Shokupan
Food Network Kitchen · foodnetwork.com · 2021 · 4 servings
Against 73 Japanese milk bread recipes
Less liquid than 78% of recipes and more butter than 78%.
How it compares
Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.
- Less liquid than 78% of recipes: 51% of the flour weight against the typical recipe's 68%.
- More butter than 78% of recipes: 17% of the flour weight against the typical recipe's 13%.
Ingredients (9)
- 1/4 cup (35 grams) bread flour35 g
- 1/4 cup (60 milliliters) whole milk≈ 61 g
- 2 1/2 cups (325 grams) bread flour, plus more for dusting325 g
- 2 tablespoons (30 grams) sugar30 g
- 2 teaspoons (7 grams) instant yeast7 g
- 1 teaspoon (4 grams) fine salt4 g
- 1/2 cup (120 milliliters) whole milk, at room temperature, plus more for brushing≈ 122 g
- 1 large egg≈ 50 g
- 4 tablespoons (60 grams) unsalted butter, at room temperature, plus more for greasing60 g
flour 360 gbatter 694 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.
- Liquid51% · 21st percentile · median 68%
- Butter17% · 79th percentile · median 13%
- Sugar8.3% · 27th percentile · median 13%
- Egg14% · 47th percentile · median 14%
- Salt1.1% · 25th percentile · median 1.6%
- Yeast1.9% · 56th percentile · median 1.8%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 35 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.