What is the weight
measurement for the butter please
Not exact matches
Your
measurement in cup was
for the melted
butter or
for the solid
butter?
The
measurements were
for the hard
butter, which you then melt down afterwards.
For Genevieve's brownie recipe, the measurements that require converting are the weights for the butter, chocolate and cream chee
For Genevieve's brownie recipe, the
measurements that require converting are the weights
for the butter, chocolate and cream chee
for the
butter, chocolate and cream cheese.
I can see from all the other responses that it's not the recipe that's wrong — just perhaps my
measurements - I'm English, living in France and although I have a «cups» measure
for the flour etc the concept of «table spoons» of
butter is beyond me!
For the crust, we pulled out
butter, flour, and sugar, wildly throwing amounts into a mixing bowl without regard to
measurements (or consulting a real recipe).
I followed your
measurements even though the tag back recipe called
for 2 sticks of
butter...
So I thought, I should probably share my gram
measurements for your recipe with others who don't get the hang of cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works
for me)-500 g water 85g molasses 62g apple cider vinegar 50g
butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl
for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt
The former makes
for a poorly textured dough (when using
measurements of flour and peanut
butter that are semi-proportional) and the latter makes
for cookies that are peppered with tiny peanut bits.
Can't remember the
measurements I thought worked best on top of my head, but have it written down at home if this is of interest... (Cashew nut
butter you can get from health food shops)-- you can even add cocoa powder
for a very rich chocolate ice cream...
The granola I wish I could share a recipe
for because it was dynamite but they were just tossing amounts on the cutting board and I really don't know the
measurements but the ingredients that went in were steal cut oats, organic peanut
butter, coconut sugar, cacoa and crushed cashews.
For those who make their own creamy almond butter and need to know what the measurement is for 16 ounces of almond butter, it is 1 and 3/4 cup almond butt
For those who make their own creamy almond
butter and need to know what the
measurement is
for 16 ounces of almond butter, it is 1 and 3/4 cup almond butt
for 16 ounces of almond
butter, it is 1 and 3/4 cup almond
butter.
(
For example: American recipes might say «one stick of
butter» - this translates to 8 tablespoons or 100 grams) You might find it worthwhile to invest in some «cups» and «measuring spoons» as well as a small kitchen scales (all readily available in most asda, tesco, etc) to help you get to grips with correct
measurements.
I converted all the
measurements into grams
for accuracy, (33g of cocoa powder, 50g of sugar, 156g of flour, 85g of
butter, 25g of vegetable shortening) but perhaps I should attempt this again using volume instead of weight.
Are these
measurements for Easy DIY Anti-Aging Eye Cream with Cocoa
Butter ingredients by weight?
I think the difference in nut
butter is the only culprit because I used the exact
measurements for everything else.
For flours, I like to stir them then scoop into the measuring cups and scrape off the extra with a butter knife for a nice, clean measureme
For flours, I like to stir them then scoop into the measuring cups and scrape off the extra with a
butter knife
for a nice, clean measureme
for a nice, clean
measurement.
I subbed sunflower
butter for the cashew
butter, and switched up the coconut and oat
measurements.