Ingredients
Measuring Ingredients
Careful and correct measurement of all ingredients is essential for recipe success (particularly when 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.
•All eggs used in our recipes are extra large (59g) eggs, unless otherwise specified.
The following are some hints on measuring ingredients.
When measuring 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.
When measuring dry ingredients, always use a standard metric measuring cup or standard metric measuring spoon. Shake gently to ensure there are no air pockets 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.
Note: crush any lumps, particularly in bicarbonate of soda or sugar before measuring.
When measuring other ingredients, 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.
Tips for substituting Ingredients
•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.
•Self raising flour = plain flour + baking powder (1 cup self raising flour = 1 cup plain flour + 2 teaspoons baking powder)
•1 cup plain flour + 1 teaspoon baking powder = ½ cup plain flour + ½ cup self raising flour
•When substituting wheat flour with gluten free flour, the best results are usually achieved in recipes that have a small amount of flour.
•Commercial baking powders can contain wheat starch. If you are allergic to wheat, you can make you own. Baking powder = 1 teaspoon bicarbonate of soda + 2 teaspoons cream of tartar
•Icing sugar mixture can contain wheat starch (this prevents it going lumpy). If you have a gluten intolerance, pure icing sugar can be used instead.
•Sultanas can be substituted with equal measure of another dried fruit (best if they are chopped to size).
•Golden syrup can be substituted with equal measure of treacle or molasses
•1 cup buttermilk = 1 cup fresh milk + 2 teaspoons vinegar or lemon juice.
•Milk can be substituted with soy milk. It can sometimes also be replaced with fruit juice acting as the liquid component.
•7g dry yeast (1 sachet) = 15g compressed yeast
16
