Rusk is such a popular tea snack in India could be related to the fact that it is produced from semolina and wheat, both of which are abundant in the nation.
Rusks are either hard, dry biscuits or a twice-baked bread. It is occasionally used as a teether for babies. Rusk is made with cake rather than bread in some cultures. In the United Kingdom, the term also refers to a wheat-based food ingredient. The fact that rusk is such a popular tea snack in India could be related to the fact that it is produced from semolina and wheat, both of which are abundant in the nation. Another treat called cake rusk is similar to the taste of biscotti.
Difference Between Rusk And Cake Rusk
Cake rusk has a texture comparable to that of a cookie. It is made with vanilla sponge cake that has been baked twice. Rusk, on the other hand, is made from leftover bread. That is one of the primary distinctions between rusk and cake rusk. Cake rusk, on the other hand, is sweeter and higher in calories. Rusk may also have a hint of cardamom, but cake rusk has a vanilla-ish flavour that is really delectable. Due to the increasing demand for these biscuits in the country, many people have begun to develop newer recipes such as chocolate and coffee cake rusk, thandai flavoured cake rusk, and orange cake rusk.
2 Cups flour
1 tsp dry yeast
1 tbsp sugar
1 tsp oil
Lukewarm water (to knead dough)
1 tin greased milk (to brush)
1. Oven temperature: 204 C/400 F
2. Add yeast after dissolving sugar in 1/2 cup of warm water. Leave to froth in a draft-free area.
3. When the mixture is frothy, add flour, salt, oil, and yeast. To create a soft dough, add the warm water and knead it in. Up until it has doubled in size, the dough should be allowed to rise. Wrap the bowl in cling film or a damp cloth.
4. After it rises, give it one last punch and knead before allowing it to stand.
5. After the second rise, form the dough into a baking pan that has been greased, filling it no more than halfway, and let it rest for 30 minutes.
6. Brush with milk and bake in a preheated oven for 30 to 40 minutes.
7. After the loaf of bread has cooled, remove it from the tin and turn off the oven.
8. The bread must be entirely at room temperature; actually, bread that has been sitting out for a day is best.
9. Cut into slices that are 1/4 inch thick and bake in a 300F–150C oven until crisp and golden.