Baker's percentage is a system used by bakers to calculate the ingredient ratios in a recipe based on the weight of flour. The weight of each ingredient is expressed as a percentage of the weight of the flour.
To calculate the baker's percentage for this recipe, you need to first determine the weight of the flour. Let's assume the weight of the flour is 500 grams.
Flour: 500g
Butter: 120g = 24% (120/500 x 100)
Baking soda: 2g = 0.4% (2/500 x 100)
Baking powder: 4g = 0.8% (4/500 x 100)
Egg yolk: 20g = 4% (20/500 x 100)
Egg whites: 60g = 12% (60/500 x 100)
Milk: 120g = 24% (120/500 x 100)
The total of the baker's percentage is the sum of all the percentages, which is 64.2%.
So, the baker's percentage for this recipe is as follows:
Flour: 100%
Butter: 24%
Baking soda: 0.4%
Baking powder: 0.8%
Egg yolk: 4%
Egg whites: 12%
Milk: 24%
This means that for every 100 grams of flour, you would need 24 grams of butter, 0.4 grams of baking soda, 0.8 grams of baking powder, 4 grams of egg yolk, 12 grams of egg whites, and 24 grams of milk.