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Scone "Jubbery" (26) |
Prepare dough 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), using pressed yeast. Form peaces from dough and place it on the special boards greased with vegetable oil. These boards lay into box for fermentation under a temperature of 35-40 °C and humidity of air of 75-80% for the 50 min. Then, take dough and beat it by hands till formation round peaces, put pattern over surface of scone by special tool ("nonpar"). The patterns can be miscellaneous but with big intervals from each other for opulence.
Prepared scones should be sprinkled and stayed for 5-7 min for last heaving. Bake scone in the furnace ("tanur"). Before placing in the furnace, wet bottom of every scone. Wet scones with water while baking from time to time.
Receipt: Wheat flour - 100 kg, pressed yeast -2 kg, salt - 1.7 kg, margarine - 3 kg, sheep fat - 2 kg, sesame - 1 kg, vegetable oil - 0.15
kg.
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Scone "Cheery" (27)
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This scone is bread of round form and at a thickness of 4-5 mm over all surfaces. Prepare dough 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), using pressed yeast. Divide dough by hands or using machine for separating. Bake scone after heaving in the furnace ("tanur") or in the mechanized stove.
Receipt: Wheat flour - 100 kg, pressed yeast -1.5 kg, salt - 1.5 kg, margarine - 6 kg, milk - 50 liters, cumin - 0,1 kg,. Weight is 0.3 - 0.4
kg.
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Scone with butter (28)
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Expected result is at least 0.2-0.4 kg under humidity of 14.5%. Prepare dough 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), using pressed yeast or on simple method. Divide dough by hands or using machine for separating. Round peaces of dough stay for heaving for 15-20 min. Then form extended scones, put sesame over surface. Bake scones in the furnace ("tanur").
Receipt: Wheat flour - 100 kg, pressed yeast -2 kg, salt - 1.7 kg, margarine - 7 kg, sesame - 1 kg, vegetable oil - 0.15
kg.
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Scone "Gigda" rich (29)
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Prepare dough 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), using pressed yeast or on simple method. Divide dough by hands or using machine for separating. After heaving make form by special tool-stamp.
Receipt: Wheat flour - 100 kg, pressed yeast -2 kg, salt - 1.7 kg,. Weight is o.2, 0.3, 0.5
kg.
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Scone "Kushgarskay": (30)
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Prepare dough 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), using pressed yeast or on simple method. Divide dough by hands or using machine for separating. Stay for full to overflowing and then, make form with special stamp.
Receipt: Wheat flour - 100 kg, pressed yeast - 1 kg, salt - 2 kg, Weight - 0.2, 0.3, 05
kg.
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Scone "logira" (31)
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This is one of unleavened sorts of scone. The most wide- spread is scone "logura" prepared from wheat flour. For this type of scone knead dough on water with salt and bake when you need in quick hot meal. Prick scones over surface and bake on the furnace "tandur. Thickness is 2-2.5 cent; diameter is 30-35 cent.
Receipt: Wheat flour - 100 kg, salt - 1.7 kg,
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