Breaded Hamburger
Ingredients
Part Empanamento
Part Montagem
Process
01. Place the hamburgers on a smooth baking sheet and bake at 200°C for 7 minutes. Set aside.
02. Divide the Dough for Snacks into pieces of 75 g.
03. Roll out the dough to obtain disks approximately 12 cm in diameter.
04. Place one reserved hamburger on each piece of dough.
05. Spread approximately 5 g of ketchup over each hamburger.
06. Place a slice of mozzarella and a slice of folded ham over the ketchup.
07. Place another disk of dough over the filling and press lightly.
08. Using an 11 cm diameter ring, cut off the excess dough.
COATING
01. Mix the water and eggs for the coating.
02. Moisten the snacks in this mixture and coat with breadcrumbs.
03. Fry in oil heated to 180°C for 4 minutes.
Tips
- Shape and coat the snacks within 3 hours after preparing the dough.
- To avoid sogginess and cracks, it is advisable to reduce the number of snacks per frying session.
- Eggs can be replaced with liquid egg in the coating.
FREEZING
- To fry frozen snacks, heat the oil to 200°C at the beginning of the frying.
- For snacks over 50 g, it is necessary to thaw before frying, so that the filling is also heated.
- Snacks can be frozen for up to 2 months at -18°C.
Yield
12 Units of 220 g
Equipment
Oven , Fryer , Scale , Smooth Baking Sheets , Rings
Suggested shelf life
6
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 95 | % VD (*) |
| Carboidratos (g) | 9.2 | % VD (*) |
| Açúcares totais (g) | 0.5 | % VD (*) |
| Aç adicionados (g) | 0 | % VD (*) |
| Proteínas (g) | 4.7 | % VD (*) |
| Gorduras totais (g) | 4.4 | % VD (*) |
| Gorduras saturadas (g) | 1.8 | % VD (*) |
| Gorduras trans (g) | 155 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 279 | % 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.
Breaded Hamburger
Ingredients
Part Empanamento
Part Montagem
How to make it
ASSEMBLY
01. Place the hamburgers on a smooth baking sheet and bake at 200°C for 7 minutes. Set aside.
02. Divide the Dough for Snacks into pieces of 75 g.
03. Roll out the dough to obtain disks approximately 12 cm in diameter.
04. Place one reserved hamburger on each piece of dough.
05. Spread approximately 5 g of ketchup over each hamburger.
06. Place a slice of mozzarella and a slice of folded ham over the ketchup.
07. Place another disk of dough over the filling and press lightly.
08. Using an 11 cm diameter ring, cut off the excess dough.
COATING
01. Mix the water and eggs for the coating.
02. Moisten the snacks in this mixture and coat with breadcrumbs.
03. Fry in oil heated to 180°C for 4 minutes.
Tips
- Shape and coat the snacks within 3 hours after preparing the dough.
- To avoid sogginess and cracks, it is advisable to reduce the number of snacks per frying session.
- Eggs can be replaced with liquid egg in the coating.
FREEZING
- To fry frozen snacks, heat the oil to 200°C at the beginning of the frying.
- For snacks over 50 g, it is necessary to thaw before frying, so that the filling is also heated.
- Snacks can be frozen for up to 2 months at -18°C.
Yield
12 Units of 220 g
Equipment
Oven , Fryer , Scale , Smooth Baking Sheets , Rings
Suggested shelf life
6 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 95 | % VD (*) |
| Carboidratos (g) | 9.2 | % VD (*) |
| Açúcares totais (g) | 0.5 | % VD (*) |
| Aç adicionados (g) | 0 | % VD (*) |
| Proteínas (g) | 4.7 | % VD (*) |
| Gorduras totais (g) | 4.4 | % VD (*) |
| Gorduras saturadas (g) | 1.8 | % VD (*) |
| Gorduras trans (g) | 155 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 279 | % 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.