Chebureks do not belong to traditional Russian cuisine. This dish came to us from the East. And now it is no longer some kind of exotic. They learned to cook it in almost every house. But, here's the trouble, not every mistress of the dough for pasties turns out the way it should be. And now we will try to find out all the secrets of cooking this dish.
So, the topic of our conversation today is how to make dough for pasties. Let's start with the classic version. Take four hundred grams of wheat flour, one chicken egg, one and a half glasses of water, vegetable oil and, of course, salt. Well, now, now all the necessary ingredients are at hand. We can easily make dough for pasties.
Add oil and salt to the water, and then boil this mixture. As soon as the water boils, slowly pour half the flour into it, not forgetting to stir constantly. This is necessary in order to avoid the appearance of lumps. We bring our dough for pasties to a state of thick sour cream and cool. Already in the cold mass we add the chicken egg and the rest of the flour. Knead the dough well. It should not stick to hands. Moreover, in terms of consistency, the dough, as a result of all the actions done, should be soft and plastic. If necessary, you can add a little flour. But don't overdo it. Otherwise, chebureks will not work out the way we are used to seeing and eating them. Leave the dough for several hours, then knead it again. Let the dough stand for another hour. And only after all the manipulations made, you can start cooking chebureks.
As you remember, now we have considered the classic version. Believe me, he is not the only one. There are other recipes that can also be taken into service. By the way, the dough for pasties with vodka is no worse. And maybe even in something better.
You will need one kilogram of flour, three hundred twenty milliliters of water, two tablespoons of vodka, one chicken egg, two tablespoons of vegetable oil and half a teaspoon of salt.
The principle of dough preparation in this case is not much different from the above. We adhere to the same algorithm. The only exception is the moment when the dough for pasties has cooled down. It was at this time, in addition to everything said earlier, we add vodka to it. And the rest of the technology is exactly the same as the recipe considered earlier.
You may ask how the dough with the addition of vodka differs from the classic version? The fact is that in the second case, chebureks turn out to be soft inside, and on the outside they are covered with a crisp.
Of course, this is far from the limit of all possible variations on this topic. There are a lot of all kinds of secrets, the use of which makes such a dish as chebureks insanely delicious. And I am ready to share some of them with you.
The first secret. If the dough is kneaded in boiling water, then it turns out to be very thin, as it should be. You can even do without adding eggs. But this is in the case when you really want pasties, and chicken eggs were not at hand.
The second secret. The dough can be kneaded on beer. It will be layered, and boil it is not necessary. That is, the time you spend a little less than in the previously reviewed recipes. At the same time, chebureks will turn out no worse. To do this, take one egg, one glass of light beer, flour and salt. Beat the egg in beer and salt, mix everything well. And then add as much flour as needed to get a soft and sparse dough, which leave to lie for a while under a towel on the table. After that, start cooking chebureks.
The third secret. The dough for pasties can be made on the basis of mineral water. It will be more tender due to the bubbles present. The technology for preparing such a test is exactly the same as above. The exception is only a small amount of sugar, which must be added.
Here is a little bit that will help you improve your skill in making pasties. However, for sure, you also have your secrets. Tell us how you prepare the dough for pasties ?!