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← Revision 15 as of 2024-01-26 23:30:31 ⇥
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| Deletions are marked like this. | Additions are marked like this. |
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| = Rusks = * 2002 A. * Melt 500g Margarine * Add 500g Sugar * Beat 4 large eggs + add |
= Rusks (Danetta/2002) = Rusks for dunking into coffee/tee. == Ingredients / bowls == * Tools * 1 x Large mixing bowl * container for milk ( > 500ml) * container for melted butter and sugar ( > 500ml ) * 5ml measure * 250ml measuring cup |
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| B. Sift together | * Ingredients * 250-500g Sugar * 500g Margarine (Block) * 3 x 500g (1.5kg) Self Raising flour * 1 x 500g Nutty Wheat flour / or whole wheat flour (1 cup each) * Baking powder x 10ml * Cream of tartar x 10ml * Salt x 5ml * 500ml milk * 4 large eggs == Make == A. In container * Melt 500g Margarine (Microwave oven 90sec) * Add 500g Sugar (or 1/2 250g for less sweet rusks) * Beat 4 large eggs + add B. Sift together - in Mixing bowl |
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| * 2 Cups Nutty Wheat flour (or whole wheat) | * 1 x 250g (2 Cups) Nutty Wheat flour (or whole wheat) |
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| C. | C. Milk in 2nd container |
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| Mix A + B + C (little by little) Knead through |
D. Mix in big bowl * Mix A + B + C (little by little) * Knead through * Should become non-stick, clean bowl sides |
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| Preheat oven 180 C Grease Pan (large oven pan + little) Place dough in pan + cut into squares Reduce oven to 160 C |
E. Preheat oven 180 C * Grease Pan (large oven pan + little) * Place dough in pan, about 2cm thick * cut into squares in pan |
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| Bake for 60min (until hollow to tap) | F. Reduce oven to 160 C (150C - fan assisted) * Bake for 60min (until hollow to tap) |
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| Dry out in oven at 100C till dry | G. Dry out rusks OptA: Dry out in oven at 100C till dry (est 4hours) * To speedup after hour of drying can cut rusks and stack back onto tray for drying. OptB: Cut after bake and pack loose in two trays (est 2hours) * (75C - fan assisted, with cloth in door to let some moisture out) == History Rusks == * 2024-01-27 - bake 65m @150℃ * 2021-01-31 - Batter a little sticky - In Oven for 60min at 150℃ |
Rusks (Danetta/2002)
Rusks for dunking into coffee/tee.
Ingredients / bowls
- Tools
- 1 x Large mixing bowl
container for milk ( > 500ml)
container for melted butter and sugar ( > 500ml )
- 5ml measure
- 250ml measuring cup
- Ingredients
- 250-500g Sugar
- 500g Margarine (Block)
- 3 x 500g (1.5kg) Self Raising flour
- 1 x 500g Nutty Wheat flour / or whole wheat flour (1 cup each)
- Baking powder x 10ml
- Cream of tartar x 10ml
- Salt x 5ml
- 500ml milk
- 4 large eggs
Make
A. In container
- Melt 500g Margarine (Microwave oven 90sec)
- Add 500g Sugar (or 1/2 250g for less sweet rusks)
- Beat 4 large eggs + add
B. Sift together - in Mixing bowl
- 3 x 500g Self Raising flour
- 1 x 250g (2 Cups) Nutty Wheat flour (or whole wheat)
- 2tsp (10ml) Bakinging powder
- 1tsp (5ml) Salt
C. Milk in 2nd container
- Mix two cups milk (500ml) with
- 1tsp (5ml) Cream of tarter
D. Mix in big bowl
- Mix A + B + C (little by little)
- Knead through
- Should become non-stick, clean bowl sides
E. Preheat oven 180 C
- Grease Pan (large oven pan + little)
- Place dough in pan, about 2cm thick
- cut into squares in pan
F. Reduce oven to 160 C (150C - fan assisted)
- Bake for 60min (until hollow to tap)
G. Dry out rusks
- OptA: Dry out in oven at 100C till dry (est 4hours)
- To speedup after hour of drying can cut rusks and stack back onto tray for drying.
- (75C - fan assisted, with cloth in door to let some moisture out)
History Rusks
- 2024-01-27 - bake 65m @150℃
- 2021-01-31 - Batter a little sticky - In Oven for 60min at 150℃