California Farm Double Baked Rusk Biscuits

Name: How to cook California Farm Double Baked Rusk Biscuits - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 32 biscuits
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Double Baked Rusk Biscuits

Kids love these, they are big, light, fluffy, very easy to digest, and feel and taste like humongous cookies. The biscuits are dipped dry in hot drinks or buttered and served with chocolate and other sprinkles for childrens’ birthdays, and to celebrate the birth of babies, pets and animals.

Ingredient

Food ration :

2 people, 32 biscuits

Cooking time :

Prep 2 hours, 1st bake 8 min, 2nd bake 1/2 hr.

1 Pound

wheat flour

1 Tbs

Baking soda

1 Tbs

baking powder

2 Tbs

brown Sugar

2 Tbs

Milk powder

1 Tsp

salt

1 cup

water

1 Tbs

apple cider vinegar

farm Eggs, kept fresh

2 Tbs

olive oil

Cooking instructions

* Step 1

Make the dough, half hour. Mix the dry ingredients in the dough mixer: whole wheat flour, milk powder, brown sugar, baking powder, baking soda, salt. Add wet ingredients. The vinegar will create foam when coming in contact with the baking soda and fluff the dough. Long extended half hour mix with dough hook. Wrap and rest.

* Step 2

Proof the dough, one hour. Roll into small onion size doughballs. Place on parchment paper on metal baking sheets in warm oven, or directly on glass baking pan, oven lights on, or proofing mode if your oven has one. Cover dough balls with well oiled metal forms, upside down, the dough will rise and double and shape inside the metal forms as it proofs.

* Step 3

First bake: Take baking pans out of the oven, cover with towels. Pre- Heat oven to 450F degrees, convection mode, bake biscuits 8 minutes. Take biscuits out, cool five minutes, remove from metal forms, prepare second batch for proofing and baking. These double thick biscuits are called biscuit balls. Cool second batch of biscuit balls.

* Step 4

Second bake: preheat oven to 350F degrees. Slice 16 biscuit balls horizontally in half like english muffins, lay on baking pans with open sides up, put back in oven, let them brown, turn oven off, let them cool and dry overnight in oven. Store dry in well closed container. Fresh for up to a year.