Common Baking Ingredient Weights - ModernDomestic

18 downloads 24886 Views 153KB Size Report
1 cup of cake flour (spooned into the cup). 4 oz. 114 g. 1 cup of cake flour ... "The Cake Bible," By Rose Levy Beranbaum, 1988. "The Bread Bible," By Rose Levy ...
http://www.moderndomestic.com

Common Baking Ingredient Weights Ingredient Flours 1 cup of All Purpose flour (dip and sweet method) 1 cup of AP flour (spooned into the cup) 1 cup of AP flour (sifted, then measured) 1 cup of bread flour (dip and sweep) 1 cup of bread flour (spooned into the cup) 1 cup of bread flour (sifted, then measured) 1 cup of cake flour (dip and sweep method) 1 cup of cake flour (spooned into the cup) 1 cup of cake flour (sifted, then measured) 1 cup of whole wheat flour (dip and sweep) 1 cup of whole wheat flour (sifted, then measured) 1 cup of cornmeal (dip and sweep) 1 cup of cornstarch (lightly spooned or sifted)

Weight (in ounces) Weight (in grams) 5 oz 4.25 oz 4 oz 5.5 oz 4.5 oz 4.25 oz 4.5 oz 4 oz 3.5 oz 5 oz 4.5 oz 4.5 oz 4.2 oz

145 121 114 157 130 121 130 114 100 144 125 128 120

Fats, liquids, and eggs 1 large egg (in the shell) 1 large egg (without shell)* 1 large egg yolk* 1 large egg white* 1 cup of butter 1 cup of clarified butter 1 cup of vegetable shortening 1 cup of vegetable oil 1 cup of canola oil 1 cup of safflower oil 1 cup of heavy cream 1 cup of sour cream 1 cup of full-fat yogurt 1 cup of buttermilk 1 cup of whole milk 1 cup half and half 1 cup crème fraiche 1 cup mascarpone 1 cup water

2 oz 1.75 oz .65 oz 1.05 oz 8 oz 6.8 oz 6.75 oz 7.7 oz 7.6 oz 7.6 oz 8.2 oz 8.5 oz 8.6 oz 8.5 oz 8.5 oz 8.5 oz 8.2 oz 8.8 oz 8.3 oz

56.7 g 50 g 18.6 g 30 g 227 g 195 g 191 g 218 g 215 g 215 g 232 g 242 g 243 g 242 g 242 g 242 g 232 g 250 g 236 g

Sweeteners 1 cup of granulated sugar 1 cup of dark brown sugar (packed) 1 cup of light brown sugar (packed) 1 cup of powdered sugar (dip and sweep) 1 cup of honey 1 cup of molasses 1 cup of corn syrup

7 oz 8.4 oz 7.7 oz 4 oz 11.75 oz 11.25 oz 11.5 oz

200 239 217 115 336 322 328

g g g g g g g g g g g g g

g g g g g g g

Leaveners and other ingredients 1 tsp baking powder 1 tsp baking soda 1 tsp yeast, instant 1 tsp yeast, active dry 1 tsp salt 1 tsp gelatin, powdered 1 tsp vanilla extract 1 tsp cream of tartar 1 cup raisins

5 oz

4.9 g 5g 3.2 g 3.1 g 6.7 g 3.1 g 4g 3.1 g 144 g

Chocolate Cocoa - dutch processed (dip and sweep) Cocoa - dutch processed (spooned into the cup) Cocoa - dutch processed (sifted then measured) Cocoa - nonalkalized or natural (dip and sweep) Cocoa - nonalkalized or natural (spooned into the cup) Cocoa - nonalkalized or natural (sifted, then measured)

3.33 oz 3.25 oz 2.6 oz 3.33 oz 2.9 oz 2.6 oz

95 92 75 95 82 75

Nuts 1 cup 1 cup 1 cup 1 cup 1 cup 1 cup 1 cup 1 cup 1 cup 1 cup 1 cup 1 cup

6.7 oz 4.2 oz 2.6 oz 3.7 oz 3 oz 3.5 oz 4 oz 3.5 oz 4 oz 5 oz 5.32 oz 10 oz

191 g 120 g 75 g 107 g 89 g 100 g 114 g 100 g 114 g 142 g 152 g 284 g

almonds - whole almonds - slivered almonds - sliced/coarsely chopped almonds - finely ground almonds - powder fine pecan halves pecans - coarsely chopped walnut - halves walnuts - coarsely chopped hazelnuts - whole pistachios - whole almond paste

g g g g g g

*Weights for the whole egg includes the chalazae - a membrane that attaches the yolk to the shell. Weights for the egg yolk and egg whites do not include the chalazae, which is why adding the weight of the yolk (18.6g) to that of the white (30g) does not equal the weight of an unshelled egg (50g). Sources: "The Cake Bible," By Rose Levy Beranbaum, 1988 "The Bread Bible," By Rose Levy Beranbaum, 2003 "Rose's Heavenly Cakes," By Rose Levy Beranbaum, 2009 "The Book of Yields: Accuracy in Costing and Purchasing, 7th Edition" by Francis T. Lynch, 2008