Shokupan, receta de Joseba Arguiñano
Original in Spanish
Joseba Arguiñano · hogarmania.com · 2026 · 4
Against 73 Japanese milk bread recipes
Less butter than 98% of recipes and less sugar than 91%.
How it compares
Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.
- Less butter than 98% of recipes: 3.8% of the flour weight against the typical recipe's 13%, under a third as much.
- Less sugar than 91% of recipes: 5% of the flour weight against the typical recipe's 13%, about half as much.
- No egg at all, where 78% of recipes use some (most of those 14 to 21% of the flour weight).
- Less yeast than 89% of recipes: 0.8% of the flour weight against the typical recipe's 1.8%, about half as much.
Ingredients (10)
- 300 gramos de harina de trigo + 25 g para estirar325 g
- 225 mililitros de leche≈ 232 g
- 20 gramos de azúcar20 g
- 10 gramos de levadura fresca de panadero10 g
- 15 gramos de mantequilla15 g
- 7 gramos de sal7 g
- hojas de mentan/a
- 75 gramos de harina de trigo75 g
- 60 mililitros de agua hirviendo≈ 60 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 huevo batido para pintar≈ 50 g
flour 400 gbatter 744 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.
- Liquid73% · 68th percentile · median 68%
- Butter3.8% · 1st percentile · median 13%
- Sugar5% · 6th percentile · median 13%
- Egg0% · 11th percentile · median 14%
- Salt1.8% · 62nd percentile · median 1.6%
- Yeast0.8% · 10th 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.