Burgerbroetchen
Original in German
ichkoche.at · 4
Against 143 hamburger bun recipes
No egg, unlike 86% of recipes and more yeast than 82%.
How it compares
Against the typical batch: the median of 143 hamburger bun recipes, per 100 g of flour.
- No egg at all, where 86% of recipes use some (most of those 11 to 21% of the flour weight).
- More yeast than 82% of recipes: 2.3% of the flour weight against the typical recipe's 1.5%.
- More sugar than 79% of recipes: 9.1% of the flour weight against the typical recipe's 6.3%.
- Liquid in the middle half of recipes: 63% of the flour weight against the typical recipe's 55%.
Ingredients (7)
- 570 g Weizenmehl570 g
- 17 g Zucker17 g
- 10 g Salz10 g
- 40 g Germ40 g
- 350 ml Vollmilch≈ 361 g
- 35 g Honig35 g
- 50 ml Olivenöl≈ 46 g
flour 570 gbatter 1079 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.
- Liquid63% · 74th percentile · median 55%
- Fat8.1% · 34th percentile · median 10%
- Sugar9.1% · 80th percentile · median 6.3%
- Egg0% · 7th percentile · median 13%
- Salt1.8% · 51st percentile · median 1.8%
- Yeast2.3% · 85th percentile · median 1.5%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- 13 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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