Tangzhong Milchbrot
Original in German
Team Marcel Paa · marcelpaa.com · 2021 · 1 Brot
Against 73 Japanese milk bread recipes
More liquid than 97% of recipes and less yeast than 91%.
How it compares
Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.
- More liquid than 97% of recipes: 91% of the flour weight against the typical recipe's 68%.
- Less yeast than 91% of recipes: 0.7% of the flour weight against the typical recipe's 1.8%, about half as much.
- More salt than 89% of recipes: 2.2% of the flour weight against the typical recipe's 1.6%.
- Less butter than 80% of recipes: 7.6% of the flour weight against the typical recipe's 13%.
Ingredients (14)
- 150 g Wasser (kalt)150 g
- 30 g Weissmehl ((Weizenmehl Type 550))30 g
- 250 g Vollmilch250 g
- 430 g Weissmehl ((Weizenmehl Type 550))430 g
- Kochstück (Vorteig)n/a
- Übernacht-Autolysen/a
- 1 Eigelb≈ 18 g
- 35 g Butter (Raumtemperatur)35 g
- 35 g hello sweety ((alternativ: Kristallzucker))35 g
- 10 g Frischhefe10 g
- 10 g Sauerteig ((alternativ: 5 g Frischhefe))10 g
- 10 g Salz10 g
- 1 Eiweiss≈ 33 g
- 20 g Vollmilch20 g
flour 460 gbatter 1031 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.
- Liquid91% · 98th percentile · median 68%
- Butter7.6% · 18th percentile · median 13%
- Sugar7.6% · 21st percentile · median 13%
- Egg11% · 31st percentile · median 14%
- Salt2.2% · 90th percentile · median 1.6%
- Yeast0.7% · 8th percentile · median 1.8%
Oven
- Temperature
- 375°F / 190°C
- median 350°F
- Time
- 15 minutes
- median 31 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: liquid, butter, sugar, egg, salt, yeast.
Do something with it
Or browse all 73 Japanese milk bread recipes.