Matcha Milk Bread

kirbiecravings.com · 2011 · 6 slices

Against 73 Japanese milk bread recipes

Less liquid than 90% of recipes and more egg than 95%.

How it compares

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

Less liquid than 90% of recipes: 38% of the flour weight against the typical recipe's 68%.
More egg than 95% of recipes: 32% of the flour weight against the typical recipe's 14%, about 2.5 times as much.
Less salt than 82% of recipes: 0.9% of the flour weight against the typical recipe's 1.6%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

2½ cups bread flour≈ 318 g
1/2 tsp salt≈ 3 g
3 tbsp +2tsp sugar≈ 46 g
2 tsp instant yeast≈ 6 g
2 large eggs≈ 100 g
½ cup skim milk≈ 122 g
120 gm tangzhong ((see note))120 g
3 tbsp unsalted butter (cut into small pieces and softened at room temperature)≈ 43 g
1 tbsp matcha green tea powder≈ 15 g

flour 318 gbatter 772 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 73 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: liquid, butter, sugar, egg, salt, yeast.