Burger Buns
Original in Italian
Enrica Panariello · chiarapassion.com · 2019 · 6 panini
Against 143 hamburger bun recipes
Less liquid than 87% of recipes and more sugar than 88%.
How it compares
Against the typical batch: the median of 143 hamburger bun recipes, per 100 g of flour.
- Less liquid than 87% of recipes: 40% of the flour weight against the typical recipe's 55%.
- More sugar than 88% of recipes: 11% of the flour weight against the typical recipe's 6.3%.
- Less yeast than 90% of recipes: 0.5% of the flour weight against the typical recipe's 1.5%, about half as much.
- Less salt than 77% of recipes: 1.3% of the flour weight against the typical recipe's 1.8%.
Ingredients (9)
- 450 g di farina 0 (per pane e pizza oppure (300 g 00 e restante Manitoba))450 g
- 50 g di zucchero50 g
- 7 g di lievito di birra (secco oppure 20 g di lievito di birra fresco (leggi note))7 g
- 1 cucchiaino di sale≈ 6 g
- 1 uovo≈ 50 g
- 180 ml di acqua≈ 180 g
- 30 g di burro (morbido)30 g
- 1 tuorlo (+ un cucchiaio di latte)≈ 18 g
- semi di sesamon/a
flour 450 gbatter 791 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.
- Liquid40% · 12th percentile · median 55%
- Fat6.7% · 25th percentile · median 10%
- Sugar11% · 88th percentile · median 6.3%
- Egg15% · 59th percentile · median 13%
- Salt1.3% · 21st percentile · median 1.8%
- Yeast0.5% · 7th percentile · median 1.5%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- 15 minutes
- median 15 minutes
Keep exploring
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Nearest by baker's percentages: liquid, fat, sugar, egg, salt, yeast.
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