Brioche Hokkaido "tangzhong"
Original in French
auxdelicesdemanue · chefsimon.com · 2024
Against 73 Japanese milk bread recipes
Less butter than 94% of recipes and less yeast than 83%.
How it compares
Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.
- Less butter than 94% of recipes: 5.6% of the flour weight against the typical recipe's 13%, about half as much.
- Less yeast than 83% of recipes: 0.9% of the flour weight against the typical recipe's 1.8%, about half as much.
Ingredients (11)
- 125 ml d'eau≈ 125 g
- 25 g de farine T4525 g
- 90 g de tangzhong90 g
- 305 g de farine T45 (275 g + 30 g)335 g
- 10 g de levure de boulanger fraîche10 g
- 75 ml de lait tiède≈ 77 g
- 25 g de crème épaisse25 g
- 1 œuf≈ 50 g
- 40 g de sucre40 g
- 20 g de beurre fondu refroidi (+ beurre pour le moule)20 g
- 4 g de sel4 g
flour 360 gbatter 802 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.
- Liquid56% · 34th percentile · median 68%
- Butter5.6% · 4th percentile · median 13%
- Sugar11% · 42nd percentile · median 13%
- Egg14% · 47th percentile · median 14%
- Salt1.1% · 25th percentile · median 1.6%
- Yeast0.9% · 14th percentile · median 1.8%
Oven
- Temperature
- not stated
- median 350°F
- Time
- not stated
- 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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