Milk Bread (Soft and Fluffy Asian Style)
kimchimari.com · 2022 · 1 loaf
Against 73 Japanese milk bread recipes
More butter than 95% of recipes.
How it compares
Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.
- More butter than 95% of recipes: 21% of the flour weight against the typical recipe's 13%.
- Yeast in the middle half of recipes: 2% of the flour weight against the typical recipe's 1.8%.
Ingredients (11)
- 22 g unbleached bread flour ((22g = 2.5 Tbsp))22 g
- ¼ cup water≈ 59 g
- ¼ cup 2% low fat milk ((can also use whole milk))≈ 61 g
- 330 g unbleached bread flour ((330g = 2 ½ cups))330 g
- 7 g instant yeast ((7g = 1 packet = 2 tsp))7 g
- 1 tsp salt≈ 6 g
- 50 g sugar ((50g = 3.5 Tbsp))50 g
- ½ cup 2% low fat milk ((warmed, plus a little extra for top of loaf))≈ 122 g
- 1 egg≈ 50 g
- 60 g unsalted butter ((room temp, cut into small pieces 60g = 4 Tbsp))60 g
- 1 Tbsp unsalted butter ((for bowls and pan))≈ 14 g
flour 352 gbatter 782 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.
- Liquid69% · 58th percentile · median 68%
- Butter21% · 97th percentile · median 13%
- Sugar14% · 62nd percentile · median 13%
- Egg14% · 51st percentile · median 14%
- Salt1.7% · 56th percentile · median 1.6%
- Yeast2% · 68th percentile · median 1.8%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 32 to 35 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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