Hamburger Bread with Semi Italian
Ingredients
Part Acabamento
Part Preparo
Process
01. Place Zeelandia Pão Semi Italiano and part of the cold water (900 ml) in the mixer and mix at low speed (speed 1) for approximately 5 minutes.
02. Gradually add the fresh yeast and the remaining cold water (212 ml) and mix at high speed (speed 2) for approximately 3 minutes or until reaching the veil stage.
03. Divide into 80 g pieces. Round them up.
04. Cover with plastic. Let rest for 15 minutes.
FINISHING
01. Round them again into hamburger shapes.
02. Place egg whites and salt to taste in a bowl and mix.
03. Moisten the breads in the egg whites and coat them with the Pão Semi Italiano mixture.
04. Place on previously greased perforated baking sheets.
05. Ferment in the fermentation chamber (32°C) for approximately 1:10 h or until ready.
06. Give it a touch.
07. Bake at 200°C for approximately 20 minutes in a deck oven with steam.
08. Cool down.
Tips
* Turbo Oven with Steam: 170°C for approximately 12 minutes.
Yield
39 Units of 68 g
Equipment
Mixer , Steam Oven , Scale , Perforated Baking Sheet , Container , Dough Cutter , Fermentation Chamber
Suggested shelf life
6
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 131 | % VD (*) |
| Carboidratos (g) | 28 | % VD (*) |
| Açúcares totais (g) | 1.1 | % VD (*) |
| Aç adicionados (g) | 0.3 | % VD (*) |
| Proteínas (g) | 3.9 | % VD (*) |
| Gorduras totais (g) | 0.6 | % VD (*) |
| Gorduras saturadas (g) | 0.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 285 | % 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.
Hamburger Bread with Semi Italian
Ingredients
How to make it
PREPARATION
01. Place Zeelandia Pão Semi Italiano and part of the cold water (900 ml) in the mixer and mix at low speed (speed 1) for approximately 5 minutes.
02. Gradually add the fresh yeast and the remaining cold water (212 ml) and mix at high speed (speed 2) for approximately 3 minutes or until reaching the veil stage.
03. Divide into 80 g pieces. Round them up.
04. Cover with plastic. Let rest for 15 minutes.
FINISHING
01. Round them again into hamburger shapes.
02. Place egg whites and salt to taste in a bowl and mix.
03. Moisten the breads in the egg whites and coat them with the Pão Semi Italiano mixture.
04. Place on previously greased perforated baking sheets.
05. Ferment in the fermentation chamber (32°C) for approximately 1:10 h or until ready.
06. Give it a touch.
07. Bake at 200°C for approximately 20 minutes in a deck oven with steam.
08. Cool down.
Tips
* Turbo Oven with Steam: 170°C for approximately 12 minutes.
Yield
39 Units of 68 g
Equipment
Mixer , Steam Oven , Scale , Perforated Baking Sheet , Container , Dough Cutter , Fermentation Chamber
Suggested shelf life
6 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 131 | % VD (*) |
| Carboidratos (g) | 28 | % VD (*) |
| Açúcares totais (g) | 1.1 | % VD (*) |
| Aç adicionados (g) | 0.3 | % VD (*) |
| Proteínas (g) | 3.9 | % VD (*) |
| Gorduras totais (g) | 0.6 | % VD (*) |
| Gorduras saturadas (g) | 0.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 285 | % 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.