Fluffy Milk Bread Hamburger Buns
Maurizio Leo · theperfectloaf.com · 2024 · 10 buns
Against 73 Japanese milk bread recipes
No yeast, unlike 94% of recipes and no egg, unlike 78%.
How it compares
Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.
- No yeast at all, where 94% of recipes use some (most of those 1.3 to 2% of the flour weight).
- No egg at all, where 78% of recipes use some (most of those 14 to 21% of the flour weight).
- More butter than 80% of recipes: 18% of the flour weight against the typical recipe's 13%.
- More liquid than 79% of recipes: 79% of the flour weight against the typical recipe's 68%.
Ingredients (16)
- 93g high-protein white bread flour93 g
- 28g superfine white sugar28 g
- 83g water83 g
- 37g ripe sourdough starter37 g
- 69g high-protein white bread flour69 g
- 274g whole milk274 g
- 524g high-protein white bread flour524 g
- 342g (all) tangzhong342 g
- 69g whole milk69 g
- 123g unsalted butter123 g
- 20g superfine white sugar20 g
- 116g water116 g
- 14g fine sea salt14 g
- 240g (all) ripe levain240 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 egg and 1 tablespoon whole milk for egg wash (optional)≈ 50 g
- Raw sesame seeds (optional)n/a
flour 686 gbatter 2032 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 73 recipes. Shaded: the middle half. Tick: the median.
- Liquid79% · 80th percentile · median 68%
- Butter18% · 83rd percentile · median 13%
- Sugar7% · 18th percentile · median 13%
- Egg0% · 11th percentile · median 14%
- Salt2% · 84th percentile · median 1.6%
- Yeast0% · 3rd percentile · median 1.8%
Oven
- Temperature
- 450°F / 230°C
- median 350°F
- Time
- 30 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.