16 oz. flour, 7 oz sugar & 7 oz butter?

Question

I have this French pastry dough recipe and its all in ounces. Can anyone convert this into cups or tablespoons for me
Thank you,
Carol

Answer 1

Baking sometimes require you weigh as opposed to measure because you can sometimes pack a cup of flour and it will weigh differently both times you scoop. If you can, get a small kitchen scale.

Answer 2

check out the joy of baking website....

1 cup of all-pupose flour (unsifted) = 140 grams = 4.9 oz
1 cup of sugar = 200 grams = 7.05 oz
1 Tablespoon butter = 14 grams = .5 oz

so for your recipe
16 ounces flour = 3.25 cups (close enough)
7 ounces sugar = 1 cup
7 ounces butter = 14 tablespoons (almost 2 sticks... actually 2 sticks - 2 tablespoons)

Edit...
As mentioned by Rob, you should technically weigh out the ingredients, but if you're experimenting with the recipe or just trying it out. This will get you close. The only iffy bit is the flour since it does depend upon how you measure it, but it's worth a try.

Sugar and butter are pretty consistent. In fact, I weighed out a cup of sugar a couple days ago and it came out to 200 gram. Much to my surpise, it matched the joy of baking website, so I'm confident in the sugar weight conversion and butter is sold in 1 pound packages with tablespoon marks on the butter wrappers.

Answer 3

Here is an example of a recipe. Other can be found with Google Marzipan is great by itself, when dipped in chocolate, or when combined with fruit or nuts. If you have only one marzipan recipe, Basic Marzipan is the one you need. Using this as a base, you can color, flavor, or form marzipan into many different candies or decorations. Marzipan is often used to make decorations for cakes, like flowers, ribbons, animals and human forms. If you're simply looking to eat the marzipan, cutting it into squares is the easiest way to serve it. Ingredients: * 2 cups granulated sugar * 1/8 tsp cream of tartar * 4 cups ground almonds (or almond meal) * 2 egg whites * Powdered sugar for dusting Preparation: 1. Prepare a workspace by sprinkling powdered sugar over a marble slab, wooden cutting board, or large baking sheet. Fill your sink or a large bowl with cold water. 2. Place the sugar and 2/3 cup water in a large heavy saucepan and heat gently, stirring, until the sugar dissolves. 3. Add the cream of tartar and turn up the heat. Bring to a boil and cover, boiling, for 3 minutes. 4. Uncover and boil until the temperature reaches soft-ball stage, 240 degrees on a candy thermometer. 5. Place the bottom of the saucepan in the cold water you’ve prepared, stirring the sugar mixture constantly until it becomes thick and creamy. 6. Stir in the ground almonds and the egg whites, the place back over low heat and stir for 2 minutes more until the mixture is thick. 7. Spoon the marzipan onto your prepared work surface, and turn it with a metal spatula until it cools down enough to touch. 8. Coat your hands in powdered sugar and begin to knead the marzipan, working it until it is smooth and pliant. 9. Your marzipan can now be used immediately or stored by wrapping it in plastic wrap and keeping it in an airtight container.

Answer 4

This website is brilliant for cooking conversions of all kinds:

http://www.convert-me.com/en/convert/cooking

Answer 5

Rob has the correct answer.