THE PERFECT BRUSH
for any style!
Tampilkan postingan dengan label TOOLS. Tampilkan semua postingan
Tampilkan postingan dengan label TOOLS. Tampilkan semua postingan
brush SCHOOL
Diposting oleh good reading on Minggu, 18 September 2011
{ Add komentar }
When a Cup is Not a Cup
Diposting oleh good reading on Kamis, 11 Januari 2007
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
{ Add komentar }
