Let's talk ingredients
Measuring Ingredients
Careful and correct measurement of all ingredients is essential for recipe success (particularly baking). Australian Standard Metric cup and spoon measures are used in all recipes in the book. All cup and spoon measurements should be level.
•One metric tablespoon is equal to 20mls.
•One metric teaspoon is equal to 5mls.
•One liquid cup measurement is equal to 250mls.
The following are some hints on measuring ingredients.
Wet Ingredients
Always use a measuring jug or if measuring small quantities, use a standard metric measuring spoon. Place the measuring jug on a level surface and check the measurement at eye level.
Dry ingredients
Always use a standard metric measuring cup or standard metric measuring spoon. Shake gently to ensure there are no air bubbles and level the surface with a knife or metal spatula. Never tap the cup on the bench or pack in the ingredients (unless specified); this will give an inaccurate measurement.
Other ingredients
Substitutes
Here are some suggestions for substituting ingredients in recipes:
INGREDIENT SUBSTITUTE
1 cup self raising | 1 cup plain flour |
flour | combined with 2 |
| teaspoons baking |
| powder. |
1 cup plain flour and | ½ cup each of plain |
1 teaspoon baking | and self raising |
powder | flour. |
Sultanas | equal measure of |
| any other dried fruit. |
Golden Syrup | equal measure of |
| treacle or molasses. |
1 cup buttermilk | 1 cup fresh milk |
| combined with 2 |
| teaspoons vinegar or |
| lemon juice. |
Baking Powder | 1 teaspoon |
| bicarbonate of |
| soda + 2 teaspoons |
| cream of tartar. |
7g dry yeast | 15g compressed |
(1 sachet) | yeast. |
Always weigh in grams using metric scales. To ensure an accurate reading, always remember to “tare” the scales back to zero with the empty container before adding any food.
•Unsalted butter is best for cake baking, however it can be substituted with salted butter or margarine if necessary. Margarine may slightly alter the texture of the final result.
•When substituting wheat flour with gluten free flour, the best results are usually achieved in recipes that have a small amount of flour.
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