您可能已经猜到了，我住在英国。
I have found a lot of differences between UK and US ingredients, names, and measurements which may be confusing to my US readers when I post a recipe in metric.
To set this straight, I have created a printable infographic chart/guide highlighting…
- Liquid and volume measurements for teaspoons, tablespoons and cups to fluid millilitres (ml)
- 烤箱温度从气痕转换为摄氏（°C) and Fahrenheit (°F)
- 从克（g）到杯子的特定成分：
- 牛油，
- sugar–white granulated, caster (superfine), brown and icing (powdered/confectioners’) sugar,
- 面粉–简单（通用）和自我提升（自我提升），
- 葡萄干，葡萄干和葡萄干，
- 杏仁粉
- 糖浆
- 未熟的饭。
- 以及英美两国在成分和工具方面的常见名称差异。
英美转换图表可打印
注意：如果在您自己的网站上使用，请注明出处。
寻找以下的转换图表？
- 烤箱温度指南（°C to °F and Gas Marks),
- 蛋糕锡面糊尺寸– round/square,
- 固体，液体，克（g）和盎司（oz）转换，
- 小杏仁饼（杏仁糊），方旦糖/糖食大小滚动指南，
- 蛋糕烘焙锡的大小要根据温度和烘焙时间的图表，
- 放大和缩小蛋糕配方/面糊数量。
以上所有内容都涵盖在我的其他人身上 转换指南.
如果找不到您要的东西，请不要犹豫，给我 电子邮件.
非常高兴您的翻译！一世’我经常想知道英国食谱中的细砂糖，但是现在我发现我是正确的。我必须将糖粉做得更细些才能匹配细砂糖吗？恶作剧
不，糖粉不是’t细砂糖。细砂糖像粒状，但细砂糖中的糖晶体比粒状的糖晶体细。我听到了’在美国被标记为超细糖，但没有’与糖粉一样。希望有帮助吗？
I think caster sugarhere is in the sugarpackets in resturant. It’s not as sweet as regular sugar.
I don’t think that’s caster sugar, 纳德尔. Caster sugaris exactly the same as granulated but slightly finer milled. The sugarcrystals are smaller than granulated but not powdered. It shouldn’t be more/less sweeter weight for weight. I heard it might go by the same ‘superfine sugar’, but isn’t confectioners’/powdered sugar.
If you want“caster”sugar (superfine in the U.S.) but don’t want to pay the price for“Baker’s Sugar”you can put your regular sugarin a food processor and spin it until it is very fine. The Baker’s Sugar is a higher quality sugar–I use it in my baking and also to make my hummingbird nectar. 1 cup to 4 cups boiling water.
Hey, I’m English and I so much prefer to use cup measurements then the English method of measuring --
This is awesome! I’m in the US and have some readers in the UK. I’m linking to this page from my blog!!
This is awesome! I’m in the US and have some readers in the UK. I’m linking to this page from my blog!!
丽莎，这是很大的帮助。
谢谢！
西尼亚
在美国，什么是300克大黄？
嗨乔伊斯，
It’s so hard to convert weight into volume. For example, converting 1 cup (volume) of granulated sugarto grams (weight) is 200g, but 1 cup of feathers would not be the same, make sense?
这也取决于您如何将其切碎。如果将大黄切成小块，则比大块切入更多。这就是为什么我们要在英国称量我们的配料的主要原因’总是非常准确。 --
但是，我用谷歌搜索了它，并指出300克大黄等于2杯。所以大约500克3杯，刚好超过1/4杯。或美国盎司的重量是…300克= 10.6盎司，而500克为17.6盎司。
Hope that helps? If you need any further help, don’t hesitate to 电子邮件 me. Thanks for stopping by.
我是居住在英国的新移民。这很有帮助。我在家中有最喜欢的食谱，我很难转换。而我不’不知道英国食谱中有哪些成分。一世’我试图转换为公制，但它’不容易。谢谢你！
I’m glad you’重新发现图表很有帮助，金伯利。我知道现在由于文化和成分差异而对您来说是一场斗争，因此，如果您对此处未列出的任何成分有任何疑问，请随时与我联系’我会尽力帮助。
I can work in both cups (volume) and weight. They sell the measuring cups here too should you need them. However, if I were you, and you still have recipes that work in cup measurements, I’d stick with using the cups for them. It’s a big hassle to convert everything and if I didn’t blog my recipes, I wouldn’t bother to convert. Saying that, weight measurements are more accurate (us Brits are all for perfection, eh?) so for those I’d get a scale.
