Baking Conversion Chart Dry Ingredients (approximate, as density varies by ingredient) • 1 cup all-purpose flour = 120 g • 1 cup bread flour = 130 g • 1 cup cake flour = 110 g • 1 cup granulated sugar = 200 g • 1 cup brown sugar (packed) = 220 g • 1 cup powdered sugar = 120 g • 1 cup rolled oats = 90 g
Butter Conversions • 1 stick butter (US) = ½ cup = 113 g • 2 sticks = 1 cup = 227 g
• ¼ cup butter = 56 g • 1 tbsp butter = 14 g Oven Temperatures
• 250°F = 120°C • 300°F = 150°C • 325°F = 165°C • 350°F = 180°C • 375°F = 190°C • 400°F = 200°C • 425°F = 220°C • 450°F = 230°C
• 1 cup cocoa powder = 100 g • 1 cup nuts (chopped) = 120 g • 1 cup butter = 227 g Liquids • 1 tsp = 5 mL
• 1 tbsp = 15 mL • 1 fl oz = 30 mL • ¼ cup = 60 mL • ⅓ cup = 80 mL • ½ cup = 120 mL • ⅔ cup = 160 mL • ¾ cup = 180 mL • 1 cup = 240 mL
Common Baking Terms • Dash = less than ⅛ tsp • Pinch = about 1/16 tsp • Heaping = slightly more than level measurement • Scant = slightly less than level measurement
• 1 pint (US) = 480 mL • 1 quart (US) = 960 mL • 1 gallon (US) = 3.8 L
NOW SELLING CONDOS EXCLUSIVE LAUNCH INCENTIVES FOR EARLY BUYERS – ACT FAST! • 3 models to choose from – Bow, Port & Stern • 1250–1325 sq. ft. of living space on the main floor • Vaulted ceilings, gas fireplace, single or double garage • Plus many more standard features!
226-781-8519 info@primebrokerage.ca
BRIWOOD HOLIDAY COOKBOOK – 33 – HOMETOWN ST. THOMAS
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