How to Make Super Soft Burger Buns | Yudane Method - ChainBaker
ChainBaker · chainbaker.com · 2022
Against 143 hamburger bun recipes
Less yeast than 95% of recipes and more liquid than 81%.
How it compares
Against the typical batch: the median of 143 hamburger bun recipes, per 100 g of flour.
- Less yeast than 95% of recipes: 0.4% of the flour weight against the typical recipe's 1.5%, under a third as much.
- More liquid than 81% of recipes: 67% of the flour weight against the typical recipe's 55%.
- Fat in the middle half of recipes: 6.7% of the flour weight against the typical recipe's 10%.
Ingredients (10)
- 50g (1.75oz) white bread flour50 g
- 50g (1.75oz) boiling water50 g
- 250g (8.8oz) white bread flour250 g
- 150g (5.3oz) cold milk *150 g
- 4g (0.14oz) instant dry yeast or 4.8g (0.16oz) active dry yeast or 12g (0.42oz) fresh yeast4 g
- 20g (0.7oz) sugar20 g
- 20g (0.7oz) soft butter20 g
- 1 egg yolk, around 20g (0.7oz)20 g
- 6g (0.21oz) salt6 g
- 1 egg white for glazing≈ 33 g
flour 300 gbatter 603 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 143 recipes. Shaded: the middle half. Tick: the median.
- Liquid67% · 81st percentile · median 55%
- Fat6.7% · 25th percentile · median 10%
- Sugar6.7% · 56th percentile · median 6.3%
- Egg18% · 66th percentile · median 13%
- Salt2% · 70th percentile · median 1.8%
- Yeast0.4% · 5th percentile · median 1.5%
Oven
- Temperature
- 325°F / 165°C
- median 375°F
- Time
- 25 minutes
- median 15 minutes
Keep exploring
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