Morphy Richards 48245 - Manual (Page 12)

12
Eggs
Eggs add richness and a velvety texture to bread
doughs and cakes.
Sunflower oil
Sunflower oil ‘shortens’ or tenderises the texture of
yeast breads. Butter or margarine can be used as a
substitute. If butter or margarine is used direct from the
refrigerator, it should be softened for easier blending
during the mixing cycle.
Baking powder
Baking powder is a raising agent used in cakes. This
type of raising agent does not require rising time before
baking as the chemical reaction works when liquid
ingredients are added.
Bicarbonate of soda
Bicarbonate of soda is another raising agent not to
be confused or substituted for baking powder. It also
does not require rising time before baking as the
chemical reaction works during the baking process.
Vitamin C - Ascorbic acid
Ascorbic acid helps improve the volume of the loaf.
Vitamin C powder or tablets should be used. You can
also use the orange flavour vitamin C supplement tablet.
These are usually marked in mg (milligrams) strength. If
they are 200mg tablets, use 1/2 tablet for 100mg dose.
The tablet must be crushed between 2 spoons to create
a powder. If using powder, refer to the packet
instructions, but a 1/4 of a teaspoon is usually
recommended.
Measuring ingredients
The key and most important step when using your
breadmaker is measuring your ingredients precisely
and accurately. It is extremely important to measure
each liquid and dry ingredient properly or it could
result in a poor or unacceptable baking result. The
ingredients must also be added into the baking pan in
the order in which they are given in each recipe. Liquid
and dry measurements are done somewhat differently
and are as follows:
Liquid measurements
Use the cup provided. When reading amounts, the
measuring cup must be placed on a horizontal flat
surface and viewed at eye level (not on an angle). The
liquid level line must be aligned to the mark of
measurement. A ‘guesstimate’ is not good enough as it
could throw out the critical balance of the recipe.
Dry measurements
Dry measurements (especially flours) must be done
using the measuring cup provided. The measuring cup
is based on the American standard 8 fluid oz cup -
British cup is 10 fluid oz.
Dry measuring must be done by gently spooning
ingredients into the measuring cup and then once
filled, levelling off with a knife. Scooping or tapping a
measuring cup will pack the ingredients and you will
end up with more than is required. This extra amount
could affect the balance of the recipe. Do not sift the
flour, unless stated.
When measuring small amounts of dry or liquid
ingredients (ie yeast, sugar, salt, powdered milk,
honey, molasses), the measuring spoon which is
provided must be used. Measurements must be level,
not heaped, as this small difference could throw out
the critical balance of the recipe.
DO NOT USE NORMAL KITCHEN TEASPOONS
OR TABLESPOONS.
Hints on measuring ingredients
• The cup is marked in various ‘volume measurement’
scales. The recipes in this book use the ‘cup’
volume which is based on the ‘American’ cup of
8floz and is conveniently marked in 1/16 divisions.
• If you prefer to use weight (gms) as a measurement,
fill and weigh the required number of cups and
record this conversion.
ie: 2 cups = xx gms
3 cups = xxx gms
You must use a good quality set of accurate scales,
we prefer to use the ‘cup’ measure for consistency and
accuracy.
A conversion table is provided on page 20.
48245 Rev 2 9/9/08 16:52 Page 13