Café of the East
May 27, 2007
Profiteroles & Cream Puffs
Profiteroles with Chocolate Sauce
Profiteroles with Chocolate Sauce
Cream Puffs with Chocolate Sauce
Cream Puffs with Chocolate Sauce
Shaping Profiteroles
Profiteroles - Shaping Choux Paste
Shaping Profiteroles – Pipe out Profiteroles using a 1⁄2-inch round nozzle or drop teaspoonfuls of pastry onto baking tray for each Profiterole.
Profiteroles - Shaping Choux Paste
Profiteroles – For piped pastry, dip your fingers into water and press down the pointed ends.
Profiteroles - Baked Choux Puffs
Baked Profiteroles.
Profiteroles - Filling Choux Puffs with Crème Chantilly
Filling Profiteroles with Crème Chantilly (Sweetened Whipped Cream).
Profiteroles with Chocolate Sauce
Serve filled Profiteroles with Chocolate Sauce.
Cream Puffs with Chocolate Sauce
Cream Puffs served with Chocolate Sauce.
Cream Puffs with Chocolate Sauce
Cream Puffs served with Chocolate Sauce.
Cream Puffs with Chocolate Sauce
Cream Puffs served with Chocolate Sauce.
For Choux Pastry recipe, please see Mini Raspberry Éclairs’ post.
Profiteroles - Shaping Choux Paste
Shaping Profiteroles – Pipe out Profiteroles using a 1⁄2-inch round nozzle or drop teaspoonfuls of pastry onto baking tray for each Profiterole.
Profiteroles - Shaping Choux Paste
Profiteroles – For piped pastry, dip your fingers into water and press down the pointed ends.
Profiteroles - Baked Choux Puffs
Baked Profiteroles.
Profiteroles - Filling Choux Puffs with Crème Chantilly
Filling Profiteroles with Crème Chantilly (Sweetened Whipped Cream).
Profiteroles with Chocolate Sauce
Serve filled Profiteroles with Chocolate Sauce.
Cream Puffs with Chocolate Sauce
Cream Puffs served with Chocolate Sauce.
Cream Puffs with Chocolate Sauce
Cream Puffs served with Chocolate Sauce.
Cream Puffs with Chocolate Sauce
Cream Puffs served with Chocolate Sauce.
For Choux Pastry recipe, please see Mini Raspberry Éclairs’ post.
Continue Reading......
posted by SeaDragon @ 27.5.07 16 comments
May 25, 2007
Japanese Cottonsoft Sponge Cake
Japanese Cottonsoft Sponge Cake
Before I delve into this Japanese-style sponge cake, let’s talk about eggs! One of the most important things to remember about baking sponge cakes, chiffon cakes or any other cakes, is that the eggs used must be at room temperature! If you use eggs straight from the refrigerator, the coldness of the eggs somehow creates problems resulting in undesired outcomes. So keep in mind this fact before you tackle this sponge or any other cake recipes in the future.
Other than that, another problem with sponge recipes is the size of the eggs used especially if the recipe called for more than 3 or 4 eggs which could ‘make or break’ a cake. Take this recipe for example, it called for 6 eggs but did not specified what sized eggs to use! As I understand, this recipe is from Alex Goh’s ‘烘出蛋糕香 Cakes’ book. Since I do not own this book, I don’t know if inside the book the author had specified the size of eggs he used. So I had to go along with the recipe as given. Now the problem was, looking at the recipe, the amount of flour used compared to the liquids (melted butter, milk and eggs) was very small. I immediately was cautious about whether the cake would stand up with so little flour to bind it together. I had vision of the cake rising like a soufflé in the oven and collapsing as soon as it was out of the oven! So the problem came down to the size of eggs. Say for example if the eggs used were small, 50g each, so 6 x 50g = 300g. However if a larger size was used (I standardize all my recipes using only 60g-egg, as is usual with most recipes published in Australia), 60g each, then 6 x 60g = 360g. Now you see, a difference of 60g, which is a lot! It is like adding an extra egg to the recipe! Or if it is the other way round then it is one egg less!
