Vollkorn burgerbuns
Original in German
ichkoche.at · 4
Against 143 hamburger bun recipes
More egg than 97% of recipes and less liquid than 86%.
How it compares
Against the typical batch: the median of 143 hamburger bun recipes, per 100 g of flour.
- More egg than 97% of recipes: 40% of the flour weight against the typical recipe's 13%, about 3 times as much.
- Less liquid than 86% of recipes: 41% of the flour weight against the typical recipe's 55%.
- More sugar than 81% of recipes: 9.5% of the flour weight against the typical recipe's 6.3%.
Ingredients (9)
- 210 g Vollkornmehl210 g
- 20 g Butter20 g
- 1 Stk. Eier≈ 50 g
- 20 g Zucker20 g
- 1 EL Germ≈ 9 g
- ½ TL Salz≈ 3 g
- Sesamn/a
- 1 Stk. Eiweiß≈ 33 g
- 85 ml Wasser≈ 85 g
flour 210 gbatter 430 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.
- Liquid41% · 14th percentile · median 55%
- Fat9.5% · 43rd percentile · median 10%
- Sugar9.5% · 82nd percentile · median 6.3%
- Egg40% · 98th percentile · median 13%
- Salt1.4% · 26th percentile · median 1.8%
- Yeast1.5% · 51st percentile · median 1.5%
Oven
- Temperature
- 375°F / 190°C
- median 375°F
- Time
- 12 to 15 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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