Chelsea

celebrating 130 years 1884-2014
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Better Baking

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Sugar

If you have left over soft brown sugar, in a dish or container, simply cover with a slice of bread, and cover with plastic wrap!! No more hard sugar !!!! Trust me it works.

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Miscellaneous

Once you have made your toffee apples and the toffee is stuck to the bottom of the pot. Put HOT water into the pot and it will melt the toffee. Don't throw out your pot :)

When making meringues. add 1/2 teaspoon of baking pwd to each egg white used. The meringues will be lighter and larger... Also excellent for meringues on puddings...

Miscellaneous

Placing egg whites into the freezer for around ten minutes or so to allow them to become really cold before before whipping, results in the whites tightening up to create a firm fluffy product. Perfect for meringues or pavlova.
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Miscellaneous

When a recipe calls for a spoon measurement of golden syrup or honey, pour boiling water over the spoon first. The syrup will slip off your spoon easily and the exact measurement will be added.

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Sugar

Using metal measuring spoons and the golden syrup is taking forever to fall into the mixture? Heat the spoons with hot water first before dipping it into the syrup and the stuff will fall right off much easier.

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Miscellaneous

Pastry or dough: Rolled chilled dough (pastry or biscuit) between two sheets of baking paper, it makes it easy to lift off and position over pie tins or to lift off biscuit shapes.
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Conversion chart Cup measures

Cup measures Equivalent
1 cup plain/self raising flour 125g (4oz)
1 cup rice flour 185g (6oz)
1 cup basil leaves 45g (1 ½oz)
1 cup brown sugar 200g (6 ½oz)
1 cup white/caster sugar 225g (7oz)
1 cup cocoa powder 80g (3oz)
1 cup desiccated coconut 75g (3oz)
1 cup grated parmesan 100g (3 ½oz)
1 cup flat leaf parsley (1 ¼oz)
1 cup fresh breadcrumbs 50g (2oz)
1 cup mint leaves (1 ¼oz)
1 cup shredded rocket 30g (1oz)
1 cup sour cream 250g (8oz)
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Conversion chart Length

Metric Imperial/US
2.5cm inch
5cm inch
20cm inches
30cm inches (1foot)
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Conversion chart Temperature

Celsius Fahrenheit Gas mark
100°C 225°F ¼
125°C 250°F ¼
150°C 300°F 2
160°C 325°F 3
170°C 325°F 3
180°C 350°F 4
190°C 375°F 5
200°C 400°F 6
210°C 425°F 7
220°C 425°F 7
230°C 450°F 8
250°C 500°F 9

Note

To convert from Fahrenheit to Celsius: subtract 32 from the °F measure then divide by 1.8.

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Abbreviations

Cup measures Equivalent
g gram
kg kilogram
mm millimetre
cm centimetre
ml millilitre
°C degrees Celsius
tsp teaspoon
Tbsp Tablespoon
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Conversion chart Weight

Metric Imperial/US
25g 1oz
50g 2oz
100g 4.5oz
150g 5oz
250g 9oz
450g 16oz (1lb)
1kg 35oz
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Conversion chart Liquid

NZ Metric Imperial US
5ml (1 teaspoon) ¼ fl oz 1 teaspoon
15ml (1 tablespoon) ¼ fl oz 1 tablespoon
30ml (⅛ cup) 1 fl oz ⅛ cup
60ml (¼ cup) 2 fl oz ¼ cup
125ml (½ cup) 4 fl oz ½ cup
150ml 5 fl oz ⅔ cup
175ml 6 fl oz ¾ cup
250ml (1 cup) 8 fl oz 1 cup (½ pint)
300ml 10 fl oz (½ pint) 1 ¼ cups
375ml 12 fl oz 1 ½ cups
500ml 16 fl oz 2 cups (1 pint)
600ml 20 fl oz (1 pint) 2 ½ cups

Note

The Australian metric tablespoon measure is 20 ml.

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Sugar Stage Temperature Chart

Stage Temperature Description
Sugar Syrup 106-112°C or 223-234°F Syrup will form a loose thin thread. Used for sugar.
Soft Ball 112-115°C or 234-240°F Syrup will form a soft, sticky ball that can be flattened when removed from the water. Used for caramels, fudge, Italian meringues, pralines, fondant, and butter creams
Firm Ball 116-120°C or 242-248°F Syrup will form a firm but pliable, sticky ball that holds it shape briefly. Used for caramels, butter creams, nougat, marshmallows, gummies, and toffees.
Hard Ball 122-130°C or 250-266°F Syrup will form a hard, sticky ball that holds its shape. Used for caramels, nougat, divinity and toffees.
Soft Crack 132-143°C or 270-290°F Syrup will form strands that are firm yet pliable. Used for butterscotch, firm nougat, and taffy.
Hard Crack 146-155°C or 295-310°F Syrup will form threads that are stiff (brittle) and break easily. Used for brittles, toffees, glazed fruit, hard candy, pulled poured and spun sugar.
Caramel 160-182°C or 320-360°F Syrup will become transparent and will change colour, ranging from light golden brown to dark amber. Used for pralines, brittles, caramel-coated moulds, and Nougatine.
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Cake tin sizes

Metric Imperial/US
2.5cm 1 inch
5cm 2 inch
20cm 8 inches
30cm 12 inches (1foot)
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Egg sizes & weights

Grade Minimum Weight
Jumbo (8) 68g
Large (7) 62g
Standard (6) 53g
Medium (5) 44g
Pullet (4) 35g

Note

The Egg Producers Federation of New Zealand tells us egg weight can vary from about 40-80 grams per egg. These are sold by grade (4, 5, 6, 7, 8), based on a minimum size for the grade in the table below. Remember that this is not an international grading system so take this into account when trying recipes from overseas. All Chelsea recipes use size 7 eggs unless stated otherwise.

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Baking temperatures and oven position

Baking Temperature Heat Position
Meringues, pavlova 110-140°C low above middle
Rich fruit cakes 150-160°C low below middle
Custards, milk puddings 150-160°C low below middle
Shortbread 150-160°C low middle
Large and small cakes 180-190°C moderate middle
Biscuits 180-190°C moderate above middle
Sponges, muffins 190-220°C moderate - hot above middle
Scones 230-250°C hot above middle
Short pastry 190-220°C moderate - hot above middle
Flaky pastry 230-250°C hot middle
Puff pastry 250°C hot middle

Note

unless specifically stated, all cooking temperatures on our website are 'bake' not fan-bake. If you use the fan-bake function you will need to lower the temperature by 20°C.

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