11 Baking Ratios You Need to Remember

Why proportions are important

Any beginner can follow a written chocolate chip cookie recipe, but only a professional baker instinctively knows how much flour, sugar, eggs, or milk to use for fluffy pancakes, dense cookies, or delicate crepes. This is what distinguishes a professional. Understanding the basic structure of a particular baked good allows you to freely improvise when the urge to make cookies arises. You can experiment with different flavors, add or subtract ingredients, but the basic ingredients of the basic version of the dish are presented in specific ratios. Here are 11 ratios used by professional chefs.

Pound cake = 1 part flour: 1 part eggs: 1 part fat: 1 part sugar

Advice: Remove the butter and eggs from the refrigerator a couple of hours before baking. Room temperature butter whips better, and the eggs should be the same temperature as the butter to prevent them from seizing.

Here's a recipe that clearly shows the proportions: Pound cake

Pancakes = 2 parts flour: 2 parts liquid: 1 part eggs: 1/2 part fat

Advice: For a lump-free batter, slowly add the liquid to the dry ingredients while whisking constantly.

Here's a recipe that clearly shows the proportions: Easy Homemade Pancakes

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

Advice: To prevent cracks in the meringues, don't open the oven door while they're drying. Yes, that means no peeking inside.

Here's a recipe that clearly shows the proportions: Lemon meringues

Choux pastry = 1 part flour: 2 parts liquid: 2 parts eggs: 1 part fat

Advice: Few beginning bakers make éclairs or profiteroles, but if you decide to give it a try, remember: the secret is in the texture. Add just enough eggs so that the dough falls off the spatula in a ribbon when you scoop it out.

Here's a recipe that clearly shows the proportions: Eclairs with colored glaze

Pie dough = 3 parts flour: 2 parts butter: 1 part water

Advice: No more soggy cake layers! Professionals use pre-baked cake layers for fresh fillings.

Here's a recipe that clearly shows the proportions: Shortcrust pastry for pies

Deep-fried donuts = 2 parts flour: 2 parts liquid: 1 part eggs

Advice: The key to crispy deep-fried goods is not to overcrowd the fryer. If you add too many donuts to the fryer oil, the temperature will drop, resulting in oily and misshapen fritters.

Here's a recipe that clearly shows the proportions: Corn donuts

Cookies = 3 parts flour: 2 parts fat: 1 part sugar

Advice: Using a cookie scoop (similar to a small ice cream scoop) will ensure your cookies are all the same size, giving them a professional look.

Here's a recipe that clearly shows the proportions: American Sugar Cookies

Custard = 2 parts eggs: 1 part liquid

Advice: Once you have mastered this proportion, do not forget to also strain the prepared cream through a fine sieve to remove lumps.

Here's a recipe that clearly shows the proportions: Delicate creme brulee

Scones = 3 parts flour: 2 parts liquid: 1 part fat

Advice: Professionals always place flour, sugar, and other dry ingredients into a measuring cup, then use the flat side of a knife or other straight-edged tool to level the surface.

Here's a recipe that clearly shows the proportions: Yeast-free lunch rolls

Pancakes = 1/2 part flour: 1 part liquid: 1 part eggs

Advice: The pancake batter needs to rest for a while; it is advisable to leave it in the refrigerator overnight.

Here's a recipe that clearly shows the proportions: Pancake batter

Muffins/unleavened bread = 2 parts flour: 2 parts liquid: 1 part eggs: 1 part fat

Advice: Baking time and temperature can vary depending on simple factors like humidity. Professionals test muffins, unleavened breads, and pies with a toothpick. If the toothpick comes out clean, the baked goods are ready to cool.

Here's a recipe that clearly shows the proportions: The most delicious muffins for breakfast