How to make dough for chebureks bubbly, tasty? Not every hostess can answer the question correctly. Therefore, we decided to devote this article to this topic.
Delicious best recipes
Having decided to treat their loved ones with delicious and crispy chebureks, many housewives think about what kind of dough is better to use for this. In general, there are quite a few kneading options. We decided to present only the most successful and simple.
So how to make dough for chebureks bubbly tasty? For this you need to prepare:
- ordinary drinking water - 4 full glasses;
- medium-sized sea salt - 2/3 of a small spoon;
- quick soda table - 2/3 of a small spoon;
- medium-sized chicken egg - 1 pc.;
- white sugar - a dessert spoon;
- light flour - add until the density of the dough.
We knead the base
Before you make the dough for pasties bubbly delicious, you should prepare all the above ingredients. You are sure to get delicious fried products that all your guests will appreciate.
So, to prepare the base, pour drinking water at room temperature into a deep bowl, and then add a beaten chicken egg, table soda, white sugar and sea salt. After dissolving all the bulk ingredients, white flour (previously sifted) is gradually poured into the dishes.
By kneading the products with your hands for a long time, you will get a cool and homogeneous dough. It is placed in and left on the table for 45-60 minutes. In the meantime, start preparing the filling.
stuffing products
Crispy homemade chebureks are usually made using minced meat. We decided not to deviate from tradition and use this particular filling. To prepare it, we need:
- beef without fat - 300 g;
- white bulbs - 2 large heads;
- lean pork - 300 g;
- drinking water or meat broth- 3-5 large spoons;
- crushed allspice, sea salt - add to the filling to taste.
Making minced meat
The most delicious of which we are considering are prepared using mixed minced meat. To prepare it, take 300 g of pork and beef, and then thoroughly wash the meat and remove all unnecessary veins. After that, the product is ground in a meat grinder along with cleaned heads. onion. Having seasoned the mass with pepper and salt, it is thoroughly mixed.
To make chebureks juicy and tasty, a few spoons must be added to the filling. plain water or meat broth.
We form semi-finished products
After the dough for chebureks (crispy and bubbly) is infused at room temperature, and the filling will be prepared, it is necessary to proceed with the formation of products. To do this, cut a small piece from the base, and then roll it into a round and thin layer (the diameter should be 12-14 centimeters). Minced meat is laid out on ½ of the product and evenly distributed, not reaching the edges. Then the meat filling is covered with the second half of the layer and the edges are strongly pinched using a fork.
frying process
Delicious, crispy (bubbly) chebureks should be cooked in refined vegetable oil. It is poured into a frying pan and heated strongly. Then several products are laid out in the dishes and fried on both sides for about five to nine minutes. The output is very ruddy and juicy pasties which are laid out on a plate lined with paper towels. After the products are lost excess fat, they are moved to another dish.
Serving to the table
Now you know how to make dough for chebureks bubbly, tasty. After frying the products, they are served hot to the table along with a cup of sweet tea and tomato paste.
The most delicious pastry dough: cooking recipes
You can cook homemade pasties not only using the recipe that was presented above, but also using other methods. For example, very tasty such products are obtained using mineral sparkling water. To implement this recipe, we need:
- sparkling mineral water - 4 full glasses;
- quick soda table - a pinch;
- medium-sized sea salt - ½ small spoon;
Base preparation
This dough is quite easy to knead. The mineral is poured into a large bowl, and then medium-sized sea salt and table quick soda are dissolved in it. After that, light flour is added to the base and everything is thoroughly mixed. At the exit, a rather dense and homogeneous dough is obtained, which is covered with a napkin and left for 13-16 minutes.
All homemade pasties are made according to the same principle. A piece of dough is rolled out into a layer, and then placed on it chopped meat and beautifully pinch the edges.
After the formation of all products proceed to their heat treatment. To do this, sunflower oil is strongly heated in a pan and several semi-finished products are laid out in it. Chebureks on mineral water fry for about four to five minutes on each side. At the same time, they become not just ruddy, but bubbly and crispy.
After carefully frying the products, they are carefully removed from the boiling oil and placed on paper towels. Having deprived pasties of fat, they are served at the table along with sweet and strong tea, as well as tomato sauce or ketchup.
