1 spoonful of the measuring spoon that comes with the package, or about 1 tablespoon
Add the butter and maple syrup to a frying pan, stir continuously over a medium heat. Then, reduce to low heat, when sprinkling in the powdered milk. Stir to dissolve.
Add the dried wheat-gluten and mix it in, coating it in the maple buttermilk. Transfer to parchment paper. #Start preheating the oven to 160℃!
Spread out the coated wheat-gluten pieces so that they don't stack up on one another. Put them into the oven, bake for about 8~10 minutes. They are done once they have turned a light golden brown!
Please check out the sister recipe "Maple Buttermilk Caramelized Sweet Potato" Recipe ID: 1263071.
Story Behind this Recipe
I made dried wheat-gluten rusks to suite my tastes! I'm just one of those people who adds powdered milk to everything.
Aside from the dried wheat-gluten, you can just eyeball all of the ingredients without measuring them.
It will be necessary to make adjustments to the baking time according to your household oven, so please keep an eye on it while baking, starting from the 6 minute mark. It's okay if it takes on a light color. Please don't let it burn.