Pain de mie au Tangzhong au thermomix
Original in French
tastymomix · cookomix.com · 2020 · 1
Against 73 Japanese milk bread recipes
More yeast than 86% of recipes.
How it compares
Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.
- More yeast than 86% of recipes: 2.5% of the flour weight against the typical recipe's 1.8%.
- Butter in the middle half of recipes: 9.4% of the flour weight against the typical recipe's 13%.
Ingredients (12)
- Farine T45 - 20 grammes20 g
- Eau - 100 grammes100 g
- Farine T45 - 300 grammes300 g
- Lait en poudre entier - 10 grammes10 g
- Sel - 6 grammes6 g
- Cassonade - 40 grammes40 g
- Levure de boulanger déshydratée - 8 grammes8 g
- Eau - 55 grammes55 g
- Lait demi-écrémé - 55 grammes55 g
- Oeuf - 1≈ 50 g
- Beurre - 30 grammes30 g
- Crème fraîche liquide entière - 1 cuillère à soupe≈ 14 g
flour 320 gbatter 688 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.
- Liquid73% · 69th percentile · median 68%
- Butter9.4% · 29th percentile · median 13%
- Sugar13% · 50th percentile · median 13%
- Egg16% · 58th percentile · median 14%
- Salt1.9% · 73rd percentile · median 1.6%
- Yeast2.5% · 87th percentile · median 1.8%
Oven
- Temperature
- 325°F / 165°C
- median 350°F
- Time
- 28 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.