I recently found an article that listed a number of important ratios used in baking. When you get the ratio right, the product should turn out yummy. If you know how to cook a little, this list will be helpful. For the record, I haven’t tried many of these, but if it’s on the Internet it has to be correct, right?
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
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