English Translation Attached Below
Kyk, as die KappieKommando Tannies destyds hiervan geweet het, sou hulle
eerder hul slippers gaan aantrek het, tuis gebly het en beskuit gaan bak het.
Die hele kaalvoet-oor-die-Drakensberge ding was in elk geval over rated.
Dis 200 jaar later en ons is niks verder as waarvandaan ons destyds weggetrek
het nie. Maar dit eerder daar gelaat.
Laat staan maar die gesonde joghurt; vrugte en meusli brekkie. Brou ‘n
stewige pot boeretroos en trek ‘n ingeloopte blik vol van hierdie pêrre nader.
Sleep jou gunsteling tuinstoel by en gee jouself oor aan die saligheid wyle al
die vesel en goetigheid in hierdie beskuite jou gebinnestes skrop, skuur en
reinig.
Resep lewer:
|
Hoeveel tyd?:
|
48 – 50 Stukke
|
± 90 minute + 4 ure se droog
|
Spesiale
Toerusting Benodig:
1
x Reghoekige koekpan, 22 cm x 30 cm, of
2 x 23 cm vierkantige koekpanne.
‘n
Elektriese menger, so in die Kenwood Chef of Kitchen Aid kategorie.
Bestandele:
Koekmeel
|
500
g
|
Bruinbroodmeel
|
500
g
|
Bakpoeier
|
45
ml
|
Semels
|
100
g
|
Sonneblom saad
|
75
g
|
Na Keuse: Gedroogde pampoen pitte
|
50
g
|
Botter
|
200
g
|
Volvet margarien
|
200
g
|
Strooi suiker
|
250
g
|
Sout
|
15
ml
|
Ekstra groot eiers
|
3
|
Karringmelk
|
500
g
|
Volroom melk
|
Soos
nodig
|
Metode:
1. Knip velle bakpapier wat netjies pas onder
in elke pan. Smeer die kante (en veral die hoeke) van die panne deeglik met
volvet margarien – die gaar, klam beskuitkoek is bros en mens wil nie onnodig
stukke verloor omdat die gebak vassit in die pan nie. Smeer die papier onderlaag
ook deeglik met volvet margarien.
2. Meng die wit- en bruinbroodmeel,
semels, sonneblom saad en bakpoeier saam in die mengbak van ‘n deegmenger. Hou
eenkant tot nodig.
3. Smelt die botter en margarien saam in
‘n mikrogolf oond en hou voorlopig eenkant. ‘n Kastrolletjie op ‘n lae plaat
sal ook werk, maar gaan langer neem.
4. Klop die eiers een vir een in by die
strooi suiker en sout tot lig en romerig. Voeg die karringmelk by en roer liggies
deur.
5. Meng die gesmelte botter en margarien
deeglik met die karringmelk en eier mengsel in ‘n medium grote mengbak. ‘n
Loperige, onegalige mengsel gaan vorm, dit is in orde.
6. Plaas die deegmenger bak in die
menger en koppel die deeghaak aan die menger se as. Meng die droë bestandele op
‘n stadige spoed en giet die vloeistof mengsel stadig by aan die kant van die
menger bak tot alles bygevoeg is. Stop die masjien en krap al die trae, droë
bestandele onder uit die mengerbak en skakel die masjien weer aan.
7. ‘Knie’ die bestandele met die masjien
totdat die deeg bymekaar kom en ‘n bol begin vorm om die deeghaak. Voeg
eetlepels volroom melk by die knieënde deeg indien daar nie genoeg vog in die
deeg is om dit bymekaar te laat kom nie.
8. Verwyder die deeg vanuit die menger bak en
keer dit uit op die kombuis toonbank. Knie liggies per hand vir ongeveer 2
minute om die laaste droë bestandele by die deeg in te werk. Die deeg hoef nie
glad en egalig te wees nie, maar daar moenie meer droë bestandele sigbaar wees
nie.
9. Knyp deeg af met jou vingers en rol
dit tussen jou handpalms in bolletjies omtrent die grootte van ‘n ekstra groot
eier. Druk die bolletjies deeg in ‘n ovaal vorm en pak dit ‘regop’ in rye in die
voorbereide panne.
10. Bak in ‘n voorverhitte oond: 50
minute in ‘n konveksie oond of 60 – 65 minute in ‘n statiese oond. Die gaar
beskuitkoek sal begin wegtrek vanaf die wande van die pan sodra dit gereed is.
Die klop-op-die-kors-metode is hier nie betroubaar nie, want die gebak rys nie
sodanig uit om ‘n ligte tekstuur soos brood te ontwikkel nie. Gebruik ‘n
sosatie stokkie of vleispen (skewer)
om te toets indien onseker.
11. Verwyder die panne gaar beskuit uit
die oond en laat dit heeltemal afkoel tot kamer temperatuur voor jy die panne
versigtig omkeer om die beskuitkoek uit te haal. Plaas ‘n groot, draad
afkoelrakkie (of bord) oor elke pan voor jy dit omdraai – daai beskuitkoek is
broos en jy gaan dit nie heel hou in jou hande met die vang slag nie.
12. Breek die beskuite versigtig uit en
pak dit egalig uit op oondpanne. Droog die beskuite oornag by ±80°C in ‘n
statiese oond of oor 4 ure by 90°C in ‘n konveksie oond. Laat die droë beskuit
afkoel tot kamer temperatuur voor jy dit verpak in koekblikke of deeglik
seëlende plastiek houers.
