Petits pains au lait faciles
Original in French
Lulu · cuisineaz.com · 2007 · 3
Against 249 dinner roll recipes
Less liquid than 97% of recipes and more egg than 98%.
How it compares
Against the typical batch: the median of 249 dinner roll recipes, per 100 g of flour.
- Less liquid than 97% of recipes: 41% of the flour weight against the typical recipe's 61%.
- More egg than 98% of recipes: 40% of the flour weight against the typical recipe's 10%, about 4 times as much.
- More butter than 93% of recipes: 30% of the flour weight against the typical recipe's 14%, about twice as much.
- More salt than 82% of recipes: 2% of the flour weight against the typical recipe's 1.5%.
Ingredients (8)
- Pour 12 petits painsn/a
- 250 g Farine250 g
- 30 g Sucre30 g
- 2 Œuf(s)≈ 100 g
- 10 cl Lait≈ 103 g
- 15 g Levure fraîche15 g
- 75 g Beurre75 g
- 5 g Sel5 g
flour 250 gbatter 578 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.
- Liquid41% · 2nd percentile · median 61%
- Butter30% · 94th percentile · median 14%
- Sugar12% · 70th percentile · median 10%
- Egg40% · 99th percentile · median 10%
- Yeast2% · 69th percentile · median 1.6%
- Salt2% · 85th percentile · median 1.5%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 20 minutes
- median 19 minutes
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