The best dough for chebureks
Chebureks for many are one of your favoritevariants of floury. These unusual patties from a batterless test took an honorable place among fans to feast on. They remain popular at any time of the year: in the summer with beer, and in the winter with tea. The dish is loved by both children and adults.
In our country chebureks are sold practically inany shop or cafe. They have already entered the Russian cuisine so long ago that many have forgotten about their real homeland. The recipe came to us from the ancient East from the Mongols and Turkic peoples. They were the first to try to make fresh pies with meat stuffing.
Of course, now there are manyoptions, how to make a dough on a chebureki. Previously, it was prepared with just a few ingredients: flour, water and salt. To date, there are recipes for croquet dough for chebureks on boiling water, water, beer, mineral water, cottage cheese, etc.
How to make dough for chebureks crispy and bubbly? Below you will find out about everything that is necessary for this!
The recipe for chebureks with vodka
Many people like it when the consistency doughair and with a lot of bubbles. Such cheburechek as if melts in a mouth, it is difficult to resist before such appetizing temptation! The presented recipe for a chebure test is based on the use of vodka. It is this component that makes it soft, delicate and fragile. Also you will learn how to make a dough on chebureks.
Necessary ingredients:
purified water - 250 ml
eggs - 4 pieces
vegetable oil - 5 tbsp. l.
vodka - 100 ml
flour (as required)
a pinch of salt
Cooking method:
In a glass of water, dissolve the salt.
Sift the flour into the bowl or table. Pour water, vodka and vegetable oil into the slide.
Slightly beat the eggs in a separate container with a whisk and add to the bulk.
Mix well and start to mix. Add flour as needed. If the dough sticks, then you can wet your hands in cold water.
After the first batch, you need to put off the dough andcover with a napkin. After 15 minutes, knead again. You need to repeat 3-4 times. It is necessary to start it, and also for greater elasticity and strength during frying.
All is ready. Now you can proceed to cooking chebureks. Roll out the dough with a thin layer and use a glass to divide into a mug. Inside each put the stuffing. What you add in depends only on you. It can be minced chicken, pork or beef. Perhaps a combination with mushrooms, onions, rice, various spices. Choose what you like best.
Advice
Take note of the rules of professional chefs:
so that the dough is more elastic, add vegetable oil to it. You can use even the home, but the olive is not worth it. In this case it will only spoil the taste;
do not be afraid to add vodka or beer. Alcohol taste will not be felt, but you will get crisp and airy chebureks;
fry products in large quantities of oilor fat. This rule is one of the basic in the preparation of this dish. If you decide to eat such pies, you will have to give up diet rules;
during cooking, be careful: do not drip into boiling oil with water - the spray will immediately scatter and scald you;
to give a more aesthetic appearance, wrap the edges with a fork slightly squeezing;
If the chebureks turned out to be too hard, put them in a saucepan under the lid for a while. You can also send it to the microwave for a few minutes.
Bon Appetit!
