Oh, yes been baking forever for my family. I gave you a thumbs up and I am a subscriber. I am 83 years old. Havr a great day.. Grandma Sue in central Indiana and Izzi Too
Been teaching my children how to cook and bake. The difference between the two, cooking you can use a recipe as a suggestion, and baking you must follow the recipe exactly! My oldest was mystified as to why some blondies didn't taste the same from one batch to another. I had to think, then realized I'd forgotten to teach him the flour fluff technique. Now our butterscotch blondies taste the same each time! Glad there are young-uns that have been taught the correct measure, or correct flour fluff way to measure... There will be some out there to pass it on.
Smart girl! I'm amazed at the people who still 'fluff & level' cups of flour. I've tested this, being careful to be consistent with each cup, and it varies around 20 grams each time. I suspect the leveling blade pushes the fine flour into the cup no matter how careful you are.
Thanks for this! I never put it together why certain cookies of mine came out better than others and it was all about whether I was using ingredients based on weight or volume. YAY!
There is also a wonderful little book called The Baker's Appendix that has measurement and weight equivalencies and conversions for flours, sugars, cocoa, etc.
Hi! I am a newbie Baker. Please post a video regarding the different kinds of baking flour like all purpose cake flour bread etc! And where to use these flour specifically?
Thanks so much Tessa! What an eye opener this was. This explains a lot about my baking mishaps! I was trying to make a totally homemade almond flavored birthday cake and it was so dense. The flavors were there, but the cake structurally was awful! It was so stiff and dense. Plus the recipe really didn't explain how to fold in the egg whites. (I added them all at once and it said to fold them in, but the batter was as thick as a stiff cookie dough)You wouldn't happen to have a recipe for white almond cake made from scratch with a homemade frosting would you? I made a homemade butter-creme frosting from another recipe I found on Pinterest, but it was way too sweet and it tasted gritty. I've tried a few of your recipes (my favorite one is making bread bowls; the recipe is flawless and comes out every time) I know and have the utmost confidence in your brilliant baking! Please I could use some help! Thank you!!!!
Wonderful, Donna! I'm so glad you find this useful. I don't have an almond cake recipe, but I do have many buttercream recipes & tips. Here's a few: 6 secrets to perfect buttercream (this one has a specific tip on avoiding that gritty texture): ruclips.net/video/jqIMWLLd1i0/видео.html my best American buttercream recipe: ruclips.net/video/1YzA0YqritY/видео.html Swiss meringue buttercream (SOOO much creamier than American buttercream, and nowhere near as sweet but a little more challenging to make): ruclips.net/video/lCaq-3766Yw/видео.html
The problem is this: what does 1 cup of flour REALLY weight? I found this: HOW MUCH DOES ONE CUP OF FLOUR WEIGH?Here are some answers expressed in grams from well-known baking experts:The Joy of Baking.com says 1 cup all purpose flour = 130g.Recipe Tips.com: 1 cup all purpose flour = 125g.Chef Joanne Chang writes 1 cup unbleached flour = 140g.Author Tish Boyle says 1 cup all purpose flour = 121g.Bio Chemist Shirley O. Corriher says: 1 cup bleached or unbleached ap flour = 125g.Pastry Workshop.com says: 1 cup all purpose flour = 140g.That’s a difference of 19 grams.Here are examples of the weight of 1 cup of all-purpose flour in ounces:Food52 states 1 cup of ap flour = 4.5 oz.King Arthur Flour states = 4.25 oz.Cooks Illustrated says 1 cup= 5 oz.Serious Eats uses = 5 oz.So, you tell me: what does one cup of flour weigh?
Hi Leo - yes, I mention this in the video. 127g is the measurement I use and develop my recipes with. I recommend using the weight specified by the recipe you're following, or, the weigh according to the brand of flour you're using if you're unsure.
