This is a reference table for deciding what to make, or making batches of dough for later use. It was going to be part of a page on Doughs and Batters for the Cooking Reference Tables section of my old site, but I never finished the rest of the dough/batter tables, so posting this one here on it's own.
All ingredient amounts are a ratio by weight, including egg. One egg gives about 50g of edible egg (without the shell); "large" eggs are slightly less and "extra large" eggs are slightly more. For this reason I advise weighing the amount of egg (as a liquid) when using 4 or more eggs as 4 x-large eggs are about the same as 5 large.
|Shortcrust (pâte brisée)||250||175||50||10+60+30||180||Sweet or savoury casings.|
|Shortcrust (UK/US style)||300||200||100||10+60+30||180||Sweet or savoury casings.|
|Sweetcrust (pâte sablée)||250||175||50||125||10+120+45||180||Also suitable for cookies with a crisp, crumbly texture.|
|Shortbread||300||200||100||5+20+0||170||Shape before chilling, then bake directly from fridge.|
|Soft Cookie Dough||250||150||50||125||30||10+0+0||160||No resting required.|
|Gingerbread||350||125||50||100+125||10+30+10||160||100g of sugar and 125ml of syrup|
|Puff Pastry (pâte feuilletée)||250||200||100||45+120+30||190-200||Steam-leavened|
|Choux Pastry (pâte à choux)||35||30||50||5||60||20+0+0||200-230||Steam-leavened, pipe and cook immediately after preparation.|
- "Flour" means plain or all-purpose flour.
- "Sugar" means Caster sugar.
- "Steam-leavened" means that the dough must be cooked quickly at a high temperature so that rapid expansion of water into steam creates air pockets (and thus fluffiness/flakiness).
- Temperature is in centigrade, for a fan-forced oven (for other ovens add 20 degrees).
- Time given as X+Y+Z is X minutes preparation, Y minimum minutes resting in fridge, Z minutes waiting to return to room temperature after resting. This does not include any time spent shaping and baking the final product, which will vary by volume and usage.