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Pancake from yeast dough
(20) |
Dissolve salt, and yeast into warm water, sift flour by parts. Knead dough not very hard, stay into warm place for heaving for 1 hour. After that, press dough one more time, adding flour, divide into peaces, approximately, of 50 g. Form balls from dough and roll thinly with napkin. Stay for 10-15 min, fry in the little amount of fat (from every side) till crackling. Fold every pancake four times, place in a dish and cover with napkin. Dish up every plate of four pancakes with butter.
Receipt: Wheat flour - 120 g, pressed yeast - 2 g, salt - 2, vegetable oil - 20. Expected result is 150
g.
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Scone from puff pastry (21)
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Prepare rich dough; roll thin layer, grease with fat or margarine, roll along rolling-pin and
cut. Divide cut bars into two parts and lay one on another, turn edges down and roll scone at a thickness of 1 centimeter. Dohole in the middle of the scone at a diameter of 1.5-2 cent. Fry scones in the "kazan" from each side in vegetable oil.
Receipt: Wheat flour -120 g, grease-3 g, and vegetable oil - 15 g. Expected result is 160 g for one
peace.
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Scone from puff pastry with onion (22)
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Prepare rich dough; roll thin layer, grease with fat or margarine, put cut onion over, make roll and fold in 3-4 bars like balls. Flatten out every ball for scone at a thickness of 1 centimeter. Fry scones in the "kazan" from each side in vegetable oil.
Receipt: Wheat flour -120 g, grease-3 g, salt - 3 g, onion - 24 g, and vegetable oil - 15 g. Expected result is 180
g.
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Scone-souvenir (23)
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The form of a scone is round and with pattern over all surfaces. Diameter is 25 cent, thickness is 5-6 cent, and thickness of the middle is 1.5 cent. Humidity is 26.6 %. Content of fat is 8.3%.
Dissolve yeast and sugar into small amount of milk; add greased margarine, salt, melange. Stir mass properly, add milk, and do dough, stay dough for 30 min,. Form scones with patterns, put melange and bake in the stove.
Receipt: Wheat flour - 71.9 kg, margarine - 7.1, milk- 28.6 liters, salt - 0.143 kg, melange - 0.84, pressed yeast -0.143. Expected result is100 peaces of 1000
g.
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Scone from maize flour (24)
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Prepare dough from maize flour and pressed yeast, adding salt, stay in warm place for fermentation for 3-4 hours. Then, form round scones at a thickness of 2-2.5 cent. Bake in the stove or in the furnace. You can do dough on milk.
Receipt: maize flour - 150 g, pressed yeast -2 g, salt - 2 g. Expected dough result is 200g.
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Pancake with sour milk (25)
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Knead dough on simple method, adding cut green onion. After full to overflowing, divide into peaces at a mass of 80 g, form scones at a thickness of 4-5 mm, fry in vegetable oil from every side. Dish up with sour milk and green onion.
Receipt: Wheat flour -120 g, pressed yeast -2 g, green onion - 25 g, salt - 2 g, vegetable oil - 20 g, sour milk - 49 g, garden-stuff-7 g. Expected result is 210
g.
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