Recette des pains à burger buns à la patate douce
Original in French
Hervé Palmieri · hervecuisine.com · 2020 · 4
Against 143 hamburger bun recipes
Less liquid than 93% of recipes and less salt than 95%.
How it compares
Against the typical batch: the median of 143 hamburger bun recipes, per 100 g of flour.
- Less liquid than 93% of recipes: 36% of the flour weight against the typical recipe's 55%.
- Less salt than 95% of recipes: 0.9% of the flour weight against the typical recipe's 1.8%, about half as much.
- Less yeast than 90% of recipes: 0.5% of the flour weight against the typical recipe's 1.5%, about half as much.
- More sugar than 75% of recipes: 8.6% of the flour weight against the typical recipe's 6.3%.
Ingredients (8)
- 350 g de farine350 g
- 1 oeuf≈ 50 g
- 1 sachet de levure sèche de boulanger (9 g) ou 20 g de levure fraîche6 g
- 125 ml d'eau≈ 125 g
- 100 g de purée de patate douce (cuite et mixée)100 g
- 40 g de beurre ou 30 g d'huile de tournesol40 g
- 30 g de sucre ou 1 cuil. à soupe de miel (facultatif, si vous aimez le côté brioché sucré du bun)30 g
- 1/2 cuil. à café de sel≈ 3 g
flour 350 gbatter 704 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.
- Liquid36% · 6th percentile · median 55%
- Fat11% · 63rd percentile · median 10%
- Sugar8.6% · 77th percentile · median 6.3%
- Egg14% · 57th percentile · median 13%
- Salt0.9% · 3rd percentile · median 1.8%
- Yeast0.5% · 7th percentile · median 1.5%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 60 minutes
- median 15 minutes
Keep exploring
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