
"You cannot have what you do not want."
- John Acosta
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.
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Pound Cake:
1 part flour: 1 part egg: 1 part fat: 1 part sugar
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Pancakes
2 parts flour: 2 parts liquid: 1 part eggs: 1/2-part fat
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Meringue
2 parts sugar: 1 part egg whites or 1 part sugar: 1 part egg yolks
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Pate a Choux
1 part flour: 2-parts liquid: 2 parts eggs: 1 part fat
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Pie Dough
3 parts flour: 2 parts butter: 1 part water
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Fritter
2 parts flour: 2 parts liquid: 1 part egg
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Cookie
3 parts flour: 2 parts fat: 1 part sugar
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Custard
2 parts eggs: 1 part liquid
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Biscuit
3 parts flour: 2 parts liquid: 1 part fat
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Crepes
1/2-part flour: 1 part liquid: 1 part eggs
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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












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