Fortified 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 5 minutes or until the veil stage is reached.
03. Divide into 70 g portions. Round the dough.
04. Cover with plastic. Let rest for 10 minutes.
05. Round again into hamburger shapes.
06. Place on previously greased smooth baking sheets.
07. Ferment in a fermentation chamber (32°C) for approximately 2 hours or until the desired point is reached.
08. Bake at 190°C for approximately 12 minutes in a deck oven.
09. Cool. Package.
Tips
* Turbo Oven: 160°C for approximately 10 minutes.
Yield
41 Units of 62 g
Equipment
Mixer , Oven , Scale , Smooth Baking Sheets , Fermentation Chamber
Suggested shelf life
120
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 157 | % VD (*) |
| Carboidratos (g) | 28 | % VD (*) |
| Açúcares totais (g) | 5.7 | % VD (*) |
| Aç adicionados (g) | 4.9 | % VD (*) |
| Proteínas (g) | 4.0 | % VD (*) |
| Gorduras totais (g) | 3.1 | % VD (*) |
| Gorduras saturadas (g) | 1.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 191 | % 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.
Fortified Hamburger Bun
Ingredients
How to make it
01. Place the Energia Vittale Vitaminado, eggs, and part of the cold water (300 ml) in the mixer and mix on low speed (speed 1) for approximately 3 minutes.
02. Gradually add the fresh yeast and the remaining cold water (180 ml) and mix on high speed (speed 2) for approximately 5 minutes or until the veil stage is reached.
03. Divide into 70 g portions. Round the dough.
04. Cover with plastic. Let rest for 10 minutes.
05. Round again into hamburger shapes.
06. Place on previously greased smooth baking sheets.
07. Ferment in a fermentation chamber (32°C) for approximately 2 hours or until the desired point is reached.
08. Bake at 190°C for approximately 12 minutes in a deck oven.
09. Cool. Package.
Tips
* Turbo Oven: 160°C for approximately 10 minutes.
Yield
41 Units of 62 g
Equipment
Mixer , Oven , Scale , Smooth Baking Sheets , Fermentation Chamber
Suggested shelf life
120 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 157 | % VD (*) |
| Carboidratos (g) | 28 | % VD (*) |
| Açúcares totais (g) | 5.7 | % VD (*) |
| Aç adicionados (g) | 4.9 | % VD (*) |
| Proteínas (g) | 4.0 | % VD (*) |
| Gorduras totais (g) | 3.1 | % VD (*) |
| Gorduras saturadas (g) | 1.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 191 | % 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.