Pain à hot-dog au thermomix
Original in French
Albane · cookomix.com · 2020 · 6
Against 143 hamburger bun recipes
Less liquid than 88% of recipes and more fat than 89%.
How it compares
Against the typical batch: the median of 143 hamburger bun recipes, per 100 g of flour.
- Less liquid than 88% of recipes: 40% of the flour weight against the typical recipe's 55%.
- More fat than 89% of recipes: 20% of the flour weight against the typical recipe's 10%, about twice as much.
- Less salt than 95% of recipes: 0.9% of the flour weight against the typical recipe's 1.8%, about half as much.
- More egg than 91% of recipes: 30% of the flour weight against the typical recipe's 13%, about 2.5 times as much.
Ingredients (8)
- Lait demi-écrémé - 200 grammes200 g
- Levure de boulanger déshydratée - 1 sachet≈ 7 g
- Farine - 500 grammes500 g
- Oeufs - 2≈ 100 g
- Sel - 0.75 cuillère à café≈ 4.5 g
- Sucre en poudre - 40 grammes40 g
- Beurre - 100 grammes100 g
- Oeuf - 1≈ 50 g
flour 500 gbatter 1002 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% · 10th percentile · median 55%
- Fat20% · 92nd percentile · median 10%
- Sugar8% · 70th percentile · median 6.3%
- Egg30% · 93rd percentile · median 13%
- Salt0.9% · 3rd percentile · median 1.8%
- Yeast1.4% · 45th percentile · median 1.5%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 20 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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