How to make bubble dough on chebureks, tasty? Not every housewife can correctly answer the question. Therefore, we decided to devote this article to this topic.
Tasty pastry for pasties: the best recipes
Having decided to pamper their loved ones with delicious and crispy pasties, many housewives are thinking about which 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 a bubble dough pastry tasty? To do this, prepare:
- ordinary drinking water - 4 full glasses;
- medium-sized sea salt - 2/3 of a small spoon;
- quicklime baking soda - 2/3 of a small spoon;
- medium-sized chicken egg - 1 pc.;
- white sugar - a dessert spoon;
- light flour - add to the density of the dough.
Kneading
Before making a bubble wafer dough for pasties, you should prepare all of the above ingredients. You will definitely get very tasty fried products that will be appreciated by all your guests.
So, to prepare the base, drinking water of room temperature is poured into a deep bowl, and then beaten chicken egg, table soda, white sugar and sea salt are added to it. After dissolving all the loose ingredients, white flour (previously sifted) is gradually poured into the dishes.
Kneading products for a long time with your hands, you will get a cool and uniform dough. It is placed in a plastic bag and left on the table for 45-60 minutes. Meanwhile, begin to prepare the filling.
Stuffing Products
Crispy homemade pasties are usually made with the use of minced meat. We decided not to deviate from the tradition and use this particular filling. To prepare it, we need:
- fat-free beef - 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.
Make minced meat
The most delicious pasties, the recipe 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 streaks. After that, the product is ground in a meat grinder along with peeled onion heads. After combining the mass with pepper and salt, it is thoroughly mixed.
To make the chebureks juicy and tasty, be sure to add a few tablespoons of ordinary water or meat broth to the filling.
We form semi-finished products
After the dough for pasties (crispy and bubbly) is infused at room temperature, and the filling is prepared, it is necessary to proceed to 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). On ½ part of the product spread the stuffing and evenly distribute it, 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) pasties should be cooked in refined vegetable oil. It is poured into a pan and heated very much. Then several items are laid out in the dishes and fried on both sides for about five to nine minutes. At the exit, they get very ruddy and juicy chebureks, which are laid out on a plate lined with paper towels. After the products lose excess fat, they are transferred to another dish.
Serving to the table
Now you know how to make bubbly, tasty dough for pasties. Frying the products, they are served in a hot condition to the table with a cup of sweet tea and tomato paste.
The most delicious pastry for pasties: 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 such a recipe, we need:
- mineral carbonated water - 4 full glasses;
- quicklime soda - a pinch;
- medium-sized sea salt - ½ small spoon;
- light flour - add to the density of the dough.
Cooking basics
Kneading such a dough is quite easy. Mineral sparkling water is poured into a large bowl, and then the sea salt is dissolved in it and table quicklime. After that, light flour is added to the base and everything is thoroughly mixed. The output is a fairly dense and uniform dough, which is covered with a napkin and left for 13-16 minutes.
The process of making pasties
All homemade chebureks do on the same principle. A piece of dough is rolled into a layer, and then minced meat is placed on it and the edges are nicely pinched.
After the formation of all products proceed to their heat treatment. To do this, strongly heat the sunflower oil in a pan and spread several semi-finished products 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 crunchy.
Thoroughly frying the products, they are carefully removed from boiling oil and placed on paper towels. Depriving the chebureks of fat, they are served at the table with sweet and strong tea, as well as tomato sauce or ketchup.
Making simple pasties with vodka
Most housewives believe that the dough for pasties should necessarily include an ingredient such as an egg. And indeed, with it, products become more ruddy and tasty. However, experienced chefs claim that the egg helps to get a tough test. 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 the production of 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 basics, we need:
- ordinary drinking water - 4 full glasses;
- medium-sized sea salt - 2/3 of a small spoon;
- quicklime baking soda - a pinch;
- vodka (40 degrees) - 2 large spoons;
- light flour - add to the density of the dough.
Kneading
Such a dough is made very easy. Ordinary drinking water is poured into a large bowl, and then dissolved in it quick table soda and sea salt. Then add 40-degree vodka and light flour to the ingredients. All the ingredients are thoroughly mixed with your hands until you get a cool and uniform base.
At the end, the dough is wrapped with cling film and left at room temperature for a quarter of an hour.
The process of making pasties
Cheburechny dough without eggs 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 pinch the edges with a fork. In this form, they are alternately fried and deep-fried.
To the table, such products are served hot together with ketchup and sweet tea.
To summarize
As you can see, there are many options for how to make crispy and bubbly chebureks at home. By the way, you can cook them not only from a different basis, but also using different fillings.
Of course, minced meat is a classic filler. However, some cooks 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. Enjoy your meal!