Cooking is a culinary art, baking is a food chemical science. Correct ingredient weight is a baking receipt’s chemical formula. In some country, people like to use grams for measurement, the other like to use cup and teaspoon. To get the best baking results, you have to follow the formula. The following is a short list of ingredient weight chart by King Arthur Floor. The completed list is here
All Purpose Flour 1 cup 120 grams
Baking Power 1 teaspoon 4 grams
Baking Soda 1/2 teaspoon 3 grams
Butter 1/2 cup 1 stick 113 gram
Milk 1% 1 cup 227 grams
Oil Vegetable. 1 cup 198 grams
Sugar 1 cup 198 grams
Yeast 2 1/4 teaspoon 7 grams
My favour Recipes
1. Nutrition Bar or cookie
Quick Oats 100g or 1/2 cup + 1/3 cup
flour 60g or 1/2 cup
sugar 10-20g or 1/4 cup or less
oil 40-50 g or 1/4 cup
water 40-50 g or 1/4 cup
sesame, dry grapes or nuts 1/4 cup
Mix everything together and make them a shape of cookies or press them into a rectangle shape. Bake it for 20 minutes at 170C or 338F.
2. Sponge Cake
egg yolk: 5
oil: 50g or 1/4 cup
milk: 50g or 1/4 cup
sugar: 10g or 1/8 cup
flour: 85g or 1/2 cup + 1/4 cup
egg white: 5
lemon: few drops
sugar: 20g or 1/4 cup
- Separate egg yolk from egg white and put egg yolk and egg white into two pots A and B
- Add oil, milk, sugar and flour into pot A and mix them until they are fully mixed.
- In pot B, use electrical mixer to beat egg white and add sugar gradually until egg white is firm. Add few lemon for flavour.
- Mix 1/3 of egg white with egg yolk in pot A. And then pour all the mixture in pot A to pot B.
- Scope mixture in pot B from top to bottom and then from bottom to top. Don’t stir the mixture in pot B.
- Pour the mixture into a Cake container. Bake it for 25 minutes at 300F. After the cake cools down, cut it into a shape you like. Add some jam if you like it.