Shokupan 食パン
chopstickchronicles.com · 2020 · 1
Against 73 Japanese milk bread recipes
Less butter than 97% 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 butter than 97% of recipes: 4% 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 sugar than 84% of recipes: 6% of the flour weight against the typical recipe's 13%, about half as much.
- More liquid than 78% of recipes: 78% of the flour weight against the typical recipe's 68%.
Ingredients (8)
- 50 g Bread flour (*1 )50 g
- 40 ml boiling water (above 194°F(90°C))≈ 40 g
- 150 ml milk (room temperature) (*3 )≈ 155 g
- 15 g sugar15 g
- 3 g dry instant yeast (*2 )3 g
- 10 g unsalted butter (room temperature)10 g
- 200 g Bread flour (*1 )200 g
- 5 g salt5 g
flour 250 gbatter 478 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.
- Liquid78% · 79th percentile · median 68%
- Butter4% · 2nd percentile · median 13%
- Sugar6% · 14th percentile · median 13%
- Egg0% · 11th percentile · median 14%
- Salt2% · 84th percentile · median 1.6%
- Yeast1.2% · 26th percentile · median 1.8%
Oven
- Temperature
- 365°F / 185°C
- median 350°F
- Time
- 25 to 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.