Cooking simple chebureks with vodka
Most housewives believe that pastry dough must necessarily include an ingredient such as an egg. And indeed, with it, the products become more ruddy and tasty. but experienced chefs claim that the egg contributes to a tough dough. Therefore, they do not recommend adding it to the base for pasties. But this is only if you want to get the most tender and crispy dough. By the way, to enhance this effect, experts advise adding a little 40-degree vodka to such a base. This drink will contribute to obtaining more crispy and bubbly chebureks. In addition, due to the presence of vodka, the dough will not absorb too much fat.
So, to prepare the base, we need:
- ordinary drinking water - 4 full glasses;
- medium-sized sea salt - 2/3 of a small spoon;
- quick soda table - a pinch;
- vodka (40 degrees) - 2 large spoons;
- light flour - add until the density of the dough.
We knead the base
This dough is very easy to make. Ordinary drinking water is poured into a large bowl, and then table quick soda and sea salt are dissolved in it. Then 40-degree vodka and light flour are added to the ingredients. Mix all the ingredients well with your hands until a cool and homogeneous base is obtained.
At the end, the dough is wrapped and left at room temperature for a quarter of an hour.
The process of making chebureks
Cheburechnoe on vodka is fried quite quickly. At the same time, it becomes not just ruddy, but bubbly and crispy. To do this, the base is divided into many pieces, rolled into layers, stuffed with minced meat and pinched the edges with a fork. In this form, they are alternately sent to deep fat and fried until red.
Such products are served hot to the table along with ketchup and sweet tea.
Summing up
As you can see, there are quite a few options for how to make crispy and bubbly chebureks at home. By the way, you can cook them not only from a different base, but also using different fillings.
Of course, the classic filler is minced meat. However, some chefs prefer to cook such products using mashed potatoes, millet porridge and even fried cabbage. In any case, such products will have a special taste and delicate bubble dough. Bon Appetit!
Awesome dough for delicious chebureks!Chebureks... Just from one word, a picture arises with the heat, with the heat of fragrant and delicious pasties.
As often happens in cooking, who is the author of this work culinary arts- a great mystery and mystery. Even the Americans tried to appropriate our chebureks. Yeah, who will give them to them! Those Americans who drove the indigenous population of America into the reservations were not even in sight when our ancestors ate pasties with pleasure. Yet the birthplace of this fast food nutrition can be called Asian countries. Maybe this is such a prototype of fast food, only chebureks are much tastier, and they are prepared from natural products without chemicals and other flavors and dyes.
Chebureks consider their national dish Crimean Tatars. And in the former capital of the Crimean Khanate in the city of Bakhchisarai, just opposite the Khan's Palace, the Crimean Chebureks cafe has been preserved and is still operating from Soviet times to the present. Here they are the most delicious. With the return of the Tatars to the Crimea, now in every corner of the peninsula you will definitely be treated to chebureks, which the Crimean Tatars call with a characteristic national flavor"Chubereks".
What are pasties?
Whatever they were called: these are pies from unleavened dough, fried in oil; these are dumplings miraculously increased several times and fell into a cauldron with oil; these are the intrigues of the Koreans, who also did not come up with anything, how they took dumplings, flattened them and fried them.
From all of the above, a certain picture emerges. It turns out that chebureks are a product made from dough without the addition of yeast, where minced meat with a lot of onions is traditionally used as a filling, but others are also considered no less delicious toppings from cheese, mushrooms, a mixture of meat and cheese with tomatoes.
The key to the success of cooking largely depends on the skill of the hostess, and one of the key tasks is to properly prepare the dough for chebureks. It should be thinly rolled, should bubble, exfoliate and melt in the mouth with little or no intensive chewing effort on the part of the person.
Now our goal is to find, learn and make such a dough so that home and guests cannot be dragged by the ears from pasties.
Dough recipe for chebureks No. 1
This is the easiest dough recipe in terms of a set of products.
Required components:
one glass of warm water, three glasses of flour, one tablespoon of vegetable oil, one teaspoon of salt.
In this version, there is no egg, no yeast and baking powder. This is real classic version fresh dough.
How to prepare dough: Pour all the flour and salt into a deep bowl. Pour half a glass of water and half a tablespoon of vegetable oil. We start kneading the dough. Then pour out the remaining water and add the oil. The dough must be well kneaded. The secret of this recipe is that due to the oil it turns out to be elastic. Then wrap the finished dough in cling film and leave it on the table for half an hour, let the gluten of the flour disperse and thereby let the dough ripen.
