Vegan Shokupan
tarasmulticulturaltable.com · 2023 · 1 Loaf
Against 73 Japanese milk bread recipes
No egg, unlike 78% of recipes.
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).
- Butter in the middle half of recipes: 14% of the flour weight against the typical recipe's 13%.
Ingredients (8)
- 3 tablespoons (27 grams) bread flour27 g
- 1/2 cup (120 milliliters) water≈ 119 g
- 2 1/4 teaspoons (7 grams) active dry yeast7 g
- 2/3 cup (158 milliliters) lukewarm soy milk (105-115˚F, 40-46˚C)≈ 163 g
- 3 cups (400 grams) bread flour400 g
- 1/4 cup (60 grams) granulated sugar60 g
- 1 teaspoon salt≈ 6 g
- 1/4 cup (60 grams) vegan butter (softened at room temperature, plus more for greasing)60 g
flour 427 gbatter 841 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.
- Liquid66% · 46th percentile · median 68%
- Butter14% · 64th percentile · median 13%
- Sugar14% · 60th percentile · median 13%
- Egg0% · 11th percentile · median 14%
- Salt1.4% · 42nd percentile · median 1.6%
- Yeast1.6% · 42nd percentile · median 1.8%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 40 to 45 minutes
- median 31 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: liquid, butter, sugar, egg, salt, yeast.
Do something with it
Or browse all 73 Japanese milk bread recipes.