Sunday, July 10, 2016

Caramel Rusk: Snack time!

 I really wanted to make this snack about a year ago when I went to Kyoto, the one that I bought from the shop is so delicious.


I tried many recipes before, haha. It's not easy to get the right recipe when you have an ideal in your head. Well, this one is very close, there are some points that I still can't copy but I'm really happy with this recipe. And these are something that you need to know before making delicious rusks.
You have to find the right bread to use ^^, simple white sandwich bread is the best or you can use milk bread too. And choose the one that is not too thin I think 1.5cm thickness is quite good or if you make it by yourself you can slice it into 2 cm thickness and have very cute cube rusks.
After choosing the bread, another thing that you have to do is "Dry the bread before cover it". There are many way to dry it (one of the recipe that I found use the microwave), but I think baking is the best and easiest way for me. 
When making caramel, keep an eye on the pan all the time, because it can turn from light caramel to brunt sugar quicker than you think. Pour hot milk into the pan will make it liquify a bit so you will have enough time to cover the bread, but you have to be careful because the liquid can make the caramel splatter.
I enjoy this rusk so much (still eating while typing this recipe, haha), hope you will love this recipe too.



Caramel Rusk



4-5 slices ............................ Sandwich bread (about 130g), cut into small dices
90g ...................................... Salted butter
75g ...................................... Granulated sugar
30ml .................................... Milk (hot)




Preheat an oven to 180C.
Line a baking sheet with baking paper or silpat.


 Put the bread dices in a baking sheet.


 Bake for 15 minutes or until golden brown, remove from the oven.
Reduce the temperature of the oven to 150C.


 Place a pan over low heat.
Put the butter and sugar into the pan.
Heat until the sugar turn to light caramel.


Pour the hot milk into the pan (be careful ^^), and put the baked bread into the pan, mix until fully covered.

 Put the bread into the baking sheet.


Bake for 25-30 minutes or until dry and light brown in color.
Remove from the oven, let the rusks cool before putting in the airtight container.



Caramel Rusk: Snack time! 

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