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Ingredients
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 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 stabilise, texturise 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.
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 feeds on sugar and expels carbon dioxide
which expands the gluten framework. Dry yeasts in sachet form should be used in the
recipes included in this book. (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 self raising flour = 1 cup plain flour and 2 teaspoons baking powder.
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.