Therefore, as my first try in making this sponge cake, I had to be a bit caution and assume the recipe called for smaller eggs. (But then, I could be totally wrong and the recipe actually called for large eggs!) Being on the cautious side, with so little flour, a bit less liquid was the way to go for a first try. So by my calculation, if I was to use 60g-egg, as per all my recipes, I should only use 5 eggs, 5 x 60g = 300g! I re-calculated using this assumption, and using a smaller baking tray (my Swiss roll pan or lamington tray is 30cm x 25cm x 2cm, which is smaller than the one specified in the recipe) to make it.
Japanese Cottonsoft Sponge Cake
Now, back to the cake itself. When I first saw the recipe for this sponge cake, I was intrigued to say the least. Give it to the Japanese to come up with this new method of making sponge cake, but of course we already know they can make the wonderfully delicious sponge cake, the Castella Cake.
The method is almost like making soufflé, that is, cook the flour in hot liquid first to gelatinize the starch in the flour. If anyone is familiar with making Japanese styled soft bread using the ‘water-roux’ or 'flour-porridge' method (湯種), you would see the similarity. This process allows the flour to absorb more liquid (at the same time break down the gluten) which will make a tender moist cake. Even though I was worried with the small amount of flour used (its proportion of flour to egg ratio was even less than that for chiffon cakes), the gelatinization method makes sense here in allowing the larger amount of liquid to be absorbed by the small amount of flour used. Because of this, and to minimize the shrinkage, it is also baked in a tray like a Swiss roll rather than in a cake tin. The texture turned out moist, soft and very spongy, and this method of making is also very quick. I used a simple butter cream to sandwich the cake and voila, here it is!
Japanese Cottonsoft Sponge Cake
Adapted from the recipe '日本棉花蛋糕' from the blog '蔡師奶', Hong Kong. (‘Japanese Cotton Sponge Cake’ recipe originally by Alex Goh.)
Makes one 30cm x 25cm sheet cake.
[Ingredients]
50g butter
65g plain flour, sifted
65ml milk
1 teaspoon vanilla extract
4 eggs, separated
pinch (abt 1/8 tsp) salt
100g caster sugar, sifted
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Preheat oven to 160°C. Grease a 30cm x 25cm x 2cm lamington/Swissroll tin (or baking tray) then line base with baking paper.
2. Melt butter in a saucepan over gentle heat. Once the butter is melted, turn off heat and add all the flour at once. Whisk quickly into a smooth paste.
Japanese Cottonsoft Sponge Cake - flour cooked in melted butter
3. Add milk and whisk until smooth.
4. Add egg yolks, vanilla and whisk again until smooth. Pour into a large mixing bowl and set aside.
Japanese Cottonsoft Sponge Cake - after adding milk & egg yolks
5. In another mixing bowl, whisk egg whites with pinch of salt until foamy with uniform tiny bubbles. Gradually beat in caster sugar, spoonful by spoonful, until firm and glossy but just under stiff peaks stage.
6. Fold 1/3 of the meringue into the yolk mixture. Repeat two more times with the rest of the meringue.
7. Pour batter into the prepared tin. Give the tin a tap on the bench to get rid of any large bubbles. Bake for about 20 minutes, or until top is light golden brown and firm.
8. Turn out onto a cooling rack and remove baking paper from the base. Turn the cake right side up to finish cooling.
9. Cut the cake into even halves vertically (or in three equal pieces to make three layers), then sandwich with your favourite filling.
Japanese Cottonsoft Sponge Cake
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Other than that, another problem with sponge recipes is the size of the eggs used especially if the recipe called for more than 3 or 4 eggs which could ‘make or break’ a cake. Take this recipe for example, it called for 6 eggs but did not specified what sized eggs to use! As I understand, this recipe is from Alex Goh’s ‘烘出蛋糕香 Cakes’ book. Since I do not own this book, I don’t know if inside the book the author had specified the size of eggs he used. So I had to go along with the recipe as given. Now the problem was, looking at the recipe, the amount of flour used compared to the liquids (melted butter, milk and eggs) was very small. I immediately was cautious about whether the cake would stand up with so little flour to bind it together. I had vision of the cake rising like a soufflé in the oven and collapsing as soon as it was out of the oven! So the problem came down to the size of eggs. Say for example if the eggs used were small, 50g each, so 6 x 50g = 300g. However if a larger size was used (I standardize all my recipes using only 60g-egg, as is usual with most recipes published in Australia), 60g each, then 6 x 60g = 360g. Now you see, a difference of 60g, which is a lot! It is like adding an extra egg to the recipe! Or if it is the other way round then it is one egg less!
