Japanese Milk Bread Recipe (Hokkaido Milk Bread Rolls)
hungryhuy.com · 2020 · 9 rolls
Against 73 Japanese milk bread recipes
More sugar than 90% of recipes and less liquid than 75%.
How it compares
Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.
- More sugar than 90% of recipes: 20% of the flour weight against the typical recipe's 13%.
- Less liquid than 75% of recipes: 53% of the flour weight against the typical recipe's 68%.
Ingredients (12)
- 24 g bread flour24 g
- 2 fl oz water≈ 59 g
- 2 fl oz whole milk≈ 61 g
- 1 egg (room temperature)≈ 50 g
- 2 fl oz whole milk (room temperature)≈ 61 g
- 350 g bread flour350 g
- 7.3 g instant yeast7 g
- 16 g milk powder16 g
- 75 g white granulated sugar75 g
- 4.5 g salt4.5 g
- 57 g unsalted butter (cubed and softened)57 g
- vegetable oiln/a
flour 374 gbatter 765 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.
- Liquid53% · 24th percentile · median 68%
- Butter15% · 66th percentile · median 13%
- Sugar20% · 91st percentile · median 13%
- Egg13% · 38th percentile · median 14%
- Salt1.2% · 34th percentile · median 1.6%
- Yeast2% · 68th percentile · median 1.8%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 120 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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