Bedienungsanleitung Sunbeam MX9600Z Zumbo Limited Edition Mixmaster (Seite 17 von 26) (Englisch)

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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 your 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

Ingredients

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