Japanese Milk Bread
theflavorbender.com · 2020 · 18 slices (1 / 2 inch)
Against 73 Japanese milk bread recipes
Close to the middle of 73 Japanese milk bread recipes on every ingredient.
How it compares
Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.
- Butter in the middle half of recipes: 16% of the flour weight against the typical recipe's 13%.
- Liquid in the middle half of recipes: 70% of the flour weight against the typical recipe's 68%.
Ingredients (12)
- 60 mL water (¼ cup)≈ 60 g
- 60 mL milk (¼ cup)≈ 62 g
- 23 g bread flour (2 tbsp)23 g
- Tangzhong (room temperature (above))n/a
- 120 mL milk (½ cup, lukewarm)≈ 124 g
- 7 g active dry yeast (2 - 2 ¼ tsp)7 g
- 50 g sugar (¼ cup)50 g
- 15 g dry milk powder (2 tbsp)15 g
- 1 egg≈ 50 g
- 350 g bread flour (about 2 ⅔ cups, spoon and leveled)350 g
- 1 tsp sea salt≈ 6 g
- 58 g unsalted butter (softened, 4 tbsp / ½ stick)58 g
flour 373 gbatter 805 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.
- Liquid70% · 60th percentile · median 68%
- Butter16% · 68th percentile · median 13%
- Sugar13% · 55th percentile · median 13%
- Egg13% · 38th percentile · median 14%
- Salt1.6% · 49th percentile · median 1.6%
- Yeast1.9% · 56th 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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