Pain Burger Maison (Buns Moelleux)
Original in French
Johan – professeur de pâtisserie amateur · mapatisserie.fr · 2026 · 12 buns
Against 143 hamburger bun recipes
No egg, unlike 86% of recipes and less salt than 88%.
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).
- Less salt than 88% of recipes: 1.1% of the flour weight against the typical recipe's 1.8%.
Ingredients (12)
- 525 g de farine T45 de qualité (Label Rouge conseillé, sinon type Gruau)525 g
- 350 g de farine T55350 g
- 20 g de sucre semoule20 g
- 20 g de miel (ou remplacer par 25 g de sucre)20 g
- 10 g de sel10 g
- 28 g de levure fraîche (ou 12 g de levure sèche)28 g
- 490 g d’eau (fraîche, sortie du réfrigérateur ; ajuster selon l’absorption de votre farine)490 g
- 40 g de beurre doux40 g
- 40 g d’huile neutre (tournesol, pépin de raisin…)40 g
Toppings and extras
Listed, but not counted in the percentages below.
- 5 cl de lait entier≈ 52 g
- 1 pincée de sel fin≈ 0.4 g
- Graines de sésame ou autre…n/a
flour 875 gbatter 1523 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 143 recipes. Shaded: the middle half. Tick: the median.
- Liquid56% · 52nd percentile · median 55%
- Fat9.1% · 39th percentile · median 10%
- Sugar4.6% · 30th percentile · median 6.3%
- Egg0% · 7th percentile · median 13%
- Salt1.1% · 10th percentile · median 1.8%
- Yeast1.1% · 27th percentile · median 1.5%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 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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