Recipe South African Buttermilk Rusks
hi there, this is kumigar i'm in kotatsu; it's nice and warm. there is this sweet video i've made during the holiday season, i wanted to upload it for you guys but because we lost our relative so i wasn't able to… this time (now that we have finished the funerals etc.), i want to share with you guys… so please check this out! hi there, this is kumigar. how are you guys enjoying the holiday season? as for me, i've been just chilling at home with my parents, and is getting kind of boring to be honest with you.
but today, mr. kerri chandler will be playing at a club called vision in shibuya, so i came out (to tokyo)! yayyy and for mr. kerri chandler, i made something for him! let me show you what i've made for him! check this out! i made these last night. these are caramel sliced almond rusks and caramel coconut rusks. these rusks are very popular in japan; and is very easy to make. i think some of you guys maybe getting bored visiting your parents, having nothing to do, kind of wondering… you know what i mean? i have been there!
so i have decided to share a recipe… so let me show you how i made these rusks! for this recipe, you will need a full french baguette. these are what you will need for the caramel almond rusks. and for the caramel coconut rusks. slice baguette in 1cm (approx. ⽠inch) thickness spread sliced bread on a baking pan bake for 8-10 minutes at 150c=302f. heat up some water in a sauce pan.
you will need 2 tbs of heavy cream and 1/4 of vanilla bean seeds mix well; do not boil and leave it on side. empty the saucepan; place the pan back on the stove. place 50g (1.8 oz.) of butter and met at low heat. add 50 g (1.8 oz.) of sugar into the saucepan(i'm using sugar syrup) stir constantly using a wooden spoon until it turns slightly dark yellow color. we will now going to add the heated cream into the mixture, when we do this, the butter-sugar mixture starts acting up, so we will need to quickly stir to blend it all. turn off the heat immediately to avoid burning the mixture (please be careful).
add 35g (1.2 oz.) sliced almonds of sliced almonds into the mixture. don't forget to add a pinch of salt. you can turn on the heat to low; mix well to coat the almonds really nicely. adding the salt enhances the sweetness of the caramel spread. while the caramel almond spread is still warm, place approx.. 1 teaspoonful of it evenly on one side of the sliced baguette. place all slices on a baking pan and bake for 10 minutes at 150c=302f. once baked, sprinkle some granulated sugar on top. once cooled down, you can serve: enjoy! as for the coconut spread, you can follow the same direction
but replace sliced almonds with shredded coconuts. now, it's done! can you see the shiny-ness (lol) of the caramel coating on top? hmm smells so good! erm, i think, you know, i will have to try it for you guys, right? let me try it. itadakimasu! bon appetit! i must warn you; it gets a little bit messy eating this! but erm, the caramelized flavor is like so beautiful.
this is kind of nice to share with your colleague after the holidays when you go back to school or work you know, share all your stories how you spent the holidays the family and staff and, this is really nice, really easy to make, and… am pretty sure that your friends and colleague will appreciate you, if you can share this dessert with them. thank you so much for watching. please subscribe and follow me on fb, twitter, google+ and… kumigar.com see you later! bye�
