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THE VITAL INGREDIENTS
Butter will give particular flavor and soft
texture to baked products. Margarine can
replace butter to give a similar result. Oil
can be used in some baking to replace
butter but will give texture and flavor
differences — use only ¾ of the amount
of butter.
Eggs should be at room temperature to
give better volume when making cakes
and sponges.
Milk should be full cream unless specified.
Light, low fat or skim milk can be used but
will give texture and flavor differences.
Sugar (white crystal sugar) is used to give
flavor, texture and color to baked products.
Caster sugar or ultra-fine bakers sugar
is often used in baking as it is easier to
dissolve when creaming butter and sugar.
Brown sugar is also easy to dissolve and
can be used to give a different flavor and
texture. The large crystals of raw sugar are
slower to dissolve and can be suitable for
baked products such as muffins.
BEM800XL_IB_v10.indd 31 19/11/09 3:17 PM