Pan de hamburguesa para niños
Original in Spanish
Rosa Ardá · velocidadcuchara.com · 8
Against 143 hamburger bun recipes
No egg, unlike 86% of recipes and more sugar than 83%.
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).
- More sugar than 83% of recipes: 10% of the flour weight against the typical recipe's 6.3%.
- Less salt than 80% of recipes: 1.2% of the flour weight against the typical recipe's 1.8%.
- More fat than 76% of recipes: 16% of the flour weight against the typical recipe's 10%.
Ingredients (18)
- Para la masa de 8 panes de hamburguesa:n/a
- 250 gr de leche250 g
- 50 gr de mantequilla50 g
- 50 gr de azúcar50 g
- 25 gr de levadura fresca de panadería25 g
- 500 gr de harina de fuerza500 g
- 1 cucharadita de sal≈ 6 g
- 70gr de pan de molde o normal70 g
- 70gr de leche70 g
- 30gr de aceite de oliva virgen extra30 g
- 80gr de cebolla80 g
- 350gr de carne picada350 g
- 1 cucharadita de mostaza≈ 4.9 g
- Sal al guston/a
- Pimienta al guston/a
Toppings and extras
Listed, but not counted in the percentages below.
- Aceitunas negras cortadas en rodajasn/a
- Tomates cherry cortados por la mitad para la nariz (opcional)n/a
- Huevo batido para pincelarn/a
flour 500 gbatter 1486 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.
- Liquid64% · 77th percentile · median 55%
- Fat16% · 78th percentile · median 10%
- Sugar10% · 85th percentile · median 6.3%
- Egg0% · 7th percentile · median 13%
- Salt1.2% · 16th percentile · median 1.8%
- Yeast1.7% · 62nd percentile · median 1.5%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 34 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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