Measuring Dry Ingredients Step 1: Hold the cup over your sheet tray. Step 2: Scoop to heaping. Step 3: Level off with a straight edge spatula
The Three Don’ts of Measuring Flour DON’T TAP DON’T PACK DON’T SHAKE
How, when, and why you sift flour 1. 1 c. flour, sifted Measure amount first, sift after. Measure amount first, sift after. 2. 1 c. sifted flour Sift first, measure amount after. Sift first, measure amount after. 3. 1 c. flour Sift together with other dry ingredients as directed in the body of the recipe. Sift together with other dry ingredients as directed in the body of the recipe.
Sugar – to sift or not to sift, that is the question. If necessary to remove lumps from granulated sugar, simply crush with the back of a spoon. Powdered sugar can be “sifted” through a sifter to remove lumps, add air or sprinkle over the top of cakes, cookies or candy.
Measuring Moist (dry) Ingredients Step 1: If the item is sticky, spray the cup with cooking spray. Step 2: Scoop to heaping. Step 3: Pack down firmly. Be sure to work out all air bubbles. Step 4: Level off with a straight edge patula. Step 5: Use a rubber scraper to remove any remaining ingredient.
Brown Sugar Brown sugar will retain the shape of the measuring utensil you use if packed and measured properly.
Other ingredients such as shortening and peanut butter. These ingredients need to be packed into the cup, being careful to remove any air pockets. These ingredients need to be packed into the cup, being careful to remove any air pockets.
Measuring Solid Fats by the Stick Method Butter, margarine and shortening are sold by the stick. The wrappers are usually marked off in teaspoons and tablespoons to cut what you need. OR, pack into a dry measuring cup to remove air bubbles.