Cooking Parts – Baking and Donut Math

Doughnut Math

Remove 1 part and this is a doughnut. Do the math.

Muffin math first, though. In part I we made muffins and tea cakes based on the math that the doughnuts, popovers, tea breads, waffles, fritters, muffins and pancakes are based on. When you see how removing 1 part from the recipe will get you some amazing apple cider donuts or cruellers, you realize how important this is. And the popovers into cream puffs with chocolate icng trick. Read on.

220 grams (around 1 3/4 cups flour) is 200% or 2 parts of the recipe. That means that one part for this recipe and any recipe in this group requires 110 grams of something. You really need a scale, but we provided approximate volume amounts.

For 6 muffins and a a small tea cake that’s okay. But if you were making 60 of these in a professional bakery being off by 200 grams of any ingredient would really matter.

For muffins and tea breads the ratio is always 2 parts flour to 2 parts liquid. So if you have 220 grams ( 2 parts) you need 220 grams (2 parts) of liquid. In this case we used yogurt. That counts as a liquid ingredient. It happened to be a cup of yogurt that weighed 220 grams.

Any muffin or quick bread has another ratio. You need 1 part egg and 1 part fat. Now you could use bacon fat for a savory muffin that everyone would love you for, or shmaltz in a mushroom muffin, or melted butter in a peach and caramelized almond muffin, but it has to weigh 110 grams. That is what we said 1 part weighs.

So, you need 110 grams of eggs. Good thing that 2 large eggs almost always weighs 110 grams. Don’t sweat about 10 to 20 grams over or under for such a small batch of muffins. It’s close enough.

Now, as for the salt and baking powder (and 1 tsp of baking soda because we used yogurt) this recipe calls for 1 tsp of salt, 1 tsp of vanilla extract and 2 tsp of baking powder. I always use 1 TB of baking powder because I usually have a lot of add ins, but the 1 tsp of soda that interacted wit the yogurt made up for the rising ability of that other teaspoon of baking powder.

Depending on the add-in I can get away with up to 1/2 to 1 1/2 parts. In the recipe above the bananas were 1 part, the raisins one half part. Don’t fill the muffin tins more than 2/3 full. Extra batter could go into making two baby tea cakes. I threw some minced toasted brazil nuts I had lying around in those. So do you want to make waffles and pancakes, fritters, doughnuts or popovers next?

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