Panini al latte morbidissimi perfetti per Buffet (Ricetta facile passo passo!)
Original in Italian
Simona Mirto · tavolartegusto.it · 2016 · 6
Against 249 dinner roll recipes
Less liquid than 92% of recipes and less yeast than 92%.
How it compares
Against the typical batch: the median of 249 dinner roll recipes, per 100 g of flour.
- Less liquid than 92% of recipes: 45% of the flour weight against the typical recipe's 61%.
- Less yeast than 92% of recipes: 0.7% of the flour weight against the typical recipe's 1.6%, about half as much.
- More sugar than 88% of recipes: 16% of the flour weight against the typical recipe's 10%.
- Egg in the middle half of recipes: 17% of the flour weight against the typical recipe's 10%.
Ingredients (10)
- 500 gr di farina manitoba500 g
- 60 – 80 gr di zucchero80 g
- 1 uovo≈ 50 g
- 1 tuorlo≈ 18 g
- 220 gr di latte intero, fresco a temperatura ambiente220 g
- 80 gr di burro morbido80 g
- 1 cucchiaino di lievito di birra secco oppure 10 gr di lievito di birra fresco10 g
- 8 gr di sale8 g
- 1 tuorlo grande≈ 18 g
- 1 cucchiaino di latte≈ 5 g
flour 500 gbatter 989 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.
- Liquid45% · 7th percentile · median 61%
- Butter16% · 60th percentile · median 14%
- Sugar16% · 89th percentile · median 10%
- Egg17% · 75th percentile · median 10%
- Yeast0.7% · 6th percentile · median 1.6%
- Salt1.6% · 62nd percentile · median 1.5%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 20 minutes
- median 19 minutes
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