Almost everyone who likes to bake by himself will ask this question. The answers to this question are varied, some say 150g, some say 120g, and some say 1 18g. For cake and bread making, such a big difference is enough to determine the success or failure of your work. To make matters more complicated, even the definition of "cup" is different. In the United States, 1 cup is roughly equal to 236.6 ml, but the capacity of 1 legal cup is 240 ml. In Britain, Australia, Canada, New Zealand and other places where metric units are used, a cup is equal to 250 ml. If the menu at hand is not clear, we might as well directly infer that the 1 cup mentioned by the author is 250 ml. Now let's see how much flour is in the cup of 1 metric ton. Weigh the baking cup first, and then return to zero: then put in enough flour, and then scrape the cup mouth flat. The weight is 195g: Let's take a look at the volume of this cup, pour out the flour, and then add water until the cup mouth is full. At this time, the weight is 344g: because the specific gravity of water is 1, the volume of 334g water is 344. This is the weight of a cup (250 ml) of flour. It seems that the truth has come out here, but it is not. 141.7g refers to the weight of flour just taken out of the packaging bag. There are many recipes, and a cup of flour may also refer to sifted flour. Flour will become fluffy after sieving, so it is reported that a cup of flour is equal to 1 18g, 1 15g, or even 100g. Maybe they use different sieves. In addition, the weight of a cup of low-gluten flour and a cup of high-gluten flour is different, and the former is lighter.