Bakers’ Ratios

All are by weight

This is a work in progress, but here are a lot of the secrets you need to start making your own recipes…

Basic Shortbread: 3 parts flour, 2 parts butter, 1 part sugar

Sponge Cake: Equal weights flour, butter, eggs, sugar (hence the name of this podcast), plus baking powder at a ratio of 1 tsp to 200g flour

American Buttercream: 2 parts icing/ confectioners’ sugar to 1 part butter

Russian Buttercream: 5 parts butter to 4 parts (sweetened) condensed milk, e.g. 250g butter, 200g condensed milk

Ganache: For a piping consistency (work quickly while warm!) 2:1 chocolate to cream; for a spreading consistency, 1:1 chocolate to cream; for a whipping consistency, 1:2 chocolate to cream.

Frangipane: Equal weights ground nuts, sugar, butter and eggs, plus baking powder at a rate of 1 tsp to 200g

Jam: Equal weights fruit and sugar. For some fruits you may need to use pectin or jam sugar (which is just sugar with pre-added pectin)

Scones: 4 parts flour, just under 2 parts liquid, 1 part butter, a heaped tsp baking powder per 150g flour

Traditional shortcrust pastry: 2 parts flour to 1 part butter, and enough liquid to bring together

Extra-buttery pastry: 3 parts pastry to 2 parts butter, and enough liquid to bring together

Rough-puff pastry: I have started to use this very naughty one which is 1:1 strong flour to butter (I know….) and with enough water to bring it together, e.g. 250g flour, 250g butter, 150g cold water. (I actually use cold butter by the way so it cools more quickly.)

Choux pastry: 2 water/milk, 1 flour, 1 butter, 2 eggs

French meringue (ie. the stuff you bake in the oven): Varies from equal weights sugar and egg whites to 2 parts sugar to 1 part egg whites

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