Preparation: Mix the dry ingredients marked ☆ in a bowl.
Cut the bread crusts into bite size pieces. Put them in a heat proof bowl and microwave for 1 minute at 600w. Stir the crusts with a spatula.
Repeat the process of Step 2, three times. Adjust the duration of heating depending on the size and condition of the crusts. This is step is to dry the crusts.
Can you see that the crusts have shrank compared to the photo on Step 2? When you stir them, you will feel the crunchy texture. Dry until the crusts are hard like this.
Add the margarine while the crusts are still hot, and stir. Microwave for 1 minute at 600w, and mix the crusts and margarine well.
Swirl in the condensed milk and mix. Add the dry ingredients you prepared at Step 1, and mix.
Line the crusts on a baking tray, and bake in the oven at 150℃ for about 20 minutes until golden brown. It's done.
These are very crunchy.
Story Behind this Recipe
I created this recipe to make rusks that tastes similar to a bakery's one with full of flavor. Use salted butter or margarine, because a little salt enhances the sweet flavor. When you have time, you can air dry the crust for a half day before you bake.
Potato starch holds the granulated sugar in, so the baked rusk will be crunchier! Condensed milk and skim milk powder gives a full sweet flavor. They are very convenient ingredients for baking at home, because if you feel something is missing, you can add them to give more flavor.