Therefore, as my first try in making this sponge cake, I had to be a bit caution and assume the recipe called for smaller eggs. (But then, I could be totally wrong and the recipe actually called for large eggs!) Being on the cautious side, with so little flour, a bit less liquid was the way to go for a first try. So by my calculation, if I was to use 60g-egg, as per all my recipes, I should only use 5 eggs, 5 x 60g = 300g! I re-calculated using this assumption, and using a smaller baking tray (my Swiss roll pan or lamington tray is 30cm x 25cm x 2cm, which is smaller than the one specified in the recipe) to make it.
Japanese Cottonsoft Sponge Cake
Now, back to the cake itself. When I first saw the recipe for this sponge cake, I was intrigued to say the least. Give it to the Japanese to come up with this new method of making sponge cake, but of course we already know they can make the wonderfully delicious sponge cake, the Castella Cake.
The method is almost like making soufflé, that is, cook the flour in hot liquid first to gelatinize the starch in the flour. If anyone is familiar with making Japanese styled soft bread using the ‘water-roux’ or 'flour-porridge' method (湯種), you would see the similarity. This process allows the flour to absorb more liquid (at the same time break down the gluten) which will make a tender moist cake. Even though I was worried with the small amount of flour used (its proportion of flour to egg ratio was even less than that for chiffon cakes), the gelatinization method makes sense here in allowing the larger amount of liquid to be absorbed by the small amount of flour used. Because of this, and to minimize the shrinkage, it is also baked in a tray like a Swiss roll rather than in a cake tin. The texture turned out moist, soft and very spongy, and this method of making is also very quick. I used a simple butter cream to sandwich the cake and voila, here it is!
Japanese Cottonsoft Sponge Cake
Adapted from the recipe '日本棉花蛋糕' from the blog '蔡師奶', Hong Kong. (‘Japanese Cotton Sponge Cake’ recipe originally by Alex Goh.)
Makes one 30cm x 25cm sheet cake.
[Ingredients]
50g butter
65g plain flour, sifted
65ml milk
1 teaspoon vanilla extract
4 eggs, separated
pinch (abt 1/8 tsp) salt
100g caster sugar, sifted
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Preheat oven to 160°C. Grease a 30cm x 25cm x 2cm lamington/Swissroll tin (or baking tray) then line base with baking paper.
2. Melt butter in a saucepan over gentle heat. Once the butter is melted, turn off heat and add all the flour at once. Whisk quickly into a smooth paste.
Japanese Cottonsoft Sponge Cake - flour cooked in melted butter
3. Add milk and whisk until smooth.
4. Add egg yolks, vanilla and whisk again until smooth. Pour into a large mixing bowl and set aside.
Japanese Cottonsoft Sponge Cake - after adding milk & egg yolks
5. In another mixing bowl, whisk egg whites with pinch of salt until foamy with uniform tiny bubbles. Gradually beat in caster sugar, spoonful by spoonful, until firm and glossy but just under stiff peaks stage.
6. Fold 1/3 of the meringue into the yolk mixture. Repeat two more times with the rest of the meringue.
7. Pour batter into the prepared tin. Give the tin a tap on the bench to get rid of any large bubbles. Bake for about 20 minutes, or until top is light golden brown and firm.
8. Turn out onto a cooling rack and remove baking paper from the base. Turn the cake right side up to finish cooling.
9. Cut the cake into even halves vertically (or in three equal pieces to make three layers), then sandwich with your favourite filling.
