Weight of common non liquid ingredients in grams

Found from one of the website. Convenient to some who has no weighting machine.

Weights of common ingredients in grams
Ingredient	1 cup	3/4 cup	2/3 cup	1/2 cup	1/3 cup	1/4 cup	2 Tbsp
Flour, all purpose (wheat)	120 g	90 g	80 g	60 g	40 g	30 g	15 g
Flour, well sifted all purpose (wheat)	110 g	80 g	70 g	55 g	35 g	27 g	13 g
Sugar, granulated cane	200 g	150 g	130 g	100 g	65 g	50 g	25 g
Confectioner's sugar (cane)	100 g	75 g	70 g	50 g	35 g	25 g	13 g
Brown sugar, packed firmly (but not too firmly)	180 g	135 g	120 g	90 g	60 g	45 g	23 g
Corn meal	160 g	120 g	100 g	80 g	50 g	40 g	20 g
Corn starch	120 g	90 g	80 g	60 g	40 g	30 g	15 g
Rice, uncooked	190 g	140 g	125 g	95 g	65 g	48 g	24 g
Macaroni, uncooked	140 g	100 g	90 g	70 g	45 g	35 g	17 g
Couscous, uncooked	180 g	135 g	120 g	90 g	60 g	45 g	22 g
Oats, uncooked quick	90 g	65 g	60 g	45 g	30 g	22 g	11 g
Table salt	300 g	230 g	200 g	150 g	100 g	75 g	40 g
Butter	240 g	180 g	160 g	120 g	80 g	60 g	30 g
Vegetable shortening	190 g	140 g	125 g	95 g	65 g	48 g	24 g
Chopped fruits and vegetables	150 g	110 g	100 g	75 g	50 g	40 g	20 g
Nuts, chopped	150 g	110 g	100 g	75 g	50 g	40 g	20 g
Nuts, ground	120 g	90 g	80 g	60 g	40 g	30 g	15 g
Bread crumbs, fresh, loosely packed	60 g	45 g	40 g	30 g	20 g	15 g	8 g
Bread crumbs, dry	150 g	110 g	100 g	75 g	50 g	40 g	20 g
Parmesan cheese, grated	90 g	65 g	60 g	45 g	30 g	22 g	11 g

Basic Chiffon Cake 基本雪芳蛋糕

Ingredients A:
5 egg yolks
150g self-raising flour
75g castor sugar
5tbsp corn oil
5tbsp water

Ingredients B:
5 egg whites
1/2tsp cream of tartar
75g castor sugar

Method:
Put all ingredients A into a mixing bowl.
Use a whisk and stir in one direction until smooth and well-combined.
Put egg whites and cream of tartar into a mixing bowl, use high speed to whisk until frothy.
Add in sugar slowly.
Continue to whisk until stiff but not dry (egg whites can form into small peak)
Pour in mixture A.
Use whisk and stir in one direction until smooth and well-combined.
Pour into a 22cm chiffon cake tin (do not grease or line).
Bake in pre-heated oven at 150C for about 30 minutes until light brown. Change to 180C and continue to bake until 100% cooked and golden brown.
Remove from oven, invert and leave to cool completely before removing cake from the tin.

材料A：
5粒 蛋黄
150g 自发面粉
75g 幼糖
5大匙 栗米油
5大匙 水

材料B：
5粒 蛋白
1/2小匙 打打粉
75g 幼糖

做法：
先将所有A料放入深碗中。
用拌打器同一方向搅拌成浓糊状即可。
将蛋白和打打粉放入搅拌碗中，同高速度拌打至发起及呈许多泡沫状。
慢慢加入糖。拌打至发白至适度的硬 （拉起蛋白时，呈尖形）
倒入搅匀的A料，用拌打器顺着同一方向搅匀便可。
倒入22cm 烤盘中，（不需要抹油及铺纸），放进已预热烤箱。
用150C 烤30分钟至开始转浅金黄色，改用180C烘至金黄色及100%熟便可。
取出，倒扣放着至冷却才取出蛋糕。

From：蓝赛珍 Agnes Chang (轻轻松松学烘焙 Baking Made Easy)

Chop-chips Walnut Cookies 巧克力合桃曲奇

Ingredients A:
250g butter
200g castor sugar
1/2tsp vanila
3/2 eggs
1/2tsp instant coffee

