Pains à burger ou « buns » extra moelleux
Original in French
Hervé Palmieri · hervecuisine.com · 2016 · 4
Against 143 hamburger bun recipes
More sugar than 98% of recipes and less liquid than 93%.
How it compares
Against the typical batch: the median of 143 hamburger bun recipes, per 100 g of flour.
- More sugar than 98% of recipes: 14% of the flour weight against the typical recipe's 6.3%, about 2.5 times as much.
- 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.
Ingredients (10)
- 350 g de farine350 g
- 1 oeuf≈ 50 g
- 20 g de levure fraîche ou 8 g de levure déshydratée20 g
- 125 ml d'eau tiède≈ 125 g
- 100 g de pomme de terre100 g
- 40 g de beurre40 g
- 50 g de sucre50 g
- 1/2 c. à café de sel≈ 3 g
- laitn/a
- graines de sésamen/a
flour 350 gbatter 738 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%
- Sugar14% · 99th percentile · median 6.3%
- Egg14% · 57th percentile · median 13%
- Salt0.9% · 3rd percentile · median 1.8%
- Yeast1.9% · 71st percentile · median 1.5%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 12 minutes
- 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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