Japanese Cottonsoft Sponge Cake
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Labels: Asian Cakes, Cakes and Cupcakes
Continue Reading......
posted by SeaDragon @ 25.5.07 15 comments
May 22, 2007
Coffee Mousse Swiss Roll
Coffee Mousse Swiss Roll
It has been a while since I last made a Swiss roll. This is something new I’m trying out, a moussey filling – whipped cream with the addition of gelatine – for a silky smooth texture to complement the Swiss roll. I must say it tasted very good, I will definitely use this type of filling in the future for a change to the usual, plain whipped cream, for sponge cakes as well.
Coffee Mousse Swiss Roll
[Ingredients]
Sponge Sheet (for 30cm x 25cm x 2cm Swiss Roll pan):
3 egg yolks
30g caster sugar (A)
1/4 teaspoon coffee mocha paste, or adjust for colouring (optional)
40ml (2 tablespoons) canola or corn oil
40ml (2 tablespoons) water
30g plain flour
30g cornflour
1 tablespoon milk powder
1/2 teaspoon baking powder
3 egg whites
1/4 teaspoon cream of tartar
50g caster sugar (B)
Coffee Mousse Filling:
1 tablespoon instant coffee granules
2 tablespoons hot water
1 x 10g-sachet (or 3 teaspoons) gelatine powder
1 tablespoon Kahlúa
300ml thickened (whipping) cream
50g (4 tablespoons) pure icing sugar, sifted
http://cafeoftheeast.blogspot.com/
[Preparation]
For the Sponge Sheet:
1. Preheat oven to 180°C. Grease and line (bottom only) a 30cm x 25cm Swiss roll pan. Sift together plain flour, cornflour, milk powder and baking powder, set aside.
2. Put egg yolks, caster sugar (A) and coffee mocha paste in a large mixing bowl and whisk to dissolve sugar. Add oil and water and whisk to combine well.
3. Whisk egg whites and cream of tartar in another mixing bowl until foamy with tiny even small bubbles. Add caster sugar (B) gradually, spoonful by spoonful, whisking until soft peaks formed.
4. Sift the flour mixture into the egg yolk mixture, whisking lightly to combine. Fold 1/3 of the meringue into the egg yolk batter lightly and gently. Repeat twice more with the rest of the meringue.
5. Pour the batter into the prepared pan, spread evenly. Tap the pan lightly on the bench a couple of times to get rid of any large air bubbles in the batter.
6. Bake in preheated oven for about 20 minutes (do not overbake or it will tend to crack when rolling up), or until the surface feels dry.
7. Remove from oven and stand 5 minutes. Loosen sides of cake from the pan if necessary. Evenly sprinkle a little caster sugar over the surface of the cake, put a sheet of baking paper over the cake, then a cake rack over that. Turn over to release the cake from the pan. Remove the lining paper on the bottom of the cake. Turn the cake, right side up, back into its pan to cool until lukewarm.
Coffee Mousse Swiss Roll
For the Filling:
1. Place hot water in a glass measuring jug. Add coffee granules to dissolve then sprinkle with gelatine, stir until gelatine is dissolved. Add Kahlúa and mix well. If there are still lumpy bits, put the glass jug in the microwave and heat for about 30 seconds to completely dissolve the gelatine. Cool slightly.
2. Whip cream and icing sugar until firm peaks form. Scoop about 1 tablespoon of the whipped cream and mix into the gelatine mixture to loosen it. Then pour the gelatine mixture into the whipped cream and mix quickly. (In hot weather you might want to chill this coffee mousse for about 15 minutes before using.)
For the Swiss Roll:
Put a sheet of baking paper on the bench, turn the cake onto the paper, crust side down. Trim off the crisp edges and make a couple of parallel shallow cuts along the near edge of the cake (the near side where you will start rolling), this is to assist in the rolling process. Spread the filling onto the cake, to within 2cm of the edges. Grasp the edge of the paper and roll up the cake using the paper as a guide (just like rolling sushi). Once the cake is rolled up, lightly tightened the paper so that the paper wraps around the cake. Leave for about 30 minutes until the rolled-up cake is stable. Remove the paper and put the cake in a covered container and chill in the refrigerator until ready to serve.
