Pão de Batata bom
Original in Portuguese
receitasdecomida.com.br · 2013
Against 100 potato bread recipes
No liquid, unlike 90% of recipes and less salt than 94%.
How it compares
Against the typical loaf: the median of 100 potato bread recipes, per 100 g of flour.
- No liquid at all, where 90% of recipes use some (most of those 38 to 64% of the flour weight).
- Less salt than 94% of recipes: 1% of the flour weight against the typical recipe's 2%, about half as much.
- More yeast than 93% of recipes: 2.5% of the flour weight against the typical recipe's 1.4%.
- More sugar than 82% of recipes: 13% of the flour weight against the typical recipe's 3.1%, about 4 times as much.
Ingredients (7)
- 02 quilos Farinha2000 g
- 03 unidades Ovos≈ 150 g
- 20 grs. Sal20 g
- 150 grs. Fermento Fresco150 g
- 200 grs. Margarina Bolo200 g
- 250 grs. Açúcar250 g
- 800 grs. Batata cozida800 g
flour 2000 gbatter 3570 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 100 recipes. Shaded: the middle half. Tick: the median.
- Potato40% · 49th percentile · median 40%
- Liquid0% · 5th percentile · median 49%
- Fat10% · 54th percentile · median 8.5%
- Sugar13% · 83rd percentile · median 3.1%
- Egg7.5% · 53rd percentile · median 6.8%
- Salt1% · 4th percentile · median 2%
- Yeast2.5% · 94th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- not stated
- median 30 minutes
Keep exploring
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Nearest by baker's percentages: potato, liquid, fat, sugar, egg, salt, yeast.
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