Hi!!! I’m back. I took quite a break for midterms and just plain nothing to write about.Well, I finally came up with something!

Most people have no problem throwing in a “pinch” of salt or a “few pats” of butter, but when it comes to baking, the measuring cups and conversion charts come out. While it’s true that baking can require scientific precision, “Cooking is chemistry” doesn’t have to be as hard or stressful as the classes from HS.

Don’t believe me? Some of the most delicious treats can be made with simple ratios!

Scones

Scones are the perfect sweet treat for those spring garden parties. Let’s get the 4-1-1 on scones… literally

4 flour: 1 sugar: 1 butter: 1 liquid of choice

Use one egg and 1tsp baking powder for every cup of flour.

Tips and tidbits:

1. Keep the butter COLD… ICE COLD. Use a cheese grater to get the butter in the flour
2. Add a pinch of salt for flavour
3. Don’t be afraid of add-ins

Pie Crust

There’s nothing more classic than pie, and while filling is great, everyone knows what really matters is the perfectly flaky crust. Luckily, pie crusts aren’t some trade secret. Try this:

3 flour: 1 butter: 1/2 ice water

Tips and tidbits:

1. Keep the butter and water ICE  COLD
2. Add a 1tsp salt for every cup of flour
3. Brush the crust with a mixture of equal parts egg yolk and warm water for a beautiful shine

Pancakes

Who doesn’t love pancakes? But, who has the time for precise measurements? Not me. This is the “recipe” I whip up for my brother.

1 flour:  1 milk: 1/2 sugar

Use 1 egg and 1tsp baking powder for every 1/2 cups of flour

Tips and tidbits:

1. if the mixture is too thick, add milk 1/2 tbsp at a time until the batter reaches the thickness of  egg whites
2. Add a 1tsp salt for every cup of flour

I hope everyone enjoys these baking hacks and makes some sweet treats! I’ll be in Florida for break, so look forward to some delicious eats!

Until next time, Bye!

 

• Breakfast