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Serves:18-20Indian Cake RuskAuthor: RICH BAKERSCrunchy and crispy India Cake Rusk, perfect for tea time!Ingredients1 cup...
21/05/2017

Serves:18-20
Indian Cake Rusk
Author: RICH BAKERS
Crunchy and crispy India Cake Rusk, perfect for tea time!
Ingredients
1 cup all purpose flour
1 teaspoon baking powder
½ cup unsalted butter, at room temperature
½ cup granulated white sugar
½ teaspoon vanilla extract
2 eggs, at room temperature
Instructions
1. Preheat oven to 325 F degrees.
2. In a bowl sift together all purpose flour and baking powder. Set aside.
3. Using your stand or hand mixer, beat the room temperature butter till it becomes soft and creamy.
4. Add sugar gradually and cream the butter and sugar together till it becomes smooth and creamy.
5. Add in the eggs, one by one and beat the whole mixture till it comes to a smooth consistency.
6. Add in the vanilla extract and mix.
7. Now add the flour and baking powder slowly into wet ingredients.
8. Beat the mixture for 2 minutes till it looks smooth.
9. Pour the batter into a 8 x 8 square cake pan.
10. Bake the cake at 325 F for 40 minutes.
11. Take out of the oven and allow it to cool for 10 minutes and then cut into thin slices. [Cut the cake once from
the center and then into slices] The rusks will be soft at this point of time.
12. Now reduce the temperature of the oven to 300 F.
13. Arrange the slices on a baking tray, leaving some space between them.
14. Put the tray into the oven and bake at 300 F for 10 minutes.
15. After 10 minutes, take out the tray and flip the rusks to bake the other side.
16. Put the tray back into the oven and bake again for 10 minutes.
17. Each side should appear dark golden brown after the 2nd bake.
18. Allow the cake rusks to cool completely.
19. Once cooled, the rusks will be crunchy and crispy. Store them in airtight container.
20. Enjoy the cake rusks with hot cup of tea!

Home Made Recipe for Rusks- The perfect tea Partner2 ¼ cups whole wheat pastry flour1 cup date palm sugar (or another un...
18/04/2017

Home Made Recipe for Rusks- The perfect tea Partner
2 ¼ cups whole wheat pastry flour

1 cup date palm sugar (or another unrefined sugar)

1 ½ tsp baking powder

1 cup butter

1 cup buttermilk

Preheat the oven to 350. In a large bowl, whisk together the dry components. In a separate huge bowl, melt the butter over a pot of simmering water. as soon as the butter is melted, take the bowl off the warmth and beat inside the buttermilk with the aid of hand for a few minutes until the combination starts to turn out to be integrated. add the dry components to the wet and blend to create a thick dough. Press the dough right into a huge rectangular or square baking pan lightly coated with cooking spray, making sure to press the dough all of the manners to the perimeters. if you don’t do this, the rims will burn…I know from experience! I suggest the usage of your palms. it is less difficult to make the dough level and it's continually fun to get your palms grimy within the kitchen! Bake for 45 minutes, take the dough out of the oven and reduce it into lengthy, skinny rectangles to create the rusks. flip the oven all the way down to 225, switch the rusks to a baking sheet, and place them back into the oven after the temperature has lowered. Dry the rusks at 225 for 1-2 hours. They have to be crispy with a just a chunk of buttery softness. After you're taking the rusks out of the oven, allow them to chill in the outdoors for multiple hours. This remaining little bit of drying gets the rusks completely crisp and ready for ideal dunk capability!

07/04/2017

Rich Rusks-Your Cup of Tea

07/03/2017

Have you tried soup with Rich Baker's rusk. You can try it now :)

05/03/2017

Another Jewel you can create with our Rich Baker's Rusk . Happy Cooking :)

05/03/2017

Recipe you can try with Rich Baker's Rusk! Happy Cooking :)

A small intro to cake rusk for those who are not aware of: Cake rusk is an asian dessert and is a kind of double baked ...
30/11/2015

A small intro to cake rusk for those who are not aware of: Cake rusk is an asian dessert and is a kind of double baked cake which goes well with chai/ tea.It is light brown in color & crispy in texture and taste.These crispy browned cake rusks are quite popular in Pakistan.

INGREDIENTS
All purpose flour / Maida – 1.25 cups (1 + 1/4 cup)
Sugar – 3/4 cup ( 1 cup minus 3 tbsp)
Cooking oil – 1/2 cup
Eggs – 3 nos
Vanilla essence – 1/2 tsp
Salt – 1/4 tsp
Baking powder – 1/4 tsp
Yellow food color – A pinch ( i used yellow powder. If u have the liquid add few drops in egg mixture)
Cardamom powder – A pinch ( Optional) ( I dint use)

METHOD
Sift maida , baking powder, salt and food color together.Set aside.
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In a wide bowl take the sugar and cooking oil. Mix well till sugar dissolves.Add the vanilla essence and mix well.
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Then add the eggs one by one and beat well till u get a fluffy mixture. ( I used hand whisk.But i felt electric whisk would do well)
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After adding all the eggs beat for another 8-10 mins.Now add the sifted maida slowly and keep stirring the mixture.
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No need to add water or milk. U’ll get the correct consistency if u follow the same quantity of ingredients as i mentioned.Now transfer the dough into a greased square shaped cake pan.Pat on all the sides of cake pan for even spreading.
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Pre heat the oven to 180c for 10 mins in convection mode.Then place the cake tray and bake the cake for 30-35 mins . Mine exactly took 35 mins. But it depends on the power of ur MW. So keep an eye after 20 mins. Check whether the cake is done by inserting a knife or spoon .If it comes out clean , ur cake is done.
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Transfer the cake to a wire rack or a plate and keep as such for 15-20 mins.Then invert the tray , the cake will come out easily.Remove the extra upper crust part and make a square shape cake.
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After it completely cools down , cut the cake into the desired rusk shape. (ie, Lengthy 1 inch thick slices)
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Again transfer the slices into a greased cookie tray . Arrange and bake them again in a pre-heated oven in 180c.
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Bake in convection mode at 180c for 10 mins. Turn it once and bake for another 10 mins.Please keep an eye after 5 mins. If u get the desired brown color , please remove and let it cool.I baked it in two batches.
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NOTES
If u want to make a eggless version try replacing the eggs by egg substitute powder or follow the eggless sponge cake recipe . Hope it will work. As i tried for the first time i dint want to take risk. So i halved the original recipe and followed as such. Soon i’ll make an eggless version and update it.
While baking the cake , keep checking after 20 – 25 mins whether the cake is done.
While baking the rusk, keep an eye as it tends to brown faster and it gets burnt. Make sure the center portion should be slightly browned not much like the sides..
First keep the rusk for 10 mins and then change the other side. Set another 10 mins.
After 10 mins , remove the plate and touch the center portion, If it is too soft , switch off the oven and allow the plate inside the hot oven.
It gets roasted by the heat inside the oven . I did the same. If u feel it has to be roasted , again bake it for 5 more minutes.
I used half portion of cake as such for my doter and we enjoyed eating it. It was very soft and spongy. Here is a picture of cake. So if u wanna make a sponge cake , u can surely try this recipe

14/11/2015

Industry research leader IBISWorld’s Juice & Smoothie Bars market research report pegs its size at over $2 billion.

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