Pão de hambúrguer
Original in Portuguese
Marcia gonçalves de oliveira do carmo · tudogostoso.com.br · 2008 · 24 porções
Against 143 hamburger bun recipes
More liquid than 95% of recipes and less fat than 95%.
How it compares
Against the typical batch: the median of 143 hamburger bun recipes, per 100 g of flour.
- More liquid than 95% of recipes: 76% of the flour weight against the typical recipe's 55%.
- Less fat than 95% of recipes: 4.5% of the flour weight against the typical recipe's 10%, about half as much.
- Less sugar than 95% of recipes: 2% of the flour weight against the typical recipe's 6.3%, about half as much.
- No egg at all, where 86% of recipes use some (most of those 11 to 21% of the flour weight).
Ingredients (7)
- 5 xícaras (chá) de farinha de trigo≈ 625 g
- 2 tabletes de fermento fresco (30 g)30 g
- 2 xícaras (chá) de água≈ 474 g
- 2 colheres (chá) de sal≈ 12 g
- 1 colher (sopa) de açúcar≈ 13 g
- 2 colheres de margarina≈ 28 g
- 2 colheres (sopa) de sementes de gergelim≈ 30 g
flour 625 gbatter 1212 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.
- Liquid76% · 97th percentile · median 55%
- Fat4.5% · 4th percentile · median 10%
- Sugar2% · 2nd percentile · median 6.3%
- Egg0% · 7th percentile · median 13%
- Salt1.9% · 59th percentile · median 1.8%
- Yeast1.6% · 56th percentile · median 1.5%
Oven
- Temperature
- not stated
- median 375°F
- Time
- 15 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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