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1:2:4 , ( Liquid : fat : flour )
A high-ratio (hi-ratio) cake is one that has a high ratio of sugar and liquid (usually eggs) to flour. High ratio cakes require a special shortening (called emulsified shortening) containing emulsifying agents to allow the mixture to hold such high amounts of sugar and liquids. Generally speaking, the process of making a high ratio cake includes blending your flour with emulsified shortening, then adding the liquids.
The golden ratio is a mathematical concept. However, many great cooks memorize standard ratios in cooking, such as the ratio of oil to vinegar for vinaigrette, or the ratios of flour to liquid to eggs for baked goods.
The ratio differs from recipe to recipe.
A ratio of one part liquid to three parts flour that makes a soft dough that is sticky but moldable and includes yeast breads and rolled biscuits.
1 Tablespoon Cornstarch = 2 Tablespoons flour
2 to 1
The ratio is the fraction 5/14 or the approximate percentage 35.7%.
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Use wholemeal flour instead of white - OR - replace some of the white flour with bran.
The recipe for whole wheat bread requires 3 cups of bread flour, and 1 cup of whole wheat flour, making the ratio of whole wheat flour to total flour used to be 1:4.
3.14 is the approximate value of pi.