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Scone
"geardacha"(08) |
Prepare dough from pressed yeast whether on method with previous fermentation (when you, at first, mix little amount of flour, water or milk and yeast and stay for fermentation; then add a rest of flour and do dough) or on simple method of preparation of yeast dough. Every peace of dough roll by hands, create round form and leave for heaving, cover. After that, lay round peaces of dough into special form (rafida), which serves for creating necessary form of scone and placing it into the national furnace (tanur). Dough should be drastic. So, roast scones in the furnace (tanur), periodically, sprinkle with water. Diameter of prepared scones is 50-55 cent, thickness-2-3 cent,.
Receipt: wheat flour-1000 g, pressed yeast-100 g, salt-0.2 kg. Expected result is 2.5-3
kg.
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Almond scone (09)
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For preparing this scone you need liquid "obi nabot" (sugar syrup) and dry almond. Mix almond and sugar syrup, heat till roping, add white of egg, butter, stir and boil till readiness. Lay obtained mass on the pergameneous paper, divide into thin scones (like Chinese), fry on the brass or copper griddle from every side. Dish up for breakfast with tea.
Receipt: egg-20 g, "obi nabot'-100 g, butter-10g, almond-100 g. Expected result is 40-50g
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Scone with greaves (10)
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Add cut greaves into dough, divide dough into peaces by 110 g. Roll every peace in scone at a thickness of 5 millimeters and fry in vegetable oil on the griddle from every side.
Receipt: wheat flour -280 g, greaves from sheep-20 g, salt-6 g, and vegetable oil-20 g. Expected result is 4 peaces of 100
g.
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Scone with greaves and onion (11)
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Add cut greaves and onion into dough; divide into peaces at a mass of 110 g, roll scones at a thickness of 5-6 mm.and fry on the griddle from every side.
Receipt: wheat flour-260 g, greaves from sheep-20 g, onion-24, salt-6, and vegetable oil-20 g. Expected result is 4 peaces of 100
g.
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Scone "Obi-non"(12)
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Prepare dough on the fermentation method (when you, at first, mix little amount of flour, water or milk and yeast and stay for fermentation; then add a rest of flour and do dough) and stay for fermentation for 2-3 hours. Then, lay dough on the sprinkled with flour table and stir properly, divide into peaces. Roll every peace by hands, make form of ball and stay again for 20-30 min covered with fabric. After that, make round form of every peace with thick edges. Make pricks on the middle of the scone by special tool, put sesame on the scone and roast in the furnace (tanur).
Receipt: (gross in kg). Wheat flour-100, pressed yeast-1, salt-1.7, grains of sesame-1, vegetable oil-0.05.
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Scone Dushanbe (13)
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Dissolve yeast in milk, add warm water, oil margarine, beef grease, salt, flour. Prepare dough and stay for fermentation for 2-2.5 hours in dry, warm place. During the time of fermentation, press dough twice. Divide prepared dough into peaces, let its stay for 20-25 min and form round scones with thick edges. Prick middle of the scone and stay it again for 5-8 min.
Bake in the stove under temperature of 250-270 grades.
Receipt: wheat flour -15.38kg, milk-3.08, margarine-0.46, beef grease-0.39, pressed yeast-0.15, salt-0.62 kg. Expected result is 100 peaces of 200 g.
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