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  • Bread and Pastry

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    JD Libor Enecio
    15 views10 pages
    Measure dry ingredients like flour, sugar, baking powder, and salt by sifting them into a measuring cup and leveling off any excess with a straight-edged utensil. For flour and sugar, overfill the measuring cup and level it off, while for brown sugar pack it into the cup just enough to hold its shape and level it off. Fractional amounts should be measured using the lines on the standard measuring cup.

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    Measure dry ingredients like flour, sugar, baking powder, and salt by sifting them into a measuring cup and leveling off any excess with a straight-edged utensil. For flour and sugar, overfill the measuring cup and level it off, while for brown sugar pack it into the cup just enough to hold its shape and level it off. Fractional amounts should be measured using the lines on the standard measuring cup.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
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    15 views10 pages

    Bread and Pastry

    Uploaded by

    JD Libor Enecio
    Measure dry ingredients like flour, sugar, baking powder, and salt by sifting them into a measuring cup and leveling off any excess with a straight-edged utensil. For flour and sugar, overfill the measuring cup and level it off, while for brown sugar pack it into the cup just enough to hold its shape and level it off. Fractional amounts should be measured using the lines on the standard measuring cup.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 10

    A.

    Measurement of Dry and Liquid


    Ingredients
    1. Dry Ingredients
    A. Flour
    a. Sift the Flour to remove lumps
    b. Spoon sifted flour lightly into a measuring cup heaping
    it well over the top of the cup. Do not shake the cup.
    c. Level off the cup with a staight-edged utensils or
    spatula.
    d. For fractions of a cup, use the lines indicating 1/4, 1/3,
    and 1/2 of the standard measuring cup.
    1. Dry Ingredients
    B. Sugar
    a. White sugar needs sifting only if
    lumpy. Proceed as in the
    measurement of flour.
    b. Brown sugar if lumpy, press thrpugh
    a coarse sieve to crush the lumps. Pack
    into measuring cup just enoughto hold
    its shape. Level off.

    c. Sift confectioners’ sugar through a


    sieve to remove lumps
    1. Dry Ingredients
    C. Baking Powder, Soda, Salt and Spices

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