Test recipe number 2
This recipe differs in that boiling oil is added to the dough, due to which the dough is obtained with small bubbles on its surface.
Ingredients: 300 ml of warm water, salt and sugar in a teaspoon without a slide, 100 g of any fat (lard, margarine, sunflower oil), 600 g of flour.
Cooking: Dissolve salt and sugar in water. Add half of the required amount of flour. You should get dough like pancakes. You can check it in the following way: put a fork into the dough, it should gradually slide into it. At this stage, pour boiling oil into the dough and quickly mix with a fork. Then add the rest of the flour and mix well. The dough should be cool, then elastic. Leave on the table for 30 minutes. After that, roll out and cook pasties.
Recipe number 3
This dough recipe is also called custard, because the water is used hot, but simply boiling water. The dough turns out to be crispy, thin, but does not tear when rolled out, but retains its integrity.
Required products: take 300 ml of water twice as much flour, one chicken a raw egg, half a teaspoon of salt and a tablespoon of alcohol, 2 tbsp. l. any vegetable oil purified, odorless.
We prepare as follows: add salt, vegetable oil to the water and boil. In the same hot water add a little less than a glass of flour and immediately stir with a fork so that no lumps remain. Allow the mixture to cool and add the raw egg and alcohol. Then add the rest of the flour and knead well on the kitchen table. Men's hands can also be involved in this process. This dough should stand for at least an hour, but it is better to leave it all night.
Recipe number 4
Components: one and a half glasses of water, three glasses of flour, a teaspoon of salt and sugar, a tablespoon of lard.
Cooking: if there was no lard in the house, then it is not critical. It can be replaced with lard. Take a piece of lard, finely chop, put in a pan and melt. The fat obtained from the fat will go to the preparation of the dough. Add fat, sugar and salt to flour. We mix the whole mass, flakes are obtained from fat and flour. Pour in boiling water and stir immediately. Ready dough let it brew in the refrigerator for at least 60 minutes.
Recipe number 5
The egg dough for pasties is crumbly and brittle, due to which it crunches.
A measuring cup will be an eggshell, which is first washed well with soap and the egg itself, and then a hole is carefully made, the protein and yolk are removed, and the water is measured with the shell.
Ingredients: 4 eggs, 8 shells of water, 1 shell of vegetable oil, 100 ml of vodka, salt, enough flour so that the dough does not stick to your hands, but is not too tight.
Cooking: beat eggs with salt and vegetable oil. Add water and vodka. Add flour and knead the dough. Ready dough refrigerate for two hours.
Recipe number 6
Dough for pasties on beer. A product such as beer is often used in the preparation various dishes, including baking. The dough is still closer to yeast, because there is no way to name beer plain water. Any beer from light to dark and non-alcoholic will do. It happens that the bottle is opened, but not completely drunk. Even if the beer stood open and the gases came out of it, then it will fit well into the dough recipe.
What is necessary: a glass of beer, one egg, salt, flour 3-4 glasses.
Cooking method: mix beer with salt and egg. Add flour and knead. The dough turns out to be tight, but it must be allowed to lie down for a couple of hours, only then roll it into pasties.
Recipe number 7
Not less than original version cottage cheese test. It turns out tender and soft.
You will need: 200 g of cottage cheese; one egg, salt to taste; half a teaspoon of baking soda and table vinegar; to extinguish soda; one and a half cups of flour.
How to cook: cottage cheese must be rubbed so that there are no lumps. You can use a blender for these purposes or grind through a sieve. Add egg, salt. Pour vinegar onto soda to start a chemical reaction. Pour in the flour and stir. The dough should be soft, but not stick to your hands. If the dough sticks when rolling, add more flour.
Recipe number 8
Kefir dough is also prepared very easily and quickly, but it turns out soft and tender. Since kefir is a fermentation product, no additional components are needed.
We take : a glass of kefir, trusted salt, one egg and 500 g of flour.
Cooking: add salt and egg to kefir. Blend thoroughly with a whisk or blender. We add flour. Let the dough rest for up to 20 minutes.
Recipe number 9
Dough for chebureks on mineral water.
Ingredients:
a glass of mineral water, one egg, one teaspoon of salt and two teaspoons of sugar, four glasses of flour.
