Shokupan
Original in German
Dr. Oetker Content Kitchen · oetker.de · 2024 · etwa 12 Stück
Against 73 Japanese milk bread recipes
More butter than 93% of recipes and more liquid than 86%.
How it compares
Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.
- More butter than 93% of recipes: 20% of the flour weight against the typical recipe's 13%.
- More liquid than 86% of recipes: 82% of the flour weight against the typical recipe's 68%.
- More salt than 90% of recipes: 2.4% of the flour weight against the typical recipe's 1.6%.
- No egg at all, where 78% of recipes use some (most of those 14 to 21% of the flour weight).
Ingredients (10)
- etwas Fettn/a
- 50 g Weizenmehl Type 55050 g
- 50 ml kochend heißes Wasser (4-5 EL)≈ 50 g
- 150 ml Milch≈ 155 g
- 200 g Weizenmehl Type 550200 g
- 15 g Dr. Oetker Frische Hefe15 g
- 15 g Zucker (1 EL)15 g
- 25 g weiche Butter25 g
- 1 TL Salz≈ 6 g
- etwa 25 g Butter25 g
flour 250 gbatter 541 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.
- Liquid82% · 87th percentile · median 68%
- Butter20% · 94th percentile · median 13%
- Sugar6% · 14th percentile · median 13%
- Egg0% · 11th percentile · median 14%
- Salt2.4% · 91st percentile · median 1.6%
- Yeast2% · 68th percentile · median 1.8%
Oven
- Temperature
- not stated
- median 350°F
- Time
- 35 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.