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South African-style Buttermilk Rusk Biscuits
Introduce
Chef :
cookpad.japanSouth African-style Buttermilk Rusk Biscuits
I wanted to eat the same type of rusk biscuit I in South Africa. I used Tomizawa brand buttermilk powder. Instead of buttermilk powder and water, you can use 3 tablespoons of plain yogurt added to enough milk to total 100 ml.
Ingredient
Food ration :
16 servings
2 1/2 cup
Cake flour
2 tbsp
Buttermilk powder
1 tsp
Baking powder
100 ml
Sugar (granulated)
75 grams
Melted butter
100 ml
Water
200 ml
Nuts, etc. (optional)
Cooking instructions
* Step 1
Preheat the oven to 180℃.
* Step 2
Add the sugar to the melted butter and combine with a whisk until creamy. Break in the egg and stir it in.
* Step 3
Combine the flour, buttermilk powder, and baking powder, and sift. Add half of the dry ingredients to the wet ingredients and stir with a fork.
* Step 4
Add the rest of the dry ingredients and the water. Stir.
* Step 5
Optionally stir in the nuts, oats, etc.
* Step 6
Grease a baking pan and pour in the mixture. Bake for 50 minutes at 180℃.
* Step 7
Here is what it looks like when done.
* Step 8
Use 2 forks to divide into 16 portions. They taste better when they have a jagged cross-section.
* Step 9
Remove from the baking pan. (The photo shows the bottom side.)
* Step 10
Baking them again will evaporate the moisture. Place the cross-section sides facing up into a heat-resistant or baking tray.
* Step 11
Bake for 1 hour at 100℃. Flip over and bake for another hour.
* Step 12
They're done. Since I have a tiny oven, I stacked the pieces and baked them.
Note: if there is a photo you can click to enlarge it
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