Lets Talk Ingredients - Sunbeam Mixmaster Classic MX8500 Instruction Booklet

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
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.
Substitutes
Here are some suggestions for substituting
ingredients in recipes:
INGREDIENT
1 cup self raising
flour
1 cup plain flour and
1 teaspoon baking
powder
Sultanas
Golden Syrup
1 cup buttermilk
Baking Powder
7g dry yeast
(1 sachet)
• 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.
SUBSTITUTE
1 cup plain flour
combined with 2
teaspoons baking
powder.
½ cup each of plain
and self raising
flour.
equal measure of
any other dried fruit.
equal measure of
treacle or molasses.
1 cup fresh milk
combined with 2
teaspoons vinegar or
lemon juice.
1 teaspoon
bicarbonate of
soda + 2 teaspoons
cream of tartar.
15g compressed
yeast.
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