In some versions of the preparation of the dough, vegetable oil is immediately added in an amount of up to 2 tablespoons, in other recipes it is absent.
Cooking: in mineral water, it is advisable to take carbonated water, add an egg, sugar and salt. Beat with a whisk, then add flour. The finished dough should lie down for 20 to 30 minutes.
Helpful Hints:
- to prepare the dough you need to take more quantity flour than indicated in the recipe, because flour varies in gluten content. Hence the discrepancy between the required amount and that specified in the recipe;
- if the dough turned out to be hard for ready-made chebureks, then you need to transfer them to a saucepan, cover with a lid and let stand in finished form while hot.
Chebureks with meat are a tasty and satisfying alternative to regular pies. This a traditional dish Turkic and Mongolian peoples. They are also loved in the Caucasus. Well, at present, in cities, they are sold on every corner, in my opinion, although it is difficult to call it pasties. Therefore, we will cook them at home.
It doesn't take much time to prepare them. Plus, there are lightweight recipes, thanks to which even a schoolboy can cook them.
The main ingredients are dough and meat. In most cases it is used unleavened dough, but many prefer the custard analogue. To add porosity, you can add baking powder, vodka or oil.
Real chebureks are cooked with meat, today pork and beef are most often used, and in some cases chicken. It all depends on your capabilities and preferences. Although they do it with potatoes, mushrooms, cabbage, cheese and other fillings.
In the traditional recipe, the meat is finely chopped, but, as you know, we mainly use minced meat. We fry in vegetable oil, and traditionally, we use mutton fat(or other animal fat).
Recipe for pasties with meat at home (step by step recipe with photo)
Chebureks are quite fatty foods, so they are not recommended for dinner. Over time, many options for their preparation have appeared, so there is plenty to choose from. In this article, we will look at the most common and simple recipes.
Since the taste and juiciness of these pies depend on the dough, at the beginning we will give several recipes for making dough.
Menu:
The taste of chebureks depends on the method of preparing the dough. Consider the classic version on the water. This recipe is one of the simplest, but the aroma of chebureks will not be worse.
Ingredients:
- 1 kg of wheat flour.
- A pinch of edible salt.
- 350 ml of water.
Cooking method
According to this recipe, the dough is dense and elastic. To achieve the desired consistency, you must use hot water but not boiling water. Thanks to this, the "pie" will turn out crispy and tender.
The dough must be thoroughly kneaded for a long time. Don't forget to sprinkle it with water periodically. After a few minutes of kneading, form a ball from the dough, roll it up with plastic or cling film, and then send it to the refrigerator for 30 minutes. After that, you can start preparing the filling.
2. Dough for pasties with bubbles, as in pasties
If you want to cook light and airy pasties, the same as those sold in pasties, it is recommended to use the following method for preparing bubble dough.
Ingredients:
- 7 cups white flour
- 500 ml of boiled water.
- 6 tbsp melted butter.
- 1 tsp each of sugar and salt.
Step by step cooking
1. Mix in a small bowl edible salt with granulated sugar, then send them to a container with warm water.
2. Then send the butter there, which must first be melted. Mix well with a spoon.
3. Sift into a deep bowl wheat flour. Make a small hole in the middle and pour a small amount of the prepared liquid into it.
4. Start kneading the dough, gradually adding water.
5. To make it easier to knead, put the dough on the table and continue kneading by hand. It is imperative to achieve a dense texture so that during frying pasties do not burst and do not let the juice out. Due to the content of butter, they will turn out very tender and bubbly.
6. When the dough is dense and homogeneous, it is necessary to form a ball out of it, wrap it with a film, and then send it to the refrigerator for about one hour. In the meantime, you can start preparing minced meat.
3. Choux pastry dough
Some people believe that cooking chebureks is complex process. However, there is a fairly simple kneading recipe. choux pastry, from which is obtained tasty dish. In this case, you do not need to set aside a lot of time for cooking.
Ingredients:
- 300 ml of mineral water.
- 600 g flour.
- 4 tbsp vegetable oil.
- 5 g of granulated sugar.
- 5 g of edible salt.
Cooking
1. Add salt and sugar to a container with warm water. Mix everything thoroughly so that all the crystals dissolve in the liquid. After that, water should be gradually added to the sifted flour. Knead the dough until it becomes a semi-liquid state. This is checked very simply, stick an ordinary spoon into the dough, it should slowly fall.
