Chebureks in most people are associated with leisure and travel. Probably, everyone who went to rest "to the south" enjoyed this dish with pleasure. But at home, it is rarely prepared, although I want to remember the summer and the time of blessed idleness on cold winter nights. But in the native kitchen, it is often impossible to achieve that memorable taste. And all because there does not come out a delicious crispy dough for pasties, without which the dish turns into a vulgar fried pie. This article contains the most successful cheburek test recipes. The chefs who offered them guarantee that this time your experience will certainly succeed.
Water only
Professionals in this matter claim that a delicious crispy pastry for pasties is easily prepared from flour and water without introducing additional ingredients. The ratio of ingredients: a pound of flour on a faceted glass of water. There are only two secrets: firstly, the flour is carefully sifted with a pinch of salt. Secondly, the water should be very cold, aged in the freezer for about a quarter of an hour (but without ice!). Flour is poured by a high slide, a crater is made in it, where the liquid is poured. The dough is kneading very carefully; if it sticks to your hands, it is additionally sprinkled with flour, however, without busting: an unnecessary excess of flour will make the base too tight, and it should remain plastic. Ready dough for half an hour is left right on the table, only covered with a towel or film. After such aging, chebureks begin to sculpt.
Gorgeous bubble crunch
Most chefs believe that the best dough for pasties is with vodka: the dish turns out to be juicy, in a crispy, with a mass of bubbles shell. There are several options for preparing such a test. The simplest of these is: eight glasses of flour are sifted into a large convenient bowl. Two tablespoons of salt and sugar are dissolved in three glasses of water (the latter is needed for a beautiful even tan of pasties). Sweetened and salted water, a third of a glass of vegetable oil and a spoonful of vodka are poured into a depression made in flour. And if you need a delicious crispy pastry for pasties, forget about the eggs - at least when using this recipe. Eggs will make your base stiff and unsuitable for your goals. The dough is kneaded, hidden in a bag (or wrapped in a film) and left warm for an hour. Only when it "rests", you can begin to sculpt.
"Under the degree"
And here is another dough for pasties with vodka. To create it, you will have to try a little, but the result of the work will be your homework to be swept directly from the pan. A third of a liter of water is heated almost to a boil. A glass of flour is sifted into a container; heated water is poured into it and kneaded with a whisk or fork. Three glasses of flour are poured into another bowl, combined with an egg, salt, half a glass of water, sugar and vodka (in a spoon) and vegetable oil (two). After stirring, the custard portion is added; knead the dough until smooth. Lie down before sculpting chebureks it should be half an hour.
Butter dough
It is considered more tender than just on the water. At the same time, it crunches no less than those already described. First, half a packet of butter is melted (you can take margarine, but experts say that it will be a little wrong). Three glasses of flour (which are 250 ml each) are poured into a large bowl, a glass of water is poured into it and quickly kneaded with a fork or whisk. The presence of a mass of lumps does not let you be upset - they will disperse a little later. Boiling oil is poured into the semi-finished product, and kneaded - again with a fork. In process of thickening we pass to manual kneading. When your tasty dough reaches the required plasticity, it is wrapped in a film and put in the refrigerator for a couple of hours.
Delicious kefir chebureks
No less successful than the previous ones, it seems to us a crispy dough recipe based on low-fat kefir. A quarter liter of this milk product is whipped with a pinch of salt and an egg, after which a pound of sifted flour is gradually added to the mass. When the dough ceases to pester and becomes plastic, the flour ceases to be added, and kneading continues - for at least another ten minutes. Experienced cheburechniki to the touch determine the moment of readiness of the test: it becomes elastic, remaining soft. The workpiece is covered and left on the table to “relax” for half an hour or an hour, and you can sculpt the most delicate and crispy pasties.
Beer recipe
Very airy and tasty, crispy dough for pasties is obtained if the water in its preparation is replaced with light beer. First, the egg is beaten with a pinch of salt, then a glass of hops drink is poured and a little flour is introduced - how much the dough will take to find a soft but elastic consistency. When its density satisfies you, the dough is wrapped in film, resting for about twenty minutes - and you can begin the last stage of culinary creativity.