Hi Lucie - most of the time flour is simply not interchangeable without significantly altering the chemistry of the recipe and affecting the taste and texture. I would say you'd have to experiment a little or just search for a recipe that uses the flour you already intend to use :)
I always love your videos and would love to have the Measuring Chart, but I'm having a challenge in getting the chart. I clicked on your link above, put in my email address (I've been a HTH member for a long time) and I'm not getting the email from you to confirm. Is there something else I need to do? Or do I just need to be patient? :-)
Don't mean to be mean but mom measured just fine by hand/eye. Half of the time she didn't use a bowl. She scooped into the flour with her hand and piled it on the counter. She made a crater in the middle to add eggs liquid salt etc and blend with her hands. Her cakes and breads turned out great every time... scoffs... some pro you are... you have to use a scale...
Oh, yes been baking forever for my family. I gave you a thumbs up and I am a subscriber. I am 83 years old. Havr a great day..
Grandma Sue in central Indiana and Izzi Too
Been teaching my children how to cook and bake. The difference between the two, cooking you can use a recipe as a suggestion, and baking you must follow the recipe exactly! My oldest was mystified as to why some blondies didn't taste the same from one batch to another. I had to think, then realized I'd forgotten to teach him the flour fluff technique. Now our butterscotch blondies taste the same each time! Glad there are young-uns that have been taught the correct measure, or correct flour fluff way to measure... There will be some out there to pass it on.
It's a great lesson to learn! Details make all of the difference in baking :)
Smart girl! I'm amazed at the people who still 'fluff & level' cups of flour. I've tested this, being careful to be consistent with each cup, and it varies around 20 grams each time. I suspect the leveling blade pushes the fine flour into the cup no matter how careful you are.
Thanks for this! I never put it together why certain cookies of mine came out better than others and it was all about whether I was using ingredients based on weight or volume. YAY!
Again; I had No clue!!!!!...TY!
this was very informative! Easy to see how big of a difference following this method makes. Thanks Tessa!
Great tips. Thank you. What a difference that makes. 127. 159.
I keep a chopstick in my flour container to level it off. 😊 ❤ 😊
Love it!
Thanks for the video Tess! I have def ran into this problem more than a couple times. Going to scale up today
Awesome!
wow I never knew there was an exact amount for cup measurements. thank you so much this will certainly help
Great video, can you please update the link of the measuring chart?
Thank you so much for the great information and the free measurement guide. It is greatly appreciated
Thank you!
There is also a wonderful little book called The Baker's Appendix that has measurement and weight equivalencies and conversions for flours, sugars, cocoa, etc.
You can download a very comprehensive list of ingredient weights from the King Arthur Flour web site for free.
Thanks!
Ok, great argument. I guess it's about time I break down and buy myself a kitchen scale. 😊
Yes! Do it :)
What a knockout
I cant concentrate
That was very helpful. Thank you!🥖
This is so helpful. Thank you!
I find it difficult to pay attention with any video that has your gorgeous smile involved
I watched your video, but was unable to get the measuring guide. It said " page can't be found. What now?
Hi! I am a newbie Baker. Please post a video regarding the different kinds of baking flour like all purpose cake flour bread etc! And where to use these flour specifically?
Very informative. Thank you
Thanks so much Tessa! What an eye opener this was. This explains a lot about my baking mishaps! I was trying to make a totally homemade almond flavored birthday cake and it was so dense. The flavors were there, but the cake structurally was awful! It was so stiff and dense. Plus the recipe really didn't explain how to fold in the egg whites. (I added them all at once and it said to fold them in, but the batter was as thick as a stiff cookie dough)You wouldn't happen to have a recipe for white almond cake made from scratch with a homemade frosting would you? I made a homemade butter-creme frosting from another recipe I found on Pinterest, but it was way too sweet and it tasted gritty. I've tried a few of your recipes (my favorite one is making bread bowls; the recipe is flawless and comes out every time) I know and have the utmost confidence in your brilliant baking! Please I could use some help! Thank you!!!!
