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

Story By: Namrataa Mahalley