Question about Computers & Internet
I am baking trying to measure out 240grams of a dried product but all I have are 1 measuring cup (liquid) and measuring spoons
Find out how many spoons that make up one gram you do the conversion
Posted on Mar 25, 2014
1 cup of flour weighs about 145 grams
so you need 1,65 cups....
so it's one cup and 2/3 of cup....
it's cooking, it's not laboratory work..... it doesn't need to be that exact amount...... nothing will happend....
Posted on Mar 25, 2014
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Posted on Jan 02, 2017
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Oct 21, 2017 | Kitchen Appliances - Others
1 cup of self rising flour is 1 cup minus 1 tablespoon of regular flour and 1.5 tsp baking powder and 1/8 tsp salt.
Jan 10, 2013 | Cooking
Yeast: Use active dry yeast for all your standard-rise bread recipes and rapid-rise dry yeast for all your fast-bake bread recipes. Fast-Bake aka Ultra-Bake aka Rapid-Bake aka Express-Bake is an option available on select models. Always refrigerate your yeast with a close eye on the expiration date. When using grocery-bought bread mixes always substitute the yeast packet provided with fresh active dry yeast. Tip: A packet (or "sachet") of active dry yeast contains 2-1/4 teaspoons.
Baking Surface Prep: Spray, not wipe or smear, the inside of your loaf pan generously with cooking oil before adding the ingredients.
Water: Use only drinking or filtered water, never tap, boiled or distilled.
Ingredient Temperatures: All ingredients should be at room temperature before pressing Start. Specifically 70 to 80 degrees F, 21 to 87 degrees C. Add liquids, oils, salts, sugars and seasonings first, next the flour, and last the yeast.
Delayed Start: Flour floats on the surface of the water until the initial kneading phase begins. That is why many breadmakers have a programmable start-delay timer. You can add the ingredients tonight and wake up in the morning to the aroma of fresh-baked bread.
Shelf Life: Refrigeration and/or freezing finished loaves is not recommended. For best results store them in a breadbox. Tip: Adding 1-2 tsps of lemon juice to any bread or dough recipe will double the shelf life of your bread.
Measuring: Water MUST be measured using a clear liquid measuring cup. Dry ingredients MUST be measured using standard measuring cups. All measurements, either spoons or cups, MUST be leveled.
Slicing The Loaf: Electric carving knives work best, especially when using a slicing guide. Be certain to wait until the loaf is cool to the touch before slicing.
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