It would not be wrong to classify baking as being an art in itself. However, that does not take away the science that comes with it too.
No, we are not even talking about the proper heat settings, mixings, and all to make sure everything you are baking comes out just how you want it. We are now more concerned about the science of measuring ingredients – and getting it right too.
That is why we have dedicated this piece to teaching how to measure ingredients for baking – and getting it right every time.
Why You Need This
This might sound like the last thing that you need to learn when talking about baking. After all, there are a lot more exciting baking how-tos out there.
By the time you are about to follow your first recipe book, though, you might get overwhelmed by all of the metrics, measuring containers, and more.
Likewise, it would interest you to know that there are some standards and variations too. If you do not know how to translate all those figures in the recipe books into proper measures, even the best books won’t help you get your baking right.
Like we said in the opening part of this piece, though, this does not have to be you.
There are a lot of things that go into that oven at the end of your mixtures. From the eggs, flour, milk, and oats to others, the list is almost endless – depending on what you are trying to achieve.
Since we cannot always predict what you will be using for your baking process, we have made this simpler by grouping the majority of baking ingredients.
When asked to use eggs in a baking process, it is usually a question of numbers instead of volume/ capacity. Even at that, though, there is a chance that you get it wrong.
When you see eggs, know that the author of such a recipe is referring to large eggs. These are the baking industry-standard of eggs and will be the ones to give you the best results.
Experienced bakers know their way around manipulating with smaller sizes of eggs, but it would be easier for you to stick with the big eggs to start with.
2 Dry Ingredients
Here, we have the likes of flour, oats, baking powder, and sugar, to mention but a few.
To measure these, you should have the right measuring tools. This should be measuring cup(s) that can come in different dimensions and variations.
Dip your measuring cup into the dry ingredients and pull it out. Don’t worry about having an overflow – we want that to happen. As gently as you can, use the back of a knife/ spatula to scrape the excess dry ingredients back into the bigger pool.
When scraping off, ensure you don’t press down as that could create a false sense of emptiness, forcing you to measure more than you need.
3 Solid Ingredients
Here, we discuss the likes of yogurt, coconut oil, and peanut butter.
Apply the same method as with dry ingredients above. Ensure there are no air pockets formed in the measuring cup since that will take up the needed volume for the substance you are getting.
Should that happen, pour the ingredient back and measure it again.
4 Liquid Ingredients
What about the likes of water, milk, and oil? We’ve got you covered too
First things first, set your measuring cup on a level surface. Your measuring cup of choice should also be graduated in the same readings as the cookbook/ baking standard that you are using. Pour the substance to be measured into this measuring cup until it reaches the desired level.
The trick here is to stoop low enough so that the cup is at your eye level – not above or below. That way, you can better see when the ingredient hits the desired mark.
With that, you will be able to get more desired baking outcomes when next you get your aprons on.
Got some more questions on measuring baking ingredients? Don’t hesitate to ask in the comments – and we will be there to give you the best answer in no time.