Many housewives periodically encounter a situation where they do everything exactly according to the recipe, but baking does not work. The dough turns out to be too thick or too liquid, as a result of which the product does not bake and is sent straight from the oven to the bin. The hostess is perplexed, because she took as much flour as needed. A possible reason for the failure may be the fact that the amount of flour in the recipe was incorrectly measured.
Pick your recipe
You will need
- - flour
- - Measured tanks
- - Sieve
Instruction manual
1
Flour is a bulk product whose properties vary from grade to grade. And even the same variety, produced in different regions, can have different humidity. That is why the recipes indicate the consistency of the test, which you need to focus on when mixing the ingredients.
2
But, nevertheless, it is precisely the errors of measuring out the necessary amount of flour that play a fatal role in the manufacture of baking. The most common quantities found in recipes are grams, spoons, cups and glasses. Always read the entire recipe carefully before you get started. For example, when sifting, flour significantly increases in volume, so one glass of caked and one glass of sifted flour will weigh differently.
3
Tanks for flour have a certain volume. One cup contains 240 ml, 1 teaspoon - 5 ml, 1 tablespoon - 15 ml and 1 cup - 200 ml. If the flour is measured in cups in a recipe, fill the cup with flour, but do not ram it. Slide the knife over the cup to remove the flour hill. The slide in cups and glasses should always be removed if the recipe does not say anything on this topic separately.
4
1 cup of wheat flour of the first standard moisture contains 140 gr. And in 1 cup of premium flour will contain only 120 grams of product. A faceted glass filled to the edge will contain 120 and 110 grams of flour, respectively.
5
When measuring flour with a spoon, scoop up the product from the bag and gently tap on the spoon to shake off the large peaks. You should have a neat little pea equal to about the size of a spoon. As a result, in a teaspoon you will have 8 grams of flour, in the dining room about 18-20 grams.
6
If you correctly measured the flour, strictly followed the recipe, everything should work out for you, and you can proudly put fresh pastries on the dining table.
Useful advice
If you don’t have a sieve, you can sift flour through an ordinary colander