Japanese Milk Bread Lab73 recipes
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Pain au lait japonais

Original in French

Marlouz · cuisine.journaldesfemmes.fr · 2024 · 4 personnes

Against 73 Japanese milk bread recipes

Less liquid than 97% of recipes and more sugar than 84%.

See how all 73 Japanese milk bread recipes compare →

Get the method at cuisine.journaldesfemmes.fr →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.

  • Less liquid than 97% of recipes: 37% of the flour weight against the typical recipe's 68%, about half as much.
  • More sugar than 84% of recipes: 17% of the flour weight against the typical recipe's 13%.
Liquid: 37%, 2nd percentileButter: 12%, 47th percentileSugar: 17%, 86th percentileEgg: 10%, 28th percentileSalt: 1.2%, 34th percentileYeast: 1.4%, 35th percentileLiquidButterSugarEggSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 500 g farine500 g
  • 180 ml lait tiède≈ 186 g
  • 60 ml miel≈ 86 g
  • 7 g levure sèche7 g
  • 1 sachet oeuf≈ 50 g
  • 60 g beurre fondu60 g
  • 1 c à c sel≈ 6 g

flour 500 gbatter 895 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.

  • Liquid37% · 2nd percentile
  • Butter12% · 47th percentile
  • Sugar17% · 86th percentile
  • Egg10% · 28th percentile
  • Salt1.2% · 34th percentile
  • Yeast1.4% · 35th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
20 to 25 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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