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growth of yeast during the rising process. Both Dry Yeast and fresh Compressed Yeast may be
used in the recipes included in this book. (NB. 7gr of dry yeast is equivalent to 20gr of
compressed yeast).
Substitutes
If you find it necessary to substitute ingredients in a recipe, check the following alternatives:
• 1 cup self raising flour = 1 cup plain flour and 2 teaspoons baking powder.
• 1 cup plain flour and 1 teaspoon baking powder = ½ cup each of plain and self raising flour.
• Sultanas = equal measure of any other dried fruit.
• Golden Syrup = equal measure of treacle or molasses.
• 1 Cup buttermilk = 1 cup fresh milk and 2 teaspoons vinegar or lemon juice.
Wet Ingredients
Place the measuring jug on a level surface and check the measurement at eye level. Dry
Ingredients Use a standard metric measuring cup and spoon to measure out dry ingredients.
After filling, level off cup or spoon with a knife. You may like to tap the cup or spoon lightly on
the kitchen benchtop before levelling. If your dry ingredients haves any lumps, be sure to
remove them or break them up, sifting ingredients prior to mixing will help.
Raising Agents
Care is essential for best results. Check for and crush any lumps, particularly in bicarbonate of
soda, before measuring.
Fats and Oils
The simplest method to measure butters, margarines and shortening is to cut or spoon the
required amount from the block or container and then weigh it using metric scales.
Cookery Tips for Best Results
1. Before starting, read the recipe completely.
2. Refrigerated ingredients, i.e. butter and eggs should be at room temperature before mixing
begins. Set these ingredients out ahead of time.
3. Before starting your recipe preheat oven to baking temperature recommended in the recipe.
4. Assemble all ingredients and utensils near the kitchen machine.
5. To eliminate the possibility of shells or deteriorated/off eggs in your recipe, break eggs into a
separate container first, then add to the mixture.
6. When mixing egg whites, be sure the bowl and beaters are thoroughly cleaned and dried.
Even the smallest amount of oil on beaters or bowl may cause the egg whites not to aerate.
7. Always start mixing at slow speeds. Gradually increase to the recommended speed as
stated in the recipe.
8. Do not over beat. Be careful that you only mix/blend mixtures until the recommended time
specified in your recipe. Fold in dry ingredients only until just combined. Always use the low
speed. At any stage of mining, over beating can cause toughness, close texture, lack of rising
or excessive shrinkage. Climatic conditions, seasonal temperature changes, temperature of
ingredients and their texture variation from area to area all play a part in the required mixing
time and the results achieved.
9. During mixing, ingredients may splash to the sides of the bowl. To scrape the bowl turn the
speed control dial to the “0” position and using a spatula, scrape the bowl. NEVER USE A
KNIFE, METAL SPOON OR FORK, as this may cause damage to the beaters and bowl, A light
scraping after the addition of each ingredient assists in achieving efficient mixing.
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