Shokupan (Japanese Milk Bread)
tarasmulticulturaltable.com · 2024 · 1 Loaf
Against 73 Japanese milk bread recipes
No egg, unlike 78% of recipes and less sugar than 76%.
How it compares
Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.
- No egg at all, where 78% of recipes use some (most of those 14 to 21% of the flour weight).
- Less sugar than 76% of recipes: 7.8% of the flour weight against the typical recipe's 13%.
- Butter in the middle half of recipes: 8.8% of the flour weight against the typical recipe's 13%.
Ingredients (9)
- 1/4 cup (33 grams) bread flour33 g
- 1/4 cup (60 milliliters) milk≈ 61 g
- 1/4 cup (60 milliliters) water≈ 59 g
- 2 1/4 teaspoons (7 grams) active dry yeast7 g
- 3/4 cup (177 milliliters) lukewarm milk (105-115˚F, 40-46˚C)≈ 183 g
- 3 1/2 cups (455 grams) bread flour455 g
- 3 tablespoons (38 grams) granulated sugar38 g
- 1 teaspoons salt≈ 6 g
- 3 tablespoons (43 grams) unsalted butter (softened at room temperature)43 g
flour 488 gbatter 885 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.
- Liquid62% · 40th percentile · median 68%
- Butter8.8% · 27th percentile · median 13%
- Sugar7.8% · 23rd percentile · median 13%
- Egg0% · 11th percentile · median 14%
- Salt1.2% · 34th percentile · median 1.6%
- Yeast1.4% · 35th percentile · median 1.8%
Oven
- Temperature
- 375°F / 190°C
- median 350°F
- Time
- 30 to 40 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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