If you remember the ratios for the basic baking recipes, you can bake almost anything. Recipes can be very difficult to remember and to memorize, but ratios are generally more memorable and usually work out to a formula that is easy to commit to memory, to use, to scale up or down.
Cookie ratios vary depending on the desired texture. A basic cookie dough follows a 1-2-3 proportion of sugar, fat, and flour.
The life-changing 1-2-3-4 ratio for cakes
Bundt cake recipes are as easy as 1-2-3-4, though actually the working ratio is better represented by 1:1:2:3:4, by volume. If you can remember those numbers, you can literally make any cake, actually. The base recipe for a bundt is 1 cup butter + 1 cup milk + 2 cups sugar + 3 cups flour + 4 large eggs . Thats all you have to remember and that recipe makes enough batter to fit a 10 to 12 cup bundt pan (the big one).
Of course, if you are baking the 1-2-3-4 cake recipe with all-purpose flour, which most of us are, you will need to add leavening agents, like baking powder and/or baking soda to help your cakes rise. To replace the milk, you can use 250 mL (1 cup) of another liquid, like buttermilk, or you can even replace the 250 mL (1 cup) of milk with 375 mL (1.5 cups) of sour cream.
Other ways of tweaking the 1-2-3-4 cake:
- add chunks of chocolate or chocolate chips to the batter, like for this chocolate chip bundt cake
- add fruit, like diced apple, like for this apple bundt cake with salted caramel glaze, but you can also try adding cranberries, chopped pear, or even peaches!
- add spices
- vary the type of sugar and replace some of the granulated sugar with some brown sugar, for example
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All My Best Chocolate Chip Cookie Tips
FAQ
What is the ratio of flour to sugar to butter in cookies?
What is the ratio of butter to sugar?
What is ratio of baking ingredients?
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Baked Good
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Baking Ratio
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Muffins
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2 parts flour: 2 parts liquid: 1 part egg: 1 part fat
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Quick Breads
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2 parts flour: 2 parts liquid: 1 part egg: 1 part fat
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Biscuits
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3 parts flour: 2 parts liquid: 1 part fat
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Pound Cake
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1 part flour: 1 part butter: 1 part sugar: 1 part egg
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What is the ratio of baking soda to flour in cookies?
What ingredients should be used in a cookie recipe?
Unless your recipe says otherwise, you’ll always use large-size eggs, unsalted butter and nuts, and pure extracts of vanilla or almond. Successful baking relies on the correct ratio of ingredients, so be sure to measure accurately. Most cookie recipes call for all-purpose flour.
What is the recipe for making cookie dough?
There are many recipes, some healthy and most not. The recipe can vary according to your personal taste, but I’ll put a recipe here: Ingredients (20 servings) 1 whole egg 2 cups rolled oats 1/3 cup chopped nuts (walnuts, almonds, cashews, Brazil nuts, peanuts) 1/3 cup raisins (white and black) 1/3 cup chocolate chips 1/3 cup coconut oil 3/4 cup brown sugar 1 teaspoon vanilla essence 2 tablespoons cocoa powder 1 teaspoon powdered yeast Method of preparation 1. Mix all the ingredients until you get a homogeneous mass and it is no longer sticking to your hands. 2. Separate the dough into small portions with the help of a tablespoon, make balls and flatten them to form a disc. 3. Put them in the mold (no need to grease the mold) 4. Take to preheated oven at 150°C for approximately 15 minutes. 5. Remove from the oven and let it cool, so they will be firm and dry.
What ingredients make cookies rise?
Butter is another important ingredient, as it provides flavour and moisture. Eggs are needed for both binding and leavening, helping your cookies hold together and rise properly. Baking powder or baking soda are necessary leavening agents, which help your cookies rise and get that perfect texture.
How do you measure flour for cookies?
Accurately measuring flour is crucial for perfect cookie recipes. Follow these tips for precision: Spoon and Level Method: Use a spoon to fill the measuring cup with flour, then level it off with a flat edge for an even measurement. Avoid Packing: Don’t tap or shake the cup; allow the flour to settle naturally to prevent overpacking.