Hokkaido Milk Bread (Soft, Fluffy Asian Bread)
Pailin Chongchitnant · hot-thai-kitchen.com · 2017 · 11 buns
Against 73 Japanese milk bread recipes
Less salt than 82% of recipes and more butter than 75%.
How it compares
Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.
- Less salt than 82% of recipes: 0.9% of the flour weight against the typical recipe's 1.6%.
- More butter than 75% of recipes: 17% of the flour weight against the typical recipe's 13%.
Ingredients (8)
- ½ cup (120 ml) whole milk≈ 122 g
- 20g + 320g bread flour340 g
- 2 tsp instant yeast≈ 6 g
- ½ cup (120 ml) evaporated milk≈ 126 g
- ¼ cup (56 g) softened butter, unsalted56 g
- 1 large egg, beaten≈ 50 g
- ½ tsp salt≈ 3 g
- 2-4 Tbsp sugar (see note)≈ 38 g
flour 340 gbatter 741 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% · 66th percentile · median 68%
- Butter17% · 76th percentile · median 13%
- Sugar11% · 39th percentile · median 13%
- Egg15% · 54th percentile · median 14%
- Salt0.9% · 14th percentile · median 1.6%
- Yeast1.8% · 50th percentile · median 1.8%
Oven
- Temperature
- 375°F / 190°C
- median 350°F
- Time
- 14 to 15 minutes
- median 31 minutes
Keep exploring
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