Ingredients B(sifted)
400g plain flour
4tbsp cocoa powder
2tsp baking powder

Ingredients C:
200g chop-chips
120g walnut, chopped coarsely

Method:
Cream A till well-combined, add B and mix well. Lastly add C and mix well.
Use teaspoon to shape into balls and arrange on greased baking tin. Bake at 180C for about 15-20 minutes till firm.
Remove and leave to cool before storing.
(Can use toasted almond, cashew nut or peanut to replace walnut)

材料A：

250g 牛油

200g 幼糖

1/2小匙 云尼拉

3/2粒 鸡蛋

1/2小匙 咖啡精

材料B（一起筛过） ：

400g 面粉

4大匙 可可粉

2小匙 发粉

材料 C：

200g 巧克力粒

120g 合桃, 切粗粒

做法：
将A料打匀，加入B料搅拌均匀，最后加入C料搅匀。
用茶匙将混合物逐粒放在烘盘上，用180C之火度烘约15-20分钟至硬身。
取出待冷，便可收藏。
（可用烘香的杏仁，腰豆，花生来代替合桃）

From：蓝赛珍 Agnes Chang (轻轻松松学烘焙 Baking Made Easy)

Marble Cake 牛油云石蛋糕

Ingredients:
Use Basic Butter Cake recipe
1tbsp cocoa powder, add 3tbsp hot water and mix into paste

Method:
Keep 1/4 portion of cake mixture and mix in cocoa paste.
Use a spoon to spoon cocoa mixture on top of the plain mixture.
Use a small knife to draw lines vertically to get marble effect.
Turn the baking tin and draw more lines to get stronger marble effect before putting it into a pre-heated oven to bake.


材料：
用“基本牛油蛋糕”同样的份量
1大匙 可可粉，加入3大匙热水搅匀

做法：
留1/4的面糊，加入可可糊搅拌均匀。
放在白色面糊上。
先用小刀打直画出云石花纹。在打横画出美丽的云石的图案，便可送进烤箱。

From：蓝赛珍 Agnes Chang (轻轻松松学烘焙 Baking Made Easy)

Basic Butter Cake 基本牛油蛋糕

Ingredients:
250g butter
200-250g castor sugar
4 eggs
1tsp vanila
250g self-raising flour
4tbsp milk

Method:
Put butter and castor sugar into a mixing bowl. Use slow speed to mix until even. Change into medium speed and beat until light(sugar has not dissolved yet). Add in the first egg. Beat well after each addition of egg until creamy. Scrape down the sides for even mixing. Add in vanila and mix well. Divide flour into 3 portion, use the lowest speed to mix in flour. Scrape down the sides for even mixing. Finally, add milk. Mix until well-combined. Pour into a 22cm lined and greased baking tin. Shake lightly to distribute cake mixture evenly. Bake in a pre-heated oven at 180C for about 45 minutes until golden brown and cooked. Remove from oven and leave to cool.

材料：

250g 牛油

200-250g 幼糖

4粒 鸡蛋

1小匙 云尼拉

250g 自发面粉，筛过

4大匙 鲜奶

做法：

将牛油和糖放入搅拌碗中。

先用低速度拌打均匀，用中速度继续拌打至松发（糖应还未完全溶解）。加入第一粒蛋。

打至呈奶油状，每加一粒蛋需拌打至完全均匀。

同时也用塑胶刮刀刮下碗边沿的面糊搅匀，继续拌打成光滑的奶油状。加入云尼拉搅匀。面粉分3次加入，用最低的速度拌打，同时也用塑胶刮刀刮下碗边沿的面糊以搅匀。

最后加入鲜奶拌打成光滑的面糊。

倒入已铺上纸及抹上油的22cm烤盘中，摇一摇烤盘让面糊均匀的填满空间。送进已预热烤箱，用180C烤约45分钟或至金黄色及熟便可取出。

From：蓝赛珍 Agnes Chang (轻轻松松学烘焙 Baking Made Easy)

Roasted Chicken Thighs in Char-Xiu Sauce 叉烧酱烤鸡

Ingredients:
2 chicken thighs
3tbsp char-xiu sauce

Method:
Clean chicken thighs and pat dry. Add char-xiu sauce and marinate for 2 hours.
Wrap chicken thighs in aluminium foil and grill at 180 C for 30 minutes. Unwrap and continue to grill for another 15 minutes till the skin turn to golden brown. Remove, cut into pieces and serve.

