4 h
Type of dish: Bread and pastries
Temperature: Room temperature
Allergens
Gluten
Gluten
Milk
Milk
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Patissiere flour 0.167 kg
Water 0.1 l
Table salt 4.167 g
Flour enhancer 1.667 g
Sugar 0.007 kg
Powdered milk 8.333 g
Margarine 0.025 kg
Fresh yeast 6.667 g
Elaboration

Kneading time: 13´
Temperature of the dough: 25 ºC
1st fermentation (the dough is not divided yet): 10´
2nd fermentation (the dough divided): 15´
3rd fermentation (the piece is finished): 1 h
Cooking time: 13´
Temperature of the oven: 220 ºC

RECIPE

  • Knead all the ingredients except for the yeast and the margarine. Add those halfway through kneading-
  • The dough should be fine and elastic.
  • Make 60 g balls without previously leaving them to stand.
  • Place into hamburger moulds.
  • Leave to stand for 15´alfresco.
  • Smash by hand.
  • Ferment to 30 ºC and with 75 % of humidity. The dough will become rather big in volume.
  • Spray some water over the dough.
  • Place roasted or natural sesame seeds on top.
  • Bake with no steam.
  • Prevent the bread from becoming too dry.
Nutritional information (1 portion)
Fiber 1.13 g
Saturates 1.35 g
Monounsaturated fatty acids 1.22 g
Polyunsaturated fatty acids 2.06 g
Cholesterol 7.75 mg
Calcium 22.36 mg
Iron 0.49 mg
Zinc 0.35 mg
Vitamin A 44.63 ug
Vitamin C 0.09 g
Folic acid 28.68 ug
Salt (Sodium) 371.35 mg
Sugars 1.9 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.