Dry vs. Liquid Measures

Posted by fuuchan, November 10, 2009 at 11:07 PM

Super long story short, I'm trying to make the crust for traditional Cantonese egg tarts.

First try was a flop, dough was too dense and not tender with flaky layers as it should have been. My mother was the one who did the initial measuring of ingredients.

Second try today, I did the ingredient measuring and saw that we had quite a bit less dough than before. My mother told me she had used glass liquid measuring cups.

I had used metal dry measuring cups. It resulted in MUCH less dough since I suspect the liquid measuring cups hold A LOT more than the dry ones do. Possibly twice as much. I'm worried how things will turn out since there is such a drastic difference in amount of flour used.

Supposedly, a cup is a cup is a cup, but what would account for my 1 cup liquid measuring cup being so freakishly large compared to my 1 cup dry measuring cup?

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