Italian Hamburger Bun
Ingredients
Part Preparo
Process
02. Gradually add the fresh yeast and the remaining cold water (180 ml) and mix on high speed (speed 2) for approximately 3 minutes or until reaching the veil stage.
03. Divide into pieces of 100 g. Round them into balls.
04. Cover with plastic. Let rest for 30 minutes.
05. Round again into hamburger shape.
06. Place on previously greased perforated baking sheets.
07. Ferment in a fermentation chamber (32°C) for approximately 2 hours or until the desired point.
08. Give a seam.
09. Bake at 200°C for approximately 18 minutes in a deck oven with steam.
10. Cool.
Tips
* Turbo Oven with Steam: 170°C for approximately 15 minutes.
Yield
31 Units of 87 g
Equipment
Mixer , Steam Oven , Scale , Perforated Baking Sheet , Dough Cutter , Fermentation Chamber
Suggested shelf life
48
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 124 | % VD (*) |
| Carboidratos (g) | 26 | % VD (*) |
| Açúcares totais (g) | 0.8 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 3.6 | % VD (*) |
| Gorduras totais (g) | 0.5 | % VD (*) |
| Gorduras saturadas (g) | 0.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 327 | % 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.
Italian Hamburger Bun
Ingredients
How to make it
01. Place the Zeelandia Pão Italiano and part of the cold water (900 ml) in the mixer and mix on low speed (speed 1) for approximately 5 minutes.
02. Gradually add the fresh yeast and the remaining cold water (180 ml) and mix on high speed (speed 2) for approximately 3 minutes or until reaching the veil stage.
03. Divide into pieces of 100 g. Round them into balls.
04. Cover with plastic. Let rest for 30 minutes.
05. Round again into hamburger shape.
06. Place on previously greased perforated baking sheets.
07. Ferment in a fermentation chamber (32°C) for approximately 2 hours or until the desired point.
08. Give a seam.
09. Bake at 200°C for approximately 18 minutes in a deck oven with steam.
10. Cool.
Tips
* Turbo Oven with Steam: 170°C for approximately 15 minutes.
Yield
31 Units of 87 g
Equipment
Mixer , Steam Oven , Scale , Perforated Baking Sheet , Dough Cutter , Fermentation Chamber
Suggested shelf life
48 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 124 | % VD (*) |
| Carboidratos (g) | 26 | % VD (*) |
| Açúcares totais (g) | 0.8 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 3.6 | % VD (*) |
| Gorduras totais (g) | 0.5 | % VD (*) |
| Gorduras saturadas (g) | 0.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 327 | % 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.