Cheat Sheet


Bread (recipe)
1,000 g flour
600 g Water
10 g Salt
10 g Yeast

No more than 5% fat if adding.



Quiche custard (recipe)
2 eggs per 250ml of milk




Roux (recipe)
1 part flour
≥1 part fat




Pasta dough (recipe)
(by weight)
3 parts flour
2 parts egg

Roughly 2 eggs per 180–200g




Semolina pasta dough (cavatelli, orecchiette etc) (recipe)
1 part flour
1 part semolina flour
1 part salted water*

* 5% salt by weight, for example 170 g water and 10 g salt, 180 g flour, 180g semolina.




Hand pulled noodle dough (recipe)
5 parts flour
3 parts water
1 % salt

Form dough, rest 15 minutes; knead 15 minutes (roll into log, fold in half repeat); rest 60 minutes; Shape cut, oil.




Alkaline noodle dough (ramen) (recipe)
2 parts flour
1 part water
2% Baked soda (baking soda cooked at 120ºC for an hour)

Knead 5 min; rest 20 min; knead 5 min; wrap and refrigerate 1 hour; run through pasta machine.




Rough puff pastry (recipe)
1 part flour
1 part butter
0.5% salt
Milk to bind

Blitz half the flour with butter; add remaining flour and salt; add splash of milk, for dough ball; wrap and refrigerate; roll, fold into thirds and repeat 3–4 times, placing in fridge to cool down now and then.




Hot fat pastry (recipe)
5 parts flour
2 parts water
2 parts fat (lard or dripping)
0.5% salt

Heat water gently with fat in it; mix with dry, form dough ball; wrap and let rest 60 minutes; roll and fold in thirds, repeat until smooth.




Short pastry (recipe)
2 parts flour
1 part butter
0.5% salt
water

1 comment:

  1. This is brilliant

    I try and keep these things in my head then I double guess myself on a ratio and I have to go back to a tried and true recipe to make sure I have it right.

    Ive bookmarked this now.

    A favourite of mine is salt ratios in sausages and meatloaves

    sausages and rissoles 2% salt per weight of meat

    Meatloaf 1.8% salt per weight.

    Or am I the only one who gets seasoning in meat smallgoods so wrong when I eyeball it

    I also have ratios of pigs blood to fat to oats for black pudding too... maybe for another day.
    cheers, Paul
    ex Wellingtonian now living across the ditch, so how could i NOT visit a blog called Crap Kitchen!?

    ReplyDelete