Shokupan
Original in French
Popotte · chefsimon.com · 2021 · 4 personnes
Against 73 Japanese milk bread recipes
More liquid than 89% 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.
- More liquid than 89% of recipes: 83% of the flour weight against the typical recipe's 68%.
- No egg at all, where 78% of recipes use some (most of those 14 to 21% of the flour weight).
- Less butter than 82% of recipes: 7.5% of the flour weight against the typical recipe's 13%.
Ingredients (12)
- 15 g de farine T45 (tangzhong)15 g
- 70 g d'eau (tangzhong)70 g
- 250 g de farine T45250 g
- 130 g de lait tiède130 g
- 5 g de levure sèche5 g
- 20 g de crème liquide entière20 g
- 10 g de lait concentré sucré10 g
- 5 g de miel5 g
- 25 g de sucre25 g
- 3 g de sel3 g
- 20 g de beurre mou20 g
- Tangzhong (à température ambiante)n/a
flour 265 gbatter 553 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 73 recipes. Shaded: the middle half. Tick: the median.
- Liquid83% · 90th percentile · median 68%
- Butter7.5% · 17th percentile · median 13%
- Sugar15% · 71st percentile · median 13%
- Egg0% · 11th percentile · median 14%
- Salt1.1% · 25th percentile · median 1.6%
- Yeast1.9% · 56th percentile · median 1.8%
Oven
- Temperature
- not stated
- median 350°F
- Time
- 30 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.