BESKUIT:

03/16/2012

1 Comment

 
KARRINGMELKBESKUIT: [Esmerilda Hanekom]
by Leer Kook Met Jou Mikrogolf on Wednesday, May 18, 2011 at 12:59pm
Voorbereidings tyd 35 min 
Porsie grootte : 3 X 2lt bakke vol 
500g margarien
2k bruinsuiker
500ml karringmelk
2 eiers
1kg bruismeel
1ml bakpoeier
knippie sout
5 Weet-Bix blokkies, fyngebreek  

Smelt die margarien en roer die suiker by tot amper opgelos.
Klits die karringmelk en die eiers saam.
Meng al die droe bestanddele.
Meng nou die margarienmengsel, karringmelkmengsel en die droe bestanddele saam.
Spuit 3 x 2lt roomysbakke.
Verdeel die deeg in die 3 bakke.
Plaas vir 10min op HOOG in die mikrogolfoond.
NIKS LANGER NIE!!!
Droog uit in gewone oond.

GESONDHEIDSBESKUIT:
by Leer Kook Met Jou Mikrogolf on Thursday, May 19, 2011 at 1:07pm
Lewer 60 vingerbeskuite
250ml (1k) laer-GI-hawermout
500ml (2k) koekmeel, gesif
25ml (5t) bakpoeier
5ml (1t) koeksoda
500ml (2k) semels
500ml (2k) hoëvesel-ontbytgraan*
500ml (2k) volgraan-ProNutro* (‘original’ of ‘apple bake’)
250ml (1k) Suiker
5ml (1t) Sout
250ml (1k) Sultanas
2 appels, geskil en gerasper
100ml (2/5k) canola- of olyfolie*
1 liter (4k) vetvrye gewone of vrugtejogurt*
250ml (1k) afgeroomde melk*
2 eiers
5ml (1t) vanieljegeursel  

Meng al die droë bestanddele met ’n hout-lepel in ’n groot bak.
Gebruik die houtlepel om die mengsel ’n paar keer met ’n opligbeweging te belug.
Voeg die sultanas en gerasperde appels by en roer tot gemeng.
Meng die olie, jogurt, afgeroomde melk, eiers en vanieljegeursel in ’n groot beker.
Voeg by die droë bestanddele.
Gebruik ’n houtlepel en meng die vloeibare bestanddele met die droë bestanddele tot net gemeng.
Skep die deeg in 2 reghoekige mikrogolfbakke (bv. Tupperware-broodhouers, 27cm x 22cm] of glasbakke van dieselfde grootte wat met koeksproei bespuit en met papierhanddoek gevoer is.
Mikrogolf elke houer 18-20 minute lank op hoog.
Maak seker dat die bokant van die beskuit nie meer klam is wanneer jy dit uit die mikrogolfoond haal nie.
As dit nog klam is, mikrogolf nog 10 sekondes op ’n keer tot geseël bo-op.
Keer die bakpan op ’n afkoelrak om.
Trek die papier versigtig af en laat die beskuit 20 minute lank afkoel voordat jy dit in jou vingers sny.
Sny elke broodpan se inhoud in 30 vingers en droog die beskuit in ’n stadige oond (2-3uur lank by 100 C) uit.
Die resep kan met welslae gehalveer word vir ’n kleiner baksel.

BUTTERMILLK RUSKS:
.by Leer Kook Met Jou Mikrogolf on Wednesday, July 20, 2011 at 1:49pm.
We all enjoy a comforting rusk or two with a nice cup of tea or coffee and all the better when they are homemade. These tasty treats are quicker to make than the traditional method, so a batch can be whipped up and ready in no time.
500g cake flour
5ml bicarbonate of soda
5ml cream of tartar
5ml salt
5ml baking powder
200g brown sugar
130g butter
300ml buttermilk
5ml oil  

1.Sift all the dry ingredients and then add the sugar.
2.Rub the butter into the dry ingredients.
3.Add the buttermilk, oil and combine.
4.Roll the mixture into small balls and cook on high for 12 to 15 minutes.
5.Allow to cool and then separate the rusks.
6.Cook on low for 50 minutes or in a cool oven (100°C) until dry. 

ALL BRAN BESKUIT:
1,5 kg bruismeel
10 ml bakpoeier
5 ml sout
500 ml suiker
300 gr all bran
375 g margarien - kamertemperatuur
2 eiers
500 ml karringmelk of maas - spoel karton met 250 ml water
300 ml sonneblomolie

Voeg al die droë bestanddele saam.
Sny of rasper margarien in droë bestanddele in en werk deur.
Klits eiers, karringmelk en olie saam.
Voeg by droë bestanddele.
Meng goed.
Deeg is genoeg vir 4 mikro broodpanne.
Mikrogolf vir ± 7 - 8 minute per pan.
Droog uit in gewone oond by lae temperatuur van 100 C.

