三、烘焙常用单位换算

1.常用体积单位换算：

1杯 = 1 Cup = 1C = 240ml

1液量盎司 = 1 floz = 30ml

1大匙 = 1汤匙 = 1 tablespoon = 1 tbsp = 1T = 15ml

1小匙 = 1茶匙 = 1 teaspoon = 1 tsp = 1t = 5ml

1/2小匙 = 1/2t = 2.5ml

1/4小匙 = 1/4t = 1.25ml

1C = 8floz = 16T

1floz = 2T

1T = 3t

2.常用重量单位换算：

1磅 = 1lb = 454g

1盎司 = 1oz = 28g

1lb = 16oz

温度换算：

摄氏度℃ =（华氏度℉ - 32）/ 1.8

3.常用材料体积、重量换算：

黄油：1T = 13g

植物油：1T = 14g

牛奶：1T = 14g

蜂蜜：1T = 21g

奶粉：1T = 7g

可可粉：1T = 7g

干酵母：1t = 3g

盐：1t = 5g

泡打粉：1t = 4g

苏打粉：1t = 4.7g

1个蛋 = 蛋壳5g + 蛋白35g + 蛋黄20g = 60g