11
Measuring Ingredients
Carefulandcorrectmeasurementofall
ingredientsisessentialforrecipesuccess
(particularlybaking).AustralianStandard
Metriccupandspoonmeasuresareusedin
allrecipesinthebook.Allcupandspoon
measurementsshouldbelevel.
• Onemetrictablespoonisequalto20mls.
• Onemetricteaspoonisequalto5mls.
• Oneliquidcupmeasurementisequalto
250mls.
Thefollowingaresomehintsonmeasuring
ingredients.
Wet Ingredients
Alwaysuseameasuringjugorifmeasuring
smallquantities,useastandardmetric
measuringspoon.Placethemeasuringjugon
alevelsurfaceandcheckthemeasurement
ateyelevel.
Dry ingredients
Alwaysuseastandardmetricmeasuringcup
orstandardmetricmeasuringspoon.Shake
gentlytoensuretherearenoairbubbles
andlevelthesurfacewithaknifeormetal
spatula.Nevertapthecuponthebenchor
packintheingredients(unlessspecified);
thiswillgiveaninaccuratemeasurement.
Other ingredients
Alwaysweighingramsusingmetricscales.
Toensureanaccuratereading,always
rememberto“tare”thescalesbacktozero
withtheemptycontainerbeforeaddingany
food.
Substitutes
Herearesomesuggestionsforsubstituting
ingredientsinrecipes:
INGREDIENT SUBSTITUTE
1 cup self raising
flour
1cupplainflour
combinedwith2
teaspoonsbaking
powder.
1 cup plain flour and
1 teaspoon baking
powder
½cupeachofplain
andselfraising
flour.
Sultanas
equalmeasureof
anyotherdriedfruit.
Golden Syrup
equalmeasureof
treacleormolasses.
1 cup buttermilk
1cupfreshmilk
combinedwith2
teaspoonsvinegaror
lemonjuice.
Baking Powder
1teaspoon
bicarbonateof
soda+2teaspoons
creamoftartar.
7g dry yeast
(1 sachet)
15gcompressed
yeast.
• Unsaltedbutterisbestforcakebaking,
howeveritcanbesubstitutedwithsalted
butterormargarineifnecessary.Margarine
mayslightlyalterthetextureofthefinal
result.
• Whensubstitutingwheatflourwithgluten
freeflour,thebestresultsareusually
achievedinrecipesthathaveasmall
amountofflour.
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