Coffee Mousse Swiss Roll
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Coffee Mousse Swiss Roll
[Ingredients]
Sponge Sheet (for 30cm x 25cm x 2cm Swiss Roll pan):
3 egg yolks
30g caster sugar (A)
1/4 teaspoon coffee mocha paste, or adjust for colouring (optional)
40ml (2 tablespoons) canola or corn oil
40ml (2 tablespoons) water
30g plain flour
30g cornflour
1 tablespoon milk powder
1/2 teaspoon baking powder
3 egg whites
1/4 teaspoon cream of tartar
50g caster sugar (B)
Coffee Mousse Filling:
1 tablespoon instant coffee granules
2 tablespoons hot water
1 x 10g-sachet (or 3 teaspoons) gelatine powder
1 tablespoon Kahlúa
300ml thickened (whipping) cream
50g (4 tablespoons) pure icing sugar, sifted
http://cafeoftheeast.blogspot.com/
[Preparation]
For the Sponge Sheet:
1. Preheat oven to 180°C. Grease and line (bottom only) a 30cm x 25cm Swiss roll pan. Sift together plain flour, cornflour, milk powder and baking powder, set aside.
2. Put egg yolks, caster sugar (A) and coffee mocha paste in a large mixing bowl and whisk to dissolve sugar. Add oil and water and whisk to combine well.
3. Whisk egg whites and cream of tartar in another mixing bowl until foamy with tiny even small bubbles. Add caster sugar (B) gradually, spoonful by spoonful, whisking until soft peaks formed.
4. Sift the flour mixture into the egg yolk mixture, whisking lightly to combine. Fold 1/3 of the meringue into the egg yolk batter lightly and gently. Repeat twice more with the rest of the meringue.
5. Pour the batter into the prepared pan, spread evenly. Tap the pan lightly on the bench a couple of times to get rid of any large air bubbles in the batter.
6. Bake in preheated oven for about 20 minutes (do not overbake or it will tend to crack when rolling up), or until the surface feels dry.
7. Remove from oven and stand 5 minutes. Loosen sides of cake from the pan if necessary. Evenly sprinkle a little caster sugar over the surface of the cake, put a sheet of baking paper over the cake, then a cake rack over that. Turn over to release the cake from the pan. Remove the lining paper on the bottom of the cake. Turn the cake, right side up, back into its pan to cool until lukewarm.
Coffee Mousse Swiss Roll
For the Filling:
1. Place hot water in a glass measuring jug. Add coffee granules to dissolve then sprinkle with gelatine, stir until gelatine is dissolved. Add Kahlúa and mix well. If there are still lumpy bits, put the glass jug in the microwave and heat for about 30 seconds to completely dissolve the gelatine. Cool slightly.
2. Whip cream and icing sugar until firm peaks form. Scoop about 1 tablespoon of the whipped cream and mix into the gelatine mixture to loosen it. Then pour the gelatine mixture into the whipped cream and mix quickly. (In hot weather you might want to chill this coffee mousse for about 15 minutes before using.)
For the Swiss Roll:
Put a sheet of baking paper on the bench, turn the cake onto the paper, crust side down. Trim off the crisp edges and make a couple of parallel shallow cuts along the near edge of the cake (the near side where you will start rolling), this is to assist in the rolling process. Spread the filling onto the cake, to within 2cm of the edges. Grasp the edge of the paper and roll up the cake using the paper as a guide (just like rolling sushi). Once the cake is rolled up, lightly tightened the paper so that the paper wraps around the cake. Leave for about 30 minutes until the rolled-up cake is stable. Remove the paper and put the cake in a covered container and chill in the refrigerator until ready to serve.
Coffee Mousse Swiss Roll
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Continue Reading......
posted by SeaDragon @ 22.5.07 14 comments
May 15, 2007
Pandan Kaya
Pandan Kaya
Made a batch of creamy pandan kaya recently. The texture turned out so beautifully that I have to show it here as an entry. Since I have already done two posts for kaya in the past six months, I won’t repeat myself and post the recipe again, so just photo of my pandan kaya. I was too lazy to extract the pandan juice, so only use the pandan paste to make it.
