When I first came across a brownies recipe which I liked, I wanted to try it. However, when I studied the recipe closer, it states that the amount of butter to use is half a cup. I was totally puzzled. How should one measure half a cup of butter which comes in a block form? Do I need to melt it?? During the earlier years when I helped my mum in her baking, we usually weigh the ingredients. We didn't use any measuring cup to measure butter or any dry ingredients. That recipe also calls for 1 1/4 cups of sugar. I thought well, I could at least use my liquid measuring cup to measure that. Luckily, with the help of the www, I managed to get the weight of half a cup of butter. I also realised that the measuring cup to measure liquid is not meant for measuring dry ingredients, such as sugar and flour. The weight of a cup of bread flour is different from that of cake flour. I was glad that I gathered enough information before venturing into making that brownies, otherwise, I wonder how it will turn out? I don't like to measure dry ingredients in cups, I prefer to weight them. Since then, I have created my own little conversion table. I have posted it here so that if you come across any recipes that calls for 1 Stick of butter, you would know that it's half a cup or 4oz, and that you need 8 whole eggs to make 400g of eggs. I do hope you would find this useful.
Conversion Table
Granulated Sugar (1 Cup = 200g)
Caster Sugar (1 Cup = 175g)
Icing Sugar (1 Cup = 125g)
Brown Sugar (1 Cup = 120g)
Plain Flour (1 Cup = 140g)
Cake Flour (1 Cup = 125g)
Bread Flour (1 Cup = 135g)
Whole Wheat Flour (1 Cup = 120g)
Oat Bran (1 Cup = 94g)
Cocoa Powder (1 Cup = 112g)
Butter (1 Cup = 225g = 8 oz)
Butter (Half Cup = 8 tablespoon = 4oz = 1 stick=113g)
Corn Flour (1 tbsp = 7g)
Gelatin Powder (1 tbsp = 9g)
Baking Powder (1 tsp = 5g)
1 whole egg (without shell) is about 50g
1 egg white is about 30g
1 egg yoke is about 20g
Instant Yeast (source from: 孟老师的100道面包)
1g = 1/4 tsp
2g = 1/2 tsp
3g = 1/4 + 1/2 tsp
4g = 1 tsp
5g = 1 & 1/4 tsp
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