 g portions. Shape into balls.
05. Cover with plastic. Let rest for 15 minutes.
06. Reshape into hamburger format.
07. Place on previously greased smooth baking sheets.
08. Ferment in 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. Package
Tips
* Turbo Oven: 150°C for approximately 10 minutes.
- Raw spinach (leaves) can be substituted with frozen chopped industrial spinach.
Yield
42 Units of 62 g
Equipment
Mixing Bowl , Steam Oven , Blender , 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) | 148 | % VD (*) |
| Carboidratos (g) | 28 | % VD (*) |
| Açúcares totais (g) | 4.4 | % VD (*) |
| Aç adicionados (g) | 3.1 | % 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) | 195 | % 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.
Spinach Hamburger Bread
Ingredients
How to make it
01. Place the spinach and cold water in the blender and blend until smooth.
02. Add Zeelandia Pão Amigo, the eggs, and part of the spinach water (500 ml) to the mixing bowl and mix on low speed (speed 1) for approximately 3 minutes.
03. Gradually add the fresh yeast and the remaining spinach water (150 ml) and mix on high speed (speed 2) for approximately 5 minutes or until achieving the veil stage.
04. Divide into 70 g portions. Shape into balls.
05. Cover with plastic. Let rest for 15 minutes.
06. Reshape into hamburger format.
07. Place on previously greased smooth baking sheets.
08. Ferment in 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. Package
Tips
* Turbo Oven: 150°C for approximately 10 minutes.
- Raw spinach (leaves) can be substituted with frozen chopped industrial spinach.
Yield
42 Units of 62 g
Equipment
Mixing Bowl , Steam Oven , Blender , Scale , Smooth Baking Sheets , Fermentation Chamber
Suggested shelf life
168 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 148 | % VD (*) |
| Carboidratos (g) | 28 | % VD (*) |
| Açúcares totais (g) | 4.4 | % VD (*) |
| Aç adicionados (g) | 3.1 | % 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) | 195 | % 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.