How To Bake Scones Using Amasi
Scones

How To Bake Scones Using Amasi

  • October 13, 2021

In the book Long Walk to Freedom, written by Nelson Mandela he mentions how he hurriedly left his hideout at a white friend’s apartment when he was one the run from the South African Apartheid government after he overheard two Zulu labors comment that it was strange to see milk on the windowsill left out to ferment.The two labors were referring to amasi or fermented milk, an ancient probiotic drink popular with many South African tribes but especially with the Xhosa, Afrikaans and Zulu.Bake for 10 - 12 minutes or until puffed up and golden brown.Take make amasi fermented milk simply leave raw milk to naturally ferment at room temperature in a clay pot until thick curds form this may take 2–3 days. .

Amasi

Amasi

Amasi

Traditional South African fermented milk.Amasi is traditionally prepared by storing unpasteurised cow's milk in a calabash container (Xhosa: iselwa, Zulu: igula) or hide sack to allow it to ferment.[1] Amasi is also produced commercially using Lactococcus lactis subspecies lactis and L. lactis subspecies cremoris.[3] Amasi in South African culture [ edit ].During "taboos", (e.g. during menstruation or when there has been contact with death) the affected person must abstain from amasi.Milk is hardly ever drunk fresh ('green milk'), but it is sometimes used to thin amasi which has gone too thick to be used. .

Plain Scone Recipe with step-by-step photos

Plain Scone Recipe with step-by-step photos

Plain Scone Recipe with step-by-step photos

These plain scones are light and fluffy, and go perfectly with jam and cream for a gorgeous afternoon tea.Plain Scone Recipe.There is something just so comforting about sitting down to a hot cup of tea (with milk and sugar for me), with a small selection of sweet cakes to see you through the afternoon.Easy Scone Recipe.Scones are really easy to make and, if you don’t mind getting your hands a bit dirty, it’s possible to make a batch of scones and have it ready to serve in less than 30 minutes.Once the scone dough has formed, I use a patting motion to shape the dough into a rectangular or square shape, about 3cm or 1 inch high.You can make the scones as big or as small as you like.For really soft scones, I like to bake them close together so that they expand and stick together as they cook, thereby ensuring a greater soft and fluffy surface area.But if you like the crunchy coating on scones, I would bake the scones spaced apart on the baking tray so that they bake individually.I frequently make plain scones, but you could easily add a handful or more of raisins for a fruit scone.Please see my recipe for Date Scones with step-by-step photos.For a cheese scone or savoury scone, I would omit the sugar from the recipe below, and add about 75 g (1/2 cup) grated cheddar or Gruyère.If you place the cream onto the scone first, the jam would simply slide off and eating your scone will become a messy affair!These plain scones are light and fluffy, and go perfectly with jam and cream for a gorgeous afternoon tea.ml (1 cup) double cream or heavy whipping cream 1 – 2 heaped teaspoons of caster sugar or vanilla sugar Instructions For the Scones Preheat the oven to 220°C (430°F) (without fan).Place a baking tray in the middle shelf of the oven to warm up while you are making the scones.Alternatively, you can do this by hand by simply rubbing the fats into the flour with your fingertips.Dip the cutter into some flour to prevent the dough from sticking to it.You can make the scones as little or as big as you like, adjusting the baking time accordingly.Lightly re-shape the dough as necessary, but try to handle the dough as little as possible.Serve the scones with some Chantilly Cream (recipe below) and strawberry jam.You can use frozen butter in this recipe and simply grate it into the dry ingredients.I like to freeze 2 or 4 scones together in a small zip-lock freezer bag for easy handling.To bake, simply proceed with the remaining instructions above using the frozen scones (there is no need to defrost them first), but they will require an extra 5-10 minutes in the oven (depending on size).It has been updated with new photos and more comprehensive recipe notes. .

BASIC SCONE RECIPE WITH VARIATIONS

BASIC SCONE RECIPE WITH VARIATIONS

BASIC SCONE RECIPE WITH VARIATIONS

Grease baking trays and dust with a bit of flour.Sift dry ingredients in a separate bowl and set aside.Cream butter and sugar, doesn’t have to be smooth as long as its nicely combined.Gradually add dry ingredients and use the palm of your hands to rub mixture till it resembles breadcrumbs.Make a well in the centre and gradually add the milk as you gently knead for a few minutes.Add 2-3 tablespoons lemon or arrange zest and the juice, 50ml -100ml. .

6 Amazing amasi dessert recipes we're obsessed with

6 Amazing amasi dessert recipes we're obsessed with

6 Amazing amasi dessert recipes we're obsessed with

This thick, creamy and slighty sour fermented milk is used in the base of many traditional dishes, mostly savoury.Hot cross buns have hit the shelves in stores already and that gives you a reason to indulge in these summer amasi ice cream sandwiches!If you prefer more savoury flavours these cloud-like amasi scones are the perfect tea-time treat, spread with thick butter and jam, you can thank us later. .

Easy raisin scones recipe

Easy raisin scones recipe

Easy raisin scones recipe

The two things that struck me as interesting were the ease of the making (everything gets put into an electric mixer bowl and then mixed) and the use of ‘strong’ flour.The scones are made with raisins which I love, and then the big selling feature on the show was that they were good risers.Easy raisin scones Print Recipe Easy raisn scones that are light and fluffy Author: Sam Linsell Ingredients Scale 1x 2x 3x 75gms butter 2 large eggs 75gms sugar 4 tsp baking powder 230ml milk 500gms ‘strong flour’ – I used white bread flour 1 cup of raisins 1 x additional egg for the egg wash Instructions Put all the ingredients except the flour and raisins in the mixer with a paddle attachment and mix on low until all combined Add the flour and raisins and mix briefly Turn the dough out onto a floured surface, need slightly and press out to a height of about 4- 5cm (I used my fingers) Press out scones with a round and sharp cookie cutter until all the dough has been used (I used a 58mm or 2 1/4 inch cutter) Beat an egg and brush over the tops of the scones Put the scones in the fridge for about 30 minutes and while you preheat the oven to 200 c Brush a second egg wash layer over the scones which gives it a really nice glaze and bake in the oven for 15 minutes until well risen and golden brown. .

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