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Buttermilk Rusks

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)683.556
Energy (kCal)223713.28
Carbohydrates (g)51554.2154
Total fats (g)1806.9986
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 240°C. | 2. Sift the dry ingredients and stir til well mixed. | 3. Cut in butter - the mixture should resemble corn meal when done. | 4. Beat buttermilk and egg together and add to dry ingredients. | 5. Mix to a firm dough. | 6. Pinch off golf ball sized pieces of dough and press lightly into rectangular shape approx 2cm thick. | 7. Place close together in two greased loaf pans (30cm x36cm x 7cm) and brush the sides of each row of balls with oil so that the rusks will break apart easily after being baked. | 8. Brush with diluted milk. | 9. Bake at 240C for 10 minutes, then reduce heat to 190C and bake for further 50 minutes. | 10. Turn out on cooling rack and break in two or three places so that the rusks will cool more quickly. | 11. When cool, break neatly into individual rusks and allow to dry out in a very low oven (120C). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour 1 578.28 126.6054 9.401 2.2436
    baking soda 12 1/2 0.0 0.0 0.0 0.0
    cream tartar 25 193.5 46.125 0.0 0.0
    salt 10 - - - -
    sugar 250 201495.0 50399.0 0.0 0.0
    butter 250 21375.0 982.125 667.875 1800.0
    buttermilk 350 - - - -
    egg 1 71.5 0.36 6.28 4.755
    oil - - - -
    milk - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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