Matcha Shokupan (Japanese Milk Bread)
Michelle · siftandsimmer.com · 2021 · 12
Against 73 Japanese milk bread recipes
Less salt than 91% of recipes and less butter than 83%.
How it compares
Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.
- Less salt than 91% of recipes: 0.7% of the flour weight against the typical recipe's 1.6%, about half as much.
- Less butter than 83% of recipes: 7.4% of the flour weight against the typical recipe's 13%.
- More egg than 78% of recipes: 20% of the flour weight against the typical recipe's 14%.
- More yeast than 79% of recipes: 2.2% of the flour weight against the typical recipe's 1.8%.
Ingredients (11)
- 20 ml water≈ 20 g
- 20 ml whole milk≈ 21 g
- 15 g bread flour or all-purpose flour15 g
- 5 g matcha5 g
- 255 g bread flour or all-purpose flour (plus more if needed)255 g
- 30 g granulated sugar30 g
- 2 g sea salt2 g
- 6 g active dry yeast6 g
- 113 ml whole milk≈ 117 g
- 1 large egg ((about 55g))55 g
- 20 g unsalted butter20 g
flour 270 gbatter 545 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.
- Liquid58% · 35th percentile · median 68%
- Butter7.4% · 14th percentile · median 13%
- Sugar11% · 42nd percentile · median 13%
- Egg20% · 79th percentile · median 14%
- Salt0.7% · 6th percentile · median 1.6%
- Yeast2.2% · 82nd percentile · median 1.8%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 30 to 35 minutes
- median 31 minutes
Keep exploring
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Nearest by baker's percentages: liquid, butter, sugar, egg, salt, yeast.
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