Japanese Milk Bread Lab73 recipes
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Sweet and soft Japanese style Hokkaido Milk Bread (tangzhong)

Kannamma - Suguna Vinodh · kannammacooks.com · 2014 · 20

Against 73 Japanese milk bread recipes

Less butter than 91% of recipes and less salt than 91%.

See how all 73 Japanese milk bread recipes compare →

Get the method at kannammacooks.com →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.

  • Less butter than 91% of recipes: 6.5% of the flour weight against the typical recipe's 13%, about half as much.
  • Less salt than 91% of recipes: 0.7% of the flour weight against the typical recipe's 1.6%, about half as much.
  • More egg than 87% of recipes: 23% of the flour weight against the typical recipe's 14%.
Liquid: 67%, 49th percentileButter: 6.5%, 8th percentileSugar: 12%, 46th percentileEgg: 23%, 88th percentileSalt: 0.7%, 6th percentileYeast: 1.4%, 35th percentileLiquidButterSugarEggSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (16)

  • 1/2 cup water≈ 119 g
  • 1/4 cup + 1 Tablespoon all purpose flour≈ 39 g
  • 1/4 cup water≈ 59 g
  • 2 teaspoon yeast≈ 6 g
  • pinch of sugar≈ 0.4 g
  • 400grams (around 2.5-3 cups) all purpose flour400 g
  • 1/4 cup sugar≈ 50 g
  • 25g (1/4 cup) milk powder25 g
  • 6 tablespoon milk≈ 92 g
  • 1 egg≈ 50 g
  • 2 Tablespoon butter≈ 28 g
  • 1/2 teaspoon salt≈ 3 g
  • 1 teaspoon vanilla extract (optional)≈ 4.2 g
  • 1 teaspoon lemon zest (optional)≈ 2 g
  • 1 teaspoon orange zest (optional)≈ 2 g
  • 1 more egg, beaten with a splash of water, for eggwash≈ 50 g

flour 439 gbatter 930 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.

  • Liquid67% · 49th percentile
  • Butter6.5% · 8th percentile
  • Sugar12% · 46th percentile
  • Egg23% · 88th percentile
  • Salt0.7% · 6th percentile
  • Yeast1.4% · 35th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
40 minutes
median 31 minutes

Keep exploring

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