Dairy-free Tangzhong Bread
christieathome.com · 2023 · 3 pieces
Against 73 Japanese milk bread recipes
More liquid than 91% of recipes and less salt than 90%.
How it compares
Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.
- More liquid than 91% of recipes: 85% of the flour weight against the typical recipe's 68%.
- Less salt than 90% of recipes: 0.8% of the flour weight against the typical recipe's 1.6%, about half as much.
- Sugar in the middle half of recipes: 8% of the flour weight against the typical recipe's 13%.
Ingredients (12)
- 35 g Bread Flour35 g
- 175 ml Water≈ 175 g
- 340 g Bread Flour340 g
- 3 g Salt3 g
- 30 g white granulated sugar30 g
- 5 g Instant Dry Yeast5 g
- 1 large Egg (room temperature)≈ 50 g
- 140 ml Oat Milk (or sub with a unflavored vegan milk)≈ 144 g
- 40 grams Vegan Butter (cubed and softened at room temperature)40 g
- Bread flour (to flour working surface)n/a
Toppings and extras
Listed, but not counted in the percentages below.
- 1 large Egg≈ 50 g
- 30 ml oat milk≈ 31 g
flour 375 gbatter 823 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.
- Liquid85% · 92nd percentile · median 68%
- Butter11% · 39th percentile · median 13%
- Sugar8% · 25th percentile · median 13%
- Egg13% · 36th percentile · median 14%
- Salt0.8% · 9th percentile · median 1.6%
- Yeast1.3% · 29th percentile · median 1.8%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 25 to 27 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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