Cakes

Basic Baking Ratio Every Baker should Know

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Namrataa Mahalley

Story By: Writer, Blogger

"Change will not come if we wait for some other person or some other time. We are the ones weve been waiting for. We are the change that we seek. "

- Barack Obama

 

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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