What is half of a 1/4 cup
Has this ever happened to you: You find a cookie that sounds delicious and start making it too. The serving plate requires a cup of this and a half of the other, so you take out your trusty measuring cup and shovel away, too. You may find that you’ve followed all directions to the letter T, however in the end the cookies will be hard and crunchy rather than light and crispy as well. What happen? Well, you may have added some flour and may have put in too much sugar too – even though you’ve bound the dish. Understanding exactly how to look at baking active ingredients can be the remedy to your problems. Besides, I’m sure those cookies taste great in the test cooking zone, where professional bakers use weight instead of quantity. Unlike cooking, where measurements can be flexible, baking is a science and measurements need to be extremely precise. Even an extra ounce here or there can cause a toasting error. Read: Half of a 1/4 cup Using a kitchen scale (like this one) is the best way to ensure your baking success.
Mass versus mass
Measuring your baking ingredients with a scale rather than a measuring cup (volumetric) is the best way to ensure the perfect amount of ingredients. It may seem like a cup is a cup, but consider the density of your ingredients. A new bag of powder may be more compact than a bag with less filling and fewer air bubbles. And who knew that the recipe’s developer had in mind when she asked you to “lightly pack” that brown sugar? Using a scale eliminates all these obstacles because an ounce of flour will always be an ounce of flour. Not too long ago, we took this lesson in person while trying to determine the best method for measuring flour properly. We asked each expert in the Exam’s cooking area to measure a cup – and the results were astounding! Some weigh only about 3 ounces and others weigh as much as 5-1/2 ounces. Depending on the recipe, differences from an exact 4-1/4 ounce measurement can make a big difference in the final result.
It’s not all about accuracy, either
While it’s mostly about accuracy to professionals, there are a number of other reasons to use weights instead of numbers in your home kitchen. While cups are the standard measure for most US recipes, European recipes use weight instead (thank you, Mary Berry!). Different recipe sources will also use different methods, so the only constant is the weight. Read more: What’s a Food Music Channel Using weights also makes it easy to scale your recipes up and down. Who wants to measure out 1/3 teaspoon of baking powder or take the time to count 12 cups of flour? It’s much easier if you put the ingredients on the scale and let the scale do all the work for you.
Ingredient weight chart
If your recipe doesn’t have a weight size (or you want to switch up some family favorites), check out this handy weight chart.
- All-purpose flour or flour: 1 cup = 125 grams
- Cake four: 1 cup = 140 grams
- Self rise flour: 1 cup = 125 grams
- Flour: 1 cup = 120 grams
- Bake flour: 1 teaspoon = 4 grams
- Bake Soft drink: 1 teaspoon = 6 grams
- Butter: 1/2 cup (1 stick) = 113 grams
- Granulated sugar: 1 cup = 200 grams
- Packaged brown sugar: 1 cup = 220 grams
- Confectioner‘ Street: 1 cup = 113 grams
- Cocoa flour: 1 cup = 85 grams
For more on measuring the basics, check out our ultimate guide to measuring liquids, dry ingredients, and butter. Read more: What is Slam in tft.
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