您可以在这里享受两全其美的享受。玩得开心！
美国这里的葡萄干是什么
I am a big fan of The Great British Baking Show shown here in the US and I ordered cookbooks by Mary Berry and Paul Hollywood. They, of course, have UK measurements and oven settings. After looking at several sites for conversion to US equivalents, I was more confused than ever! Then I found your site. Thank you SO MUCH for an easy to understand, PRINTABLE chart that will allow me to try my hand at some British Baking!!
You’re very welcome, Tricia. I’m working on individual ingredient conversions (which is taking a while to complete because of the massive amount of ingredients!)
我猜你’会难过地听到，大不列颠烘烤关是没有更多的。该节目是由英国的其他渠道购买的，英国广播公司则创建了另一个频道。因此，保罗和玛丽（以及主持人）不幸地分道扬ways。享受食谱书，快乐烘烤。
嗨，我刚找到您的网站。我买了保罗·好莱坞（Paul Hollywood）的一本烘焙书，需要进行转换。你的很容易理解。非常感谢您。.非常抱歉，以后将不会再有英国烘焙展了。
Your information is very helpful. As an American using a lot of British recipes, measurements can be be very confusing, The most important thing for Americans to understand is that we are used to measuring VOLUME and British recipes call for measuring WEIGHT. There is no formula for converting volume to weight–every ingredient must be converted individually because a cup of 面粉doesn’t weigh the same as a cup of butter. The easiest and most accurate way to measure weight is to invest in a scale and not worry about trying to convert anything. They are readily available on Amazon and in kitchen stores and are not that expensive. The conversions for liquids and temperature use a formula, and the charts above are very helpful.
What do they mean (I watch the British Bake Off too) when they mean“150 fan”? I understand it’s a temperature, but does‘fan’refer to a setting on the oven that us Americans don’t have? I’ve been wondering if there’s a way to compensate for that setting, but if ovens are built differently here than there, than probably not.
不过，感谢您进行此转换！很有帮助 -
I’m sure I answered this via 电子邮件, but in case anyone has the same question, I will answer below.
在英格兰，我们有燃气烤箱和电烤箱。电烤箱的背面可以有一个风扇，可以使整个烤箱的温度始终保持一致。因此，底部无冷点或顶部无热点。
When they say 150 fan, they mean 150 degrees C (not F) on a fan oven. 希望对您有所帮助。
In the US the“fan”is for the convection bake setting if you have a convection oven.
Thanks for sharing this! I do have a question, how would these ingredients be converted to US measurements?
750克胡萝卜，去皮并磨碎
410克鹰嘴豆罐头，沥干并冲洗
150ml锅天然酸奶
谢谢！
你好
I have picked up an American recipe and have used ur convertion table before and found it a great help so thank you for that.
尽管这个新配方让我有些困惑，因为它有字母‘T’除了一杯牛奶，其他所有杯子都放在杯子或茶匙中，您能帮我告诉我它代表什么尺寸吗？
你好 尼基, Some US 菜谱 have a capital T for tablespoon and a lowercase t for teaspoon. I hope that helps?
亲爱的丽莎，
我对美国和英国之间1茶匙烘焙力的威力感到困惑。
Can you suggest me how many grams they are? That can be converted for US and UK recipes.
你好美国茶匙和英国茶匙的重量没有差异。
However, it is easier to just measure these using a teaspoon instead of weight as different ingredients and liquids wildly vary in weight.
希望对您有所帮助。
Can someone please tell me what is“corn flour”in a Mary Berry recipe? Thanks so much!
您可能更喜欢玉米淀粉，Crystle。
希望对您有所帮助。
嗨丽莎，
你救了我的命……。将美国转换为英国尺寸时，我很高兴能看到您的网站。等等。很难碰到来自英格兰的某人，就像美国人一样。
I have now printed it all off, and have attached it to a book, for future reference.
Like you in more ways than one, I have Psoriasis arthritis amongst other thing,s and have had to give up work. I always love baking cakes, and have done so for many years, mainly for my family. I have decided in the new year to take it up more as a hobby, and start decorating cakes for family and friends, and see where it leads in the future.
再一次感谢你。
宝拉-
你好 there! Just wanted to check something I was guessing; is strong 面粉the same as US Bread Flour? 谢谢！
嗨，奥布里。是的，浓面粉和面包粉可以互换。
Please North America just get with the rest of the world and realise that a tablespoon of butter is way harder and less accurate to measure than 15g of butter . A cup of parsley could be anything from 10-50g depending on how it is cut and packed. Whyyyyyyyy??????? When I’m doing a recipe that requires fairly exact measurements, I stick my bowl on my electronic scales and zero after each ingredient is added. Apart from accuracy I have way less cleaning up as I’m not getting cups and tablespoons covered in oils, butter etc.
Make your life easier and more accurate and stop using volume for dry ingredients– rant over!
