Measurement of Ingredients

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Dry Ingredients

Flour should either be sifted or have air incorporated into it for an accurate measure.

  1. Use waxed paper on the counter or measure over a dinner plate.

  2. Sift flour into a DRY MEASURING cup with a sifter or a sieve if you have one.

  3. Level off with a metal spatula or the back of a knife.

*If you do not have a sifter. . .

  1. Lift the flour repeatedly with a measuring cup.

  2. Allow the flour to return slowly to the flour container. This adds air as you return it to the flour container.

  3. Do this repeatedly 4 or 5 times.

  4. Scoop gently and add this flour to the dry measuring cup; then, level.

Do not tap the container! An accurate cup of flour has 10 to 20 ml less flour than a packed one. If the flour is packed into the measuring cup, the product have too much flour for the recipe and your product ill not be satisfactory.

White sugar or granulated sugar
  1. Measuring sugar by pouring the sugar into a dry measuring cup and leveling it.

  2. The measuring cup can be tapped so it fills completely. 

  3. A neat way of measuring is to place waxed paper on the counter and place the dry measure on the waxed paper or dinner plate.

  4. The wax paper allows you to return excess sugar to the sugar container.
Brown sugar is a soft brown or a dark brown colour.  It should be soft when measuring.

  1. Pack the brown sugar into a dry measuring cup and press it down.  Level with a knife or metal spatula.

* If the brown sugar is too hard. . .

  1. Add a piece of bread or a cut apple into the bag
    and the hard sugar will soften. 
  2. Microwaving small amounts will soften the brown sugar.

Finely powdered sugar is a pulverized version of granulated sugar. The accurate measuring procedure is as follows:

  1. Use waxed paper or a dinner plate and a dry measuring cup.

  2. Sift icing sugar into the dry measure.

  3. Level with a knife or metal spatula.

  4. Do not tap down!

  5. Return excess icing sugar to the container.