Milk Bread

rasamalaysia.com · 2017 · 6 Rolls

Against 73 Japanese milk bread recipes

Less liquid than 98% of recipes and more salt than 97%.

How it compares

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

Less liquid than 98% of recipes: 37% of the flour weight against the typical recipe's 68%, about half as much.
More salt than 97% of recipes: 3.5% of the flour weight against the typical recipe's 1.6%, about twice as much.
More yeast than 89% of recipes: 2.7% of the flour weight against the typical recipe's 1.8%.
More egg than 83% of recipes: 22% of the flour weight against the typical recipe's 14%.

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

5 1/3 cups bread flour (divided, plus more for surface)≈ 677 g
1 cup heavy cream≈ 238 g
1/3 cup honey≈ 113 g
3 tablespoons nonfat dry milk powder≈ 13 g
2 tablespoons active dry yeast (from about 3 envelopes)≈ 19 g
2 tablespoons kosher salt≈ 24 g
3 large eggs≈ 150 g
1/2 stick unsalted butter (cut into pieces, room temperature (4 tablespoons))≈ 57 g
nonstick vegetable oil sprayn/a
flaky sea saltn/a

flour 677 gbatter 1291 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.