Recipe: Rusk

Home Cooking Recipe: Rusk


Students who have eaten bread talk rusks should like the rich milky flavor and crispy taste. They used to buy it every time, and they often can't buy it. Recently, I made a sandwich. The toast that had fallen down was hardened when it was not eaten in time. It was a pity to throw it away. I thought that the toast would be cut into rusks. The brush was tasted by myself. It was very delicious. I highly recommend it to everyone. ! ! ! The finished product is almost not much different from the bread talk home. The key is to eliminate the bread and toast that can't be eaten, and instantly become a delicious snack O (∩_∩) O~



  1. Preheat the oven, cut the toast, 140 degrees, bake for 15 minutes

  2. When baking the toast, you can prepare the sauce, heat the milk in a small pot and mix well.

  3. Take out the rusks, brush the sauce on both sides, brush twice, you can let the bread fully absorb the sauce, 140 degrees, 15-20 minutes, try the coloration of the bread, and bake some faint caramel color on both sides.

  4. Take it out and let it cool, put it in a sealed can, and take it if you want to eat it.


In fact, the baking time can be determined according to your own taste. I baked a batch of darker colors and it seems to be more crispy. Remember to stare at the oven after 15 minutes. Don't paste it.

Look around:

bread soup cake durian tofu ming taizi jujube sponge cake lotus pizza fish pumpkin pork margaret moon cake mushroom pandan enzyme noodles taro baby black sesame peach tremella lamb beef braised pork watermelon huanren cookies