Pão de batata com recheio misto
Original in Portuguese
receitasdecomida.com.br · 2013
Against 100 potato bread recipes
Less liquid than 87% of recipes and more yeast than 96%.
How it compares
Against the typical loaf: the median of 100 potato bread recipes, per 100 g of flour.
- Less liquid than 87% of recipes: 21% of the flour weight against the typical recipe's 49%, about half as much.
- More yeast than 96% of recipes: 3% of the flour weight against the typical recipe's 1.4%, about twice as much.
- No sugar at all, where 69% of recipes use some (most of those 2.7 to 13% of the flour weight).
- More salt than 77% of recipes: 2.4% of the flour weight against the typical recipe's 2%.
Ingredients (10)
- 250 gramas de batata250 g
- 500 gramas de farinha de trigo500 g
- 500 gramas de queijo mussarela500 g
- 400 gramas de presunto400 g
- 50 ml de óleo≈ 46 g
- 1 ovo interio≈ 50 g
- 15 gramas de fermento biológico15 g
- 100 ml de leite≈ 103 g
- 1 colher (sobremesa) de sal≈ 12 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 gema para pincelar≈ 18 g
flour 500 gbatter 1876 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.
- Potato50% · 65th percentile · median 40%
- Liquid21% · 13th percentile · median 49%
- Fat9.2% · 52nd percentile · median 8.5%
- Sugar0% · 16th percentile · median 3.1%
- Egg10% · 58th percentile · median 6.8%
- Salt2.4% · 83rd percentile · median 2%
- Yeast3% · 97th percentile · median 1.4%
Oven
- Temperature
- not stated
- median 375°F
- Time
- not stated
- median 30 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: potato, liquid, fat, sugar, egg, salt, yeast.
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