How To make Mint Chocolate Rusks
1 1/3 c All-purpose flour; unsifted
1/3 c Cake flour; unsifted
3 tb Unsweetened cocoa powder
1 3/4 ts Baking powder
1/4 ts Baking soda
1/4 ts Salt
1 c Mint flavored chocolate chip
-s 8 tb Unsalted butter; softened
1 1/4 c Superfine sugar
3 Extra large eggs
1 tb Milk
2 ts Vanilla extract
4 oz Unsweetened chocolate
Melted & cooled Granulated sugar = or 3/4 lb chocolate glaze Recipe by: Baking for Gift Giving, Lisa Yockelson Preheat oven to 350 degrees. Remove the dividers from two 11 x 4 x 1 1/2-inch metal ice cube trays; butter and flour the trays. Sift the flours,
cocoa, baking powder, baking soda and slat. Toss the chocolate chips with 2 teaspoons of the sifted mixture. Cream the butter in the large bowl of an electric mixer on low speed for 5 minutes. Add the sugar and continue beating for 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition. Blend in the milk, vanilla extract and melted chocolate. Blend in the sifted mixture on low speed. Stir in the chocolate chips. Scrape the batter into the prepared pans, dividing it evenly between them. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool each cake in the pan on a rack for 3 to 4 minutes, invert onto another rack and turn each right side up. Cool for 10 to 15 minutes. Cut each cake on the diagonal into about twelve 3/4-inch thick slices, using a sharp serrated knife. Arrange the slices on two jelly roll pans or cookie sheets. Bake the slices for 7 to 9 minutes, turn them over and continue baking for 7 to 9 minutes longer, or until firm. Remove the rusks to a cooling rack using a wide metal spatula. If you are finishing the cookies with granulated sugar, sprinkle some over each while they are warm. Cool completely. If you are using the chocolate glaze, dust off any crumbs adhering to the cookies with a soft pastry brush. Dip an end of a rusk in the glaze and hold it until it stops dripping, gently rocking the cookie from side to side. When the chocolate is on the point of setting, carefully place each rusk on a legth of parchment paper until the glaze firms up, about 20 minutes. To embellish the cookies further, you can dip the tip end of the glazed rusk in chocolate sprinkles; do this just before you place in on the parchment paper. Peel away the glazed cookies from the parchment paper. Store in an airtight container. Penny Halsey (ATBN65B). -----
How To make Mint Chocolate Rusks's Videos
Tea Time! Homemade Dry Cake/ Cake Rusk Recipe
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Simple Biscuits Recipe - 3 Ingredients
Simple Biscuits - 3 Ingredients | Eggless Cookies Recipe | how to make Biscuits at home / Cookies recipe / Butter cookies | Eggless biscuits | Eggless Sugar Cookies | Easy biscuit using self rising flour
250g butter, softened
1/2 cup caster sugar
2 cups self-raising flour
How to make Chocolate coated rusk
Cacao ! ∴∵ゞ(´ω`*) ♪
Today’s menu is a Valentine gift that looks good but requires only a few ingredients.
I think that the chocolate of rusk liquid is good, but I recommend Couverture chocolate for coating
The number of 100 yen shops is increasing.
[Table of content]
0:31 Choco Rusk
3:58 Chocolate coating
6:15 Gold leaf
6:43 Valentine gift wrapping example
7:15 Cacao sprinkle
7:29 Food review
8:13 Cacao Note- failure example
■Chocolate Cacao Recipe Book released!
『Chocolate Dessert BOOK』
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[Ingredients](Approx. 18 pcs of rusk)
■Chocolate liquid
Chocolate:200g
Milk:300ml
Baguette:approx 1/2
■Coated chocolate
Sweet chocolate:300g(※A)
Gold leaf:approximate amount ( )
[Instructions]
1. Melt the chocolate, warm the milk and mix
2. Cut the baguette to around 1cm of thickness
3. Dip the baguette into chocolate liquid
4. Arrange it on a baking sheet
5. Bake at 160°C in a preheated oven for 40 minutes(observe and make sure it does not burn)
6. Cool and temper the chocolate on one side
7. Sift gold leaf or gold powder with a tea strainer, etc, once it hardens then it is complete
※A Method of tempering the flakes
If using a total of 300g chocolate, finely chop 100g.
200g is melted normally to bring the temperature of the chocolate itself to 50℃.
When the temperature reaches 50℃ and chocolate is completely melted, add the chopped 100g chocolate and mix quickly.
Do not warm at this time. When the temperature of the chocolate drops to about 32℃, test the tempering and use the chocolate if it’s ready. The water warmer used is a heater for tropical fish, and the styrofoam is used for frozen items.
↓Heater for tropical fish to keep the chocolate warm
■Safe Cover Navi Pack SH120
■Edible gold leaf 0.1g
■Microwave Oven
Panasonic NE-BS801(discontinued)
■DeLonghi Convection oven EOB2071J-5W
■Couverture Black Chocolate
Valrhona「Equatoriale Noire」(55% cacao)
■Silicon Whipper TOMIZ
■Kitchen Cutter
Toribe Seisakusho KS-203 Kitchen Cutters KS-203
Ouma Rusks :: The Quiet Dip
When your house is so quiet that you could hear a pin drop (or the crunch of an Ouma Rusk) we say you take advantage! Enjoy a little me time and dip your Ouma Rusk on mute, with the Quiet Dip.
What other ways do you like to #DIPnOUMA?
Keto biscottis/rusks
Keto rusks or biscottis with almonds
1 rusk have 1.5 net carbs
Peppermint Crisp Poke Cake
???? A peppermint crisp tart + a chocolate cake all in one?! SIGN ME UP!!
Ingredients:
For the poke cake:
2 ½ cups + 1 tbsp Rama Perfect Bake Margarine, room temperature (375g)
2 tsp vanilla essence
2 cups sugar
6 eggs
3 cups self-raising flour
¾ cup cocoa powder
¾ cup buttermilk
For the filling and topping:
3 tins caramel
1 cup whipping cream
½ tsp vanilla extract
1-2 slabs Peppermint Crips
Method:
1. Preheat oven to 180°C. Line a large baking pan (approximately 21cm x 30cm) with baking paper, extending paper 2cm above the edges of the pan on all sides.
2. Beat the Rama Perfect Bake Margarine, vanilla and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. If the mixture looks curdled, don’t worry! Sift half the flour and cocoa over the butter mixture. Add half the buttermilk. Stir until just combined. Repeat with remaining flour, cocoa and buttermilk.
3. Spread batter into the prepared pan. Bake for 45 to 50 minutes or until a skewer inserted in the centre comes out clean. Set aside for 10 minutes to cool in the baking pan.
4. Flip the cake onto a board once cooled completely.
5. Using the back of a wooden spoon, poke holes all over the top of the cake. Empty the tins of caramel into a microwave-safe dish. Microwave for +/- 30 seconds stirring every 15 seconds.
6. Pour over cooled cake, making sure to fill all the holes.
7. Refrigerate for 30-60 minutes or until the caramel has set.
8. Whip the cream until it begins to thicken, then add the vanilla extract and whip until stiff peaks form. Spread the whipped cream over the top of the caramel layer.
9. Crumble over the Peppermint Crisp and ENJOY!