Pain au lait fourre au nutella
Original in French
gibou · ptitchef.com · 2010 · 4
Against 249 dinner roll recipes
Less butter than 84% of recipes and no egg, unlike 75%.
How it compares
Against the typical batch: the median of 249 dinner roll recipes, per 100 g of flour.
- Less butter than 84% of recipes: 8.6% of the flour weight against the typical recipe's 14%.
- No egg at all, where 75% of recipes use some (most of those 10 to 19% of the flour weight).
- More sugar than 84% of recipes: 14% of the flour weight against the typical recipe's 10%.
Ingredients (6)
- 20 cl lait≈ 206 g
- 1 cuillère à café de sel≈ 6 g
- 50 g sucre50 g
- 30 g beurre30 g
- 350 g farine pour brioche350 g
- 1 sachet de levure de boulanger6 g
flour 350 gbatter 648 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.
- Liquid59% · 43rd percentile · median 61%
- Butter8.6% · 15th percentile · median 14%
- Sugar14% · 85th percentile · median 10%
- Egg0% · 12th percentile · median 10%
- Yeast1.6% · 49th percentile · median 1.6%
- Salt1.7% · 71st percentile · median 1.5%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- 15 minutes
- median 19 minutes
Keep exploring
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Nearest by baker's percentages: liquid, butter, sugar, egg, yeast, salt.
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