Pangoccioli fatti in casa, brioche morbide e golose per una merenda deliziosa
Original in Italian
Giulio Rossi · ricettedellanonna.net · 2023
Against 217 brioche recipes
Less butter than 99% of recipes and more milk or water than 99%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- Less butter than 99% of recipes: 12% of the flour weight against the typical recipe's 36%, about half as much.
- More milk or water than 99% of recipes: 52% of the flour weight against the typical recipe's 25%, about twice as much.
- Less egg than 85% of recipes: 20% of the flour weight against the typical recipe's 40%, about half as much.
- Less yeast than 85% of recipes: 0.7% of the flour weight against the typical recipe's 1.4%, about half as much.
Ingredients (8)
- 250 gr di farina manitoba250 g
- 5 gr di lievito di birra fresco5 g
- 130 gr di latte130 g
- 1 uova≈ 50 g
- 45 gr di zucchero45 g
- 1 pizzico di sale≈ 0.4 g
- 30 gr di burro30 g
- 45 gr di gocce di cioccolato45 g
flour 250 gbatter 555 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 217 recipes. Shaded: the middle half. Tick: the median.
- Butter12% · 0th percentile · median 36%
- Egg20% · 10th percentile · median 40%
- Sugar18% · 72nd percentile · median 14%
- Milk or water52% · 100th percentile · median 25%
- Salt0.2% · 25th percentile · median 1.4%
- Yeast0.7% · 12th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 20 minutes
- median 30 minutes
Keep exploring
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