Making A Successful Dough - Sunbeam Planetary Mixmaster The Tasty One User Manual

Making a Successful Dough

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.
Never tap the cup on the bench or pack in
the ingredients (unless specified); this will
Note: crush any lumps, particularly in
bicarbonate of soda or sugar before
measuring.
give an inaccurate measurement.
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.
10
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