Dried Wheat-Gluten Maple Butter Milk Rusks

Ingredients:
- 20 grams Dried wheat gluten
- 20 grams Butter
- 1 tbsp Maple syrup
- 1 spoonful of the measuring spoon that comes with the package, or about 1 tablespoon Powdered milk or skim milk

Directions:
- 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 160C!
- 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".