Cakes

Basic Baking Ratio Every Baker should Know

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Namrataa Mahalley

Story By: Writer, Blogger

"Good luck is another name for tenacity of purpose. "

- Ralph Emerson

 

Every recipe is built on a formula. A novice baker usually follows a recipe whereas a professional follows ratios. Professional always sticks to ratios to decide if the recipe will work. Variations are always a possibility or even substituting ingredients.But the basic components like flour, eggs, butter are always in a ratio that help to create the most elemental version. Here are the 11 ratios that will help you become professional.

 

  • Pound Cake:

 

Pound Cake

 

1 part flour: 1 part egg: 1 part fat: 1 part sugar

 

  • Pancakes

 

Pancakes 

 

2 parts flour: 2 parts liquid: 1 part eggs: 1/2-part fat

 

  • Meringue

 

Meringue 

 

2 parts sugar: 1 part egg whites or 1 part sugar: 1 part egg yolks

 

  • Pate a Choux

 

Pate a Choux 

 

1 part flour: 2-parts liquid: 2 parts eggs: 1 part fat

 

  • Pie Dough

 

Pie Dough 

 

3 parts flour: 2 parts butter: 1 part water

 

  • Fritter

 

Fritter 

 

2 parts flour: 2 parts liquid: 1 part egg

 

  • Cookie

 

Cookie 

 

3 parts flour: 2 parts fat: 1 part sugar

 

  • Custard

 

Custard 

 

2 parts eggs: 1 part liquid

 

  • Biscuit

 

Biscuit 

 

3 parts flour: 2 parts liquid: 1 part fat

 

  • Crepes

 

Crepes 

 

1/2-part flour: 1 part liquid: 1 part eggs

 

  • Muffin/Quick Breads

 

Muffin/Quick Breads 

 

2 parts flour: 2 parts liquid: 1 part eggs: 1 part fat

 

So if you wish to master the art make sure you know your ratios correct.

 

Read:-Different Types Of Cake Baking Methods

Namrataa Mahalley

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