Butter:
Butter is made up of approximately 80% milk fat (cream) and is churned over time to produce butter. Butter is a stabilizer that also adds texture and flavor. Butter comes salted or unsalted, it is best to use unsalted for cake batters. Clarified butter has the milk solids and salt removed making it ideal for pastry making as it can be heated to higher temperatures than regular butter.
NOTE: Margarine is a good substitute for butter. However because it is made from vegetable oils it may alter the end results. There is a variety of margarines to choose from when diets are a concern.
Yeast:
Yeast is a raising agent used in doughs. It is a microscopic living organism that grows rapidly in warm, moist conditions. The yeast plant feeds on sugar and expels carbon dioxide which expands the gluten. Do not allow the water temperature to exceed 104 °F when foaming yeast, as this will kill the live yeast. It is best to foam yeast with temperatures between 79°F - 86 °F that are draft free.
Substitutes
If you need to substitute ingredients in a recipe, check the following alternatives: 1 cup self raising flour = 1 cup plain flour and 2 tsp baking powder
1 cup plain flour and 1 tsp baking powder = ½ cup each of plain and self raising flour.
Sultanas = equal measure of any other dried fruit.
Golden Syrup = equal measure of molasses.
1 cup buttermilk = 1 cup fresh milk and
2 tsp vinegar of lemon juice.
Hints for Measuring Ingredients
A good recipe depends on correct and careful measurement of all ingredients. All measurements of dry ingredients should be “leveled off” (scrape surface of a dry measuring cup with the flat end of a knife). Tapping the measuring cup lightly on a kitchen counter or table before leveling. If your dry ingredients has any lumps, make sure to remove or break them up prior to mixing.
For best results pay attention to details. Check for lumps and crush them if using baking soda before measuring. Ensure that yeast is fresh, and water is at the right temperature.
Cheese and Breadcrumbs:
Pack grated cheese and soft bread- crumbs into the cup pressing lightly to obtain best results.
Fats and Oils:
The easiest way to measure ingredients such as butter, margarine or shortening is to place ½ cup of water into a measuring cup then add margarine etc until the water level raises to the amount required minus the ½ cup water. Discard water after measuring.
Helpful Hints for a Successful Dough
Preparing the Yeast
Step 1: For the dry yeast to be activated it needs to ferment. To do this place warm milk, sugar and the tepid water into a bowl, add dry yeast and mix. Let stand in a warm place until mixture starts foaming, ie: bubbles come to the surface. This process will take approximately 10 minutes.
WARNING: Ensure that you do not overheat the milk or water as high temperatures kill the yeast.
Preparing the Dough
NOTE: Ensure dough hooks are properly in place.
Step 1: Place the dry ingredients into the mixer’s bowl and position onto the base locking the bowl. Turn the speed control
switch to “LOW”. Begin to gradually add the liquid ingredients to the bowl while mixer is on a low beater speed.
NOTE: Using a spatula to scrape the sides of the bowl while mixing is helpful. CAUTION: Do not attempt to feed the dough into the dough hooks with your hands, spatula or any other utensil while the mixer is operating.
Warning: To avoid injury when inserting or removing beaters or dough hooks, always set the speed selector to the “Off” position and unplug the appliance.
1.Before using your mixer for the first time, wash the beaters, dough hooks, and bowl in warm, sudsy water. Rinse and dry thoroughly. Use a damp cloth to wash the mixer base. Dry with
a soft cloth. NEVER immerse the mixer in water or any other liquids.
2.Before assembling your mixer, make sure that the power cord is unplugged from the electrical outlet and that the On/Off beater speed control is at the “Off” position.
Attaching the Beaters to the Mixer
1.Ensure that the mixer is not plugged in to an electrical outlet and that the On/Off beater speed selector is on the “Off” position.
2.Press the mixer head release button and tilt the mixer head upwards. (Fig. 1)
NOTE: The mixer head will lock in the ‘tilt’ position.
Fig. 1
Mixer Head Release Button
3.Select the desired attachments depending on the mixing task at
hand:
Beaters-For creaming butter and sugar, mixing cake and muffin mixes or whisking cream or egg whites.
Dough Hooks-For kneading dough, and other heavy mixes.
4.To insert the beaters: take the two beaters, the oval shaped beater (a) is placed in the left socket, of the mixer head, (outer
position). Place the beater
with the plastic scrapers (b) a b on the base into the right
socket, (inner position). (Fig. 2)
Fig. 2
b
a
5.To insert the beaters: take the two dough hooks, place the dough hook with the shorter hook at the
bottom (a) into the left socket of the mixer head. Then place the longer dough
hook (b) into the right socket a b (inner position) of the mixer
head. (Fig. 3)
b
Fig. 3
a
6.Ensure that both the beaters or dough hooks click firmly into place, if required you can twist the attachments slightly to engage them into position prior to pushing
them into the sockets.
NOTE: Ensure that the dough hooks are properly inserted into the correct sockets in the correct manner or your mixer or hooks could be damaged.
