Soft & Cottony Japanese Milk Bread (Shokupan)
Michelle · siftandsimmer.com · 2023 · 12
Against 73 Japanese milk bread recipes
Less salt than 98% of recipes and less butter than 89%.
How it compares
Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.
- Less salt than 98% of recipes: 0.5% of the flour weight against the typical recipe's 1.6%, about half as much.
- Less butter than 89% of recipes: 7.1% of the flour weight against the typical recipe's 13%, about half as much.
- More yeast than 76% of recipes: 2.1% of the flour weight against the typical recipe's 1.8%.
Ingredients (10)
- 20 ml water≈ 20 g
- 20 ml whole milk≈ 21 g
- 15 g bread flour or all-purpose flour15 g
- 265 g bread flour or all-purpose flour265 g
- 30 g granulated sugar30 g
- 1/4 tsp sea salt≈ 1.5 g
- 6 g active dry yeast6 g
- 113 ml whole milk≈ 117 g
- 1 large egg≈ 50 g
- 20 g unsalted butter (cut into pieces, room temperature)20 g
flour 280 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.
- Liquid56% · 32nd percentile · median 68%
- Butter7.1% · 10th percentile · median 13%
- Sugar11% · 34th percentile · median 13%
- Egg18% · 75th percentile · median 14%
- Salt0.5% · 1st percentile · median 1.6%
- Yeast2.1% · 78th 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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