Brioche Hokkaido comme au Japon
Original in French
Le popoteur · chefsimon.com · 2023 · 10 personnes
Against 73 Japanese milk bread recipes
More egg than 84% of recipes and less yeast than 75%.
How it compares
Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.
- More egg than 84% of recipes: 22% of the flour weight against the typical recipe's 14%.
- Less yeast than 75% of recipes: 1.1% of the flour weight against the typical recipe's 1.8%.
Ingredients (14)
- 30 g de farine T5530 g
- 12 cl de lait≈ 124 g
- 420 g de farine T55420 g
- 60 g de sucre en poudre60 g
- 20 g de sucre vanillé20 g
- 60 g de crème liquide60 g
- 2 œufs (1 et demi pour la pâte, le reste pour la dorure)≈ 100 g
- 45 g de beurre45 g
- 12 cl de lait à température ambiante≈ 124 g
- 15 g de levure fraîche de boulangerie15 g
- 5 g de sel fin5 g
- le reste d'œuf de la briochen/a
- 1 cuillère à soupe de lait≈ 15 g
- 1 pincée de sel fin≈ 0.4 g
flour 450 gbatter 1018 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.
- Liquid72% · 64th percentile · median 68%
- Butter10% · 34th percentile · median 13%
- Sugar13% · 53rd percentile · median 13%
- Egg22% · 86th percentile · median 14%
- Salt1.2% · 34th percentile · median 1.6%
- Yeast1.1% · 22nd percentile · median 1.8%
Oven
- Temperature
- not stated
- median 350°F
- Time
- 35 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.