Pandan Kaya
Pandan Kaya
Pandan Kaya
Pandan Kaya
Continue Reading......
posted by SeaDragon @ 15.5.07 4 comments
May 03, 2007
Baking Basics: Measurements & Conversions
Cup & Spoon Measures
In the past week, I came across an e-cookbook from New Zealand published in 1914. Inside the cookbook, the recipes used old measurements such as breakfastcups and teacups. This prompted me to find out more about the sizes of these old measurements as well as different units of measurement used in different countries. Since different countries use different sets of cups and spoons measure, and older cookbooks use imperial measures, I thought it will be useful to list out the differences and their conversions so it will be an easy reference to use when dealing with cookbooks published in different countries.
In the course of the search, I came across this site with very good explanations of all the terms for Units of Measurement which I found very useful. As we are dealing with cooking and baking only in this blog, I will try to summarize some of the common units of measurement for cooking and baking here as a quick reference.
Click the following country to go straight to the measurements for cookbooks published in that country:
Britain
Commonwealth Countries
USA
Japan
For all countries:
1 ounce (oz) = 28.3495 grams (g)
1 pound (lb) = 16 oz = 453.59237 g (sometimes rounded to 450 g or 500 g)
British Imperial Measurements
1 (imperial) fluid ounce (fl oz) = 28.413 mililitres (ml)
1 (imperial) gill (gi) = 5 (imperial) fl oz = 142.056 ml
1 (imperial) pint (pt) = 20 (imperial) fl oz = 568.26 ml
1 teaspoon (tsp) = 5 ml
1 tablespoon (tbsp) = ranges from 1⁄2 to 5/8 (imperial) fl oz = 14.2 to 17.76 ml (but now more or less standardized at 15 ml)
1 teacup = 1 (imperial) gi = 142.056 ml
1 breakfastcup* = 1⁄2 (imperial) pt = 10 (imperial) fl oz = 284.13 ml
* In Britain, 1 breakfastcup is also sometimes referred to as 1 cup.
Commonwealth Countries’ Measurements
Australia
1 tsp = 5 ml
1 tbsp = 4 tsp = 20 ml
1 cup = 121⁄2 tbsp = 250 ml
Some useful conversions for Australian recipes:
1 cup plain/self-raising flour = 150g
1 cup cornflour/other starches = 120g
1 cup cocoa powder = 100g
1 cup desiccated coconut = 90g
1 cup caster sugar = 220g
1 cup brown sugar (firmly packed) = 180g
1 cup brown sugar (lightly packed) = 150g
1 cup icing sugar = 150g
1 cup butter = 250g
1 cup jam = 330g
1 cup golden syrup/honey = 360g
Canada
1 tsp = 5 ml
1 tbsp = 3 tsp = 15 ml
1 cup = 8 (imperial) fl oz = 227.3 ml
Malaysia / Singapore
1 tahil* (tael) = 37.8 g
1 kati** (catty) = 1 1/3 lb = 16 tahil = 604.8 g (usually rounded to 600 g)
* tahil is equivalent to liang (両) of old China. Recipe books from Taiwan still use this traditional liang measurement.
** kati is equivalent to jin (斤) of old China. Recipe books from Taiwan still use this traditional jin measurement.
(In modern mainland China, recipe books now use the metric unit of 1 斤 = 500 g; 1 両 = 50 g)
New Zealand
1 tsp = 5 ml
1 tbsp = 3 tsp = 15 ml
1 cup = ? ml (can’t find any references for this, but I would assume 250 ml?)
US Measurements
1 (US) fl oz = 29.5735 ml
1 (US) gi = 4 (US) fl oz = 118.3 ml
1 (US) liquid pt = 16 (US) fl oz = 473.176 ml
1 tsp = 1/6 (US) fl oz = 4.929 ml (usually rounded to 5 ml)
1 tbsp = 1⁄2 (US) fl oz = 3 tsp = 14.8 ml (usually rounded to 15 ml)
1 typical coffeecup = 5 (US) fl oz = 147.9 ml (or approximately 150 ml)
1 cup = 1⁄2 (US) liquid pt = 8 (US) fl oz = 16 tbsp = 236.59 ml (usually rounded to 240 ml)
Japanese Measurements
1 cup = 200 ml
Some Taiwanese recipes also use this volume measure.
