Japanese Milk Bread Lab73 recipes
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Japanese Milk Bread Rolls

Amanda Rettke--iambaker.net · iambaker.net · 2022 · 8 rolls

Against 73 Japanese milk bread recipes

More liquid than 94% of recipes and more egg than 94%.

See how all 73 Japanese milk bread recipes compare →

Get the method at iambaker.net →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.

  • More liquid than 94% of recipes: 88% of the flour weight against the typical recipe's 68%.
  • More egg than 94% of recipes: 31% of the flour weight against the typical recipe's 14%, about twice as much.
  • More yeast than 90% of recipes: 2.8% of the flour weight against the typical recipe's 1.8%.
Liquid: 88%, 95th percentileButter: 13%, 51st percentileSugar: 15%, 73rd percentileEgg: 31%, 95th percentileSalt: 1.2%, 34th percentileYeast: 2.8%, 92nd percentileLiquidButterSugarEggSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 1 tablespoon active dry yeast≈ 9 g
  • ¼ cup water, (warmed, about 105-110°F)≈ 59 g
  • 4 tablespoons whole milk≈ 61 g
  • 2 tablespoons water≈ 30 g
  • 2 tablespoons all-purpose flour≈ 16 g
  • 2 ½ cups (312.5 g) all-purpose flour313 g
  • ½ cup (122.5 g) whole milk, (room temperature)123 g
  • ¼ cup (50 g) granulated sugar50 g
  • 1 teaspoon kosher salt≈ 4 g
  • 2 large eggs, (room temperature (divided))≈ 100 g
  • 3 tablespoons unsalted butter, (softened)≈ 43 g
  • 1 tablespoon water≈ 15 g

flour 328 gbatter 821 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.

  • Liquid88% · 95th percentile
  • Butter13% · 51st percentile
  • Sugar15% · 73rd percentile
  • Egg31% · 95th percentile
  • Salt1.2% · 34th percentile
  • Yeast2.8% · 92nd percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
20 to 25 minutes
median 31 minutes

Keep exploring

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