Chebureks love everything, but no matter how hard the hostesses, for some reason, the chebureks of the very street cheburek ones, the fillings of which we have decided to actively doubt, are always the most delicious. So what is their secret then?
In the dough - with bubbles, with a crisp golden crust ... For some reason this never happens at home. But this is only because there is no correct recipe, or rather, recipes for such cheburek dough. And after getting acquainted with them, the chebureks can be cooked like all hostesses can be made in Cheburek!
Dough for matchless pasties with bubbles, as in cheburechnaya
In Cheburek, as well as in any catering establishment, they worry not only about the taste of food, but also about economy, so the dough for chebureks is made from only 3 ingredients: flour, water and salt, which are mixed in approximately this ratio:
- 2 glasses of water;
- 1 partial spoon of salt;
- 700 g of flour.
Dough preparation time: 5 minutes + standing time in the cold.
Calorie ready pasties: about 260 kcal / 100 g
All this (the specified ingredients) is mixed in a deep container until the dough becomes tight and stops sticking to your hands - this may require pouring more flour. Next, it is sent to the fridge for a time that takes to prepare the stuffing.
Crispy pastry with bubbles: a recipe with vodka
One of the secrets (and options) of making the same pasty dough is to add a small amount of vodka: it makes it so crisp and airy. In addition, the dough on vodka absorbs less fat. So, the recipe:
- 300 ml of water;
- 1 egg;
- 2 tbsp. l sunflower oil;
- 2 tbsp. l vodka;
- flour - how much dough will take, from 0.5 kg;
- a pinch of salt.
Preparation time: 5 minutes + half an hour to stand.
Calorie ready chebureks: about 300 kcal / 100 gr.
This dough can be prepared in two ways - mix all the ingredients and leave it to rest for about half an hour, or make it custard, boil water with oil and salt, then pour flour into it, add vodka and egg, mix everything well and let the dough cool.
Then pour as much flour as you need to get the right taut consistency of the dough - the finished one should be left behind.
The recipe for the classic test for pasties with bubbles
The basic or basic recipe for pastry dough is prepared very simply, as it consists of only three ingredients - flour, water and salt, which if desired can be supplemented with vegetable oil (in this case, pasties will absorb a little less fat). The classic ratio of products in this recipe is as follows:
- 1 glass of water;
- 0.5 tsp salt;
- 3 cups flour;
- 2 tbsp. spoons of vegetable oil.
Preparation time: 5 minutes + time to stand (while the filling is being prepared).
Calorie ready chebureks: about 280 kcal / 100 gr.
To knead the dough in a deep bowl or immediately pour all the flour on the table, make a well in it and pour water in there, and also add salt and vegetable oil.
Then, carefully picking up the flour from the edges, knead the dough, which turns out to be quite steep (if the flour turns out to be insufficient for this, you need to add it). Then it remains to be wrapped in plastic wrap or towel and give it a little "rest".
Choux pastry for pasties with bubbles
The dough cooked in boiling water has many advantages - first of all, it comes out more elastic, it doesn’t break and doesn’t stick when working with it, and the pasties themselves turn out to be softer, although the same crispy and with appetizing bubbles.
Classic option
The classic recipe for custard pastry dough requires the following set of products:
- 1 cup of boiling water;
- 0.5 tsp salt;
- 1 tbsp. l vegetable oil;
- 2.5 cups flour.
Preparation time: 5 minutes + half an hour.
Calorie ready pasties: about 270 kcal / 100 gr.
Flour should be poured into a bowl, salt and pour a glass of boiling water, immediately kneading the dough with a spoon, in the process of adding vegetable oil. Flour flour is no longer required, because the dough is elastic. After that, he needs to lie down for another half an hour.
Egg cooking
Another recipe for making custard dough for pasties is a recipe with an egg - such products will remain soft and tasty after cooling longer than usual. The ratio of ingredients in a more unusual recipe for choux pastry looks like this:
- 150 ml of water;
- 30 ml of vegetable oil;
- 1 tsp salt;
- 1 egg;
- 650 g of flour.
Dough preparation time: 20 minutes + an hour to stand.
Calorie ready pasties: about 290 kcal / 100 gr.
First, water with salt and butter should be brought to a boil, then pour into it 0.5 cups of flour and knead everything to a smooth homogeneous mass. When it begins to lag behind the walls of the pan, the mass should be left to cool completely, then add an egg into it and again mix everything well.
