Japanese Milk Bread Lab73 recipes
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Pain arabe aux graines de nigelle (avec technique du tangzhong)

Original in French

Lunetoiles · amourdecuisine.fr · 2024 · 8 parts

Against 73 Japanese milk bread recipes

Less sugar than 95% of recipes and less liquid than 84%.

See how all 73 Japanese milk bread recipes compare →

Get the method at amourdecuisine.fr →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.

  • Less sugar than 95% of recipes: 2.3% of the flour weight against the typical recipe's 13%, under a third as much.
  • Less liquid than 84% of recipes: 46% of the flour weight against the typical recipe's 68%.
Liquid: 46%, 14th percentileButter: 9.1%, 28th percentileSugar: 2.3%, 3rd percentileEgg: 9.1%, 27th percentileSalt: 1.1%, 25th percentileYeast: 1.3%, 29th percentileLiquidButterSugarEggSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (15)

  • 300 g de semoule extra fine (ou bien fine)300 g
  • 200 g de farine biologique200 g
  • 50 g de beurre à température ambiante50 g
  • 1 c. à café de sel≈ 6 g
  • 1 c. à soupe de sucre≈ 13 g
  • 3 c. à soupe de graines de nigelle≈ 44 g
  • eau tièden/a
  • 1 oeuf (à température ambiante)≈ 50 g
  • 1 /2 cube de levure de boulanger fraiche (20g ou 1 sachet de levure sèche briochin alsa)21 g
  • 1 petit peu d'eaun/a
  • graines de nigelle (pour saupoudrer)n/a
  • 50 gr farine50 g
  • 125 ml de lait≈ 129 g
  • 125 ml d'eau≈ 125 g

Toppings and extras

Listed, but not counted in the percentages below.

  • jaune d'oeuf (pour dorer)n/a

flour 550 gbatter 988 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.

  • Liquid46% · 14th percentile
  • Butter9.1% · 28th percentile
  • Sugar2.3% · 3rd percentile
  • Egg9.1% · 27th percentile
  • Salt1.1% · 25th percentile
  • Yeast1.3% · 29th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
40 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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