Since cheburek is a simple dish, taking it for cooking, it is not necessary to believe that the key to its taste is just properly prepared forcemeat. In fact, a tasty cheburek in no less extent makes a ruddy shell of crispy dough, the task of which is to keep the juicy filling and contrast with its texture. The main hero of this material is just a dough for chebureks, cooked on a different basis.
Delicious dough for chebureks
Fans cheburekov, versed in all the subtleties of their preparation, argue that the best dough for the base is prepared on vodka. The latter helps the test to remain crisp even after cooling, and also not lose its elasticity and yieldability during rolling.
Ingredients:
- flour - 375 g;
- water 165 ml;
- vegetable oil - 170 ml;
- vodka - 15 ml.
Preparation
Pour water and oil into the saucepan. As soon as the liquid boils, generously salt it and add a small pinch of sugar. Pour 2/3 of the flour to boiling water, pour in the vodka and beat the dough with a blender. The resulting mass is transferred to the table, sprinkle with the remaining flour and knead until homogeneous. Put a soft lump in the bag and leave to rest for at least an hour, so that it is more malleable when stamping and rolling. After a lapse of time it will only be necessary to divide the dough into portions, thinly roll it out and fill it with fillings.
Dough for chebureks on mineral water
Another way to get a thin and crispy shell for a cheburek is to add carbonated mineral water to the flour. In addition to water, this test will include a lot of butter, which makes the dough slightly layered, somewhat similar to the sand.
Ingredients:
- flour - 245 g;
- butter - 45 g;
- mineral water - 175 ml;
- baking powder - 1 teaspoon.
Preparation
Pass the flour through a sieve, connect it with a baking powder and a pinch of salt. Rub the dry ingredients into crumbs with ice-cold oil and pour in the mineral water. By combining all the ingredients in a dough, wrap a lump with a film and leave it for an hour or more in the cool, our crusty dough for chebureks should rest so that the gluten of flour relaxes. As soon as you are ready to stucco the chebureks, divide the com into portions, roll out and proceed to the distribution of the filling.
Cheburek dough for milk
Layered dough with attractive ruddy bubbles on the surface is prepared on the basis of milk and other fermented products, for example whey and kefir, with a low fat content. Under a crispy ruddy crust, a thin layer of soft dough will be hidden, thick enough and elastic enough to hold the meat stuffing, but not sticking on the teeth.
Ingredients:
- flour - 465 g;
- vodka - 85 ml;
- milk - 265 ml.
Preparation
Salt the barely heated milk and pour it into the center of the flour slide along with the vodka. When kneading the dough is not sticky, hide it in a bag and leave to rest for half an hour at least. Elastic com then divide, roll portions and proceed to the stucco molding.
Dough for chebureks on yogurt
Ingredients:
- kefir - 235 ml;
- flour - 490 g;
- egg - 1 piece;
- butter - 25 g.
Preparation
Egg whip with a pinch of salt and granulated sugar, also add melted, but not too hot, butter and kefir. To the resulting mixture of liquid ingredients, pour in the flour and mix the soft dough. After a half-hour rest under a damp towel at room temperature, the dough can be divided into portions and used as a basis for chebureks. After roasting, it will remain soft and fresh for a long time.