Pain burger brioché noir
Original in French
Eldorami · chefsimon.com · 2020 · 8 personnes
Against 143 hamburger bun recipes
More liquid than 90% of recipes and more egg than 89%.
How it compares
Against the typical batch: the median of 143 hamburger bun recipes, per 100 g of flour.
- More liquid than 90% of recipes: 72% of the flour weight against the typical recipe's 55%.
- More egg than 89% of recipes: 28% of the flour weight against the typical recipe's 13%, about twice as much.
Ingredients (16)
- 70 millilitres Lait≈ 72 g
- 30 millilitres Eau≈ 30 g
- 20 grammes Farine20 g
- 400 grammes Farine400 g
- 180 millilitres Lait demi-écrémé≈ 186 g
- 50 grammes beurre mou50 g
- 30 grammes Sucre en poudre30 g
- 25 grammes Levure fraîche25 g
- 1 Œufs≈ 50 g
- 1 Jaune d'œuf≈ 18 g
- 1 cuillère à soupe Charbon végétal≈ 15 g
- 1 cuillère à café Sel≈ 6 g
- 1 Œuf≈ 50 g
- 1 cuillère à soupe Lait demi-écrémé≈ 15 g
- Graines de sésamen/a
- Graines de pavotn/a
flour 420 gbatter 967 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.
- Liquid72% · 91st percentile · median 55%
- Fat12% · 65th percentile · median 10%
- Sugar7.1% · 61st percentile · median 6.3%
- Egg28% · 90th percentile · median 13%
- Salt1.4% · 26th percentile · median 1.8%
- Yeast2% · 74th percentile · median 1.5%
Oven
- Temperature
- not stated
- median 375°F
- Time
- 20 minutes
- median 15 minutes
Keep exploring
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