How to measure all your ingredients correctly
Do you know how important is to measure all your ingredients correctly? Is one of the most important steps in any recipe. The other one is to read very well your recipe before start baking. You need to understand that not all ingredients are weight or measure the same way. The next important thing is to understand that baking is a chemist like science. Is a process where you can develop and create new things. There are different chemical reactions in all the process. From when you are creaming to the moment your recipe is in the oven and when is out of the oven and liberating hot temperatures.
For me is very important to prepare before I start baking. That’s why a read my recipe before I start, then a measure all my ingredients and put them in order as I will need them in my recipe (I know… I’m an extreme organize person). Then is all just start and have fun with my baking.
For flour you should use a measure cup. They can be in metal or plastic that won’t affect your recipe or the weight. The better way is to stir first your flours with a clean rubber spatula (that will help to move and aerate the flour). Then introduce the cup and scoop the flour from the bag or container. But never shake or tap because that will affect the quantity of the flour that you have in your spoon and will make you have more that the amount that is supposed to be. Then with the back part of clean knife level the top of the cup. If your recipe asks for sift the flour verify because some procedures ask that the sift process has to be before or after the weighting process.
For Powder Sugar use your measure cup (metal or plastic) and scoop the sugar from the bag or container and use the back of a clean knife and level the top of the cup. Remember powdered sugar do not need to be sifted unless your procedure asks for it. And if that is the case do the weight first and then sift it.
For white sugar use your measure cup (metal or plastic) and scoop the sugar from the bag or container and use the back of a clean knife and level the top of the cup. Because of the consistency of the sugar you won’t have the necessity of shaking or tapping.
For brown sugar use your measure cup (metal or plastic) and scoop the sugar from the bag or container. Then you will need to use a clean spoon and with the back of the spoon make a little of pressure so you can take away any air spaces. This happen because the brown sugar is denser and have moister on it. Then add more sugar until the quantity is on the top of the cup.
For Cocoa Powder stir first with a clean rubber spatula. Then introduce the cup and scoop the cocoa from the bag or container and never shake or tap. Then use the back of a clean knife and level the top of the cup. If you are doing a frosting I recommend to sift first and then measure.
For Baking Powder and Baking Soda use a small clean rubber spatula or a measuring spoon and stir the it up. Then scoop out product with the spoon or cup (depends the quantity that you need) and with the back part of clean knife level the top.
For semi-liquid ingredients you should use a digital kitchen scale. You should use a bowl and place it in the balance and tare. Then start adding the ingredient until you have the quantity that you need. Some examples of this type of ingredients are peanut butter, maple syrup, applesauce, yogurt, sour cream and honey.
For solid fats like shortening and butter is not that different. Use a clean rubber spatula and add the product in a measuring cup and level it up. Then scape it out with the same rubber spatula. Do the same process for butter unless the quantity is small and you can use the butter that comes in sticks. Those ones are come with the weight in the packaged that they are cover.
Finally, for the liquids use your measuring cup and add the ingredient in it, then measured by living the cup in a flat surface and bending over to eye level.
Here is a Conversion Chart that can help you with the measures for your next baking…