Petits pains au lait
Original in French
Florentin CuisineAZ · cuisineaz.com · 2007 · 12
Against 249 dinner roll recipes
More egg than 93% of recipes and less sugar than 83%.
How it compares
Against the typical batch: the median of 249 dinner roll recipes, per 100 g of flour.
- More egg than 93% of recipes: 25% of the flour weight against the typical recipe's 10%, about 2.5 times as much.
- Less sugar than 83% of recipes: 5.3% of the flour weight against the typical recipe's 10%, about half as much.
- More yeast than 81% of recipes: 2.5% of the flour weight against the typical recipe's 1.6%.
Ingredients (8)
- 60 g Beurre60 g
- 25 cl Lait entier≈ 258 g
- 2 Œuf(s)≈ 100 g
- 400 g Farine400 g
- 100 g Pépite(s) de chocolat100 g
- 10 g Levure de boulangerie10 g
- 1 c. à soupe Miel d'acacia≈ 21 g
- 1 c. à café Sel≈ 6 g
flour 400 gbatter 955 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 249 recipes. Shaded: the middle half. Tick: the median.
- Liquid65% · 63rd percentile · median 61%
- Butter15% · 54th percentile · median 14%
- Sugar5.3% · 15th percentile · median 10%
- Egg25% · 94th percentile · median 10%
- Yeast2.5% · 84th percentile · median 1.6%
- Salt1.5% · 51st percentile · median 1.5%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- 12 minutes
- median 19 minutes
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