Sooji Rusks Recipe by Barnali Debdas
South African-style Buttermilk Rusk Biscuits South 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. The baking time will vary depending on your oven. If you don't have a lot of time, you can leave them sitting on top of the oven to dry naturally and then bake for 1 hour at 100℃. Recipe by Megane100 cookpad.japan Bread Crust is Delicious! Crunchy Bite Size Rusk Bread Crust is Delicious! Crunchy Bite Size Rusk I created this recipe to make rusks that tastes similar to a bakery's one with full of flavor. Use salted butter or margarine, because a little salt enhances the sweet flavor. When you have time, you can air dry the crust for a half day before you bake. Potato starch holds the granulated sugar in, so the baked rusk will be crunchier! Condensed milk and skim milk powder gives a full sweet flavor. They are very convenient ingredients for baking at home, because if you feel something is missing, you can add them to give more flavor. Recipe by Nachuriru cookpad.japan Caramel Rusks ＊ With Sandwich Bread Caramel Rusks ＊ With Sandwich Bread It's delicious to eat the crusts from the sandwiches as is, but I wanted to make them caramel flavoured, which my kids love, so I created this recipe. If you think there is not enough caramel sauce, you can add more sugar and butter for your desired amount. I used 3 tablespoons of sugar and 15 g of butter for my family, but this is for my kids so I recommend 6 tablespoons of sugar and 30 g of butter. If you use water instead of milk, the taste will be light. If you use nondairy creamer instead of milk, the taste will be rich. Recipe by *jUN* cookpad.japan California Farm Double Baked Rusk Biscuits 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. Fun to make, they are baked twice. Small 4 1/2” metal spring cake forms are perfect for their shape. The biscuits stay fresh for months when kept dry, so I bake two batches at once. Eight metal forms make16 biscuits, two batches make 32 biscuits. Hobby Horseman Lemon Milk Rusks Lemon Milk Rusks Whenever I have dry, stale bread, I make it into rusks. Pokka's lemon powder doesn't require water so it was great for making crispy rusk. This was supposed to have been in Pokka's recipe contest but just had a draft done and missed the deadline... But now it's finished! If you don't have access to dried lemon powder, use lemon juice or a raw lemon （washing the skin and using the zest also adds a wonderful fragrance） You need to cook for 30 minutes at 100 C (212 F) but feel free to adjust the time to make the rusks crispy. Adjust the sour lemon flavor to your liking. Recipe by putimiko cookpad.japan Baguette Rusks in a Frying Pan Baguette Rusks in a Frying Pan I wanted to make these in a pan rather than in the oven, as it's so much easier. It was super successful. After you add the granulated sugar, don't mix with your chopsticks or a spatula. Just shake the pan to coat the baguette cubes in the sugar. Recipe by Rin25250 cookpad.japan Rusk Made from Sliced Bread in 5 Minutes Rusk Made from Sliced Bread in 5 Minutes I remember seeing a recipe for this snack in my magazine that was geared towards grade schoolers. (Was that 30 years ago??) Ever since then, I've relied on this as an easy snack. My children love it. It's good to make when you're short on time. Once the sugar is added, it burns easily, so it just takes a quick stir and it's done. Melted sugar turns crispy on the outside, and It tastes a bit like a rusk. Recipe by Tatsubee cookpad.japan Triple Sugar Rusks Triple Sugar Rusks I know that sugared rusks are usually made with granulated sugar, but I was wondering how they would turn out when made with natural brown sugar and cane sugar. It turned out nice and pretty - I especially like how the color is in a tricolor gradation. People told me they like the sweetness and thickness of these rusks. You could either use salted butter, unsalted butter, or margarine, but I recommend to use unsalted butter. It makes the rusks taste elegant and mild. If you like it more sweet, use salted butter. Please try different combinations to discover your favorite flavor. For as much as you want to make. Recipe by yaburie cookpad.japan Kinako Rusks Kinako Rusks I knew that toast and kinako were a good combination, and guessed that kinako rusks would be tasty too. Adjust the sweetness to your tastes. Shorten the heating time if you are making them with bread crusts. Recipe by