So we start baking like the possessed! Google recipes like there is no tomorrow, hunt for the bake-ware, get the eggs and the whole milk, shoo everyone out of the house and finally its time to bake!
More often than not, I find myself running around searching various posts or sites for some conversions just to be doubly sure. For beginners and for those of us who do not have a computer in place of the commonplace brains, here is a simple compilation of common conversions from various sources mainly Joy Of Baking, Baking 911.You will of course find tons of these charts on the internet, here comes mine!
I shall be listing only the very commonly used measures, temperatures and ingredients. The ingredient conversions are specially helpful when you halve or quarter recipes. A printout of this on the fridge would probably be handy.
Please note : This chart will be updated from time to time . Last updated on 31st May 2015.
Baking Conversions Chart
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Here are some common temperature equivalents from Joy Of Baking.
To convert Fahrenheit to Celsius
Subtract 32, multiply by 5, then divide by 9
To convert Celsius to Fahrenheit
Multiply by 9, divide by 5, then add 32.
Remember to lower the temperature by 10 degrees C / 25 F if using a dark colored or glass pan.
225 F
|
110 degrees C
|
250 F
|
130 degrees C
|
275 F
|
140 degrees C
|
300 F
|
150 degrees C
|
325 F
|
165 degrees C
|
350 F
|
180 degrees C
|
375 F
|
190 degrees C
|
400 F
|
200 degrees C
|
425 F
|
220 degrees C
|
450 F
|
230 degrees C
|
475 F
|
245 degrees C
|
500 F
|
260 degrees C
|
(* This chart has been updated on 31-May-2015)
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Liquids
Volumes of Liquids
1 cup liquid (water, milk, buttermilk, cream, yogurt, oil)
|
240 ml
|
1/2 cup
|
120 ml
|
3/4 cup
|
180 ml
|
2/3 cup
|
160 ml
|
1/4 cup
|
60 ml
|
1/3 cup
|
80 ml
|
1 tablespoon
|
15 ml
|
1/2 tablespoon =1.5 teaspoons
|
7.5 ml
|
1 teaspoon
|
5 ml
|
2 teaspoons
|
10 ml
|
1/2 teaspoon
|
2.5 ml
|
US Liquid Volume Conversions
1 quart
|
4 cups
|
960 ml
|
1 gallon
|
4 Quarts
|
16 cups
|
1 pint
| 2 cups |
480 ml
|
1 fluid oz
| 29.57 ml (round off to 30 ml) |
Volumes Volume Equivalents - Cups to spoons
Use this just as an approximate guide before you weigh or measure (in case of liquids) the ingredient.
1 cup
|
16 tablespoons
|
3/4 cup
|
12 tablespoons
|
2/3 cup
| 10 tablespoons plus 2 teaspoons |
1/2 cup
|
8 tablespoons
|
1/3 cup
| 5 tablespoons plus a teaspoon (approximately) |
Half of 1/3 cup
|
2 tablespoons plus 2 teaspoons
|
1/4 cup
| 4 tablespoons |
1 tablespoon
|
3 teaspoons
|
1/2 tablespoon
| 1.5 teaspoons |
1 cup water weighs 225 grams /8 oz
|
1 ounce
|
28 grams
|
1 pound
|
454 grams
|
Ingredients: Volume to weight conversions
All purpose flour (APF)The weights are for flour measured by spoon and level method. If using dip and sweep method for measuring flour, 1 cup will weigh 140 grams. Work accordingly.
1 cup all purpose flour / maida
|
130 grams
|
1 cup whole wheat flour
|
130 grams
|
¾ cup APF
|
97.5 grams
|
1/2 cup APF
|
65 grams
|
2/3 cup APF
|
87 grams (approx)
|
1/3 cup APF
|
43 grams
|
1/4 cup APF
|
32.5 grams
|
1 tablespoon APF
|
8 grams
|
1 teaspoon APF
|
3 grams (approx)
|
Others
Corn flour - 1 tablespoon
|
8 grams
|
Ground almonds 1 cup
|
100 grams
|
Natural Cocoa unsweetened ( Hersheys, Cadbury's, Nilgiris, Morde) - 1 cup
|
82 grams (approx)
|
Dutch processed Cocoa, 1 cup
|
92 grams
|
Baking powder and Baking soda - 1 teaspoon
|
5 grams
|
Eggs
1 large egg, whole
|
48 grams (without the shell)
|
1/2 egg
|
24 grams
|
1 large egg yolk
|
18 grams
|
1 large egg white
|
30 grams
|
1 whole egg, whisked
|
3 tablespoons
|
1 large egg white
|
2 tablespoons
|
1 large yolk
|
1 tablespoon (approx)
|
Egg wash
|
1 whole egg whisked with 1 tablespoon (15 ml) water
|
1 egg
|
can be substituted with 2 egg whites where suitable
|
Sugar
Please weigh / measure and then powder if needed. The weight of brown sugar may not match the below if its not of good quality. It may be better to go by volume in that case. Waitrose is a good brand of brown sugar.
1 cup granulated white sugar
|
200 grams
|
3/4 cup
|
150 grams
|
2/3 cup
|
133 grams
|
1/2 cup
|
100 grams
|
1/3 cup
|
66 grams
|
1/4 cup
|
50 grams
|
1 tablespoon
|
Light Brown sugar, packed 1 cup
|
215 grams
|
Dark Brown sugar, packed 1 Cup
|
225 grams
|
Icing sugar
|
115 grams
|
ButterWeigh and then melt if needed.
1 cup
|
226 grams
|
2 sticks (16 tablespoons)
|
3/4 Cup
|
169 grams
|
1.5 Sticks (12 tablespoons)
|
1/2 cup
|
113 grams
|
1 stick (8 tablespoons)
|
1/4 cup
|
56 grams
|
1/2 stick (4 tablespoons)
|
1 tablespoon butter
|
14 grams (approx)
|
Butter at room temperature is 65 F to 75 F
Yeast
Yeast - 1 package (7 grams normally) - Use 2 teaspoons instant yeast or 2 1/4 teaspoons active dried.
|
Pan Sizes
20 cm tins generally refer to 8 inch round / square tins. Check the height specified in the recipe to be exact.
|
23 cm tins refer to 9 inch round / square tins. Check the height specified in the recipe to be exact.
|
9 x 5 x 3 inch loaf pan is of 8 cups capacity
|
8 x 4 x 2 1/2 inch loaf pan is of 4 cups capacity
|
Bundt cup sizes 6'' and 12'' are the commonly used sizes
|
9''x 13'' pan is almost double the quantity you could bake in a 9'' or 8'' square tin
|
Muffin cups - Standard size refers to a cup of 120 ml (half cup capacity)
|
For more on pan size conversions please check this link.
Do let me know if I have missed any important conversions or (gulp!) any mistakes , I shall add / correct them right away! D
1 comment:
superb info....love your blog
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