Pretzel de leite condensado e coco da Bia
Original in Portuguese
bianca · tudogostoso.com.br · 2009 · 20 porções
Against 173 soft pretzel recipes
Less salt than 85% of recipes and more yeast than 79%.
How it compares
Against the typical batch: the median of 173 soft pretzel recipes, per 100 g of flour.
- Less salt than 85% of recipes: 1.1% of the flour weight against the typical recipe's 1.7%.
- More yeast than 79% of recipes: 1.8% of the flour weight against the typical recipe's 1.4%.
- More sugar than 75% of recipes: 4.4% of the flour weight against the typical recipe's 2.4%.
Ingredients (10)
- 4 e 1/2 xícara (chá) de farinha de trigo≈ 563 g
- 2 colheres (sopa) de açúcar≈ 25 g
- 1 envelope de fermento biológico seco10 g
- 1 colher (chá) de sal≈ 6 g
- 1 xícara (chá) de leite morno≈ 244 g
- 1/2 xícara (chá) de água morna≈ 119 g
- 2 colheres (sopa) de óleo≈ 27 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 ovo para pincelar≈ 50 g
- 1/2 xícara de leite condensado para pincelar≈ 153 g
- 50 g de coco ralado para polvilhar50 g
flour 563 gbatter 993 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 173 recipes. Shaded: the middle half. Tick: the median.
- Water64% · 61st percentile · median 63%
- Butter4.8% · 33rd percentile · median 7%
- Sugar4.4% · 76th percentile · median 2.4%
- Salt1.1% · 13th percentile · median 1.7%
- Yeast1.8% · 81st percentile · median 1.4%
Oven
- Temperature
- not stated
- median 425°F
- Time
- 20 minutes
- median 15 minutes
Keep exploring
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Nearest by baker's percentages: water, butter, sugar, salt, yeast.
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