sweethazu cookpad.japan South African-style Buttermilk Rusk Biscuits South 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. The baking time will vary depending on your oven. If you don't have a lot of time, you can leave them sitting on top of the oven to dry naturally and then bake for 1 hour at 100℃. Recipe by Megane100 cookpad.japan South African-style Buttermilk Rusk Biscuits South 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. The baking time will vary depending on your oven. If you don't have a lot of time, you can leave them sitting on top of the oven to dry naturally and then bake for 1 hour at 100℃. Recipe by Megane100 cookpad.japan Bread Crust is Delicious! Crunchy Bite Size Rusk Bread Crust is Delicious! Crunchy Bite Size Rusk I created this recipe to make rusks that tastes similar to a bakery's one with full of flavor. Use salted butter or margarine, because a little salt enhances the sweet flavor. When you have time, you can air dry the crust for a half day before you bake. Potato starch holds the granulated sugar in, so the baked rusk will be crunchier! Condensed milk and skim milk powder gives a full sweet flavor. They are very convenient ingredients for baking at home, because if you feel something is missing, you can add them to give more flavor. Recipe by Nachuriru cookpad.japan Bread Crust is Delicious! Crunchy Bite Size Rusk Bread Crust is Delicious! Crunchy Bite Size Rusk I created this recipe to make rusks that tastes similar to a bakery's one with full of flavor. Use salted butter or margarine, because a little salt enhances the sweet flavor. When you have time, you can air dry the crust for a half day before you bake. Potato starch holds the granulated sugar in, so the baked rusk will be crunchier! Condensed milk and skim milk powder gives a full sweet flavor. They are very convenient ingredients for baking at home, because if you feel something is missing, you can add them to give more flavor. Recipe by Nachuriru cookpad.japan Caramel Rusks ＊ With Sandwich Bread Caramel Rusks ＊ With Sandwich Bread It's delicious to eat the crusts from the sandwiches as is, but I wanted to make them caramel flavoured, which my kids love, so I created this recipe. If you think there is not enough caramel sauce, you can add more sugar and butter for your desired amount. I used 3 tablespoons of sugar and 15 g of butter for my family, but this is for my kids so I recommend 6 tablespoons of sugar and 30 g of butter. If you use water instead of milk, the taste will be light. If you use nondairy creamer instead of milk, the taste will be rich. Recipe by *jUN* cookpad.japan Caramel Rusks ＊ With Sandwich Bread Caramel Rusks ＊ With Sandwich Bread It's delicious to eat the crusts from the sandwiches as is, but I wanted to make them caramel flavoured, which my kids love, so I created this recipe. If you think there is not enough caramel sauce, you can add more sugar and butter for your desired amount. I used 3 tablespoons of sugar and 15 g of butter for my family, but this is for my kids so I recommend 6 tablespoons of sugar and 30 g of butter. If you use water instead of milk, the taste will be light. If you use nondairy creamer instead of milk, the taste will be rich. Recipe by *jUN* cookpad.japan California Farm Double Baked Rusk Biscuits 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. Fun to make, they are baked twice. Small 4 1/2” metal spring cake forms are perfect for their shape. The biscuits stay fresh for months when kept dry, so I bake two batches at once. Eight metal forms make16 biscuits, two batches make 32 biscuits. Hobby Horseman California Farm Double Baked Rusk Biscuits 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. Fun to make, they are baked twice. Small 4 1/2” metal spring cake forms are perfect for their shape. The biscuits stay fresh for months when kept dry, so I bake two batches at once. Eight metal forms make16 biscuits, two batches make 32 biscuits. Hobby Horseman Lemon Milk Rusks Lemon Milk Rusks Whenever I have dry, stale bread, I make it into rusks. Pokka's lemon powder doesn't require water so it was great for making crispy rusk. This was supposed to have been in Pokka's recipe contest but just had a draft done and missed the deadline... But now it's finished! If you don't have access to dried lemon powder, use lemon juice or a raw lemon （washing the skin and using the zest also adds a wonderful fragrance） You need to