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Scone "Fatir" with onion (14) |
Prepare yeast dough; add water, salt, fat, red pepper, small-cut onion. Knead dough and stay for fermentation. Divide prepared dough into peaces at a weight of 241 or 482 g and form balls from these peaces. Stay it's for heaving for 35-40 min. Then, make form of scone from every peace and prick all surfaces of scone, leaving thick edges and stay again for 5-8 min. Bake scones in the furnace ("tanur").
Receipt: wheat flour - 25.8 kg, pressed yeast - 0.53, salt - 0.45, onion - 20.6, red pepper - 0.04, fat -0.06 or vegetable oil -0.06
kg.
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Scone "Fatir" (15)
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Prepare yeast dough, adding sheep fat. Form scones at a diameter of 28-30 cent. Do special pattern on the facial side of scone and sprinkle with sesame; Bake in the furnace (tanur), weight is 360 kg.
Receipt: (gross in kg). Wheat flour - 100, pressed yeast - 1, sheep fat - 4, sesame - 1.02.
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Scone "Fatir" with pumpkin (16)
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Add into prepared dough salt, fat, red pepper, cut onion, grate pumpkin, stir and stay for fermentation.
Divide dough into peaces at a weight of 241g or 482g and form balls from these peaces. Stay it's for heaving for 35-40 min. Then, make form of scone from every peace and prick surface of scone, leaving thick edges and stay again for 5-8 min. Bake scones in the furnace ("tanur").
Receipt: Wheat flour - 26.66 kg, pressed yeast - 0.55, salt - 0.45, onion- 6.4, pumpkin - 20, red pepper - 0.04, fat or vegetable oil - 0.06kg,. Expected result is 200 scones of 200
g.
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Scone "Gigda" (17)
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Prepare dough from pressed or liquid yeast whether on method of fermentation (when you, at first, mix small amount of flour, water or milk and yeast and stay for fermentation; then add a rest of flour and make dough) or on simple method of preparation yeast dough. Divide dough into peaces, form balls from these peaces and stay for 20-30 min. After that, make form of scone, create pattern and stay again for 10-15 min. Bake scones in the furnace ("tanur") for 7-10 min under a temperature of 290 (°C).
Receipt: Wheat flour- 100 kg, pressed yeast - 1 kg, salt -1.7, vegetable oil - 0.05.
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Thin scone (18)
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Prepare dough from pressed yeast whether on 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) or on simple method. 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 place it into furnace ("tanur"). Expected result is 0.2 kg, diameter- not more 36 cent., thickness- not more 1cent.
Receipt: Wheat flour - 100 kg, pressed yeast - 1, salt -20 g.
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Scone "Shearmol" (19)
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Prepare dough on a peas ferment on fermentation method (when you, at first, mix small amount of flour, water or milk and yeast and stay for fermentation; then add a rest of flour and do dough), using pressed yeast.
Preparation of ferment: Place peas in the battle, pour 1 liter of hot water (85°C) and stir properly. Place the battle in warm place under a temperature of 38-40 (°C). Duration of fermentation is 13-14 hours. During this period of time white foam will be created over the surface of liquid at a height of 7-8 cent.
Preparation of dough: Pour liquid with foam into dish with flour; add rest of water after washing peas and pressed yeast. Stir till getting smooth mass and stay for fermentation. Divide prepared dough into peaces stay for 25-30 min., make necessary form by pressing on peace of dough with hands till flattening out into two peaces and cut lines on every peace from the middle of the thick edge to the external side of the edge under minor angle. Now,do a bowl in the middle of the scone and create pattern. Stay scones for a few minutes. Than, bake scones in the furnace ("tanur"). Before placing scones into furnace and after taking its out, sprinkle scones with water.
Receipt: Wheat flour -100 kg, pressed yeast - 1 kg, salt - 1.5 kg, sugar- 5 kg, peas -0.2 kg, sheep fat -3.5 kg, cumin -0.05 kg. Expected result is 0.4 kg.
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