Chebureks do not belong to the traditional Russiankitchen. This dish came to us from the East. And now it is no longer exotic. He learned to cook in almost every home. But, here a trouble, not at each mistress the dough for cheburekov turns out such what it should be. And now we will try to learn all the secrets of cooking this dish.
So, the topic of our conversation today, how to do itdough for chebureks. 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 all the necessary ingredients are at hand. We can safely make a dough for chebureks.
In the water we add oil and salt, and then boilthis 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 chebureks to the state of thick sour cream and cool it. Already in a cold mass, add the chicken egg and the rest of the flour. Mix the dough well. It should not stick to your hands. In this case, the consistency of the dough, as a result of all the performed actions, should be soft and plastic. If necessary, you can additionally add a little flour. But do not overdo it. Otherwise, chebureks will not turn out as we are used to seeing and eating them. Leave the dough for a few hours, then knead it again. Let the dough stand for an hour. And only after all the manipulations you can start preparing chebureks.
As you remember, we have now reviewedclassic option. Believe me, he is not the only one. There are other recipes that can also be used. By the way, the dough for chebureks with vodka is obtained no worse. And maybe even in something better.
You 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 preparation of the test in this case is smallthan differs from the above. We adhere to the same algorithm. The only exception is the moment when the dough for chebureks has already cooled down. It was at this time, in addition to all that was said earlier, we add vodka to it. And the rest of the technology is exactly the same as the previously considered recipe.
You ask, than the dough with the addition of vodka differs from the classical version? The fact that the chebureks in the second case are obtained inside soft, and on the outside they are covered with crispy crust.
Of course, this is not the limit of allpossible variations on this topic. There is a mass of all sorts of secrets, the use of which makes such a dish as chebureks, insanely delicious. And I'm ready to share with you some of them.
The secret is the first.If the dough is kneaded with boiling water, then it turns out to be very thin, as it should be. You can even do without the addition of eggs. But this is in case you really want chebureks, and there were no eggs at hand.
The second secret. The dough can be kneaded on beer.It will be layered, and you do not need to boil it. That is, you spend a little less time than in the previously considered recipes. At the same time, chebureks will not be worse. To do this, take one egg, one glass of light beer, flour and salt. Egg in a beer and salt, mix well. And then add the flour as much as you need to get a soft and sparse dough, which you leave for a while under the towel on the table. After this, proceed to cooking chebureks.
The secret is the third.Dough for chebureks can be made and based on mineral water. It will be more gentle due to the bubbles present. The technology for preparing such a test is exactly the same as indicated above. The only exception is a small amount of sugar, which should be added.
Here's the little thing that will help you improve your skills in cooking chebureks. However, for sure, and you have your secrets. Tell us, how do you prepare the dough for chebureks ?!
