Panini per Hamburger : Ricetta originale, Consigli
Original in Italian
Simona Mirto · tavolartegusto.it · 2020 · 8
Against 143 hamburger bun recipes
No egg, unlike 86% of recipes and less yeast than 85%.
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 yeast than 85% of recipes: 0.7% of the flour weight against the typical recipe's 1.5%, about half as much.
- More salt than 81% of recipes: 2.2% of the flour weight against the typical recipe's 1.8%.
Ingredients (9)
- 300 gr di farina manitoba300 g
- 200 gr di farina ’00200 g
- 30 gr di zucchero30 g
- 250 – 260 ml di acqua≈ 260 g
- 50 ml di olio di semi≈ 46 g
- 1 cucchiaino di lievito di birra secco (oppure 10 gr di lievito di birra fresco)10 g
- 11 gr di sale11 g
- 2 cucchiai di semi di sesamo≈ 30 g
Toppings and extras
Listed, but not counted in the percentages below.
- qualche cucchiaio di latte per spennellare (latte di soia per i vegani)n/a
flour 500 gbatter 887 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.
- Liquid52% · 42nd percentile · median 55%
- Fat9.2% · 41st percentile · median 10%
- Sugar6% · 45th percentile · median 6.3%
- Egg0% · 7th percentile · median 13%
- Salt2.2% · 85th percentile · median 1.8%
- Yeast0.7% · 12th percentile · median 1.5%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 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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