Japanese Milk Bread Lab73 recipes
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Japanese Milk Bread (No Tangzhong Method)

beyondkimchee.com · 2021 · 8 people

Against 73 Japanese milk bread recipes

More liquid than 93% of recipes and more sugar than 80%.

See how all 73 Japanese milk bread recipes compare →

Get the method at beyondkimchee.com →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 liquid than 93% of recipes: 86% of the flour weight against the typical recipe's 68%.
  • More sugar than 80% of recipes: 17% of the flour weight against the typical recipe's 13%.
  • More salt than 80% of recipes: 2% of the flour weight against the typical recipe's 1.6%.
  • More yeast than 83% of recipes: 2.3% of the flour weight against the typical recipe's 1.8%.
Liquid: 86%, 94th percentileButter: 10%, 34th percentileSugar: 17%, 82nd percentileEgg: 17%, 72nd percentileSalt: 2%, 84th percentileYeast: 2.3%, 84th percentileLiquidButterSugarEggSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

  • 2/3 cup (160 ml) milk (lukewarm)≈ 163 g
  • 1/3 cup (80 ml) heavy whipping cream (lukewarm)≈ 79 g
  • 1/4 cup (50 g) sugar50 g
  • 1 egg (room temperature)≈ 50 g
  • 2-1/4 tsp (7 g) instant yeast7 g
  • 2 tbsp (15 g) dry milk powder15 g
  • 1 tsp (6 g) salt6 g
  • 2-1/4 cup (300 g) bread flour (+ 2-3 tbsp extra if needed)300 g
  • 2 tbsp (30 g) melted butter30 g

Toppings and extras

Listed, but not counted in the percentages below.

  • egg wash (1 beaten egg with 1 tbsp water) (for brushing)n/a

flour 300 gbatter 700 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.

  • Liquid86% · 94th percentile
  • Butter10% · 34th percentile
  • Sugar17% · 82nd percentile
  • Egg17% · 72nd percentile
  • Salt2% · 84th percentile
  • Yeast2.3% · 84th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
22 to 25 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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