Basic Baking Ratio Every Baker should Know

by Namrataa Mahalley

 

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:

 

 

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

 

• Pancakes

 

 

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

 

• Meringue

 

 

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

 

• Pate a Choux

 

 

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

 

• Pie Dough

 

 

3 parts flour: 2 parts butter: 1 part water

 

• Fritter

 

 

2 parts flour: 2 parts liquid: 1 part egg

 

• Cookie

 

 

3 parts flour: 2 parts fat: 1 part sugar

 

• Custard

 

 

2 parts eggs: 1 part liquid

 

• Biscuit

 

 

3 parts flour: 2 parts liquid: 1 part fat

 

• Crepes

 

 

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

 

• 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