Pan japonés Hokkaido
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A soft, cloud-like Japanese Hokkaido milk bread made with the tangzhong method. The delicate crumb and subtle sweetness make it a prized bread for eating on its own or for sandwiches.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 40 gr de harina
- 200 gr de agua
- 580 gr harina de fuerza (yo he usado Manitoba)
- 70 gr azúcar
- 12 gr sal
- 10 gr de levadura en polvo para pan
- 240 gr leche entera
- 50 gr uovo (1 pieza mediana)
- 50 gr mantequilla (a temperatura ambiente)
At a glance
PER SERVING · TIME 975M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 2506mg
- Total sugar
- 53g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 579mg
- Calcium
- 178mg
- Iron
- 18mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 2506MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.