Baking Series: How to Measure Ingredients Correctly

Baking Series: How to Measure Ingredients Correctly


Hi, everyone welcome back to our channel. I’m Julianna and I will be kicking off our baking series by showing you how to measure ingredients! Baking is a science and science requires precise measurements Having accurate measurements can completely affect the outcome of your project so using precise Measurements will ensure that your baking project will come out perfect The first and most important thing that every baker should have in their cabinets is a set of measuring spoons dry measuring cups and a liquid measuring cup. you can tell the difference between the dry and the liquid measuring cup is the spout that’s On the liquid cup. in order to accurately measure liquid ingredients place your liquid measuring cup on a flat surface Pour in your liquid and crouch down at eye level to be sure that you’ve reached your desired mark To measure it stickier liquid like corn syrup or molasses Spray your liquid measuring cup with a nonstick spray and then add your liquid just as you would any other liquid Measuring different types of dry ingredients is different for each type of dry ingredient, but don’t worry It’s super simple And I’ll walk you through all of them when measuring dry ingredients like rice and sugar you can go ahead and scoop the measuring cup directly into the ingredient and Use a flat edge, the back of a knife, or the edge of a spatula and smooth off the ingredients So for measuring dry ingredients like powdered sugar and flour the longer they sit on the shelf they self compact So you want to use it large spoon stir it around and incorporate some air into it before you measure and then just go Ahead and smooth off the top. if your recipe calls for sifted powdered sugar be sure to sift the powdered sugar First and then measure it. a nice little trick is to measure out the sifted powdered sugar onto a parchment paper or wax paper So you can fold it up and easily dump it into your measuring cup. if your recipe calls for 1 cup of powdered sugar sifted Measure the powdered sugar first and then sift when measuring brown sugar you can scoop in the measuring cup into the brown sugar and then firmly pack it with your hands or the back of a spoon You’ll know you’ve done it correctly if you take your measuring cup and tap it on the edge of a bowl and it comes out in one lump if You knock it out, and it breaks apart it means it wasn’t compacted tight enough Brown sugar contains a lot of moisture So in order to properly store it you need to keep it in an airtight container If you’re going to measure a wet ingredient keep your spoon level and then pour your liquid over so it reaches the top if you’re measuring a dry ingredient go ahead and scoop your measuring spoon into the Ingredients, and then use a flat edge to scoop off the excess If you’re not sure whether or not you should be using a dry or a liquid measuring cup Think about whether or not the ingredient is self-leveling like water or oil if it needs a little help leveling itself out like Mayonnaise, flour, or sour cream you would use a dry measuring cup. See I told you baking was a science and requires very precise measuring the more precise you’re measuring the more successful your baking. make sure to like and subscribe for this video if you enjoyed it or if You learned something today and don’t forget to share with all of your baking friends also Don’t forget to leave a comment down below about this video or any future baking serious videos. I hope you enjoyed. I’m Julianna Thanks for watching

60 thoughts on “Baking Series: How to Measure Ingredients Correctly

  1. Surprised you didn't say anything about measuring by weight. I always use a scale when baking, that's the best way to get accurate measurments. Even using your tips causes a great deal of varying amounts.

  2. Thanks for teaching me these tips Wilton. I can wait to use them to help me with my baking to maybe help me become a future baker. I love all your products and all your videos and tutorials.β€πŸ’—πŸ’™πŸ’šπŸ’›πŸ’œπŸŽ‚πŸ©

  3. I read a baking book that said to NOT sift and then measure. Because if you sift the ingredients, you are adding air into it.
    I recommend doing in-depth research before teaching people possibly wrong methods, Wilton.

  4. I don't understand why you wouldn't measure in grams and cc's
    All you would need is a scale and you have precies measurements all the time.

  5. Great video! Where can I purchase the air tight container for brown sugar that is in the video? Also, where can i purchase the other containers that you have in the video: flour and sugar? Thanks

  6. I am French and I must admit I am pretty confused by these cups system. Although we have measuring cups in France, when I am watching American recipes videos sometimes the cups look bigger ( I have noticed this mainly for liquids) and I am wondering if there are two (maybe more) different type of cups. I wish everything was just in weight units like ounces or grams – would be less confusing for me.
    Especially for us in France we say that pastry is a precise science close to chemistry so it is really important for some recipes to have precise weight.