Wonderful, Donna! I'm so glad you find this useful. I don't have an almond cake recipe, but I do have many buttercream recipes & tips. Here's a few:
6 secrets to perfect buttercream (this one has a specific tip on avoiding that gritty texture): ruclips.net/video/jqIMWLLd1i0/видео.html
my best American buttercream recipe: ruclips.net/video/1YzA0YqritY/видео.html
Swiss meringue buttercream (SOOO much creamier than American buttercream, and nowhere near as sweet but a little more challenging to make): ruclips.net/video/lCaq-3766Yw/видео.html
I followed the link for the measuring guide, turned out to be a dead link. Have you removed the guide for some reason?
Tess, did you know you could get a scale for you Kitchenaid Stand Mixer.
I was looking at the chart and for me the sifted powdered sugar doesn't have the weight measurement. What would this normally be?
It's 102g, however for all of my recipes I call for measuring first then sifting so it's much simpler :)
The problem is this: what does 1 cup of flour REALLY weight?
I found this:
HOW MUCH DOES ONE CUP OF FLOUR WEIGH?Here are some answers expressed in grams from well-known baking experts:The Joy of Baking.com says 1 cup all purpose flour = 130g.Recipe Tips.com: 1 cup all purpose flour = 125g.Chef Joanne Chang writes 1 cup unbleached flour = 140g.Author Tish Boyle says 1 cup all purpose flour = 121g.Bio Chemist Shirley O. Corriher says: 1 cup bleached or unbleached ap flour = 125g.Pastry Workshop.com says: 1 cup all purpose flour = 140g.That’s a difference of 19 grams.Here are examples of the weight of 1 cup of all-purpose flour in ounces:Food52 states 1 cup of ap flour = 4.5 oz.King Arthur Flour states = 4.25 oz.Cooks Illustrated says 1 cup= 5 oz.Serious Eats uses = 5 oz.So, you tell me: what does one cup of flour weigh?
Hi Leo - yes, I mention this in the video. 127g is the measurement I use and develop my recipes with. I recommend using the weight specified by the recipe you're following, or, the weigh according to the brand of flour you're using if you're unsure.
This is why u should just weigh your flour / ingredients
lol that's exactly what I was thinking... why bother when you can weigh it for perfect consistency?
Tessa, I love your site , videos and tips!!! I will from now on do better - I have a digital scale :) I also will answer your group email soon!
Hi Lucie - most of the time flour is simply not interchangeable without significantly altering the chemistry of the recipe and affecting the taste and texture. I would say you'd have to experiment a little or just search for a recipe that uses the flour you already intend to use :)
metric units, obviously.
But the measuring cup said one cup haha I will use my food scale most definitely after watching this
She's so beautiful that I didnt listen what she said for 1st time. I had to watch the video 2nd time for the content
I am wondering who eats all this delicious food. You obviously don't!! 😁
I always love your videos and would love to have the Measuring Chart, but I'm having a challenge in getting the chart. I clicked on your link above, put in my email address (I've been a HTH member for a long time) and I'm not getting the email from you to confirm. Is there something else I need to do? Or do I just need to be patient? :-)
Ignore this!! Except for the part where I love your videos! The email made it. Thank you for all your virtual help with our baking.
Yay! Sometimes it can take a little while. Thanks Susan :)
Don't stomp the flour into the measure cup and don't leave tops on it, gotcha.
ผมเป็นคนไทยนะครับผมพึ่งจะเข้ามาชมคลิปพี่เป็นครั้งแรก
Don't mean to be mean but mom measured just fine by hand/eye. Half of the time she didn't use a bowl. She scooped into the flour with her hand and piled it on the counter. She made a crater in the middle to add eggs liquid salt etc and blend with her hands. Her cakes and breads turned out great every time... scoffs... some pro you are... you have to use a scale...
Nothing new here with this video for me.
Way to go, you must be experienced in baking. Hopefully it'll be helpful to others :)
Just wondering why you look nothing like your Profile Pic?
Thanks!