Burger bread
Ingredients for 5 portions
Calculate portions
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)
Energy
175.96
kcal
Carbohydrates
28.69
g
Proteins
3.74
g
Lipids
4.88
g
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.
-
Type of dish
- Ice creams and sorbets
- Pastries
- Coffee, chocolate and infusion
- Pizzas
- Birds
- Eggs
- Legumes
- Dessert
- Pastas
- Finger foods
- Main course
- Shellfish
- Juices, milkshakes and beverages
- Sandwich
- Salads
- Burguers
- Appetizers and canapes
- Beers
- Soups and creams
- Cocktails
- Meats
- Breakfasts and brunch
- Bread and pastries
- Fish
- Rices
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed