Einfaches Japanisches Shokupan Milchbrot

Original in German

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.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

flour 500 gbatter 908 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 73 recipes. Shaded: the middle half. Tick: the median.

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