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Burger di salmone con bun al carbone

Original in Italian

soniaperonaci.it · 2023 · 4

Against 143 hamburger bun recipes

More liquid than 91% of recipes and more egg than 79%.

See how all 143 hamburger bun recipes compare →

Get the method at soniaperonaci.it →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 143 hamburger bun recipes, per 100 g of flour.

  • More liquid than 91% of recipes: 73% of the flour weight against the typical recipe's 55%.
  • More egg than 79% of recipes: 22% of the flour weight against the typical recipe's 13%.
  • More yeast than 79% of recipes: 2.2% of the flour weight against the typical recipe's 1.5%.
Liquid: 73%, 92nd percentileFat: 11%, 62nd percentileSugar: 7.6%, 67th percentileEgg: 22%, 80th percentileSalt: 1.8%, 51st percentileYeast: 2.2%, 81st percentileLiquidFatSugarEggSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (27)

  • 115 g Farina 00115 g
  • 110 g Farina manitoba110 g
  • 140 g Latte intero140 g
  • 25 g Burro25 g
  • 18 g Carbone vegetale18 g
  • 13 g Zucchero semolato13 g
  • 5 g Lievito di birra disidratato5 g
  • 4 g Sale4 g
  • 1 cucchiaio Latte intero≈ 15 g
  • 1 Uova medie≈ 50 g
  • q.b. Semi di sesamo biancon/a
  • 660 g Salmone marinato allo zenzero660 g
  • 40 g Pangrattato40 g
  • 5 g Aneto5 g
  • q.b. Salen/a
  • 55 g Maionese55 g
  • 4.5 g Salsa sriracha verde4.5 g
  • 4 g Miele di acacia (o millefiori)4 g
  • 3 g Succo di limone3 g
  • 3 g Paprika affumicata in polvere3 g
  • Palsa fermentata di aglio e peperoncino (una punta di cucchiaino)n/a
  • 0.5 Peperoncino fresco verden/a
  • 1 pizzico Peperoncino fresco piccante di Cayenna≈ 0.4 g
  • 0.5 cucchiaino Aceto≈ 2.5 g
  • 9 g Acqua9 g
  • 80 g Pomodori ramati80 g
  • q.b. Insalata riccian/a

flour 225 gbatter 1362 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.

  • Liquid73% · 92nd percentile
  • Fat11% · 62nd percentile
  • Sugar7.6% · 67th percentile
  • Egg22% · 80th percentile
  • Salt1.8% · 51st percentile
  • Yeast2.2% · 81st percentile

Oven

Temperature
350°F / 175°C
median 375°F
Time
120 minutes
median 15 minutes

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