Sunbeam MX7700 - Manual (Page 12)

10
Listed below is a guide regarding some of the
ingredients used in the recipes in this book.
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 water temperature to exceed 40°C, as
this will kill the yeast. A 26˚C - 30˚C, draft
free area is most suitable for the 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. 7g of dry yeast is equivalent to 20g 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.
Lets Talk Ingredients