Les buns de gontran cherrier
Original in French
Couzina Diel Nadia · ptitchef.com · 2008 · 4
Against 143 hamburger bun recipes
No egg, unlike 86% of recipes and less fat than 86%.
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 86% of recipes: 5.4% of the flour weight against the typical recipe's 10%, about half as much.
- More salt than 90% of recipes: 2.4% of the flour weight against the typical recipe's 1.8%.
- More yeast than 79% of recipes: 2.2% of the flour weight against the typical recipe's 1.5%.
Ingredients (8)
- 250 g de farine blanche250 g
- 150 ml d'eau≈ 150 g
- 1 cuillère à café de sel≈ 6 g
- 1 sachet de levure déshydratée6 g
- 1 cuillère à soupe de sucre≈ 13 g
- 1 cuillère à soupe d'huile d'olive≈ 14 g
- graines de sésamen/a
- mélanges de grainesn/a
flour 250 gbatter 438 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% · 68th percentile · median 55%
- Fat5.4% · 12th percentile · median 10%
- Sugar5% · 35th percentile · median 6.3%
- Egg0% · 7th percentile · median 13%
- Salt2.4% · 92nd percentile · median 1.8%
- Yeast2.2% · 81st percentile · median 1.5%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- 30 to 40 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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