Pain à burger : la meilleure recette
Original in French
Anonyme · marmiton.org · 2014 · 4 Personnes
Against 143 hamburger bun recipes
No egg, unlike 86% of recipes and less fat than 84%.
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 fat than 84% of recipes: 5.6% of the flour weight against the typical recipe's 10%.
- More yeast than 90% of recipes: 2.8% of the flour weight against the typical recipe's 1.5%.
- More salt than 81% of recipes: 2.2% of the flour weight against the typical recipe's 1.8%.
Ingredients (8)
- 360 g de farine360 g
- 20 cl de lait≈ 206 g
- 10 g de levures de boulanger10 g
- 15 g de sucre en poudre15 g
- 8 g de sel8 g
- 2 cuillères à café de jus de citron≈ 10 g
- 20 g de beurre20 g
- 50 g de sésame50 g
flour 360 gbatter 679 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.
- Liquid57% · 57th percentile · median 55%
- Fat5.6% · 15th percentile · median 10%
- Sugar4.2% · 26th percentile · median 6.3%
- Egg0% · 7th percentile · median 13%
- Salt2.2% · 85th percentile · median 1.8%
- Yeast2.8% · 91st percentile · median 1.5%
Oven
- Temperature
- 400°F / 205°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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