How To Measure Baking Ingredients (Easy Guide)

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How To Measure Baking Ingredients

How To Measure Dry Ingredients

Dry ingredients such as flour, sugar, and baking powder can be measured by weight or volume.

Measuring by weight is considered the most accurate method, as it eliminates the possibility of compaction or air pockets, which can occur when measuring by volume.

⚖️ A good kitchen scale is an essential tool for measuring ingredients by weight, and it's especially useful for measuring large quantities of ingredients.

➡️ Measure Dry Ingredients By Weight

To measure dry ingredients by weight, place the bowl or container on the scale and reset it to zero.

Then, add the ingredients until you reach the desired weight.

This method is especially useful for measuring flour, as it eliminates the possibility of overpacking it into a measuring cup, which can affect the final product.

➡️ Measure By Ingredients Volume

To measure dry ingredients by volume, use measuring cups specifically designed for dry ingredients.

Scoop the ingredients into the measuring cup and level it off with a straight edge, such as a knife or spatula.

It's important to use the correct measuring cup for each ingredient, as different ingredients have different densities, and using the wrong cup can result in incorrect measurements.

Free Printable PDF for Measuring & Weights

Print out this useful PDF and have it handy in your kitchen.

How To Measure Flour

To measure flour accurately, avoid common mistakes.

Use the "spoon & level" method, regardless of the type of flour.

🥄 Spoon and Sweep Method

Otherwise is known as the spoon and level method.

1. Fluff the flour in the container.
2. Hold the cup above the container and use a spoon to fill the measuring cup until the flour is piled up and slightly above the rim.
3. Level off with a measuring knife (this usually comes together with measuring spoons/cups) or a regular knife.

Tips For Measuring Flour

Cocoa Powder

Whether you're working with natural or Dutch-processed cocoa, keep it simple by using the spoon & level method, just like you would for flour and confectioners' sugar.

Cocoa powder has a knack for clumping, so if sifting is in the recipe's playbook, don't skip it – it's worth the effort!

How To Measure Semi-Solid Ingredients

You can measure semi-solid ingredients by volume or weight, with weighing being more precise.

For volume measurements, use a designated measuring cup or a ruler. When measuring, gently press the ingredient to remove air pockets for accurate results.

Butter

It often comes in handy sticks, like the ½ cup (8 tablespoons) or ¼ cup (4 tablespoons) variety, which is super convenient.

Just slice off what you need for your recipe.

But if your butter isn't stick-shaped (like in the EU), grab a dry measuring cup to get the right amount.

• When a recipe calls for melted butter - measure it in its solid form first, then proceed with melting it. or use a kitchen scale if recipe specifies grams.

Common Baking Tips You Need To Know

By following these tips, you can improve your baking results and achieve delicious baked goods every time:

• Read the recipe thoroughly before you start baking: Make sure you understand all the steps and ingredients before you begin.
• Use the right equipment: Having the right tools, such as a kitchen scale, measuring cups, and mixing bowls, can make a big difference in the outcome of your baked goods.
• Measure ingredients accurately: Baking is a science, and accurate measurements are crucial for achieving the desired outcome.
• Room temperature ingredients: Ingredients such as butter and eggs, mix together more easily and result in a better texture.
• Don't overmix: Overmixing can result in a tough, dense baked good.
• Preheat your oven: Preheating your oven ensures that your baked goods will cook evenly.
• Line your pans: Lining your pans with parchment paper, silicone mats, or non-stick spray can make it easier to remove your baked goods from the pan and reduce the risk of burning.
• Check for doneness: Use a toothpick or cake tester to check if your baked goods are fully cooked before removing them from the oven.
• Let baked goods cool: Allowing your baked goods to cool before removing them from the pan helps to set the structure and makes it easier to remove them without breaking.
• Store baked goods properly: Store baked goods in an airtight container to keep them fresh and prevent drying.

Ingredient Substitutions for Baking

• Butter: If you're out of butter, you can substitute it with margarine, coconut oil, or shortening. 
• Milk: If you're out of milk, you can substitute it with almond milk, soy milk, or oat milk. 
• Eggs: If you're out of eggs, you can substitute with egg substitutes, such as mashed bananas or applesauce, for moisture and structure.
• Flour: If you're out of all-purpose flour, you can substitute it with whole wheat flour, almond flour, or coconut flour. 
• Sugar: If you're out of granulated sugar, you can substitute it with brown sugar, maple syrup, or honey. 
• Baking Powder: If you're out of baking powder, you can substitute with baking soda and cream of tartar.
• Vanilla extract: If you're out of vanilla extract, you can substitute it with almond extract, maple extract, or lemon extract.

When Is It Safe To Increase Recipe Quantities In Baking?

• How to Double the ingredients: Simply multiply all the ingredients by 2 or 3 to double or triple the recipe.
• Check oven temperature and cooking time: When doubling or tripling a recipe, it may take longer to bake. Check the oven temperature and cooking time to ensure that your baked goods are cooking evenly and completely.
• Use a larger pan: If you're doubling or tripling a recipe, you'll need a larger pan to accommodate the increased batter or dough.
• Mix the batter or dough thoroughly: Mix the batter or dough thoroughly to ensure that the ingredients are evenly distributed.
• Watch for overflow: When baking larger batches, keep an eye on the pans to ensure the batter or dough doesn't overflow.
• Storing the second quantity: Some people prefer to make a second batch of an unbaked mixture and freeze it for later convenience. While this is possible for mixtures like cookie dough, remember that it won’t suit all recipes, and discretion must be applied.