ratio should be 3:2:1 flour:butter:sugar
There are two pastes that can be used to cover cakes and make candies. Fondant ~ sweet, creamy paste. Marzipan ~ sweet, pliable almond paste.
Sweet paste is commonly referred to as "marzipan" when made primarily from ground almonds and sugar. Another type is "fondant," which is a sugar-based paste used for cake decoration. Additionally, "pâte à choux" can refer to a sweet pastry dough, while "sweet paste" in a broader sense might also denote various sweet fillings or spreads used in desserts.
The ratio for making lining paste for cooking is typically 1 part flour to 1 part water. Mix the flour and water together until a thick paste forms, then use it as needed in your recipe. Adjust the ratio if necessary to achieve the desired consistency.
1:2:3
Marshmallow Fluff.
The ideal tomato paste to water ratio for making a flavorful pasta sauce is typically around 1:1 or 1:2, meaning one part tomato paste to one or two parts water. This ratio helps to balance the richness of the tomato paste with the liquid to create a well-rounded and tasty sauce.
1:2:4 , ( Liquid : fat : flour )
14.7 to 1 is the sweet spot.
14.7 to 1 is the sweet spot.
14.7 to 1 is the sweet spot.
No reason why not ! If a recipe calls for a specific ingredient, it can always be substituted for another similar one. It's down to the cook to decide what's in the dish ! Curry paste is curry paste - the only difference is the ratio of the ingredients.
14.7 to 1 is the sweet spot.