Oven Temperature Conversion
°C = 5/9 (°F – 32)
°F = 9/5 (°C + 32)
In the course of the search, I came across this site with very good explanations of all the terms for Units of Measurement which I found very useful. As we are dealing with cooking and baking only in this blog, I will try to summarize some of the common units of measurement for cooking and baking here as a quick reference.
Click the following country to go straight to the measurements for cookbooks published in that country:
Britain
Commonwealth Countries
USA
Japan
For all countries:
1 ounce (oz) = 28.3495 grams (g)
1 pound (lb) = 16 oz = 453.59237 g (sometimes rounded to 450 g or 500 g)
British Imperial Measurements
1 (imperial) fluid ounce (fl oz) = 28.413 mililitres (ml)
1 (imperial) gill (gi) = 5 (imperial) fl oz = 142.056 ml
1 (imperial) pint (pt) = 20 (imperial) fl oz = 568.26 ml
1 teaspoon (tsp) = 5 ml
1 tablespoon (tbsp) = ranges from 1⁄2 to 5/8 (imperial) fl oz = 14.2 to 17.76 ml (but now more or less standardized at 15 ml)
1 teacup = 1 (imperial) gi = 142.056 ml
1 breakfastcup* = 1⁄2 (imperial) pt = 10 (imperial) fl oz = 284.13 ml
* In Britain, 1 breakfastcup is also sometimes referred to as 1 cup.
Commonwealth Countries’ Measurements
Australia
1 tsp = 5 ml
1 tbsp = 4 tsp = 20 ml
1 cup = 121⁄2 tbsp = 250 ml
Some useful conversions for Australian recipes:
1 cup plain/self-raising flour = 150g
1 cup cornflour/other starches = 120g
1 cup cocoa powder = 100g
1 cup desiccated coconut = 90g
1 cup caster sugar = 220g
1 cup brown sugar (firmly packed) = 180g
1 cup brown sugar (lightly packed) = 150g
1 cup icing sugar = 150g
1 cup butter = 250g
1 cup jam = 330g
1 cup golden syrup/honey = 360g
Canada
1 tsp = 5 ml
1 tbsp = 3 tsp = 15 ml
1 cup = 8 (imperial) fl oz = 227.3 ml
Malaysia / Singapore
1 tahil* (tael) = 37.8 g
1 kati** (catty) = 1 1/3 lb = 16 tahil = 604.8 g (usually rounded to 600 g)
* tahil is equivalent to liang (両) of old China. Recipe books from Taiwan still use this traditional liang measurement.
** kati is equivalent to jin (斤) of old China. Recipe books from Taiwan still use this traditional jin measurement.
(In modern mainland China, recipe books now use the metric unit of 1 斤 = 500 g; 1 両 = 50 g)
New Zealand
1 tsp = 5 ml
1 tbsp = 3 tsp = 15 ml
1 cup = ? ml (can’t find any references for this, but I would assume 250 ml?)
US Measurements
1 (US) fl oz = 29.5735 ml
1 (US) gi = 4 (US) fl oz = 118.3 ml
1 (US) liquid pt = 16 (US) fl oz = 473.176 ml
1 tsp = 1/6 (US) fl oz = 4.929 ml (usually rounded to 5 ml)
1 tbsp = 1⁄2 (US) fl oz = 3 tsp = 14.8 ml (usually rounded to 15 ml)
1 typical coffeecup = 5 (US) fl oz = 147.9 ml (or approximately 150 ml)
1 cup = 1⁄2 (US) liquid pt = 8 (US) fl oz = 16 tbsp = 236.59 ml (usually rounded to 240 ml)
Japanese Measurements
1 cup = 200 ml
Some Taiwanese recipes also use this volume measure.
Oven Temperature Conversion
°C = 5/9 (°F – 32)
°F = 9/5 (°C + 32)
Continue Reading......
posted by SeaDragon @ 3.5.07 11 comments