cook for 30 minutes at 100 C (212 F) but feel free to adjust the time to make the rusks crispy. Adjust the sour lemon flavor to your liking. Recipe by putimiko cookpad.japan Lemon Milk Rusks Lemon Milk Rusks Whenever I have dry, stale bread, I make it into rusks. Pokka's lemon powder doesn't require water so it was great for making crispy rusk. This was supposed to have been in Pokka's recipe contest but just had a draft done and missed the deadline... But now it's finished! If you don't have access to dried lemon powder, use lemon juice or a raw lemon （washing the skin and using the zest also adds a wonderful fragrance） You need to cook for 30 minutes at 100 C (212 F) but feel free to adjust the time to make the rusks crispy. Adjust the sour lemon flavor to your liking. Recipe by putimiko cookpad.japan Baguette Rusks in a Frying Pan Baguette Rusks in a Frying Pan I wanted to make these in a pan rather than in the oven, as it's so much easier. It was super successful. After you add the granulated sugar, don't mix with your chopsticks or a spatula. Just shake the pan to coat the baguette cubes in the sugar. Recipe by Rin25250 cookpad.japan Baguette Rusks in a Frying Pan Baguette Rusks in a Frying Pan I wanted to make these in a pan rather than in the oven, as it's so much easier. It was super successful. After you add the granulated sugar, don't mix with your chopsticks or a spatula. Just shake the pan to coat the baguette cubes in the sugar. Recipe by Rin25250 cookpad.japan Rusk Made from Sliced Bread in 5 Minutes Rusk Made from Sliced Bread in 5 Minutes I remember seeing a recipe for this snack in my magazine that was geared towards grade schoolers. (Was that 30 years ago??) Ever since then, I've relied on this as an easy snack. My children love it. It's good to make when you're short on time. Once the sugar is added, it burns easily, so it just takes a quick stir and it's done. Melted sugar turns crispy on the outside, and It tastes a bit like a rusk. Recipe by Tatsubee cookpad.japan Rusk Made from Sliced Bread in 5 Minutes Rusk Made from Sliced Bread in 5 Minutes I remember seeing a recipe for this snack in my magazine that was geared towards grade schoolers. (Was that 30 years ago??) Ever since then, I've relied on this as an easy snack. My children love it. It's good to make when you're short on time. Once the sugar is added, it burns easily, so it just takes a quick stir and it's done. Melted sugar turns crispy on the outside, and It tastes a bit like a rusk. Recipe by Tatsubee cookpad.japan Triple Sugar Rusks Triple Sugar Rusks I know that sugared rusks are usually made with granulated sugar, but I was wondering how they would turn out when made with natural brown sugar and cane sugar. It turned out nice and pretty - I especially like how the color is in a tricolor gradation. People told me they like the sweetness and thickness of these rusks. You could either use salted butter, unsalted butter, or margarine, but I recommend to use unsalted butter. It makes the rusks taste elegant and mild. If you like it more sweet, use salted butter. Please try different combinations to discover your favorite flavor. For as much as you want to make. Recipe by yaburie cookpad.japan Triple Sugar Rusks Triple Sugar Rusks I know that sugared rusks are usually made with granulated sugar, but I was wondering how they would turn out when made with natural brown sugar and cane sugar. It turned out nice and pretty - I especially like how the color is in a tricolor gradation. People told me they like the sweetness and thickness of these rusks. You could either use salted butter, unsalted butter, or margarine, but I recommend to use unsalted butter. It makes the rusks taste elegant and mild. If you like it more sweet, use salted butter. Please try different combinations to discover your favorite flavor. For as much as you want to make. Recipe by yaburie cookpad.japan Kinako Rusks Kinako Rusks I knew that toast and kinako were a good combination, and guessed that kinako rusks would be tasty too. Adjust the sweetness to your tastes. Shorten the heating time if you are making them with bread crusts. Recipe by sweethazu cookpad.japan Kinako Rusks Kinako Rusks I knew that toast and kinako were a good combination, and guessed that kinako rusks would be tasty too. Adjust the sweetness to your tastes. Shorten the heating time if you are making them with bread crusts. Recipe by sweethazu cookpad.japan