  7. If you're going to teach the science of measuring you should probably use the correct tools while you are demonstrating. You used a wet measuring cup to measure the sugar and the flour.

  8. A great video, I'm using it as a review for my high school students.

    I prefer to use the term, "straight edge" instead of "flat edge". The straight edge should be held perpendicular to the cup not parallel. The technique should be performed once, not several times.

    I teach my students the scientific term, meniscus, when measuring liquids.

    I agree with your viewers, I would like to use metric measurements, and incorporate the use of scales in food preparation. I include related food preparation activities in my classroom, but most American families do not have scales, metric measurements, or recipes at home…yet! In the meantime I'm working on it!

  9. I didn't really learn anything new here, as I'd been following these practices for years. However, as it's been noted by a few, more explanation should be given on "sifted ingredient" vs. "ingredient, sifted". Also, how about measuring by weight? Since we in the USA are about the only ones in the world that don't use the metric system, introducing people to measuring by weight would be helpful. I've found great recipes from other countries and have had to adapt to using a scale, which actually makes more sense if you think about it. Again, I'm not saying anything that hasn't already been mentioned, but I feel by bringing it up again, it just stresses the importance of measuring by weight.

  10. Thank you liked your video, just one thing most recipes say 1cup flour, sifted is never mentioned before or after measuring..but do prefer to sift.

  11. The only thing you forgot that I learned in cooking classes was how to measure butter and shortening using a liquid measure and water.

  12. This form of measuring – water displacement – was "a must" when I learned how to cook. Butter and shortening "sticks" have only been available a relatively short time.

  13. Thank you so much for taking the time to teach basic skills some may not have learned early at home. Also thanks for showing that for those who do not own a scale or just have some basic measuring tools can still bake just like our moms, grand and great grand moms did who never had scales. It is nice to teach it all and let every baker graduate to the highest level they want. Thanks so much for sharing!

  14. I like the way you distinguished between dry and wet measuring cups as I am still coming across people didn't think there was a difference and I am 73. Saying that I at 73 didn't realize that you had to remeasure your icing sugar after you sifted it. Thank You so very much. You can show old dog tricks. Mary Lou Bettess

  15. Why don't use the same measure you use when it comes to human bodies? You don't say: "I've gained 45 cups" but "I've gained XX pounds"

  16. the best way to measure in my personal opinion is by weight….. flour and powder sugar compacts and you will have incorrect measurements. I am not trying to insult the speaker but her voice is difficult for me….

  17. Even if someone disagrees with information in a video, I wish he or she could be more respectful of the person making the video when making comments or suggestions. It's very hard to take the word of someone when he or she sounds derogatory, even if they may be correct. I don't believe these videos were intended to take the place of pastry school, and there are numerous methods for everything which can yield the same results. I agree that weighing is much more accurate, but there are millions of good recipes out there that are not given by weight, so people still need to know how to measure properly.

  18. She keeps talking about precise measuring and says the more precise your measuring the better the outcome of the bake so why don't you just use a set of scales for the MOST precise measurement. It is basic common sense.

  19. This video is obviously geared towards the novice and or average Jane or Joe kitchen who might have a question on how to measure dry, wet or questionable ingredients. The video is made by Wilton; and who is their preferred target market? The person who just wants to make a nice product for their loved ones and friends with little guess work.

    I went to culinary and baking school. You learn that weighing or the use of metrics gives a more accurate product. When I bake at home or another location, I weigh out my ingredients. This is my preferred method and I can quickly convert a recipe and make adjustments. Before going to school, I had no scale and certainly had no knowledge of converting. Using the methods shown in this video worked for me and I produced a quality product. When I bake in a professional location or with family and friends. You utilize the tools around, be flexible and have fun doing it.

    As for all the critical and foreign god complex bakers bashing on procedure or how we do things in the USA respectively. There is no hate when you bake, just yum!

  20. Use a kitchen scale. period . I doesn't cost that much. A good set of stainless steel measuring cups cost around $20.00. Scales are about that and you can get grams, and ounces in most scales. By weight is better. I have tried both.

  21. Thank you so much, I have purchased more of your products compared to the wilton baking class I took the first time. These video's have helped so much, i am hooked and am a wilton promoter. <3

  22. Just came across this as I want to attempt baking for the first time. It was useful. I did find that you spoke fast so struggled to keep up sometimes and had to rewind/replay. Thanks all the same πŸ™‚

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