Proven Ratios

• 1 cup milk

• .75 tbsp yeast

• 3 tbsp sugar

• 2 tbsp butter

• 1 tsp salt

• 2.25 cups flour

• 1 cup brown sugar

• 1/2 cup melted butter (salted)

• 1 egg

• 1 tsp vanilla extract

• 1.25 cup all purpose flour

• 1 tsp baking powder

• 220 g chocolate chunks

Fill:

• 4 tbsp brown sugar

• 8 tbsp milk

• 60g butter (1/4 of retail pack)

• 7.5 tbsp all-purpose flour

• 2.5 tbsp cornstarch

• 5 egg yolks

Foam:

• 5 egg whites

• 1/2 tsp cream of tartar

• 3.5 tbsp white sugar/4 tbsp brown sugar

ratios are same as taisan but replace 3 tbsp milk with 140g cream cheese (American Heritage, traditional)

•  6 large bananas

• .5 salted butter (melted)

• 3 eggs

• 3/4 cup sugar

• 1 1/2 cups all purpose flour

• 2 tsps baking powder

• chocolate chips

• Bread

  • W = n*9g all purpose flour

  • White sugar: .15W

  • Salt: .02W

  • Yeast: .01W

  • Fresh milk: .7W

  • Unsalted butter: .15W

• Streusel

  • Buttermilk: .4W

  • All purpose flour: .2W

  • Powder sugar: .2W

  • Butter: .2W

  • White sugar: .05W

  • Grated cheese: .15W

• • W = bread flour weight = 0.95 * (total target bread weight / 2)

  • White sugar: .15W

  • Salt: .02W

  • Yeast: .01W

  • Fresh milk: .6W

  • Unsalted butter: .15W

  • 1 egg per 450g of flour