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OvenCraft Kitchen & Baking Cheat Sheet
高精度厨房・製菓 換算早見ポスター · Fridge Magnet Quick Reference Guide
Standard: USDA & King Arthur
Calibration: 1 Cup = 240ml
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🌾 Flours & Powders (小麦粉・粉類)g / cup
| Ingredient | 1 Cup | 1/2 Cup | 1 Tbsp |
|---|---|---|---|
| All-Purpose (中筋粉/万能粉) | 120g | 60g | 7.5g |
| ↳ *Scoop & Sweep compacted weight is ~140g/cup | |||
| Bread Flour (強力粉) | 127g | 63.5g | 8g |
| Cake Flour (薄力粉) | 114g | 57g | 7g |
| Almond Flour (杏仁粉/プードル) | 96g | 48g | 6g |
| Cocoa Powder (純ココア) | 100g | 50g | 6.3g |
🍬 Sugars & Syrups (砂糖・シロップ)g / cup
| Ingredient | 1 Cup | 1/2 Cup | 1 Tbsp |
|---|---|---|---|
| Granulated White (グラニュー糖) | 200g | 100g | 12.5g |
| Packed Brown (三温糖/黒糖) | 220g | 110g | 14g |
| Powdered / Icing (粉糖) | 120g | 60g | 7.5g |
| Honey & Maple (はちみつ) | 340g | 170g | 21.3g |
| Water / Milk (水・牛乳) | 240g | 120g | 15g |
🧈 US Butter Sticks ⇄ Grams & Tablespoons (バター換算)
1/4 Stick
28.3g
2 Tbsp / 1 oz
1/2 Stick
56.7g
4 Tbsp / 1/4 Cup
1 Stick
113.4g
8 Tbsp / 1/2 Cup
2 Sticks
226.8g
16 Tbsp / 1 Cup
🇯🇵 日本の市販バター対比：1 Stick（約113g）は雪印・よつ葉の200gブロックの約57%（半箱強）
🚨 Global Cup Capacities (各国の1カップ容量)
🇺🇸 US Legal Cup240 ml (16 Tbsp)
🇯🇵 日本の計量カップ200 ml (13.3 Tbsp)
🍚 日本のお米カップ (1合)180 ml (12 Tbsp)
🇦🇺 Metric Cup (AU/NZ)250 ml (16.7 Tbsp)
🔥 Oven Temperature ⇄ Fan Convection ⇄ Gas Mark (オーブン温度換算表)
Fan Convection: -20°C / -25°F & -10% Time| Fahrenheit (°F) | Conventional (°C) | Fan Oven (°C 風炉) | Gas Mark | Recommended Usage |
|---|---|---|---|---|
| 300°F | 150°C | 130°C | Gas 2 | Meringues, Slow Roast |
| 325°F | 165°C | 145°C | Gas 3 | Cheesecakes, Pound Cakes |
| 350°F (Golden Point) | 177°C (~180°C) | 157°C (~160°C) | Gas 4 | Cookies, Layer Cakes, Muffins |
| 375°F | 190°C | 170°C | Gas 5 | Tarts, Crisp Cookies, Scones |
| 400°F | 205°C | 185°C | Gas 6 | Pies, Choux Pastry, Puff Pastry |
| 425°F | 220°C | 200°C | Gas 7 | Artisan Bread, Pizza Crust |
🎂 Cake Pan Area Multipliers (ケーキ型倍率)
8" Round → 6" Round (5号)
× 0.56 (Divide in half)
8" Round → 9" Round (7号)
× 1.27
8" Round → 8x8" Square
× 1.27
8" Round → 9x13" Sheet
× 2.33 (More than double)
✨ Yeast & Leavener Ratio (イースト・膨張剤比率)
生イースト : ドライ : インスタント3 : 1 : 0.75
1 Tsp Baking Powder (泡打粉)4.0 g
1 Tsp Baking Soda (小蘇打)6.0 g
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