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1110
Making a Successful Dough
Measuring Ingredients
Careful and correct measurement of all
ingredients is essential for recipe success
(particularly when baking). Australian
Standard Metric cup and spoon measures
are used in all recipes in the book. All cup
and spoon measurements should be level.
• One metric tablespoon is equal to
20mls.
• One metric teaspoon is equal to 5mls.
• One liquid cup measurement is equal to
250mls.
• All eggs used in our recipes are extra
large (59g) eggs, unless otherwise
specified.
The following are some hints on measuring
ingredients.
When measuring wet ingredients, always
use a measuring jug or if measuring
small quantities, use a standard metric
measuring spoon. Place the measuring
jug on a level surface and check the
measurement at eye level.
When measuring dry ingredients, always
use a standard metric measuring cup or
standard metric measuring spoon. Shake
gently to ensure there are no air pockets
and level the surface with a knife or metal.
Never tap the cup on the bench or pack in
the ingredients (unless specified); this will
give an inaccurate measurement.
Note: crush any lumps, particularly in
bicarbonate of soda or sugar before
measuring.
When measuring other ingredients,
always weigh in grams using metric scales.
To ensure an accurate reading, always
remember to “tare” the scales back to zero
with the empty container before adding any
food.
Tips for substituting Ingredients
• Unsalted butter is best for cake baking,
however it can be substituted with
salted butter or margarine if necessary.
Margarine may slightly alter the texture
of the final result.
• Self raising flour = plain flour + baking
powder (1 cup self raising flour = 1
cup plain flour + 2 teaspoons baking
powder)
• 1 cup plain flour + 1 teaspoon baking
powder = ½ cup plain flour + ½ cup self
raising flour
• When substituting wheat flour with
gluten free flour, the best results are
usually achieved in recipes that have a
small amount of flour.
• Commercial baking powders can
contain wheat starch. If you are
allergic to wheat, you can make your
own. Baking powder = 1 teaspoon
bicarbonate of soda + 2 teaspoons
cream of tartar
• Icing sugar mixture can contain wheat
starch (this prevents it going lumpy). If
you have a gluten intolerance, pure icing
sugar can be used instead.
• Sultanas can be substituted with equal
measure of another dried fruit (best if
they are chopped to size).
• Golden syrup can be substituted with
equal measure of treacle or molasses
• 1 cup buttermilk = 1 cup fresh milk + 2
teaspoons vinegar or lemon juice.
• Milk can be substituted with soy milk.
It can sometimes also be replaced
with fruit juice acting as the liquid
component.
• 7g dry yeast (1 sachet) = 15g
compressed yeast
Making a Successful Dough
Preparing the dough
1. Insert dough hook (refer to page 4).
Place the dry ingredients into the bowl
and lock the bowl onto the base.
2. Turn the speed dial to slow speed
(1), and gradually add the liquid
ingredients (including the pre-prepared
yeast mixture) to the bowl. When the
ingredients start to form a ball, stop
the mixer and use a rubber or plastic
to scrape down the sides of the bowl if
necessary.
3. Knead on slow speed (1) until smooth
and elastic; for about 5-8 minutes.
4. Transfer dough to a large, well greased
mixing bowl. Cover the bowl with a light
cloth or plastic wrap and place it in a
warm, draft-free area until the dough
doubles in size.
5. Plunge fist into the centre of the risen
dough to punch out excess air. Fold
outer edges into the centre and turn
dough out onto a lightly floured surface.
Cut and shape dough to form buns,
rolls or freeform loaves and place on
prepared baking trays. Alternatively,
place dough into prepared bread tins.
For pizza dough, it is now ready to be
rolled, topped and baked.
6. For the final rising of the bread dough,
cover the shaped dough with a light
cloth and place in a warm, draft-free
area until doubled in size again. Glaze
and bake.
Note: When mixing dough it is
recommended that no more than 1300g
flour and 750g water are mixed in one
batch. Do not operate the mixer under
this load for longer than two minutes
continuously and allow the mixer to rest
before continuing.
Tips
To add interest to breads.
• Brush dough with a little milk and
sprinkle loaves or buns with poppy,
caraway or sesame seeds before
baking.
• Sprinkle loaves with shredded cheese
during the last few minutes of baking.
• Drizzle cooled, sweet tea rings or buns
with icing, or dust with icing sugar
before serving.
Glazes
Glazes may be brushed over the dough
before, during or after baking.
For a shiny crust, brush with cream or
evaporated milk before baking; or with
warm sieved apricot jam after baking.
For a glossy crust, brush with beaten egg
white before baking.
For a matt finish, brush with melted butter
or margarine after baking.
MXM5000_19EM1.indd 10-11 9/2/19 3:18 PM
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