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13
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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