0 00:00:00,000 --> 00:00:07,000 Rough Scone 1 00:00:07,000 --> 00:00:11,080 hello, welcome to the video section of the kitchen Mütevazı Lezzetler 2 00:00:11,080 --> 00:00:13,800 the recipe in this episode is from Western Thrace 3 00:00:13,800 --> 00:00:15,800 its name is; "Rough Scone" 4 00:00:15,800 --> 00:00:18,320 but if you want we shall learn the ingredients firstly 5 00:00:19,040 --> 00:00:22,040 half a packet of instant leaven 6 00:00:22,600 --> 00:00:25,600 half a cup of tea, sunflower oil 7 00:00:26,360 --> 00:00:29,360 1 teaspoon salt 8 00:00:30,040 --> 00:00:33,040 3 cups warm water 9 00:00:33,480 --> 00:00:36,480 and flour until it can receive 10 00:00:37,000 --> 00:00:42,680 to fry; 1,5-2 glass of oil 11 00:00:43,680 --> 00:00:48,360 after this short ingredients list, we immediately start cooking scone 12 00:00:48,360 --> 00:00:53,800 first of all as always we transfer the warm water... 13 00:00:53,800 --> 00:00:55,920 to the kneading container 14 00:00:55,920 --> 00:00:58,680 half a packet of instant leaven... 15 00:00:58,680 --> 00:01:02,680 we can use wet leaven instead 16 00:01:02,680 --> 00:01:05,400 and we also add the salt 17 00:01:05,400 --> 00:01:09,160 we mix for a short time 18 00:01:14,400 --> 00:01:17,400 we also add the oil 19 00:01:20,360 --> 00:01:25,480 now we add flour in dribs and drabs 20 00:01:26,400 --> 00:01:31,560 we knead it until becomes non-sticky dough to the hand 21 00:01:48,600 --> 00:01:54,760 as you see it smooth and in a good consistency 22 00:01:54,760 --> 00:01:58,000 now we spread some flour to its base 23 00:01:58,000 --> 00:02:00,720 we close its cover 24 00:02:00,720 --> 00:02:04,520 we make it wait in a lukewarm atmosphere at least for 45 minutes 25 00:02:09,080 --> 00:02:13,080 yes let's look at container is the dough of the scone puffed? 26 00:02:15,160 --> 00:02:18,440 fine, we shall floury our hands 27 00:02:18,440 --> 00:02:21,440 Let the lower is upper 28 00:02:29,560 --> 00:02:34,480 we shall sprinkly some flour on a flat surface 29 00:02:36,720 --> 00:02:40,920 now we will take pieces in an egg dimension from the dough 30 00:02:41,520 --> 00:02:46,320 we will roll on like this in our palms 31 00:02:46,320 --> 00:02:49,320 then we will flatten 32 00:02:49,880 --> 00:02:55,720 we will string them to a a flat cap like this, and make it take rest for 15-20 minutes 33 00:03:01,480 --> 00:03:04,480 and then we will fry them 34 00:03:06,840 --> 00:03:09,840 we put the pan on the fire 35 00:03:10,800 --> 00:03:15,520 we add the oil, it is important to oil is deep 36 00:03:16,800 --> 00:03:20,840 let the oil hots up, we will drop the scones 37 00:03:22,400 --> 00:03:26,360 after a bit flattened... 38 00:03:26,360 --> 00:03:29,040 we can drop it into the oil 39 00:03:30,720 --> 00:03:33,720 of course, we will space 40 00:03:49,120 --> 00:03:52,520 the one side of it is fried, we turn the other side of it 41 00:03:52,520 --> 00:03:55,800 however, we should avoid very hot oil 42 00:03:55,800 --> 00:03:58,800 because its inside remains dough 43 00:04:07,440 --> 00:04:15,520 the two sides of the "Rough Scone" is completely fried 44 00:04:15,520 --> 00:04:18,680 now we transfer them to platter 45 00:04:21,720 --> 00:04:26,200 like thisi, we fry the scones until the dough consumes 46 00:04:27,280 --> 00:04:29,880 as you see it is not so difficult to cook it 47 00:04:29,880 --> 00:04:34,760 in Western Thrace people cook this scone especially on holidays and in the day before holiday... 48 00:04:34,760 --> 00:04:37,080 and they dispatch 49 00:04:37,080 --> 00:04:40,080 yes, we have learned another topical recipe in Mütevazı Lezzetler 50 00:04:40,080 --> 00:04:43,320 i know that you will try as soon as possible and remember us 51 00:04:43,320 --> 00:04:44,600 see you...