Japans melkbrood: een foolproof recept - Culy.nl
Original in Dutch
Winnie Verswijvel · culy.nl · 2020 · 1 Japans melkbrood
Against 73 Japanese milk bread recipes
Less liquid than 86% of recipes and less butter than 83%.
How it compares
Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.
- Less liquid than 86% of recipes: 44% of the flour weight against the typical recipe's 68%.
- Less butter than 83% of recipes: 7.4% of the flour weight against the typical recipe's 13%.
- More yeast than 79% of recipes: 2.2% of the flour weight against the typical recipe's 1.8%.
- More egg than 75% of recipes: 19% of the flour weight against the typical recipe's 14%.
Ingredients (13)
- 80 gram water, opgewarmd80 g
- 40 gram volle melk, opgewarmd40 g
- 1 groot ei≈ 50 g
- 6 gram droge gist (instant)6 g
- 24 gram suiker24 g
- 20 gram ongezouten boter, op kamertemperatuur20 g
- 270 gram zelfrijzende bloem (met min. 11,9% eiwit)270 g
- 5 gram zout5 g
- Blokje boter, gesmoltenn/a
- Keukenweegschaaln/a
- Standmixer met deeghaakn/a
- Langwerpige broodvormn/a
- Keukenborsteltjen/a
flour 270 gbatter 495 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.
- Liquid44% · 12th percentile · median 68%
- Butter7.4% · 14th percentile · median 13%
- Sugar8.9% · 30th percentile · median 13%
- Egg19% · 76th percentile · median 14%
- Salt1.9% · 73rd percentile · median 1.6%
- Yeast2.2% · 82nd percentile · median 1.8%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 30 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.