Schwarze Burger-Buns
Original in German
Dr. Oetker Content Kitchen · oetker.de · 2024 · etwa 8 Stück
Against 143 hamburger bun recipes
Less liquid than 96% of recipes and more fat than 96%.
How it compares
Against the typical batch: the median of 143 hamburger bun recipes, per 100 g of flour.
- Less liquid than 96% of recipes: 33% of the flour weight against the typical recipe's 55%.
- More fat than 96% of recipes: 25% of the flour weight against the typical recipe's 10%, about 2.5 times as much.
- More yeast than 82% of recipes: 2.3% of the flour weight against the typical recipe's 1.5%.
- Sugar in the middle half of recipes: 4.2% of the flour weight against the typical recipe's 6.3%.
Ingredients (10)
- 100 ml Wasser≈ 100 g
- 75 g Butter oder Margarine75 g
- 300 g Weizenmehl300 g
- 1 Pck. Dr. Oetker Trockenbackhefe7 g
- 30 g Dr. Oetker Schwarzer Kakao fettarm30 g
- 1 Ei (Größe M)≈ 50 g
- 1 EL Zucker≈ 13 g
- 1 gestr. TL Salz≈ 6 g
- etwas Wassern/a
- schwarze Sesamsamenn/a
flour 300 gbatter 581 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.
- Liquid33% · 2nd percentile · median 55%
- Fat25% · 98th percentile · median 10%
- Sugar4.2% · 26th percentile · median 6.3%
- Egg17% · 64th percentile · median 13%
- Salt2% · 70th percentile · median 1.8%
- Yeast2.3% · 85th percentile · median 1.5%
Oven
- Temperature
- not stated
- median 375°F
- Time
- 12 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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