Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.

Process

Ingredients (7)

• flourall-purpose flour1.5 cup · 188g
• saltsalt0.5 tsp · 3g
• sugargranulated sugar0.75 cup · 150g
• egg dough1 large egg—
• cheese other. full fat brick cream cheese8 oz · 226.8g
• sugarpowdered sugar1.25 cup · 250g
• saltpinch of salt—

Toppings (9)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

• over cheesecornstarch1 tsp · 4.2g
• over cheesebaking powder1 tsp · 4.2g
• over cheeseunsalted butter0.5 cup · 144g
• over cheesevanilla extract1 tsp · 4.2g
• over cheesealmond extract0.5 tsp · 2.1g
• over cheeselemon juice1 tbsp · 12.5g
• over cheeselemon zest1 tsp · 4.2g
• over cheese4-5 cups assorted fresh fruit: (I used 5 kiwi4 cup · 800g
• over cheeseapricot preserves )2 tbsp · 25g