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Small scones with butter (32) |
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 knead dough), using pressed yeast or on simple method on milk adding eggs and fat. Divide dough by hands and stay for full to overflowing for 10-15 min. Then, form round balls at diameter of 9-10 cent, thickness of 2-3 cent. Make pricks on the middle of every scone. Bake in the in the furnace ("tanur").
Receipt: Wheat flour - 15 kg, pressed yeast -0.28 kg, salt -0.28kg, margarine - 1.84 kg, milk - 5.72 liters, egg - 0.34 g. Expected result is50-60
g.
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Scone "Tourist" (33)
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Scone "Tourist" is a national bread of round form with bowl in the middle and patterns maid with special tool "nonpar". The weight of one scone is 0.48 kg. Edges of scones are somewhat thick.
Receipt: Wheat flour -100 kg, pressed yeast - 2.5 kg, salt - 2 kg, margarine - 7 kg, concentrated milk whey - 5
kg.
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Scone "Home" (34)
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Scone "Home" is a kind of Tajik bread with high content of fat prepared from wheat flour and of round form. Mass of every scone is 0.3 kg. Divide dough by hands doing pricks and clips using "nonpar".
External refining of scones can be different and depend on your taste. Its can be with clips along edges, or with even surface and slightly bossy edges. Bake in the mechanized scone furnace.
Receipt: Wheat flour - 100 kg, pressed yeast - 5 kg, salt - 2, sugar - 1 kg, margarine - 25 kg, milk - 20
liters.
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Scone "Spring" (35)
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This scone is being prepared from wheat flour. It is national bread with round or slightly oval form with small bowl in the middle and swollen edges. Scone seems to be light because of its. Bake scone in the furnace "tandur" putting, preliminarily, sesame over surface.
Receipt: Wheat flour - 100 kg, pressed yeast - 2 kg, salt - 2kg, sesame - 2, vegetable oil - 0.15kg.
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Scone "Thin Fatir" (36)
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Scone "Thin Fatir" is a kind of Tajik bread of round form. Surface of scone is event and with pricks made by "nonpar". Weight of one scone is 0.44 kg.
Receipt: Wheat flour - 100 kg, pressed yeast - 1.5 kg, salt - 1.7 kg, margarine - 2
kg.
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Scone for quests (37)
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Scone for quests is a kind of Tajik bread of round form from wheat flour at a mass of 0.43 kg. Surface of scone is refined with "nonpar", edges of scone are somewhat thick and have traces of grooves made by special tool.
Receipt consists of sheep fat, sugar and desiccated milk. Such content are chosen for reduction of growing stale. . Bake scone in the furnace "tandur"
Receipt: Wheat flour - 100 kg, pressed yeast - 3 kg, salt -1.7 kg, sheep fat - 7 kg, sugar - 3 kg, desiccated milk - 1 kg, peas "noot" for fermentation - 1 kg, vegetable oil - 0.15
kg.
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Scone from
pollard (38)
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Scone from
pollard is a kind of Tajik bread from wheat flour and pollard with round
or slightly oval form with bawl in the middle maid by "nonpar".
It's concern to group of diet bread and recommended for asthenia of
intestine. . Bake scone in the mechanized furnace. The weight of one
scone is 0.4 kg.
Receipt: Wheat flour - 80 kg, pressed yeast - 1 kg, pollard - 20 kg,
salt - 1.5 kg margarine - 2kg, sesame - 1 kg, vegetable oil - 0.15kg.
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