Rusk Recipe - How To Make Toast Biscuit At Home - Snack Recipe - Chai Diaries With Varun
- 6 years ago
Learn how to make Rusk at home with The Bombay Chef - Varun Inamdar on Rajshri Food.
Rajshri Food is here with a new Monsoon series called Chai Diaries. Chef Varun brings you different accompaniments for your Chai or tea. Tune in every Wednesday to know more.
Ingredients:
1 ¼ cup Refined flour
¼ tsp baking powder
¼ tsp baking soda
½ tsp salt
1 cup milk
1½ cup condensed milk
Method of preparation:
In a bowl containing refined flour add baking powder, baking soda, salt and give it a mix.
Add milk and condensed milk to the mixture and mix well.
Keep scraping the sides simultaneously.
Transfer the batter to a greased and dusted mold.
Bake the batter at 200°C for 20-25 minutes.
Once the time is out, unmold it and wait for it to cool down.
Once it cools down, cut the cake into slices.
Place the slice on the baking tray.
Slow bake the slices at 100°C for 30-45 minutes till it's nice and crisp.
Once it's nice and crisp, give it some time to cool down and then
our Toast is done and ready.
Rajshri Food is here with a new Monsoon series called Chai Diaries. Chef Varun brings you different accompaniments for your Chai or tea. Tune in every Wednesday to know more.
Ingredients:
1 ¼ cup Refined flour
¼ tsp baking powder
¼ tsp baking soda
½ tsp salt
1 cup milk
1½ cup condensed milk
Method of preparation:
In a bowl containing refined flour add baking powder, baking soda, salt and give it a mix.
Add milk and condensed milk to the mixture and mix well.
Keep scraping the sides simultaneously.
Transfer the batter to a greased and dusted mold.
Bake the batter at 200°C for 20-25 minutes.
Once the time is out, unmold it and wait for it to cool down.
Once it cools down, cut the cake into slices.
Place the slice on the baking tray.
Slow bake the slices at 100°C for 30-45 minutes till it's nice and crisp.
Once it's nice and crisp, give it some time to cool down and then
our Toast is done and ready.