Beetroot Milk Bread
tiffycooks.com · 2022 · 1 Loaf
Against 73 Japanese milk bread recipes
Less butter than 93% of recipes and less salt than 95%.
How it compares
Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.
- Less butter than 93% of recipes: 5.9% of the flour weight against the typical recipe's 13%, about half as much.
- Less salt than 95% of recipes: 0.6% of the flour weight against the typical recipe's 1.6%, about half as much.
- Less sugar than 83% of recipes: 6.6% of the flour weight against the typical recipe's 13%, about half as much.
- Less liquid than 76% of recipes: 51% of the flour weight against the typical recipe's 68%.
Ingredients (19)
- 40 g Flour40 g
- 200 g Water200 g
- 480 g All-Purpose Flour480 g
- 33 g Sugar33 g
- ½ tsp Salt≈ 3 g
- 1.5 tsp Yeast≈ 4.7 g
- 1 Egg≈ 50 g
- 160 g Tangzhong160 g
- 60 g Beetroot (Cooked)60 g
- 60 g Water60 g
- 50 g Milk50 g
- 25 g Butter (room temperature)25 g
- 240 g Flour240 g
- 17 g Sugar17 g
- ¼ tsp Salt≈ 1.5 g
- 1 tsp Yeast≈ 3.1 g
- 80 g Milk80 g
- 80 g Tangzhong80 g
- 20 g Butter20 g
flour 760 gbatter 1607 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.
- Liquid51% · 23rd percentile · median 68%
- Butter5.9% · 6th percentile · median 13%
- Sugar6.6% · 16th percentile · median 13%
- Egg6.6% · 23rd percentile · median 14%
- Salt0.6% · 3rd percentile · median 1.6%
- Yeast1% · 18th percentile · median 1.8%
Oven
- Temperature
- 380°F / 195°C
- median 350°F
- Time
- 20 to 25 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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