Shokupan
Original in Italian
Il Cucchiaio d'Argento · cucchiaio.it · 2025 · 8 porzioni
Against 73 Japanese milk bread recipes
More liquid than 87% of recipes and less yeast than 93%.
How it compares
Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.
- More liquid than 87% of recipes: 83% of the flour weight against the typical recipe's 68%.
- Less yeast than 93% of recipes: 0.6% of the flour weight against the typical recipe's 1.8%, about half as much.
- No egg at all, where 78% of recipes use some (most of those 14 to 21% of the flour weight).
- More salt than 86% of recipes: 2.1% of the flour weight against the typical recipe's 1.6%.
Ingredients (11)
- 25 g di farina 0025 g
- 125 ml di acqua≈ 125 g
- rouxn/a
- 350 g di farina 0 (13 g di proteine)350 g
- 180 ml di latte freddo≈ 186 g
- 7 g di lievito di birra fresco7 g
- 1 cucchiaio di miele di acacia≈ 21 g
- 50 g di burro morbido50 g
- 40 g di zucchero40 g
- 8 g di sale8 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 tuorlo e latte per spennellare≈ 18 g
flour 375 gbatter 812 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.
- Liquid83% · 88th percentile · median 68%
- Butter13% · 54th percentile · median 13%
- Sugar16% · 80th percentile · median 13%
- Egg0% · 11th percentile · median 14%
- Salt2.1% · 88th percentile · median 1.6%
- Yeast0.6% · 6th percentile · median 1.8%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 30 to 40 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.