Chebureks are a traditional dish of East Asian peoples: Mongols, Turks, Tatars and others. Delicious fried pies and representatives of Caucasian nationalities do not pass by. And we, the Slavs, also eat them with great pleasure. Traditional pasties are pastry with meat filling. Of course, over time and as recipes spread, the ingredients of the dish changed. Patties began to fry with potatoes and chopped eggs, onions and cabbage, cheese and cottage cheese.
It is interesting
However, no matter what forcemeat the cook puts in food, it will turn out to be tasteless if you do not make the corresponding test. It is for him - fried, crispy, golden brown - pies that are so appreciated by lovers of everything delicious. For this, there is a recipe for a test for pasties with vodka. "Like this?" - you ask. But like this! Usually, for pies, a simple, usually
fresh, dough is kneaded on water. Of course, with salt, sometimes with eggs and even milk. But be sure to a certain percentage of the liquid has a little alcohol.
The test recipe for chebureks with vodka does not contain special contraindications for the age or health status of those who will eat pies. Degrees in the process of roasting completely evaporate, but the airiness and "bubble" in the test remain. As a result, it will be well-fried, will not burn, it will be tender and extremely pleasant to taste. Another secret, for which experienced masters of culinary business love the recipe for a test for pasties with vodka, lies in the special consistency of this very test. It will never become too tight, “clogged”, in addition, it will retain its airiness even if the cook goes too far with flour.
Getting down to cooking
It is time to move from theory to practice, and from words to action. In passing, we also note that the recipe for a test for pasties with vodka often includes vegetable or cream butter, sour cream, sugar for a better taste, as well as soda or baking powder. Plus, after kneading, the dough must be left to "rest" for about 30-40 minutes. And so that it does not wind off, wrap in a slightly damp cloth. When rolling out the dough, it is better not to sprinkle the flour in order to avoid stiffness. And one more thing: for pasties, stretch it with your hands, and not with a rolling pin. And the thinner the better.
Well, now the recipe. The standard is: 250-300 g of flour, a quarter of a teaspoon of salt, 1 tablespoon of vodka, 2 water and an egg. Be sure to sift the flour into a bowl with a slide, make a funnel where you beat the egg and pour in the rest of the liquid and salt. Gently and quickly knead the dough, roll it into a ball, cover and leave for proofing. After half an hour, you can roll and cook your favorite whites.
Choux pastry
Another type of dough that makes delicious pies is choux. Of course, kneading it is harder than usual. But do not spare the effort. After all, choux pastry for pasties with vodka (the recipe will be lower) is a real grace for gourmets. You will need about 4 glasses of flour, 1.5-2 tablespoons of good quality vodka or moonshine, the same amount of vegetable oil, one and a half glasses of water, an egg and salt. Stuffing for the filling, of course, remains at your discretion. By the way, not only a minced meat grinder, but also a fillet cut into small pieces is suitable.
Cooking custard chebureks
Choux pastry for pasties with vodka (the recipe is quite detailed, therefore the novice housewife will cope) is done in this way. Combine the indicated amount of water, salt and oil in a saucepan and set on fire. Let it boil. Then gradually, constantly stirring with a whisk, pour the sifted flour into the brew - a glass filled by 3 quarters. Make it as if you cook semolina porridge - and you will not have lumps. A mass has brewed - do not wait until it boils, but quickly remove the pan from the heat. Let the contents cool to warm. Now, there, sift the rest of the flour, beat the egg, pour in the vodka. Knead thoroughly so that the mass comes out elastic, easily leaves hands. If necessary, add a little flour. At the first stage, the dough for pasties (recipe with vodka) is ready. Roll it, cover and leave for an hour. Then hit, wrap in a film and put in the refrigerator for a couple of hours. After the specified time, you can use the dough for its intended purpose.
Yeast dough on milk
To get a particularly tasty pastry for pasties, the vodka recipe that we offer you includes an ingredient like milk. Do not worry, in this case, alcohol, like porridge with butter, is absolutely not to spoil! So, the components: 3.5-4 cups of flour, pressed yeast (30-35 grams is enough, just be sure to fresh!), 1 cup of milk, 50 g of butter or baking margarine. And 2 tablespoons of vodka, salt and sugar to taste. Sugar is generally required for yeast products to make dough rise faster. What to do with all this? Pour a little milk, heat to warm and melt the butter in it. Then add the rest (just so that it does not turn out to be cold) and crush the yeast into it, dissolve the sugar and salt. Pour in the vodka, then gradually pour the flour. Do not forget to thoroughly knead, knead lumps.
This recipe for pasties (dough with vodka and yeast is meant) specifically specifies this detail! For only then will the dough rise well. It must be soft, not sticky, but just a soft consistency. Cover it and set aside for 1.5 hours. Then hit again, leave again for lifting. When the volume has increased 2 times, start cooking. By the way, if you are looking for a recipe for a test for pasties with vodka in a bread machine, use the data! The pies will be great! You just need to put all the products in the appropriate capacity of the device in the order as indicated in the instructions for the device, and wait until the bread maker knead and prepare everything.
Vegetable Oil Dough: Preparation
As already mentioned, the recipe for a test for pasties with vodka, the photo of the preparation of which you see in this article, may include animal or lean fat. You have already read about butter batch. And now let's use vegetable. For this recipe, olive, sunflower or corn - which one you like best is suitable. Particularly good results will be obtained not from store oil, but from homemade oil taken directly from the churn. It is more aromatic and tastier. But for large cities such an oilseed is perhaps inaccessible. Therefore, use what is at hand. How to make dough for pasties with vodka according to a new recipe: you need 2 eggs, 5 tablespoons of oil and a glass of water for every 3 cups of flour, where you can immediately add salt to your taste. Vodka - 2 tablespoons.
Kneading
Sift flour into a bowl. Beat eggs into it and rub them well with flour, so that the mass is not lumpy and sticky, but friable. Add oil and grind again. This procedure is necessary so that the flour absorbs the listed products evenly. Now add water with vodka gradually, kneading the dough of soft consistency. When it turns out, roll it into a ball, wrap it in a film and refrigerate for 3 hours in the refrigerator. Then you can work with him.
How to roll out the dough and what to fry
“Good question,” you say. Yes, you need to discuss it too! First, so that the whole dough does not weather, while you are making pies from it, do so. Divide the bulk into equal parts, each roll into balls. While working with one, be sure to cover the rest with a napkin. Secondly, the rolled layer should be of medium size, approximately with a tea saucer or dessert plate. Thirdly, the thickness of the cakes. Roll out the dough so that it is a little thicker than the dumplings.
Spread the filling evenly on one half of the layer, cover the other, and carefully pinch the edges. Chebureks are fried in a cast iron or deep pan completely immersed in fat. Traditionally, an animal was taken for these purposes - lamb or pork lard. However, most of the time, housewives use vegetable oil.