Oil-free Indian scones

Modified from Ibaraki's "Indian scones", when the noodles were rolled, they were changed so that they were not too flat and too long, adding a little thickness and chewing. If you like crispiness, roll it thinner and it's delicious. Knead the dough, roll it out after fermentation, and simply bake it on the pan to get the Indian bread easily. No secondary fermentation, no oven, more convenient and quick ^ _ ^ Traditional Indian scones use the fat of [ghee] made with cream. But it's possible to make scones without any cream. Dip in various curries! Super ecstasy! It's also good to make bread with curry filling! Let's play freely! Finished product weight reference: 6 (each about 164kcal) ===================================== None The oil & cream low-fat snack menu is constantly being updated: https://www.xiachufang.com/recipe_list/95191/

Modified from Ibaraki's "Indian scones", when the noodles were rolled, they were changed so that they were not too flat and too long, adding a little thickness and chewing. If you like crispiness, roll it thinner and it's delicious. Knead the dough, roll it out after fermentation, and simply bake it on the pan to get the Indian bread easily. No secondary fermentation, no oven, more convenient and quick ^ _ ^ Traditional Indian scones use the fat of [ghee] made with cream. But it's possible to make scones without any cream. Dip in various curries! Super ecstasy! It's also good to make bread with curry filling! Let's play freely! Finished product weight reference: 6 (each about 164kcal) ===================================== None The oil & cream low-fat snack menu is constantly being updated: https://www.xiachufang.com/recipe_list/95191/

Material

High-gluten flour 250g
yeast 5g
granulated sugar 20g (2 tablespoons)
salt 3g (1/2 teaspoon)
Warm water (around 40 ° C) 150ml

Pour the yeast, sugar and half of the high-gluten flour into the pot, add warm water to dissolve the yeast

The practice of oil-free Indian scones Step 1

Use a spatula to mix well

The practice of oil-free Indian scones Step 2

After mixing the above, add the remaining half of the high-gluten flour and salt

The practice of oil-free Indian scones Step 3

Continue to mix evenly

The practice of oil-free Indian scones Step 4

Transfer to the panel and knead the dough

The practice of oil-free Indian scones Step 5

Rub it! Knead! Fall, fall! Puff puff! Da da da! Pappa!

The practice of oil-free Indian scones Step 6

Ok! Knead to the expansion stage! You can see your fingers without breaking when you pull them to the left and right! The membrane need not be particularly thin!

The practice of oil-free Indian scones Step 7

The dough is covered with plastic wrap and fermented at 40 degrees for about 25 minutes

The practice of oil-free Indian scones Step 8

The prepared dough (use your fingers to confirm whether the fermentation is successful)

The practice of oil-free Indian scones Step 9

Dough the dough, divide into six equal parts and round, cover with a damp cloth or plastic wrap and let stand for 10 minutes

The practice of oil-free Indian scones Step 10

No secondary fermentation is required. In each small group, pull one end and the other hand apart, rolling into a bull tongue (what kind of rolling do you want to roll into!)

The practice of oil-free Indian scones Step 11

Roll it out, get it all done

The practice of oil-free Indian scones Step 12

Put the pan on a low heat, you don't need to put anything, put the cake in and bake it, it is better to cover it.

The practice of oil-free Indian scones Step 13

From time to time look at the bottom of the fire, there is a beautiful burnt yellow color turned back

The practice of oil-free Indian scones Step 14

Bake for another 2 ~ 3 minutes, da da da

The practice of oil-free Indian scones Step 15

All baked! Eat while it's hot! Have a fight! Dip the curry! perfect!

The practice of oil-free Indian scones Step 16

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