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Listed below is a guide regarding some of the
ingredients used in the recipes in this book.
Shortenings
The word, shortening, is a term used to
describe any one of the solid fats (animal,
vegetable or a mixture) which is suitable for
general use. Some are more suited than
others for particular recipes and are therefore
specified. Where the term shortening is used,
select the one most pleasing to your palate.
It is possible to mix or substitute according
to your requirements. Examples include;
Cotton seed oil and soybean.
Butter
Butter is made from approximately 80% milk
fat (cream) and is churned over a period of
time to produce a solid (butter). Butter is
used to stabilize, texturize and add flavour.
Butter may be salted or unsalted, it is best to
use unsalted butter for cake baking. Clarified
butter has the milk solids and salt removed,
which is ideal for pastry making as it can be
heated to higher temperatures than regular
butter.
Note: Margarine can be used as a substitute
for butter. It is made from vegetable oils,
therefore it may alter the end result. There
are various types of margarines, some of
these are butter-margarine blends and fat
reduced.
Yeast
A raising agent used in doughs. Yeast is a
microscopic living organism that grows
rapidly in suitable warm, moist conditions.
The yeast plant feeds on sugar and expels
carbon dioxide which expands the gluten
framework. When foaming yeast do not allow
the temperature to exceed 46°C, as this
prevents killing the yeast. A 26°C - 30°C,
draft free area is most suitable for the growth
of yeast during the rising process. Both Dry
Yeats and fresh Compressed Yeast may be
used in the recipes included in this book.
(NB. 7g of dry yeast is equivalent to 15g of
compressed yeast).
Substitutes
If you find it necessary to substitute
ingredients in a recipe, check the following
alternatives:
1 cup S.R. flour = 1 cup plain flour and 2
teaspoons baking powder.
1 cup plain flour and 1 teaspoon baking
powder = 1/2 cup each of plain and S.R.
flour.
1 tablespoon arrowroot = 1 tablespoon
cornflour.
Sultanas = equal measure of any other dried
fruit.
Golden Syrup = equal measure of honey or
treacle.
1 cup sour milk = 1 cup fresh milk and 2
teaspoons vinegar or lemon juice.
Measuring Ingredients
Careful and correct measurement of all
ingredients is essential for recipe success.
Australian Standard Metric cup and spoon
measures are used in all recipes in the book.
All cup and spoon measurements should be
level.
The following are some hints on measuring
ingredients.
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.
Lets Talk Ingredients