Basic Baking Ratio Every Baker should Know

  • 23 Jun 2020
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    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

    Posted in Cakes