Pão de hambúrguer caseiro
Original in Portuguese
Rodrigo Vilasbôas · receiteria.com.br · 2022 · 7 pães
Against 143 hamburger bun recipes
More salt than 90% of recipes and less liquid than 82%.
How it compares
Against the typical batch: the median of 143 hamburger bun recipes, per 100 g of flour.
- More salt than 90% of recipes: 2.4% of the flour weight against the typical recipe's 1.8%.
- Less liquid than 82% of recipes: 41% of the flour weight against the typical recipe's 55%.
- Less yeast than 76% of recipes: 1% of the flour weight against the typical recipe's 1.5%.
Ingredients (9)
- 1/2 envelope de fermento biológico seco (5 gramas)5 g
- 200ml de leite morno≈ 206 g
- 2 colheres de sopa de açúcar≈ 25 g
- 2 ovos≈ 100 g
- 3 colheres de sopa de manteiga (em temperatura ambiente)≈ 43 g
- 2 colheres de chá de sal≈ 12 g
- 500 gramas de farinha de trigo500 g
- Gergelim a gosto (opcional)n/a
Toppings and extras
Listed, but not counted in the percentages below.
- 1 ovo para pincelar≈ 50 g
flour 500 gbatter 891 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.
- Liquid41% · 16th percentile · median 55%
- Fat8.5% · 36th percentile · median 10%
- Sugar5% · 35th percentile · median 6.3%
- Egg20% · 75th percentile · median 13%
- Salt2.4% · 92nd percentile · median 1.8%
- Yeast1% · 21st percentile · median 1.5%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 30 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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