The next step is to pour the prepared billet into flour, poured out on a table or into a bowl, knead the dough to a smooth taut consistency and leave it to rest for half an hour. Then knead again and leave for half an hour again.
How to cook homemade chebureks with bubbles
It is not enough to prepare minced meat and pasta for pasties - you also need to know how to cook them. By itself, the algorithm of this process is the same and lies in the fact that the dough is divided into pieces the size of a tennis ball, then rolled, stuffed with minced meat, sealed and fried in oil until cooked.
But, for example, it is useful to know that if the cheburek dough is made according to a classic recipe or on vodka, then the process of cooking and roasting the pasties goes in parallel - otherwise the blanks will soften on the table and tear. And with choux pastry easier, because you can safely stick all the pasties, and only then all of them fry.
But before frying you need to walk, but first you need to roll out the dough for pasties evenly and subtly - if some areas are thinner and some are thicker, then the pasta is likely to tear, juice will flow out of it, which will lead to a splash of fat etc.
What needs to be done to ensure that the blanks are rolled out correctly? First, a lump of dough must be rolled out into a small cake, and then carried out with a rolling pin from its center to the edges until the desired thickness is reached - approximately 1 mm. The table should be covered with flour.
A very important point in the preparation of pasties is the burying of their edges, which can also be done with a rolling pin, rolling the dough along the edges. The excess part is then cut with a knife or a special figure wheel.
For greater strength (and beauty), the edges are usually still traversed by a fork, thus making the edges of pasties jagged.
And you need to fry them in large quantities of oil - pasties should swim in it, without touching the bottom.
We should also mention the temperature of the oil in which the pasties are roasting - too high or too low will spoil the quality of the finished product. In the first case, they will roast quickly, but the filling may not have time to prepare, besides, the fat will begin to smoke and acquire a burnt taste.
In the second, the dough will absorb a lot of butter, and pasties will turn out heavy, greasy and not at all crispy. The desired temperature is determined by lowering a piece of dough into the butter and checking how quickly it will be roasted.
What other fillings besides meat?
Since the pasties came to us from the east, in the original for their stuffing they used mutton and sheep fat, but the more usual and traditional version is minced pork and beef in equal proportions with the addition of a large amount of onion, salt and pepper.
But it turns out that pasties can be not only with meat! They can be made with cheese, and with potatoes, and with cottage cheese, and with mushrooms, and with cabbage. Unusual, but also an interesting option - with salmon or salmon.
These fillings can be used separately and mixed with each other: for example, to make pasties with potatoes and cheese, etc. You can add cheese, cabbage or mushrooms and to the minced meat, thereby enriching its taste. Whatever the filling, pasties still get tasty - only by the test.
Secrets of cooking pasties: overheard in pasties
No matter how experienced the hostess is, and no matter how successful the chosen recipe, there are secrets that remain only in the arsenal of culinary professionals. But they are not so secret as to not become known to everyone. For example:
- In order to make pasties with crispy bubbles on the crust, it is necessary to water them with boiling fat during the frying process (the same in which they roast), but it is important not to overdo it, otherwise they will be too inflated;
- In order to keep the butter in which the chebureks roast, for a long time to remain light and not smoke, you should not allow anything, flour, juice from minced meat, etc., to get into it. Therefore, it is so important to prevent the pasties of the pasties from chewing and to brush off the excess flour from the products before lowering them into the boiling oil (this can be done with a brush);
- Ready chebureks need to first spread on the grill or paper napkins and allow to drain excess fat - so they will remain crispy, but not immediately softened;
- The more intense color of fried chebureks can be obtained by adding a pinch of sugar to the dough as it is being cooked - so they will become much more golden;
- Professionals add onions to mince for pasties in the ratio of 1 to 1, since it is from the onions that the aroma and juiciness of the finished products largely depend. And one more interesting trick in proportions - the ratio of dough and minced meat to a cheburek should also be about the same, that is, according to the “ball” of one and the other.
In making the chebureks like in pasties, the main thing is experience, because in fact this process rests on only three main points.
This is a thinly rolled dough, juicy filling with lots of onions and a lot of cooking oil.
Preparing the dough for pasties is not as difficult as it seems. Crunchy bubbles can be obtained by selecting a recipe and completing several conditions.
The video recipe for making delicious chebureks is in the next story.