KRUMMEL BESKUIT:
3 Koppies Allbran vlokkies.
4 Koppies Semels
3 Teelepels Bakpoeier
1 Kg. Bruismeel
1 Koppie Sonneblomsaad
1 Koppie Sesamesaad
1½ Koppie Bruinsuiker
500g. Botter

Smelt botter en suiker saam op 100% vir 3 min. (Mikrogolfoond)
Gooi botter & suiker mengsel by meelmengsel.
Meng tot dit soos krummels lyk.
Klop 650 ml. dikmelk (Amazi) en 2 eiers saam.
Meng deeglik.
Deel in vier en bak 5 min. op 70%.
Draai om.
Bak 5 min. op 100%.
Laat staan vir 5 min.
Sny en droog uit. 

MIKROGOLF-GESONDHEIDSBESKUIT:
(Resep van Finesse Tydskrif)
Lewer 60 vingerbeskuite
250 ml (1k) laer-GI-hawermout
500 ml (2k) koekmeel, gesif
25 ml (5t) bakpoeier
5 ml (1t) koeksoda
500 ml (2k) semels
500 ml (2k) hoëvesel-ontbytgraan*
500 ml (2k) volgraan-ProNutro* (‘original’ of ‘apple bake’)
250 ml (1k) Suiker
5 ml (1t) Sout
250 ml (1k) Sultanas
2 appels, geskil en gerasper
100 ml (2/5k) canola- of olyfolie*
1 liter (4k) vetvrye gewone of vrugtejogurt*
250 ml (1k) afgeroomde melk*
2 eiers
5 ml (1t) vanieljegeursel
Metode:
1. Meng al die droë bestanddele met ’n houtlepel in ’n groot bak. Gebruik die houtlepel om die mengsel ’n paar keer met ’n opligbeweging te belug. Voeg die sultanas en gerasperde appels by en roer tot gemeng.
2. Meng die olie, jogurt, afgeroomde melk, eiers en vanieljegeursel in ’n groot beker. Voeg by die droë bestanddele.
3. Gebruik ’n houtlepel en meng die vloeibare bestanddele met die droë bestanddele tot net gemeng.
4. Skep die deeg in 2 reghoekige mikrogolfbakke (bv. Tupperware-broodhouers, 27cm x 22cm, of glasbakke van dieselfde grootte) wat met koeksproei bespuit en met papierhanddoek gevoer is.
5. Mikrogolf elke houer 18-20 minute lank op hoog.
6. Maak seker dat die bokant van die beskuit nie meer klam is wanneer jy dit uit die mikrogolfoond haal nie. As dit nog klam is, mikrogolf nog 10 sekondes op ’n keer tot geseël bo-op.
7. Keer die bakpan op ’n afkoelrak om. Trek die papier versigtig af en laat die beskuit 20 minute lank afkoel voordat jy dit in jou vingers sny.
8. Sny elke broodpan se inhoud in 30 vingers en droog die beskuit in ’n stadige oond (2-3 uur lank by 100 C) uit.
Die resep kan met welslae gehalveer word vir ’n kleiner baksel.

BESKUIT IN 4 MINUTE: [MEER IN TIPE CROUTON]
 Die samestelling van die resep: 
 Brood (wit, grys of swart)  
 BAKRESEP:
 Brood sny in klein blokkies, uitgelê op 'n bord in een laag.  Plaat moet sodanig wees wat geskik is vir die mikrogolf.  En sit in 'n mikrogolfoond.  As die brood is vars, bak op volle krag (100%) vir 4 minute.  As die brood ouer is, bak op volle krag (100%) vir 2 minute. 
 Bedien het, soos roomsop resep hier. 
 Of enige ander sop, en voeg by slaaie.

EASY BUTTERMILK RUSKS:  [Recipe from: YOU]
Preparation time: 10-15 min
Cooking time: 20 min + drying time 
Ingredients
500g self-raising flour
60g bran
5ml baking powder
5ml salt
250g margarine
3 extra-large eggs
120g brown sugar
400ml buttermilk
Method
Spray two microwaveproof loaf tins with non-stick spray and line with paper towelling.
Combine the self-raising flour, bran, baking powder and salt.
Rub in the margarine with your fingertips until the mixture resembles breadcrumbs.
Beat the remaining ingredients together and blend with the dry ingredients until a slack dough is formed.
Turn into the prepared tins.
Microwave one tin at a time in the microwave oven, placing it on an upturned saucer.
Microwave for 9-10 minutes on medium or 50 per cent power.
Leave for 10 minutes before turning out on a wire rack.
Cool completely before cutting into fingers.
Dry out in a conventional oven at 100 ºC (200 ºF) till the rusks are completely dry.
Makes about 50 pieces.

