Butterbean wrote: Fusion5567 wrote: Butterbean wrote:
Will there be a test?
He does a good job teaching and really seems to have the passion. Is rusk used much elsewhere or is that a UK thing?
Yes its a UK thing, its probably the reason im now making Sausage as im in USA and couldnt find any Sausage that tasted like my Homeland Sausage.
I have found a recipe or 2 and they all have Rusk.
What do you use for the rusk here? Do you make your own or do you buy it?
My daughter brought me my first batch from UK, iv now made 3 batches and they turn out quite similar to the bought one.
● 1 lb (450 g) plain/all purpose flour or bread flour/strong flour
● (pinch) of salt
● 5 tspns (25 ml) DOUBLE ACTING baking powder
● 6 1/2 - 8 3/4 fl oz (185 -250 ml) water
● Preheat oven to 450 °F (230 °C)
● Sieve the flour, salt and DOUBLE ACTION baking powder together.
● DO NOT ADD ALL OF THE WATER but just enough to make a smooth, pliable dough (all flours vary)
● Roll out lightly to approximately 1/2" (12 mm) thick then place on a lightly greased tray
● Place in oven on the middle shelf and bake for 10 minutes at 450 °F (230 °C)
● Remove from the oven and using the tines of a fork split in half along its thickness
● Place back on tray with the opened faces upwards
● Return to oven
● Reduce the heat to 375 °F (190 °C) and bake for a further 10 minutes.
● Remove from oven and allow to cool on a wire rack.
● When cool using the large holes of a grater reduce to ?" (3 mm) particles.
● Store in airtight container and use as required
I put the dried mixture into my food mixer with the metal blade and made it even finer, i believe this is called "pin rusk'