Japanese Milk Bread (Shokupan)
Caroline Phelps · pickledplum.com · 2021 · 2 small loaves
Against 73 Japanese milk bread recipes
Less sugar than 87% of recipes.
How it compares
Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.
- Less sugar than 87% of recipes: 5.6% of the flour weight against the typical recipe's 13%, about half as much.
- Liquid in the middle half of recipes: 75% of the flour weight against the typical recipe's 68%.
Ingredients (10)
- ¼ cup bread flour≈ 32 g
- ¼ cup milk (for vegan: use unsweetened oat milk)≈ 61 g
- 5 tablespoons water≈ 74 g
- 325g bread flour325 g
- 20 grams sugar20 g
- 7 grams active dry yeast (1 packet)7 g
- 4 grams salt4 g
- 1 large egg (for vegan: mix 1 tablespoon ground flaxseed with 2 1/2 tablespoons water. Let sit for 15 minutes before using)≈ 50 g
- 130 milliliters room temperature milk (for vegan: use unsweetened oat milk)≈ 134 g
- 50 grams unsalted butter, room temperature and cut into cubes (for vegan: use vegan butter)50 g
flour 357 gbatter 757 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.
- Liquid75% · 73rd percentile · median 68%
- Butter14% · 62nd percentile · median 13%
- Sugar5.6% · 11th percentile · median 13%
- Egg14% · 50th percentile · median 14%
- Salt1.1% · 25th percentile · median 1.6%
- Yeast2% · 68th percentile · median 1.8%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 35 to 40 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
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