Cake Rusk Food

CAKE RUSK

Steps:

• Preheat your oven to 170 C, 325 F or Gas mark 3 degrees.
• Add baking powder in flour and mix together with spoon. Put aside for later use
• Beat butter with beater at low speed and than add sugar and beat very well.
• In this step you wanna add eggs, flour (already added baking powder in it) and food colour. i) Add 1 egg, mix with the beater and than add some flour and beat it. ii) Add 1 egg more and food colour, mix with the beater and than add some flour and beat it. iii) Add last or a remaining egg, mix with the beater and than add remainig flour and beat it properly.
• Grease your cake rusk pan with butter.Pour the mixture in the pan.
• Place pan in a preheated oven for 25-30 minutes at 170 C, 325 F or Gas mark 3 degrees.
• Between 25-30 minutes check your cake is it ready or not by inserting a toothpick. If toothpick comes out clean than your cake is ready.
• Take it out from your oven and place your cake pan on wire grill or a shelf till it cool and also cool your oven ( it's good if you open your oven door and also take it out wire rack for cool it properly).
• Cut your cake in pieces.
• Lay the baking sheet or butter paper on the wire rack. And put your cake pieces on it.
• Place them in cold oven. Set your oven temperature after putting the cake pieces in oven at 150 C, 300 F or Gas mark 2 degrees for 15-20 minutes. (normally i give 20-25 minutes)
• And if you need more crispy than invert your cake pieces after 15-18 minutes and give 15 minutes more.
• Take it out from oven and after 5 to 10 minutes serve with tea, coffee or cold milk.

CAKE RUSK

Steps:

• Dissolve yeast in the ½ lukewarm water. Stir in the 1 teaspoons of sugar, set aside for 1 hour.
• Mix the oil with the ¾ cup sugar; add eggs, salt and 2 cups of warm water and dissolved yeast. Then stir in flour and cardamom seeds and knead until smooth. Return to a bowl well greased with oil. Brush top with melted butter or oil. Cover, set aside in a warm place until dough rises double.
• Make out in loaves in a long pan (you may use aluminum ice cube trays, which makes about 5 loaves).
• Bake at 450F for 10 minutes. Reduce the temperature to 375F and bake for a further 30- 40 minutes. Cool in the tins for 3-4 hours.
• Slice the loaf into thick pieces,.
• .Arrange the rusks in single layers on baking sheets and bake for a further 10- 15 minutes or until all moisture dries up. Cool and store in a airtight container.

CAKE RUSK (INDIAN/PAKISTANI BISCOTTI) RECIPE BY TASTY

Steps:

• Preheat the oven at 350°F. Take a 9-inch square baking pan and spray it with a baking spray. Place a parchment paper in the bottom of the pan.
• In a large bowl, sift together the flour, baking powder and salt together and set aside.
• Beat the eggs in a separate large bowl until the eggs are fluffy, and the texture is airy with an electric mixer. Then, add sugar to the eggs and beat for another minute. Add in the butter, vanilla extract and yellow food color and mix until combined.
• Add the dry ingredients to the wet ingredients. Fold in with a spatula just until incorporated.
• Pour the mixture in the prepared pan and place it in the middle rack and bake for 15 - 20 minutes until a wooden skewer when inserted in the center comes out clean with a few crumbs.
• Place the cake on a wire rack until it is cooled completely. Let the cake cool at room temperature before cutting it into pieces.
• Preheat the oven again at 300°F.
• Cut the cake in half. Then cut one-inch pieces of the cake. Finally, cut the pieces in half.
• Place the pieces in the baking tray and place them back in the preheated oven. After 25 minutes, flip over and bake the cake pieces again until the other side is golden brown as well.
• Take out the cake pieces and let them cool completely before placing them in an air-tight container.