Buns à la raclette
Original in French
Juliette Hess · ptitchef.com · 2019 · 9
Against 143 hamburger bun recipes
More sugar than 94% of recipes.
How it compares
Against the typical batch: the median of 143 hamburger bun recipes, per 100 g of flour.
- More sugar than 94% of recipes: 12% of the flour weight against the typical recipe's 6.3%, about twice as much.
- Liquid in the middle half of recipes: 60% of the flour weight against the typical recipe's 55%.
Ingredients (13)
- 100 ml d'eau≈ 100 g
- 20 gr de farine T4520 g
- 350 gr de farine T45350 g
- 45 gr de sucre45 g
- 1 c. à café de sel≈ 6 g
- 10 gr de lait en poudre10 g
- 15 gr de levure boulangère fraîche (ou 5 gr de levure b. sèche)15 g
- 30 gr de beurre pommade30 g
- 1 œuf≈ 50 g
- 110 ml de lait≈ 113 g
- 3 tranches de racletten/a
- 3 tranches de pancettan/a
- 1 jaune d'oeuf≈ 18 g
flour 370 gbatter 758 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.
- Liquid60% · 69th percentile · median 55%
- Fat8.1% · 34th percentile · median 10%
- Sugar12% · 95th percentile · median 6.3%
- Egg18% · 69th percentile · median 13%
- Salt1.6% · 40th percentile · median 1.8%
- Yeast1.4% · 45th percentile · median 1.5%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 20 minutes
- median 15 minutes
Keep exploring
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Nearest by baker's percentages: liquid, fat, sugar, egg, salt, yeast.
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