Pão de Hambúrguer Tipo Brioche
Original in Portuguese
Gisele Souza · receitasdeminuto.com · 2020
Against 143 hamburger bun recipes
More egg than 94% of recipes and more fat than 88%.
How it compares
Against the typical batch: the median of 143 hamburger bun recipes, per 100 g of flour.
- More egg than 94% of recipes: 34% of the flour weight against the typical recipe's 13%, about 2.5 times as much.
- More fat than 88% of recipes: 19% of the flour weight against the typical recipe's 10%, about twice as much.
- Less liquid than 81% of recipes: 42% of the flour weight against the typical recipe's 55%.
- Sugar in the middle half of recipes: 8.5% of the flour weight against the typical recipe's 6.3%.
Ingredients (7)
- 1 xícara (chá de Leite Integral (237ml))≈ 244 g
- 1/4 xícara (chá de Açúcar (50g))50 g
- 2 colheres (chá de Fermento Biológico Seco (6.3g))6 g
- 4 xícaras e 1/2 (chá de Farinha de Trigo (585g))585 g
- 2 colheres (chá de sal (11.38g))11 g
- 4 Ovos≈ 200 g
- 1/2 xícara (chá de Manteiga (113g))113 g
flour 585 gbatter 1210 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.
- Liquid42% · 18th percentile · median 55%
- Fat19% · 89th percentile · median 10%
- Sugar8.5% · 75th percentile · median 6.3%
- Egg34% · 95th percentile · median 13%
- Salt1.9% · 59th percentile · median 1.8%
- Yeast1.1% · 27th percentile · median 1.5%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 30 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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