Easy Japanese Shokupan Milk Bread
Bake to the roots · baketotheroots.de · 2020 · 1
Against 73 Japanese milk bread recipes
Less sugar than 91% of recipes and no egg, unlike 78%.
How it compares
Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.
- Less sugar than 91% of recipes: 5% of the flour weight against the typical recipe's 13%, about half as much.
- No egg at all, where 78% of recipes use some (most of those 14 to 21% of the flour weight).
- Less yeast than 83% of recipes: 0.9% of the flour weight against the typical recipe's 1.8%, about half as much.
Ingredients (7)
- 17.6 oz. (500g) bread flour (plus more if needed)500 g
- 2 tbsp. sugar≈ 25 g
- 1 1/2 tsp. active dry yeast≈ 4.7 g
- 1 tsp. salt≈ 6 g
- 9.1 fl. oz. (270ml) lukewarm water≈ 270 g
- 3.4 fl. oz. (50ml) milk≈ 104 g
- 1.8 oz. (50g) butter, at room temperature50 g
flour 500 gbatter 959 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.
- Liquid75% · 72nd percentile · median 68%
- Butter10% · 34th percentile · median 13%
- Sugar5% · 6th percentile · median 13%
- Egg0% · 11th percentile · median 14%
- Salt1.2% · 34th percentile · median 1.6%
- Yeast0.9% · 14th percentile · median 1.8%
Oven
- Temperature
- 425°F / 220°C
- median 350°F
- Time
- 35 to 40 minutes
- median 31 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: liquid, butter, sugar, egg, salt, yeast.
Do something with it
Or browse all 73 Japanese milk bread recipes.