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Convert grams for dry ingredients
Mon Apr 27, 2009 10:34 pmSemi-Experienced "Sous Chef" Poster
My niece is getting married in September to a wonderful guy who's parents are from Brazil. We want to show them a warm 'welcome to the family' at the wedding and looked up some of the Brazilian wedding customs. There is a 'wedding cookie' called Casadinhos that we found a recipe for and we are going to try making them. However, the recipe calls for dry ingredients in grams - since we live in the USA, we're not sure how to conver that. I used the recipezaar converter and found that 250 grams of sugar converts to roughly 8.8 oz. But I usually think of ounces in liquid form - is 8 oz. always equal to a cup regardless of what the ingredient is? So 250 grams of sugar would equate to just over 1 cup of sugar - does that make sense? Thanks for any help or suggestions with this.
Tue Apr 28, 2009 12:50 amFood.com Groupie
I pulled out my electronic kitchen scale and set it to metric and then measured out 250 grams of sugar in a glass measuring cup that has both US and metric markings. The sugar exceeded the 1 cup mark and exceeded the 250 ml mark by a hair. I think for the sugar in your cookie recipe you can measure out 9 ounces by volume and then take out a tablespoon or two. Or, if your measuring cup has metric marking, bring it up to 250 ml mark.
An ounce of water by volume will also be an ounce by weight. But that is not true of all ingredients. For example, a cup of flour by volume will weigh between 4 to 4.5 ounces (depending on the type of flour).
Tue Apr 28, 2009 1:14 amForum Host
No. You are confusing volume measurements (US cups) with weight measurements. In the US we use liquid and dry measurements. Where 1 cup liquid = 8 fluid ounces; 2 cups of liquid = 16 fluid ounces = 1 pint; the number of ounces (weight) in a dry cup varies depending on the ingredient.
The best and most accurate way to convert weights to volume measures it to buy a small kitchen scale that weighs in both grams and ounces.
Dry measurements (US cups) vary depending on the ingredient being used.
For example: Sugars -
1 cup (dry-US) granulated sugar = 225 grams or 8 ounces
1 cup (dry-US) confectioner's sugar = 125 grams or less than 5 ounces
Liquid vs Dry Measures:
1 cup (dry-US) corn syrup = 300 grams = 11 ounces
1 cup (liquid-US) corn syrup = 218 grams = 8 ounces
The following chart may help you:
US Cups to Weight By Ingredient
Liquid Measuring Cup
Dry Measuring Cups
Tue Apr 28, 2009 9:20 amSemi-Experienced "Sous Chef" Poster
Thanks so much for your responses - I'm glad I questioned it as I didn't think it made a lot of sense that they would be equivalent. That conversion site is awesome! I'll be giving these cookies a try tomorrow night.
Wed Apr 29, 2009 7:07 pmFood.com Groupie
From Portuguese language sites and blogs:
sweet milk casadinhos
2 cups flour
1/2 teaspoon baking powder
1 pinch salt
3/4 cup butter room temp.
3/4 cup sugar
1 tablespoon of grated lemon zest
2 cups confectioner sugar
Mix the flour with the baking powder and salt.
With an electric mixer beat the butter with sugar until light.
Add the eggs, the scrapings of lemon and flour beating until smooth.
Make 2 balls with dough,flatten to a disk, cover with plastic wrap and chill for at least 2 hours.
Heat the oven at medium temperature [350oF].
Dust a surface with flour and roll the first disk[thickness?].
Cut with cutter 1 1/2-2" in diameter.
Bake 6 minutes or until the edges brown.
Cover with confectioner sugar and let cool.
Fill and sandwich together
[Roughly translated but readable ..]
3 cups wheat flour
1 cup soybean meal
250 g margarine
1 cup sugar
1 honey or jam, fruit for garnish [filling]
Prepare a cream with margarine and sugar, mix the flour to form a dough. Open the mass with the aid of a roll. Cut the body in slices, with them in roasters without grease and lead the average temperature in the oven for roasting. The biscuits should be withdrawn from the oven and clarinhos.
Expect cool, pass the honey or jelly slices [filling] and join them one to another.
1 cup butter
1 cup sugar
2 cups flour
1 ts salt
1 egg yolk
Mix all ingredients and crush with your hand. Then make the balls and place on broiler coated and floury. Take the preheated oven for roasting.
Then pass guava [filling] in the middle and attach one with another and pass the sugar.
Tip: if you bake the balls become very soft, just add 1 / 2 cup (tea) of wheat flour.
Casadinhos of Passion Fruit
200 g butter [7 oz or just under 2 sticks]
1/2 cup sugar
2 beaten egg (s)
1 ts essence of vanilla
6 tb maize
1/8 ts salt
3 cups flour
100 g butter [3/4 stick]
1/3 can sweetened condensed milk [1/3 x 14 oz]
1 tb passion fruit juice
enough sugar confectioner
MassaMisture the butter with the sugar, add the vanilla, eggs slightly beaten, salt, corn starch and wheat flour until a mass and soft and smooth. Open to roll and cut. Creams biscuits cut in the desired template.
Join them with the cream of passion fruit (beat the butter with the condensed milk, add passion fruit juice and mix well). Powder with sugar.
Mon May 04, 2009 8:48 pmSemi-Experienced "Sous Chef" Poster
Wow, thanks much! I looked on the internet for other casadinho recipes but they were all the same one that I had. I did try the recipe I had using the conversion site suggested. They came out great. I made half with a lemon curd filling and the other half with a strawberry/cream cheese/cool whip filling. But I just might have to give these a try and see what we like better.
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