Char-Xiu Sauce:
Ingredients A:
100ml light soya sauce
100g sugar or honey
1tsp oil
1tbsp oyster sauce
3tbsp rice wine
200ml water
3/2tsp five-spice powder

Ingredients B:
1tbsp chopped garlic
2stalks spring onion
5slices ginger

Method:
Heat up 1tbsp oil and saute ingredients B till fragrant. Add in ingredients A, mix well and bring to boil.
(Serve as dipping sauce or can be used for roasting stewing and stir-frying.)

材料：
2只 鸡腿
3大匙 叉烧酱

做法：
鸡腿洗净，抹干水份，加入叉烧酱腌2小时。
用锡箔纸将鸡腿包好，然后放进预热烤箱以180C烤30分钟，再打开锡箔纸烤15分钟上色就可取出斩块享用。

叉烧烤肉酱
材料A：
100ml 酱油
100g 糖或蜂蜜
1小匙 油
1大匙 蚝油
3大匙 米酒
200ml 水
3/2小匙 五香粉

材料B：
1大匙 蒜碎
2棵 青葱
5片姜

做法：
烧热1大匙油， 将材料B爆香，加入材料A拌均煮滚就是叉烧烤肉酱。
（可以当做烤肉酱，也可以当作一般酱料沾着吃或焖，炒，烩用）

From：新新饮食酱料精选

Deep-fried Creamy Lemongrass Taufu 泰式奶香豆腐

Ingredients:
2 pieces soft bean curd, mashed
200g minced fish/prawn meat
3tbsp chopped fried dry squid
3tbsp chopped waterchestnuts
3tbsp chopped spring onion

Seasoning:
1tsp salt
1/2tsp pepper
a little sesame oil
1tbsp corn flour

Coating:
1 egg, beaten
some corn flour

For dipping:
300ml Thai creamy lemongrass sauce
1tsp corn flour water

Method:
Combine all ingredients, seasoning and mix well.
Line a square tray(6"x6") with plastic sheet and grease with little oil. Pour in the mixture above and level the surface. Steam at medium heat for 15 minutes till cooked. Remove, leave to cool and cut into pieces.
Dip into beaten egg and coat with corn flour. Deep fry in hot oil until golden brown. Dish up.
Serve hot with Thai creamy lemongrass sauce (bring to boil and thicken with a little corn flour water)

Thai Creamy Lemongrass Sauce:
Ingredients:
1tbsp chopped lemongrass
1tbsp chopped ginger flower
1/2tbsp chopped kafir lime leaves
150ml evaporated milk
5 chili padi, minced
1tbsp fish sauce
1/2tbsp sugar
100ml water

Method:
Heat up 1tbsp oil and saute lemongrass, ginger flower and kafir lime leaves until fragrant. Add in the remaining ingredients and bring to boil until thick.

材料：
2块 水豆腐，压烂
200g 鱼胶或虾胶
3大匙 炒香鱿鱼干碎
3大匙 马蹄粒
3大匙 红萝卜粒
2大匙 青葱粒

调味料：
1小匙 盐
1/2小匙 胡椒粉
少许麻油
1大匙 栗粉

炸料：
1粒 鸡蛋
适量干栗粉

沾料：
300ml 泰式香茅奶油酱
1小匙 栗粉水

做法：
将全部的材料和调味料混均，然后充分的搅拌均匀。
用1方盘(6"x6") 铺上塑胶纸，再涂上油，将豆腐浆倒进盘里，抹平。然后放进蒸笼里用中火蒸15分钟至熟，待冷切块。
涂上蛋液后再沾上干栗粉，放进热油中炸至金黄色就可捞起，上碟。
食用时沾上打勾芡煮滚的泰式香茅奶油酱就可。

泰式香茅奶油酱：
材料：
1大匙 香茅碎
1大匙 姜花碎
1/2大匙 疯柑叶碎
150ml 淡奶
5条 指天椒 ，剁碎
1大匙 鱼露
1/2大匙 糖
100ml 清水

做法：
用1大匙油爆香香茅，姜花和疯柑叶，再加入其余的材料煮滚至浓就可。

From: 新新饮食酱料精选