![]() Be sure to allow them to cool completely before attempting to separate them or they’ll break. Alternatively, if you’re going for rounder rusks, not tall soldiers, roll them into balls and stack them together in a loaf tin, so that you can pull them apart easily once baked. If you’re a committed rusk baker, invest in a rusk cutter. To avoid fragments breaking off when you cut the rusks, you can score the rusks before placing them into the oven. If you prefer a golden, hard crust down the longer side, bake them on a tray. ![]() If you favour a small hard cap, bake your rusks in a loaf tin. They also keep for months in an airtight container.Ĭonsider whether you want a small hard crust, or a big one. It’s a good idea to make a big batch, because of the time needed to cook and dry them. You can dry them overnight, if you prefer. ![]() ![]() As always with flour, don’t overmix or they’ll be tough.Īnother important thing to note is that rusks are baked twice – baked, and then dried out – so make sure you have time to complete the project. Rusks are relatively simple to make – the dry ingredients and wet ingredients are combined. Baking your own rusks is easy once you know how! But how to perfect them? Follow these tips. ![]()
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