Vegan pâté & gluten free buns
Original in French
Veganpower · ptitchef.com · 2010 · 2
Against 143 hamburger bun recipes
More liquid than 89% of recipes and no egg, unlike 86%.
How it compares
Against the typical batch: the median of 143 hamburger bun recipes, per 100 g of flour.
- More liquid than 89% of recipes: 70% of the flour weight against the typical recipe's 55%.
- No egg at all, where 86% of recipes use some (most of those 11 to 21% of the flour weight).
- More yeast than 88% of recipes: 2.7% of the flour weight against the typical recipe's 1.5%.
Ingredients (11)
- 100 gr de farine de sarrasin bio100 g
- 100 gr de farine de maïs bio100 g
- 50 gr de farine de riz complet bio50 g
- 5 gr de gomme de guar bio5 g
- 15 gr de sucre de canne en poudre bio15 g
- 5 gr de sel non raffiné5 g
- 150 gr de lait de soja nature bio150 g
- 25 gr de margarine végétale bio25 g
- 20 gr de levure fraîche bio20 g
- 25 gr d'eau chaude25 g
- 15 gr d'ail des ours frais15 g
flour 250 gbatter 510 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.
- Liquid70% · 90th percentile · median 55%
- Fat10% · 52nd percentile · median 10%
- Sugar6% · 45th percentile · median 6.3%
- Egg0% · 7th percentile · median 13%
- Salt2% · 70th percentile · median 1.8%
- Yeast2.7% · 90th percentile · median 1.5%
Oven
- Temperature
- not stated
- median 375°F
- Time
- 60 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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