Kommentaar:
· Gebruik regte botter en Stork se volvet margarien spesifiek
bedoel vir bakwerk. Botter is duur, maar verleen ‘n onvergelykbare smaak aan
die finale produk – vandaar die om die helfte botter en volvet, bakkers-margarien.
Moenie suinig wees met die gehalte van die margarien nie. Goedkoop margarien
neig om hoër smeltpunt olies te gebruik en die ‘kleef’ dan aan die verhemelte
om daai vetterige gevoel te gee. Onnodig onaangenaam.
· Stoor die droë beskuit in groot Ziplock styl sakke indien daar ‘n tekort aan koekblikke is.
© RS Young,
2017
Rough
Bran & Seed Buttermilk Rusks
You know, if those fierce, sturdy Voortrekker Tannies of yore knew of these rusks, the Great Trek would never
have been. The Tannies would’ve summarily
donned their slippers, stayed at home and baked these wholesome numbers.
Anyway, the entire bare-foot-over-the-Drakensberg thing was over rated from the
start. 300 Years later we are no further from where we began, but we’ll rather
leave it at that.
‘Pass’ on the yoghurt, fruit and health muesli at brecky. Prepare a
hefty pot of black as midnight coffee from grounds and keep a well worn tin of
these trusty fellows at elbow’s length. Drag your favourite garden chair into the
fray and surrender to introspective bliss whilst all that fibre and goodness in
these rusks scrape, scour and purify your innermosts.
Recipe yields:
|
Preparation time:
|
48 – 50 Pieces
|
± 90 minutes + 4 hours drying
|
Special
Equipment Required:
1
x Rectangular cake pan, 22 cm x 30 cm, or 2 x 23 cm square cake pans.
An
electrical mixer in the Kenwood Chef or Kitchen Aid class.
Ingredients:
Cake flour
|
500
g
|
Brown bread flour
|
500
g
|
Baking powder
|
45
ml
|
Bran
|
100
g
|
Sunflower seeds
|
75
g
|
Optional: Dried pumpkin seed
|
50
g
|
Butter
|
200
g
|
Full fat margarine
|
200
g
|
Caster sugar
|
250
g
|
Salt
|
15
ml
|
Extra large eggs
|
3
|
Butter milk
|
500
g
|
Full cream milk
|
As
needed
|
Method:
1.
Cut precisely fitting sheets of baking paper to line the bottom of each
pan. Thoroughly smear full fat margarine over the sides (and corners in
particular) of each pan. The cooked, moist cake is brittle and no one wants to lose portions just because
it clung to the sides or bottom of the pans. Cover the paper layer with
margarine as well.
2. Mix the white and brown bread flours,
the bran, sunflower seed and baking powder in the mixer’s mixing bowl. Keep to
one side until needed.
3. Melt the butter and margarine together
in a microwave oven and keep to one side as well until needed. Melting the two
types of fat together in a small pan or pot will also work, but will take
longer.
4. Beat the eggs, one by one, in
with the caster sugar and salt until light and creamy. Add the butter milk and
stir through.
5. Add the molten fat to the butter milk
and egg mixture in a medium size mixing bowl. Mix thoroughly. A runny, uneven
mixture will result – this is in order.
6. Place the mixer bowl in the mixer and
attach the dough hook. Mix the dry ingredients on slow speed and pour the
reserved liquid mixture slowly down the side of the mixing bowl until
everything is added. Stop the machine and scrape down all the remaining, dry
material into the forming dough. Also lift any dry material from the bottom of
the mixer bowl into the forming dough. Restart the machine.
7. ‘Knead’ the ingredients for 2 – 3 minutes
or until the dough starts to form a ball around the hook attachment. Add table spoons
of milk if the mixture is still too dry to come together.
8. Remove the dough
from the mixer bowl and transfer it to the kitchen working surface. Knead
lightly by hand for a minute or two to incorporate the last of the dry
ingredients, if any remains. The final dough does not have to be smooth and
even, but no dry material should still be visible.
9. Pinch sufficient dough off with
your fingers to form a ball the size of an extra large egg. Gently roll the
dough into a ball between your hand palms. Squeeze the ball into an oval shape
and pack them – ‘upright’ – neatly into rows in the prepared baking pan.
10. Bake in a preheated oven: 50 minutes in
a convection oven or 60 – 65 minutes in a static oven. The cake will start to
pull away from the sides of the pan when ready. The tapping-on-the-top method
is not a reliable indicator here, as the cake does not rise out sufficiently
into a light, bread-like structure. Use a bamboo, or metal, skewer to check for
doneness if unsure.
11. Remove the pans from the oven and
allow cooling to room temperature before carefully inverting to remove the
cooked rusk ‘cakes’. Place a large, wire cooling rack over the tin before
inverting it – the ‘cake’ is brittle and will not survive intact if caught by
hand alone.
12. Gently and carefully break the rusks out from
the cake and arrange evenly on baking sheets. Dry the rusks overnight at ±80°C
in a static oven or over 4 hours at 90°C in a convection oven. Let the rusks
cool to room temperature and pack away in cake tins or large, properly sealing
plastic storage containers.
Comments:
· Use real butter (salted or unsalted) and Stork’s full fat margarine
specifically intended for baking. Butter is expensive, but imparts an unmatched
taste to the final product. Thus the half to half butter to baking margarine.
Do not skimp on the quality of the margarine. Cheaper margarines tend use
higher melting point fats that will stick to the roof of the mouth, imparting
an oily, sticky feel – unnecessary and unpleasant.
· Use large Ziploc
style bags if insufficient cake tins or storage space is available.
© RS Young,
2017