2. Now add boiling vegetable oil to the mass and mix thoroughly.
3. Continue kneading until the dough becomes elastic. After that, put it in the refrigerator for half an hour.
4. How to cook pasties with minced chicken
Crispy and mouth-watering chebureks are a favorite dish of many Russians, so every housewife should know at least one recipe for this dish. The taste of cheburek, to a greater extent, depends on the kneading of the dough and the frying process.
Ingredients:
- 600 g white flour.
- 1 chicken egg.
- 1 tsp of table salt.
- 1 tsp granulated sugar.
- 1.5 cups of water.
- 8 tbsp sunflower oil.
- 1 tsp vodka.
- 1 kg chicken mince.
- Black pepper to taste.
- 2 onion heads.
Step by step cooking
1. Prepare a deep bowl, break an egg into it, add vegetable oil, salt and granulated sugar, mix everything thoroughly. Then add required amount water, as well as vodka, thanks to which pasties will turn out crispy.
2. Then you need to add flour to the mixture in small portions. Knead until the mass is thick enough.
3. Continue kneading on the board. The dough should have a uniform and dense consistency. Then wrap it in cling film and refrigerate for half an hour.
4. In the meantime, we will prepare the filling for pasties. First, peel the onion from the husk, wash and cut into small pieces.
5. In a separate bowl, mix the chopped onion, minced chicken. Salt the ingredients and stir.
6. Roll out the dough with a rolling pin. The thickness of the sheet should not exceed 3 mm.
7. If you want to cook small pasties, then circles can be cut out with a glass, and if you want them to be larger, then use a saucer.
8. Put the prepared meat filling on the blanks.
9. Carefully seal the edges and give the future chebureks a beautiful shape.
10. Fill a thick-walled pan by 4 cm sunflower oil. Warm it up well and lay out pasties. Fry on each side for two minutes.
5. Recipe for pasties with beef
Ingredients:
- 300 g ground beef.
- 1 chicken egg.
- 3 cups white flour
- 250 ml of water.
- 0.5 tsp salt.
- 1 head of onion.
- Pepper to your preference.
Step by step cooking
1. First, let's prepare the filling. The meat must be twisted in a meat grinder, chop the onion with a blender. Salt the ingredients, mix and knead by hand.
2. Break an egg into a separate plate, add edible salt and warm water. Stir the food well so that the salt and egg are completely dissolved in the liquid.
3. Add 2.5 cups of sifted wheat flour to the mixture.
4. Knead the dough for a few minutes, it should be elastic. You can add a little more flour if needed.
5. Divide the kneaded dough into 6 portions. Each part must be rolled out and conditionally divided into two halves. Put the minced meat on one, at a distance of 2 cm from the edge, as shown in the image.
6. Cover the filling with the second half of the rolled out layer, and press the edges with a fork.
7. Heat the vegetable oil in a frying pan and fry the pasties for two minutes on each side.
Chebureks are ready to eat. Serve them at the table while they are hot.
6. Chebureki with meat, very successful crispy dough
If you want to cook crispy pasties, then use the following recipe. You can use absolutely any minced meat, but experts recommend beef.
Ingredients:
- 750 g wheat flour.
- 400 g minced meat.
- 200 ml of broth.
- 250 ml cold water.
- 1 tsp salt.
- 500 ml vegetable oil.
Cooking
If you add a little sugar to the dough, then pasties are more ruddy. But you need to know the measure, because a large number of sugar sugar can cause the dough to burn and the minced meat to remain raw.
1. A small amount of flour must be sifted into a deep bowl and poured with water. After that, salt, stir and gradually add the rest of the flour. After kneading, the mass should be thick, set it aside for half an hour.
2. To prepare the filling, mix minced meat, spices and salt. In this recipe, the filling should be watery, so you need to add broth to it.
3. The rested dough must be rolled out and divided into equal parts. Wrap the filling, press the edges with a fork, and cut off excess dough if necessary.
4. Put the pan on the stove and pour vegetable oil into it. If you want to get crispy chebureks, then the oil must be well heated. Fry on each side until golden brown. Turn pasties over carefully, otherwise the dough may be damaged.
7. Video recipe for pasties on kefir
You can use another interesting way cooking chebureks. In this case, we will add kefir to the dough. Watch a video clip with the cooking process.