BUTTERMILK RUSKS:  [Submitted by:  Christine de Villiers, Port Elizabeth]
We all enjoy a comforting rusk or two with a nice cup of tea or coffee and all the better when they are homemade.  These tasty treats are quicker to make than the traditional method, so a batch can be whipped up and ready in no time.
Ingredients
500g cake flour
5ml bicarbonate of soda
5ml cream of tartar
5ml salt
5ml baking powder
200g brown sugar
130g butter
300ml buttermilk
5ml oil
Method
1.Sift all the dry ingredients and then add the sugar.
2.Rub the butter into the dry ingredients.
3.Add the buttermilk, oil and combine.
4.Roll the mixture into small balls, place in a microwave safe container and cook on high for 12 to 15 minutes.
5.Allow to cool and then separate the rusks.
6.Cook on low for 50 minutes or in a cool oven (100°C) until dry – about 3 hours.

EASY MICROWAVE RUSKS: [Recipe from: YOU]
Preparation time: 10-15 min
Cooking time: 20 min + drying time 
Ingredients
•500g self-raising flour
•60g bran
•5ml baking powder
•5ml salt
•250g margarine
•3 extra-large eggs
•120g brown sugar
•400ml buttermilk
Method
Spray two microwaveproof loaf tins with non-stick spray and line with paper towelling. Combine the self-raising flour, bran, baking powder and salt. Rub in the margarine with your fingertips until the mixture resembles breadcrumbs. Beat the remaining ingredients together and blend with the dry ingredients until a slack dough is formed. Turn into the prepared tins. Microwave one tin at a time in the microwave oven, placing it on an upturned saucer. Microwave for 9-10 minutes on medium or 50 per cent power. Leave for 10 minutes before turning out on a wire rack. Cool completely before cutting into fingers. Dry out in a conventional oven at 100 ºC (200 ºF) till the rusks are completely dry. Makes about 50 pieces. 
  
MICROWAVE OVEN BUTTERMILK RUSKS: [Submitted by:  Christine de Villiers, Port Elizabeth]
We all enjoy a comforting rusk or two with a nice cup of tea or coffee and all the better when they are homemade.  These tasty treats are quicker to make than the traditional method, so a batch can be whipped up and ready in no time.
Ingredients
500g cake flour
5ml bicarbonate of soda
5ml cream of tartar
5ml salt
5ml baking powder
200g brown sugar
130g butter
300ml buttermilk
5ml oil
Method
1.Sift all the dry ingredients and then add the sugar.
2.Rub the butter into the dry ingredients.
3.Add the buttermilk, oil and combine.
4.Roll the mixture into small balls, place in a microwave safe container and cook on high for 12 to 15 minutes.
5.Allow to cool and then separate the rusks.
6.Cook on low for 50 minutes or in a cool oven (100°C) until dry – about 3 hours.

MIKROGOLF KARRINGMELKBESKUIT:. [ANCOISE STRYDOM]
Voorwaar n treffer bros beskuit met hoë absorbsie sonder dat dit afbreek in koffie.
500ml bruismeel gesif
2ml sout
10 ml bakpoeier.
150 ml sagte bruin suiker

Meng bogenoemde goed.
175gr botter. Smelt vir minuut in mikrogolf.
Klits 2 eiers saam met 250ml karringmelk. Klits gesmelte botter by eiermengsel Voeg droë bestandele by eier en botter mengsel.
Meng goed tot glad en egalig.
Bak in 2 lt bespuite roomysbak vir 12 minute op hoog en los dan 10 minute in oond sonder om oop te maak. Dis baie belangrik.
Sny in skywe en en vingers en droog dan uit in oond.
Ek droog my beskuit uit op 90 C vir ongeveer 4 ure. Maar ek sit n houtlepel aan die binnekant van die deur sodat dit effe oop is. Breek maar een oop en toets. Indien beskuit nie goed uitgedroog word , vorm dit n harde kern binne.

EASY MICROWAVED RUSKS: [Recipe from: YOU]
Preparation time: 10-15 min
Cooking time: 20 min + drying time 
Ingredients
•500g self-raising flour
•60g bran
•5ml baking powder
•5ml salt
•250g margarine
•3 extra-large eggs
•120g brown sugar
•400ml buttermilk
Method
Spray two microwaveproof loaf tins with non-stick spray and line with paper towelling. Combine the self-raising flour, bran, baking powder and salt. Rub in the margarine with your fingertips until the mixture resembles breadcrumbs. Beat the remaining ingredients together and blend with the dry ingredients until a slack dough is formed. Turn into the prepared tins. Microwave one tin at a time in the microwave oven, placing it on an upturned saucer. Microwave for 9-10 minutes on medium or 50 per cent power. Leave for 10 minutes before turning out on a wire rack. Cool completely before cutting into fingers. Dry out in a conventional oven at 100 ºC (200 ºF) till the rusks are completely dry. 
Makes about 50 pieces.

 













 
                           

 

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