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• 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.
Measuring Ingredients
Careful and correct measurement of all ingredients is essential for recipe
success (particularly when baking). 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 measu-
ring 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.
COOKERY TIPS FOR BEST RESULTS
General tips
• Before starting any recipe carefully read it through from beginning to end.
• Ensure you have all ingredients and utensils before you start.
• Refrigerated ingredients such as butter, cream cheese and eggs should
be at room temperature for best results (unless otherwise specified). Set
these out ahead of time. If you forget to remove butter from the fridge,
use the coarse side of a grater to grate the butter. This will assist the
mixer and soften the butter faster.
• Always adjust the oven shelf to the desired position and then preheat
oven to baking temperature recommended in the recipe. Get to know your
oven. Most ovens have "hotspots" and it may be necessary to turn food
or swap shelves during cooking. However, be aware that every time you
open the oven, the temperature drops. Only open the oven if necessary
and be sure to close the door quickly.
• Break eggs into a small bowl before adding to mixture. This eliminates the
chance of contaminating mixture with shells or rotten eggs.
• All recipes have been carefully developed and tested, but should you find
it necessary to alter the ingredients or tin, you must allow for a variation
in cooking time. Always test for doneness in baked goods before remov-
ing from oven or other cooking appliance.
• During mixing, ingredients may splash to the sides of the bowl. Pause
the mixer and use a rubber or plastic spatula to scrape the bowl. NEVER
USE A KNIFE, METAL SPOON OR FORK, as these can damage the beater
and bowl. A light scraping after the addition of each ingredient assists in
achieving efficient mixing. Tips for cakes, biscuits and slices
• When cooked, a cake should shrink slightly from the pan.
• When testing most cakes (not sponges, fruitcakes or cheesecakes),
gently touch the surface; it should feel firm. At this stage, remove the
cake from the oven and close the oven door to retain the heat. Insert
a thin skewer into the deepest part of the cake. When cake is done, no
uncooked mixture should adhere to it.
• Testing cake doneness should be done quickly. If the cake needs to be
returned to the oven, the oven door should be open for minimal amount
of time. Rapid temperature change may cause an undercooked cake to
sink in the middle
• For most types of biscuits, you can test if they are cooked by gently push-
ing the biscuit on the tray with your finger. If it moves without breaking,
the biscuit is cooked.
• Do not over beat any mixture. Be careful that you only mix/blend mixtures
for the specified time. When folding, do so until just combined. Over beat-
ing or mixing can cause toughness, close texture, excessive shrinkage or
effect rising.
• Curdling can sometimes occur when adding eggs to a mixture. If this hap-
pens, continue with the recipe as it will come back together when the dry
ingredients are added.
• If cakes begin to overbrown, cover the top loosely with foil to protect it
from the top element of the oven.
• To obtain the greatest volume when beating egg whites, be sure the bowl
and beater are completely clean and dry before use. The smallest amount
of grease or water can prevent the whites from aerating.
• The term "soft peaks" means that the egg white barely supports itself.
When the head of the mixer is lifted, the egg white mixture will curl and
may fall from the beater.
• The term "firm peaks" means that the egg white holds its shape. When
the head of the mixer is lifted, the egg white mixture will remain pointy
and firm.
• When making pavlova or other meringues, always use caster sugar as it
dissolves much easier than other coarser sugars.Sugar should begin be-
ing added at soft peaks. If you wait until the egg whites reach firm peaks
and are dry, it will take longer to dissolve the sugar.
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