Japanese Milk Bread Lab73 recipes
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Japans Melkbrood

Original in Dutch

Rudolph van Veen · 24kitchen.nl · 2021 · 1 portie

Against 73 Japanese milk bread recipes

More egg than 76% of recipes.

See how all 73 Japanese milk bread recipes compare →

Get the method at 24kitchen.nl →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 loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.

  • More egg than 76% of recipes: 19% of the flour weight against the typical recipe's 14%.
  • Liquid in the middle half of recipes: 71% of the flour weight against the typical recipe's 68%.
Liquid: 71%, 62nd percentileButter: 14%, 61st percentileSugar: 11%, 39th percentileEgg: 19%, 77th percentileSalt: 1.6%, 49th percentileYeast: 1.6%, 42nd percentileLiquidButterSugarEggSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 365 g bloem365 g
  • 120 ml water≈ 120 g
  • 120 ml volle melk≈ 124 g
  • 6 g gedroogde gist6 g
  • 40 g suiker40 g
  • 1 tl zout≈ 6 g
  • 1 ei≈ 50 g
  • 50 g zachte boter50 g
  • 1 eidooier≈ 18 g
  • 15 ml melk≈ 16 g
  • mixer met deeghaakn/a
  • cakeblikn/a

flour 365 gbatter 795 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 73 recipes. Shaded: the middle half. Tick: the median.

  • Liquid71% · 62nd percentile
  • Butter14% · 61st percentile
  • Sugar11% · 39th percentile
  • Egg19% · 77th percentile
  • Salt1.6% · 49th percentile
  • Yeast1.6% · 42nd percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
30 to 35 minutes
median 31 minutes

Keep exploring

Recipes most like this one

Nearest by baker's percentages: liquid, butter, sugar, egg, salt, yeast.

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