Thanks to the above recipes, you can quickly cook delicious recipes, do not be afraid of the process itself, as it is absolutely uncomplicated.
Chebureks are found in the cuisine of many peoples, so it is still unknown where they came from. But we all tried it and most even fell in love. Mistresses prepare them at home for their households. And someone buys them in the nearest cafe or store.
But it’s clear that you don’t want to eat this dish in dubious eateries, and not everyone wants or can cook them. This is because not many get the result that they are used to eating. And it seems that the filling is somewhat similar, but here is the dough - alas! Leaves much to be desired.
There are a great many recipes for its preparation. But choose the one that really makes chebureks with crispy and delicious crust- it's quite difficult.
Therefore, we try to learn from friends or aunts, grandmothers, time-tested recipes. After all, they probably fried them more than once.
Not everyone can cook pasties tasty and crispy. Of course, it's all about the flour product. It depends not only on their appearance, but also on their taste.
Ingredients:
- Chicken egg - 1 pc.;
- Flour - 3 cups;
- Sunflower oil - 1/3 cup;
- Water - 3/4 cup;
- Salt - 1 teaspoon.
Cooking:
1. Sift the flour into a deep bowl. Add salt and mix lightly.
2. Now we will pour water. Only not all at once, but in small portions, stirring with a fork. As a result of this, flakes will form in us, due to which it will be as if puffed.
3. We only need the yolk, so we break the egg and separate the protein. Put the yellow part in a bowl and stir.
4. Pour vegetable oil to the dough and collect everything in one homogeneous lump. Let it rest in the bag for 30 minutes.
The recipe is quite easy, but try others.
Choux pastry
From custard flour product they cook not only chebureks, but also many other different pastries. Including pancakes and hash browns. It turns out soft and plastic, which will allow your products to be very tasty.
Ingredients:
- Water - 1 glass;
- Flour - 500 gr.;
- Vegetable oil - 2 tablespoons;
- Chicken egg - 1 pc.;
- Salt - 0.5 teaspoon.
Cooking:
1. Pour water and vegetable oil into the pan. We add salt. Put on fire and bring to a boil.
2. In the meantime, while the liquid is heating, sift the flour through a sieve.
This must be done every time you want to bake something. This is done so that it is saturated with oxygen and becomes more sticky. This will make the dough more flexible.
3. Pour boiling water with oil into a cup with a dry product and mix. It turned out that we brewed flour. Let the mass cool down a bit.
4. Break the chicken egg into the warm mixture. We continue to knead the dough. If it is difficult to do this in a cup, then do it with your hands on the table.
5. Cover it with a lid or an inverted cup, leave to rest for 30 minutes.
During this time, the flour will begin to work better with other ingredients and the result will be the way we need it.
Everything is ready, you can bake your favorite dish.
Dough like in cheburechnaya on vodka
Many people ask: why is there vodka in it? There are many answers to this question. To be honest, alcohol makes the dough loose. Also, on pastries with meat, bubbles will form during frying.
Ingredients:
- Vodka - 1 tablespoon;
- Water - 200 ml;
- Flour - 450 gr.;
- Salt - 1 teaspoon;
- Vegetable oil - 60 ml;
- Chicken egg - 1 pc.
Cooking:
1. Pour into a deep container liquid products: warm water, vegetable oil, vodka.
2. Break the egg there and add salt. Whisk everything thoroughly.
By the way, for those who are afraid to use alcohol in the dough, I will say that the smell disappears during the kneading process. And its quantity is not at all noticeable in such a volume of products. So feel free to use it.
3. Gradually we begin to sift the flour, while we do not stop stirring. At a certain stage it becomes very difficult to use a spoon, put it on the table and knead with your hands.
4. We cover the soft and elastic mass cling film and leave to rest for 40 minutes. Then we use it for its intended purpose.
Delicious boiled dough recipe
My mother-in-law makes this recipe. She likes it hot, because the mass is really quite hot. But the result is always pleasing and her chebureks are simply delicious.
Ingredients:
- Water - 300 ml;
- Vegetable oil - 3 tablespoons;
- Salt - 2 teaspoons;
- Flour - 3 - 4 cups.
