Pandan Hokkaido Milk Bread (Vegan)
sanjanafeasts.co.uk · 2019 · 12
Against 73 Japanese milk bread recipes
More butter than 87% of recipes and more sugar than 89%.
How it compares
Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.
- More butter than 87% of recipes: 18% of the flour weight against the typical recipe's 13%.
- More sugar than 89% of recipes: 18% of the flour weight against the typical recipe's 13%.
- No egg at all, where 78% of recipes use some (most of those 14 to 21% of the flour weight).
- More liquid than 75% of recipes: 77% of the flour weight against the typical recipe's 68%.
Ingredients (13)
- 40 g strong white bread flour40 g
- 200 ml water≈ 200 g
- 400 g strong white bread flour400 g
- 2 tbsp coconut milk powder≈ 9 g
- 2 tsp pandan paste≈ 10 g
- 3/4 tsp salt≈ 4.5 g
- 125 ml full-fat coconut milk (warmed to )≈ 129 g
- 80 g caster sugar80 g
- 2 tsp instant yeast≈ 6 g
- 80 g vegan butter (room temperature)80 g
Toppings and extras
Listed, but not counted in the percentages below.
- 2 tbsp agave≈ 40 g
- 2 tbsp coconut milk≈ 31 g
- 1/8 tsp turmeric≈ 0.6 g
flour 440 gbatter 958 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.
- Liquid77% · 77th percentile · median 68%
- Butter18% · 90th percentile · median 13%
- Sugar18% · 90th percentile · median 13%
- Egg0% · 11th percentile · median 14%
- Salt1% · 20th percentile · median 1.6%
- Yeast1.4% · 35th percentile · median 1.8%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 30 to 35 minutes
- median 31 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: liquid, butter, sugar, egg, salt, yeast.
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