Brioche japonaise ou Hokkaido
Original in French
Ajinomoto · cuisineaz.com · 2021 · 4
Against 73 Japanese milk bread recipes
Less yeast than 89% of recipes and less butter than 78%.
How it compares
Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.
- Less yeast than 89% of recipes: 0.8% of the flour weight against the typical recipe's 1.8%, about half as much.
- Less butter than 78% of recipes: 8.1% of the flour weight against the typical recipe's 13%.
- Liquid in the middle half of recipes: 54% of the flour weight against the typical recipe's 68%.
Ingredients (9)
- 20 g Farine type 4520 g
- 100 g Eau100 g
- 1 c. à café Levure de boulangerie≈ 3.1 g
- 100 g Lait tiède100 g
- 350 g Farine350 g
- 1 c. à café Sel≈ 6 g
- 40 g Sucre40 g
- 1 Œuf(s)≈ 50 g
- 30 g Beurre mou30 g
flour 370 gbatter 699 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.
- Liquid54% · 27th percentile · median 68%
- Butter8.1% · 21st percentile · median 13%
- Sugar11% · 36th percentile · median 13%
- Egg14% · 40th percentile · median 14%
- Salt1.6% · 49th percentile · median 1.6%
- Yeast0.8% · 10th percentile · median 1.8%
Oven
- Temperature
- 300°F / 150°C
- median 350°F
- Time
- 50 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.