Probably, there is no such person who would not like hearty crispy pastry pasties with juicy piquant filling. But how to cook this incredibly tasty treat at home with your own hands? It is best to knead for pasties custard dough, which always turns out to be very crispy, thin and bubbly. And in the preparation of such a dish there is absolutely nothing complicated.
A few words about the product
Making choux pastry for chebureks is really a creative process. After all, there are so many varied variations of it: the base of boiling water, milk, kefir and even vodka. And each time, the custard dough for pasties turns out to be very crispy, moderately soft and mouth-watering. And in order to choose the most suitable recipe, you should familiarize yourself with each of them in more detail.
It is safe to say that delicious, fragrant, incredibly juicy homemade pasties can never be compared with products sold on the shelves. And the main secret of making this treat is in the test.
It is probably no secret that these products can be made from different bases. But it is the choux pastry for chebureks that turns out to be really crispy, tasty and with characteristic bubbles. In addition, such a mass comes out very flexible and supple, it is easy to roll out, it does not tear and does not burst during heat treatment.
By the way, such a product can also be safely used for making dumplings or dumplings. Note that frying products at home is not difficult if you have everything you need and a drop of desire.
Cooking secrets
Knowing the simple ways of kneading crispy custard dough for chebureks, any culinary desire can easily be translated into reality. For example, experienced chefs complement the filling of products with various components: cheese, all kinds of vegetables and spices.
A variety of spices and herbs give the treat a piquant and unique taste. And if you know a few secrets of making custard dough, then you probably will get chebureks with a bang.
- If the fried products are too hard, stack them on top of each other and cover with a lid or some deep container. After only 10-15 minutes, the pasties will become much softer.
- It is impossible to say exactly how much flour will be needed specifically for kneading the dough. That is why it is very important to have a stock.
- To give the pasties a distinctive shape, carefully push their edges with an ordinary fork.
- Wheat flour is best suited for choux pastry. It is very important to sift it several times so that there are no lumps in the finished mixture.
- By adding vodka to the composition, you can prepare a truly durable and flexible dough.
- Before sculpting chebureks, the resulting mass must be allowed to stand in the refrigerator for at least half an hour.
- Cooking products is necessary only in large quantities of oil, best in deep fat. This is the only way to get really crispy, airy and rosy chebureks. If there is too little oil, then the products will come out too oily. And in order to drain excess fat from the finished cheburek, it is advisable to put it on a paper towel.
- The edges of the workpieces must be carefully plucked so that water and meat broth do not get into the oil.
Step by step recipe for custard dough for pasties with photo
Many housewives believe that preparing such a treat is incredibly difficult. In reality, there is nothing too difficult in this process. Only the simplest products and the minimum skills are needed. Using a simple recipe for choux pastry for chebureks, you can cook a good dish without spending a lot of time and effort.
Product Preparation
So, for cooking you will need:
- 150 ml of mineral water;
- a teaspoon of salt;
- 0.5 kg of flour;
- egg;
- a tablespoon of vegetable oil.
The process will take about half an hour. But as a result, you will get a lot of delicious and fragrant pasties with a delicious fried crust.
Cooking method
Step 1. Pour the prepared water into a pan or saucepan, add sunflower oil and salt to it. Put this mixture on the stove and bring to a boil.
Step 2. Sift the flour well, measure the glass and add it to the bubbling liquid. At the same time, it is very important to constantly stir the mass so that lumps do not form in it. After this, roll the mixture into a single bowl, remove the pan from the stove.
Step 3. In an warm, but not hot mass, beat the egg and carefully stir the dough so that the protein and yolk are evenly distributed. As a result, you should have a viscous mass with a uniform and smooth consistency.
Step 4. Send the resulting dough into a container with the remaining flour. Gently knead it with your hands. At first, the mixture will stick strongly to the skin, but will gradually become more supple and dense. Knead the choux pastry for pasties in boiling water needs quite a long time. This must be done until the mass ceases to stick to the hands and becomes more elastic.
Cooked choux pastry can be stored in the refrigerator for a little over a week or frozen completely until you want to cook delicious pasties. So you can knead it in advance, and in your free time you can treat your family with fragrant homemade treats.
Recipe with photo of custard dough for pasties with vodka
You can achieve a truly tasty and appetizing golden crust on products not only with boiling water, but simply by adding a little strong alcohol to the base. Now we are talking about vodka, which gives the test the necessary elasticity and firmness. From this test, you will certainly get delicious and crispy pasties.
To prepare, prepare:
- 130 ml of skim milk;
- 0.5 kg of flour;
- 80 ml of vodka;
- 0.5 teaspoon of salt;
- 250 ml of water;
- a tablespoon of sugar.
Course of action
How to cook a delicious custard dough with vodka and milk? As easy as the classic version. By the way, it is the addition of milk to the dough that allows you to achieve the desired softness and plasticity of the mass, from which it is very easy to mold pasties. This dough is very easy to roll, and finished products are moderately soft, crunchy and with a puff texture.
Step 1. Lightly heat the milk without boiling it, then add salt to it. Stir the mixture so that the grains are completely dissolved. Pour warm water here.
Step 2. Sift flour directly onto the work surface. In the resulting slide, make a deep hole and carefully pour liquid into it. Send sugar and vodka here.
Step 3. With careful, but sure movements, knead the dough, raking the flour from the edges of the hill to its center. Before your eyes, the liquid and sticky mass will gradually become thick and dense. Knead the dough until it stops sticking to your hands. As a result, you get a pretty cool mass with a nice elastic texture.
If your dough is too hard, knead it slightly with wet hands. If, on the contrary, your mass is too soft, add a little more sifted flour.
Step 4. Wrap the cooked dough with cling film and refrigerate for at least half an hour.
As you can see, very quickly you can prepare the basis for delicious pasties.
Simple dough without milk
Chebureks made from such a base are very similar to real Crimean Tatar products. And due to the use of vodka during frying, they are covered with beautiful bubbles.
To prepare a custard dough for pasties with vodka, you will need:
- 0.65 kg of flour;
- 350 ml of water;
- egg;
- a teaspoon of salt;
- 30 ml of vegetable oil;
- vodka in the same amount.
The kneading process will take you no more than 20 minutes of free time.
How to cook
Step 1. Mix water with vegetable oil and salt, put on medium heat. Bring the liquid to a boil, then reduce the heat to a minimum.
Step 2. Insert half the sifted flour into the mixture with a thin stream. At the same time, do not forget to mix the mass all the time so that no lumps appear in it - getting rid of them is much more difficult than preventing it. When the flour has completely “dispersed” according to the test, remove the container from the heat and let the resulting mixture cool slightly.
Step 3. Introduce the remaining flour into the chilled mass. This time the mixture should be processed longer. And while it is still loose, add the egg into it and pour vodka in small portions. In this case, do not stop kneading the dough. As a result, you will get a rather tight, elastic mass, supple and ductile.
Step 4. Wrap the cooked choux pastry in a bag and let it warm for an hour. After the set time, slightly knead the mass by hand and put in the refrigerator. She should be there for at least an hour. Only then can you start cooking homemade pasties.