Riesen-Burger-Brötchen
Original in German
GU · kuechengoetter.de · Für 8 Brötchen
Against 143 hamburger bun recipes
No egg, unlike 86% of recipes and more yeast than 93%.
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 93% of recipes: 3.5% of the flour weight against the typical recipe's 1.5%, about 2.5 times as much.
- Less fat than 78% of recipes: 6.3% of the flour weight against the typical recipe's 10%.
Ingredients (8)
- gut 200 ml Milch≈ 206 g
- 25 g Butter25 g
- 300 g Weizenmehl Type 550300 g
- 100 g Kamut-Vollkorn-Mehl (Reformhaus)100 g
- 1 TL Salz≈ 6 g
- 1 Würfel Hefe (42 g)42 g
- 1 EL Ahornsirup, ersatzweise heller Honig≈ 20 g
- Ausstechform (10 cm Ø)n/a
flour 400 gbatter 699 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.
- Liquid52% · 37th percentile · median 55%
- Fat6.3% · 21st percentile · median 10%
- Sugar5% · 35th percentile · median 6.3%
- Egg0% · 7th percentile · median 13%
- Salt1.5% · 33rd percentile · median 1.8%
- Yeast3.5% · 94th percentile · median 1.5%
Oven
- Temperature
- not stated
- median 375°F
- Time
- 80 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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