baking & roasting

A few useful tips16Various measurements and ingredientsare mentioned in this recipe book whichare not commonly available in the UK.Wherever possible we have tried toadapt the recipes using ingredients thatwe can get.Vanilla sugarVanilla sugar is available in goodsupermarkets. However it is very easyto make your own:Split a vanilla pod lengthwise and thencut each half into quarters. Place in asealed jar with 500 g of caster sugarand leave for 3-4 days before using toallow the flavours to blend. The pulpcan be scraped out of the pods for aneven more intensive flavour.CreamIf the cream is to be heated or cookedyou should use double cream. Singlecream will curdle or separate ifsubjected to heat. Many of the recipescall for whipped cream. You can useeither whipping cream or double creamin these recipes.If you wish to give the whipped creammore stability so that it holds its formfor longer, dissolve 1 / 2 tsp ofunflavoured powdered gelatine in atablespoon of cold water and beat itinto the cream as you whip it. Thisquantity is sufficient for 250 ml ofcream.Sour cream, crème fraiche, quarkThese ingredients are sometimesmeasured in ml and sometimes in g onthe packaging. You can use them likefor like. In other words if the tubstates the contents are 150 ml this isthe same as 150 g.Instant custard powderMany of the original German recipescall for a packet of vanilla puddingmix. We have substituted this with apacket of instant custard powder.YeastYeast is a natural raising agent foraerating dough. Either fresh or driedyeast can be used with equally goodresults. It requires warmth (max.50°C), time and nutrients (flour, sugarand liquid) to rise. Fresh yeast is usedin many recipes in this book. It can besourced from bakery sections in largersupermarkets or local health foodshops. If you cannot get fresh yeast,you could use dried yeast instead. Wehave quoted the equivalent number ofsachets of dried yeast in theingredients. Dried yeast can usually beadded with the dry ingredients so youmay have to adapt the recipesaccordingly.