我也称量我的食材，斯图尔特。但是我想’每个人都有自己的特点，并养育了要使用的人。一世’m来自英国，长大后称重配料’s the norm here.
You can’比体重更准确。特别是对于切碎的东西（例如切碎的成分）。如果切小一些，可以将更多的杯子装满，所以’根据人们是否在杯子里装得更多还是更少，很难提供转化–烘焙是一门精确的科学。
很棒的图表！非常感谢！！
What is single milk and double milk ? My guess is heavy whipping cream not sure tho.
你好 金. I’m guessing you mean single and double cream and not milk, right? We have skimmed milk (least fat content), semi-skimmed milk (around 2% fat), and whole milk (full fat).
关于奶油类型，单奶油的美国转换率是一半，而双奶油是重奶油。我们在这里也可以买到纯奶油，它的脂肪含量比双重/重奶油低。
我希望有帮助吗？烘烤愉快。
嗨，你能告诉我一杯克奶粉是多少克吗？
非常感谢
嗨，温迪，每杯奶粉中有115克。我希望有帮助吗？
嗨，丽莎，非常感谢您的帮助。
很抱歉这样回答，但事实并非如此’让我回覆您的答案。
你好! I’m trying to make a UK macron recipe but I’m completely clueless! Is there anyway you could help me with the ingredients conversion to US cups?
205 g icing sugar(I presume this is confectioners sugar)
190克杏仁碎（这是杏仁粉吗？）
144克蛋清（在美国，我从未测量过鸡蛋的全蛋量）
190 g caster sugar(I’ve never heard of this?)
60毫升水
165摄氏度，持续12分钟（我们使用farenheight吗？）
Any help you could provide would be greatly appreciated as I keep finding conflicting conversion amounts online. Thank you so much !
你好 艾琳. Unfortunately, I don’t have the time to figure out conversations for other people’s recipes. I get so many requests so I hope you can understand.
I will however, say that it is best to weigh out ingredients for macarons as they need very precise measurements to work out well.
Icing sugar= powdered/confectioners’ sugar,
杏仁粉=杏仁粉，
Caster sugar= superfine sugar(like granulated but finer, but not powdered),
60毫升水=¼杯，
165°C = 330°F.
希望能有所帮助。烘烤愉快。 --
Thank you so much! I I completely understand and I’m grateful for the info you provided!
Great chart–thank you! I appreciate the gentle reply you gave to 斯图尔特, who was criticizing America, which doesn’t help international relations.
It’s been 20 years, so my memory is a little foggy, but when we were in England, I had a recipe disaster using English granulated sugarin my American Snickerdoodle cookies. The sugarwas way too heavy. I’m thinking that American granulated is English caster sugarand there’s not an equivalent for English granulated. Is that correct? Is E. gran. mostly used for tea and coffee?
嗨，卡拉！英国和美国的砂糖都一样。我在英国这里用砂糖烤制的，只要是奶油状就可以了。我也烤过饼干。
事实上，我更喜欢用粒状烘烤，因为细砂糖更贵。但是，是的，大多数英国面包师将使用细砂糖，并将其制成颗粒状用于茶/咖啡。但是英国的砂糖不应该有问题。
我希望这有帮助。
你好. how about a down scaling recipe of 8 inch square pan to 6 inch pan square pan? is the recipe should be devided to 1.75 with same temperature?
嗨，关于放大/缩小蛋糕配方的信息在这里： //www.jqswgw.com/conversion-guide/#upscale-downscale-multiply-cake-recipe-ingredients-chart
有关特定蛋糕尺寸的烘烤时间和温度的信息，请点击此处： //www.jqswgw.com/conversion-guide/#cake-baking-size-temperature-time-chart
希望对您有所帮助。烘烤愉快。
感谢您的信息，
Please advise the English Imperial weight of American 2 tablespoons of butter. Can’t find the answer anywhere.
嗨，虹膜。一杯子有16汤匙汤匙。 1杯黄油= 226克。如果除以226×16，答案是每汤匙14克黄油。因此，每2汤匙黄油需要28克黄油。希望对您有所帮助。
British cooks always tout scaling. But doesn’t this require us knowing the weight of all the utensils, bowls and other measuring dievices that will hold whatever is being measured and keeping track of that first? Otherwise, your measurement will surely be just a guess. I am not so great at math so sitting the bowl on the scale will provide a clue but then, we need to be able to figure out what the thing we put in the bowl is supposed to be, added to the weight of the bowl. This seems hard to me.
你好 一月. You don’t need to weigh bowls, etc. as scales have a tare function which zeros out the weight of bowls that you will be putting ingredients in.
希望对您有所帮助。