Hamburger Snack
Ingredients
Part Preparo
Process
02. Gradually add the fresh yeast and the remaining cold water (50 ml) and mix on high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
03. Divide into pieces of 125 g each. Round the dough into balls.
04. Cover with plastic. Let rest for 10 minutes.
05. With the help of a roller, shape the dough into disks approximately 15 cm in diameter. Set aside.
06. Prepare the hamburgers according to the manufacturer's information.
07. Place the hamburger, a slice of mozzarella cheese, and the sliced tomato in the center of each piece.
08. Using a piping bag, apply 30 g of Catupiry cream cheese.
09. Fold the edges of the dough towards the center of the piece to cover the filling completely.
10. Place in greased baking sheets with the seam side down.
11. Ferment in a fermentation cabinet at room temperature for approximately 60 minutes or until ready.
12. Brush the surface with whole beaten eggs halfway through the fermentation time.
13. Sprinkle sesame seeds to taste over the pieces.
14. Bake at 180 °C for approximately 20 minutes in a deck oven.
TIP
- Alternative baking:
* Turbo oven: 140ºC for approximately 15 minutes.
Yield
12 Units of 200 g
Equipment
Mixer , Oven , Roller , Piping Bag , Fermentation Cabinet , Scale , Greased Baking Sheets , Brush
Suggested shelf life
24
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 134 | % VD (*) |
| Carboidratos (g) | 15 | % VD (*) |
| Açúcares totais (g) | 2.4 | % VD (*) |
| Aç adicionados (g) | 2.0 | % VD (*) |
| Proteínas (g) | 6.4 | % VD (*) |
| Gorduras totais (g) | 5.3 | % VD (*) |
| Gorduras saturadas (g) | 2.6 | % VD (*) |
| Gorduras trans (g) | 254 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 338 | % 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 Snack
Ingredients
Part Preparo
How to make it
01. Place Zeelandia Batata Pratic and part of the cold water (400 ml) in the mixer and mix on low speed (speed 1) for approximately 2 minutes.
02. Gradually add the fresh yeast and the remaining cold water (50 ml) and mix on high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
03. Divide into pieces of 125 g each. Round the dough into balls.
04. Cover with plastic. Let rest for 10 minutes.
05. With the help of a roller, shape the dough into disks approximately 15 cm in diameter. Set aside.
06. Prepare the hamburgers according to the manufacturer's information.
07. Place the hamburger, a slice of mozzarella cheese, and the sliced tomato in the center of each piece.
08. Using a piping bag, apply 30 g of Catupiry cream cheese.
09. Fold the edges of the dough towards the center of the piece to cover the filling completely.
10. Place in greased baking sheets with the seam side down.
11. Ferment in a fermentation cabinet at room temperature for approximately 60 minutes or until ready.
12. Brush the surface with whole beaten eggs halfway through the fermentation time.
13. Sprinkle sesame seeds to taste over the pieces.
14. Bake at 180 °C for approximately 20 minutes in a deck oven.
TIP
- Alternative baking:
* Turbo oven: 140ºC for approximately 15 minutes.
Tips
Yield
12 Units of 200 g
Equipment
Mixer , Oven , Roller , Piping Bag , Fermentation Cabinet , Scale , Greased Baking Sheets , Brush
Suggested shelf life
24 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 134 | % VD (*) |
| Carboidratos (g) | 15 | % VD (*) |
| Açúcares totais (g) | 2.4 | % VD (*) |
| Aç adicionados (g) | 2.0 | % VD (*) |
| Proteínas (g) | 6.4 | % VD (*) |
| Gorduras totais (g) | 5.3 | % VD (*) |
| Gorduras saturadas (g) | 2.6 | % VD (*) |
| Gorduras trans (g) | 254 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 338 | % 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.