Cooking:
1. Everything must be done very quickly. Therefore, we boil water and pour it into a container.
2. Quickly pour the salt there and pour the vegetable oil, mix.
3. Quickly, stirring the liquid, pour 1 cup of flour first. When mixed - pour the second. All this is done very quickly. then pour in the third glass and stir with your hands. Just do it carefully, as the mixture is very hot. If it still sticks to your hands, add more flour, only in small portions, so as not to overdo it.
4. Leave it to lie down, covered with a towel, for 1 hour.
Crispy dough with mineral water
This method turns out just the way we want to achieve for our sweets. It becomes crispy when frying, with a beautiful crust.
Ingredients:
- Mineral water - 1 glass;
- Flour - 2 cups;
- Salt - 0.5 teaspoon;
- Sugar - 0.5 teaspoon;
- Vegetable oil - 1 tablespoon.
Cooking:
1. Pour all loose ingredients into a mixing cup: salt, sugar and sifted flour. Lightly mix everything.
2. Pour the mineral water into the bowl with the mixture. Since we have it with gases, when it comes into contact with products, strong foam appears. We start to stir and it disappears.
3. Now add vegetable oil and continue to knead with your hands. Try to stir from the inside, as there is still a lot of moisture, and the top is already dry. This way it will be more uniform.
4. We leave it to lie down for a while while the filling is being prepared.
How to quickly cook dough on kefir?
On kefir, products always turn out to be more tender and tasty. It is prepared quite simply, as in previous recipes.
Ingredients:
- Kefir - 1 glass;
- Flour - 3 cups;
- Salt - 1 teaspoon;
- Chicken egg - 1 pc.;
- Butter- 50 gr.
Cooking:
1. Pour salt into a deep container. Sift flour to it and mix.
2. Melt the butter and leave to cool.
3. Pour kefir into a cup for bulk products and break an egg. We begin to stir, first with a fork, and then with a spoon.
4. Pour part of the oil into a container and leave quite a bit to lubricate the table. We stir it and shift the whole mass to the table. We crush it until we reach homogeneous mass which does not stick to hands.
5. Put it in a bag and leave it for 30 - 40 minutes.
Dough with water bubbles
I love this recipe the most. My mom cooks for it all the time. Pasties really come out with bubbles and crispy.
Ingredients:
- Water - 2.5 cups;
- Flour - 8 glasses;
- Melted butter - 6 tablespoons;
- Salt - 1 teaspoon;
- Sugar - 1 teaspoon.
Cooking:
1. In some container, mix the liquid ingredients: warm water and butter.
2. Add salt and sugar to them. Mix thoroughly to completely dissolve the dry part.
3. Sift the flour into a large container, but it is better to pour out one glass, as it may not be needed completely.
4. We make a dimple in the middle and pour in the liquid in parts. We start kneading the dough. It should turn out dense, but quite plastic. If necessary, add more flour. Keep doing this until it sticks well to your hands.
5. We wrap it in a bag and put it in the refrigerator for 1 hour.
like this wonderful recipes I shared with you today. I hope you enjoy them. If you have any questions - ask, I will be happy to answer them.
For cooking delicious dough for pasties, it is best to use the custard method. To do this, salt and oil are added to boiling water, then flour and everything is quickly mixed. Other ingredients are introduced into the chilled mass, for example, chicken eggs. The dough is soft and easy to roll out.
The five most commonly used ingredients in cheburek dough recipes are:
Crispy cheburek dough? There is a solution!
Adding dough for chebureks to the recipe a small amount vodka will turn it into a crispy and tender base for baking. Vodka, reacting with boiling oil, creates the very crunchy crust for which this dish is so loved. And nothing prevents making this dough for chebureks also custard. If you need to prepare it for the future, it is advisable to store it in the refrigerator for no longer than two days.
Where else can you use pastry dough?
If the minced meat is over, and the pastry dough is left in excess, you can stick small flat cakes out of it and fry in oil without filling. Or quickly build a very tasty cheese filling with tomatoes. She can be so liked that they will be forgotten. classic pasties. The test recipe can be anything. You can stick cakes to the size of the pan, but do not make them too thick.
Advice :
- instead of vodka, alcohol diluted with water in a ratio of 1: 1 can be added to the dough
- chebureks are delicious when hot, so fry them by the number of servings so that you can eat them right away
- make sure that no water gets into the frying oil, otherwise it will begin to crack and splash
If you want to cook a delicious and simple dough for chebureks - recipes from 1000.menu will help.
