Rusk

rusk

It is popular sweets in Japan. Recently getting more popular than when I was kid.
It is not popular sweets in U.S. and I can not find any shops and stores. I don’t think American people know about Rusk. So this is the explanation from Wikipedia.

A rusk is a hard, dry biscuit or a twice-baked bread. It is sometimes used as a baby teething food. In the UK, the name also refers to a wheat-based food additive.

Germany
German ZwiebackThe zwieback (lit. baked twice) is a form of rusk eaten in Germany.

[edit] GreeceThe term paximadi (Greek: παξιμάδι) covers various forms of Greek rusk, made commonly from barley or chickpea flour, and softened with wine, water or oil before eating. Paximadi form the basis of the Cretan snack dakos (Greek: ντάκος).

[edit] India, Pakistan and South AfricaIn India, Pakistan and South Africa, rusk is a traditional biscuit (also “Khasta” in Hindi, and beskuit in Afrikaans) that is eaten after having been dipped in coffee, tea, or rooibos tea.[1] Historically, rusks evolved (along with biltong) during the latter country’s early pioneering days as a way to preserve bread in the dry climate. It was also extensively used during times of war[2] or when traveling long distances.

Traditionally baked at home, but there are now several mass-market versions available, the most famous probably being Ouma Rusks. Many bakeries, delis and home industries sell them, often using more exotic ingredients than their mass-market counterparts. In addition to plain and buttermilk flavours, there are aniseed, wholewheat, condensed milk, muesli, and lemon poppyseed versions.

If you want to read more, go to this page.

French bread slice 1/3 inch —————————————–12 peaces
Butter ————————————————————-1Tbs
Sugar ————————————————————-1 1/2Tbs

Slice bread and put on the baking pan and 238F heated oven for 8 to 15 min.
While you put bread in the overn, mix butter and sugar together and put in the microwave for 20 second.
Mix well this butter and sugar. Put this butter and sugar on the baked bread – one side – and put back in the oven again for 15 min.

rusk rusk rusk rusk

After you take off from oven, put sugar on the top of the rusk bread.

rusk

rusk

rusk

By the way, this is a one of  the famous Japanese Rusk shop one.
rusk gouter de roi

It is very easy, you can easily make this! Faster than baking cookies!!

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Comments

  1. Hi! Thanks for teaching us how to use Japanese ingredients. I bought a Nagatanien fried rice mix months ago and I still don’t know how to use it. Is the mix sprinkled on rice or is it sauted first?

    By the way, Filipinos call the twice baked bread as biscocho, only we use day-old white bread. It’s one of my favorite snacks.

    Cheers!

  2. Hi, Anita
    thanks for the post.
    I am on the diet now so not eating sugar sweet thing now.
    but it is one of my favorite, too. Difficult to stop eating once I started.

    About Nagatanien fried rice mix, I will see what I can do.
    Keep checking this web, I will put something here for fried rice.
    I have so many pictures taken for this blog, but not posted, yet.
    One of them is Japanese fried rice.
    Try to post it ASAP.

  3. Kelley says:

    Thank you very much for the recipe to make a rusk and for introducing Japanese stuffs.
    I’m a Japanese working in US. When I went back to Japan the other day, I bought that Gateau Rusk at a department store in Tokyo after staying in a long queue. And I brought it back to my office and let American colleagues try it. They loved it! And one of them introduced your blog, saying that she would try to cook it at home. I was very glad to see American people enjoy Japanese food. That’s why I bring them some good Japanese foods everytime I go to Japan.

  4. Hi Kelly, thanks for drop me a line. i am the same way! i would love to introduce good Japanese food and culture to them. Sometimes, they have wrong stuff and it is not good one. i want to tell them that is not real Japanese thing. i am grad that one of you colleagues knows my blog!

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