INGREDIENTS WITH RIGHT MEASUREMENTS AND EQUIVALENT
Baking is a science that requires an exact measurement in recipe or procedure. Every ingredients should weigh exactly to have a good chemical reaction between them, a 5 gram of baking soda for example if not measure correctly will definitely your mixture. Invest in different measuring cups and weighing scale to be able to determine the exact weigh of a certain Ingredients,like for example a cup of flour is different in a cup of sugar when you weigh in so I advise that you have to weigh in your ingredients.
In using weighing scale always tare your device in every Ingredients you will add in a mixture, in term of using cups to measure always use a scooper to put it in a cups to have the desired weight then level it using spatula on top.
Here are some basic Measurement, abbreviation and equivalent that can help you in baking.
NOTE:weight will be vary depend on the ingredients you measure always use weighing scale in kitchen
Measurement Abbreviations Equivalent
Cup C 1 c = 16T =240g = 240ml
Tablespoon T 1 T = 3t = 15g = 15ml
teaspoon t 1 t = 5g = 5ml
Kilo k 1 k = 1000g = 2.21lbs
Liter L 1 L = 1000ml = 4c
Pounds lbs 1 lbs = 2c
Ounce oz oz = 28.35g
Dash 1 dash = 1g
Bar( butter/Cream cheese) 225g / 1C
INGREDIENTS
|
GRAMS
|
|
Baking powder
|
1T
|
13
|
Baking soda
|
1t
|
5.5
|
Cinnamon
|
1T
|
8.5
|
Cream of tartar
|
1T
|
14.2
|
APF sifted
|
1c
|
120
|
APF unsifted
|
1c
|
125
|
Cake flour
|
1c
|
95
|
Cake flour unsifted
|
1c
|
120
|
Milk whole
|
1c
|
252.2
|
Milk evaporated
|
1c
|
240
|
Salt
|
1T
|
14.4
|
Shortening
|
1c
|
208
|
Sugar brown
|
1c
|
206
|
Sugar granulated
|
1c
|
216.4
|
Confectioner’s sugar
|
1c
|
122.4
|
Confectioner’s sugar sifted
|
1c
|
108.8
|
Water
|
1c
|
227
|
Yeast dry
|
1T
|
12
|
Egg whites
|
1c
|
244.4
|
Whole eggs
|
1c
|
246.3
|
Egg yolks
|
1c
|
248.2
|
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