BAKING CONVERSIONS

Granulated Sugar, Light or Dark Brown Sugar

VOLUME & WEIGHT EQUIVALENCIES

LIQUIDS: 1 cup 200 g

Volume of most liquids (water, juice, milk, cream) are converted by volume
from imperial to metric: ½ cup 100 g

 1 cup = 250 mL
 ¾ cup = 175 mL 1⁄3 cup 70 g
 ½ cup = 125 mL
 1⁄3 cup = 80 mL
 ¼ cup = 60 mL ¼ cup 50 g
 2 Tbsp = 30 mL

PRIMARY INGREDIENTS: 2 Tbsp 25 g

Butter or Superfine Sugar

All-purpose or Bread Flour

1 cup 225 g
1 cup 150 g

½ cup 115 g
½ cup 75 g

1⁄3 cup 70 g
1⁄3 cup 50 g

¼ cup 60 g
¼ cup 35 g

2 Tbsp 30 g
Cake & Pastry Flour, Icing Sugar, Rice Flour or 1⁄3 cup 35 g
Breadcrumbs

¼ cup 25 g
1 cup 130 g

Other Ingredients
½ cup 65 g

Rye Flour 1 cup 120 g

1⁄3 cup 45 g

Peanut butter 1 cup 250 g

¼ cup 32 g

Whole hazelnuts 1 cup 135 g

Cocoa Powder, Corn Starch, Ground Almonds

Whole almonds 1 cup 160 g

1 cup 120 g

Sliced almonds 1 cup 100 g

½ cup 60 g

Graham crumbs 1 cup 225 g

1⁄3 cup 40 g

Chocolate chips 1 cup 175 g

¼ cup 30 g

Coconut 1 cup 100 g

Rolled Oats, Whole Pecans, Whole Walnuts

Dried currants 1 cup 160 g

1 cup 100 g

Raisins 1 cup 150 g

½ cup 50 g
Dried cranberries 1 cup 140 g ANNA'S TOP BAKING TIPS
1. USE FRUITS IN SEASON – Whether for fruit pies, filling cakes, tarts or scones,
fresh fruit in season is at its nutritional and flavor peak. Why bake with bananas
Fresh cranberries 1 cup 110 g in July, when blueberries are at their best?

2. WHY BAKE WITH UNSALTED BUTTER – This way, YOU are in charge of the
Honey 1 cup 300 g salt, since recipe by recipe, salt requirements vary and so do butter
measures. Salt is in baking for the same reason it is in cooking, to heighten and
balance flavours. Unsalted butter is fresher and sweeter tasting, and this shows
Molasses 1 cup 260 g in your baked delights.

3. DON’T PANIC OVER PIE DOUGH – There are so many “don’ts” associated
Pumpkin puree 1 cup 250 g with pies dough: don’t let the butter get warm, don’t overwork the dough,
don’t add too much water that what happens? We don’t make pie dough!

Small Measure Items

I have found over years of making (1,000’s?) fruit pies, that a relaxed approach
is best. Butter that has softened just slightly actually works in faster and more
evenly than ice cold butter and also means that the dough won’t be
Dry yeast 1 pkg (2 ¼ tsp) 8g
overworked and doesn’t need as much water/liquid. Also, pulling your pie
dough from the fridge 30 minutes before rolling allows it to roll more easily,
without cracking.
Gelatin powder 1 Tbsp (1 pkg) 7g
Try this recipe that uses these tips: Blue ribbon apple pie
Baking powder 1 tsp 3g
4. LOAF/MUFFIN/ROUND PAN SECRET – Did you know that a standard 12-
muffin recipe is roughly the same volume as a 9-x-5-inch loaf is same as a 9-inch
round cake? The only alteration to be made is the bake time!
Baking soda 1 tsp 5g

5. INGREDIENT TEMPERATURE – Ever wonder what temperature your baking

Salt (fine)
Cinnamon & other spices
(allspice, nutmeg, clove etc.)
1 tsp 5g ingredients should really be, since some recipes call for cold ingredients while
others call for room temperature? Let your butter be your guide. If the recipe
calls for room temperature butter (think pound cake, chocolate chip cookies,
etc) then your other ingredients should also be the same temperature. If the
1 tsp 3g
recipe calls for cold of cool butter (scones), then so should your eggs and
liquids.

Freshly grated ginger 1 Tbsp 6g