Buns à hamburger
Original in French
Virginie Fouquet · chefnini.com · Pour 6 – 8 pains :
Against 143 hamburger bun recipes
Less sugar than 86% of recipes and less egg than 83%.
How it compares
Against the typical batch: the median of 143 hamburger bun recipes, per 100 g of flour.
- Less sugar than 86% of recipes: 2.5% of the flour weight against the typical recipe's 6.3%, about half as much.
- Less egg than 83% of recipes: 3.6% of the flour weight against the typical recipe's 13%, under a third as much.
Ingredients (9)
- 12cl d’eau≈ 120 g
- 15cl de lait≈ 155 g
- 1cs de sucre≈ 13 g
- 1/2cs de sel≈ 9 g
- 60g de beurre en dés60 g
- 500g de farine T65500 g
- 1 sachet de levure de boulangerie déshydratée6 g
- Graines de sésamen/a
- 1 jaune d’oeuf≈ 18 g
flour 500 gbatter 880 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.
- Liquid55% · 50th percentile · median 55%
- Fat12% · 66th percentile · median 10%
- Sugar2.5% · 10th percentile · median 6.3%
- Egg3.6% · 15th percentile · median 13%
- Salt1.8% · 51st percentile · median 1.8%
- Yeast1.1% · 27th percentile · median 1.5%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- not stated
- median 15 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: liquid, fat, sugar, egg, salt, yeast.
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