3/10/2024 0 Comments Nagercoil tea rusk recipe![]() ![]() The absorption of the liquid is particularly useful when adding something such as beer. This process allows the natural juices to remain within the sausage during the cooking process, and results in beautifully juicy and succulent sausages. If you cut your rusks very thick they might need a little more drying time. The rusk will absorb much of the liquid that you add, and will bind the fat and meat and flavors together. Then place these on a large flat baking sheet lined with paper allowing some space between each ruskĭry out overnight (8 – 9) hours in a 60C oven or for 6 hours in a 100C oven Turn them over once if you can. Dissolve sugar in 1/2 cup lukewarm water and sprinkle yeast over it. Cut them into fingers the size that you would like. ![]() When the rusks are cool, remove the paper and place on a large board. *loosely cover with tin foil from about 20 minutes in to prevent the top surface from over brown. Bake for 45 minutes and until golden brown. It should be fairly sticky.Įmpty the mixture into a rectangular baking tin that has been lined with baking paper and approx.23cm x 33cm with a 3 – 5cm rim. If it is a bit dry, add a splash more buttermilk. Pour the wet ingredients into the dry ingredients and mix until you get a thick dough-like batter. In a jug measure out the buttermilk then add the melted butter, eggs and oil and whisk to combine. Sift the flour and salt together in a large bowl and then add the sugar (honey), oats, raisins, sultanas, all the seeds and mix to combine
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