Japanese Milk Bread Lab73 recipes
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Scallion and Sesame Milk Bread (Sesame Shoku Pan)

theflavorbender.com · 2022 · 18 slices (1 / 2 inch thick)

Against 73 Japanese milk bread recipes

More egg than 91% of recipes and more butter than 84%.

See how all 73 Japanese milk bread recipes compare →

Get the method at theflavorbender.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.

  • More egg than 91% of recipes: 27% of the flour weight against the typical recipe's 14%, about twice as much.
  • More butter than 84% of recipes: 18% of the flour weight against the typical recipe's 13%.
Liquid: 70%, 60th percentileButter: 18%, 86th percentileSugar: 13%, 55th percentileEgg: 27%, 92nd percentileSalt: 1.6%, 49th percentileYeast: 1.9%, 56th percentileLiquidButterSugarEggSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (19)

  • 60 mL water (¼ cup)≈ 60 g
  • 60 mL milk (¼ cup)≈ 62 g
  • 23 g bread flour23 g
  • Tangzhong (room temperature)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
  • ½ tsp Chinese 5 spice powder≈ 1.3 g
  • 1 large egg≈ 50 g
  • 350 g bread flour (about 2 ⅔ cups, measured by spoon and level method)350 g
  • 1 tsp sea salt≈ 6 g
  • 58 g unsalted butter (4 tbsp / ½ stick, softened)58 g
  • 2 tsp roasted sesame oil (optional)≈ 9 g
  • 2 tbsp black sesame seeds≈ 30 g
  • 1 cup chopped scallions / spring onions≈ 237 g
  • 1 egg, beaten (or ½ an egg)≈ 50 g
  • Milkn/a
  • Sesame seedsn/a

flour 373 gbatter 1132 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
  • Butter18% · 86th percentile
  • Sugar13% · 55th percentile
  • Egg27% · 92nd percentile
  • Salt1.6% · 49th percentile
  • Yeast1.9% · 56th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
30 to 35 minutes
median 31 minutes

Keep exploring

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