Chebureks - a favorite pastry baking, is a kind of patty made from a thin, batterless dough. Excellent taste and a pleasant view allow to attribute this dish to the category of festive. It is more common when chebureks are prepared from a conventional unleavened dough. We offer you a recipe for a custard batter for chebureks.
Chebureks from the custard are more tender and porous. For the filling is perfect not only minced meat, but also cottage cheese with greens. Some mistresses bake deliciously tasty chebureks with sweet stuff for children: from berries or very thick jam (jam).
How to make a custard batter?
Ingredients for the dough:
- flour - 8 glasses;
- yolk - 2 pieces;
- vegetable refined and deodorized oil - 2 tbsp. spoons;
- water - 2 cups;
- vodka - 2 tbsp. spoons.
Preparation of the dough
Boil the water, adding salt and sugar about a teaspoonful. Without removing the pan from the fire, pour in the deodorized vegetable oil and drastically pour a glass of flour. We remove the saucepan from the plate and stir the mass intensively. Just want to warn: complete uniformity of the mixture you need to achieve anything, will be present small lumps, as in cottage cheese.
We let the mixture cool down. This is necessary so that the egg yolk is not cooked. Now add yolks, a little vodka. Stir everything by pouring flour gradually. On the sprinkled cutting board, place the dough and add more flour, so that the dough does not stick to your hands. We try as carefully as possible to knead the test mass, so that the chebureks turn out to be especially soft. Ideally, to get an elastic test, it should be kneaded for 15 minutes.
We cover the dough with a clean cotton napkin and let it "rest" for 1 hour.
Fillings for chebureks
In parallel, we prepare the filling for chebureks. We offer two types of filling: from minced meat and cottage cheese with greens.
Filling of cottage cheese with greens
Ingredients:
- cottage cheese - 800 g;
- a mixture of greens (dill, green onions and parsley).
Preparation
We cut small greens, mix in a bowl with cottage cheese, slightly podsoliv.
Filling with meat
Ingredients:
- meat - 600 g;
- onion - 2 large onions;
- water - 1 glass.
Preparation
Scroll through the meat grinder pieces of meat. It's better if it's lamb, but you can take beef and fat pork in the same proportions. At the end, skip the bow. For a more acute odor, add a few cloves of garlic. Mince in the bowl, add the pepper, pour in water, so that it has a loose constriction and after the frying remained gentle.
Preparation of Chebureks from Brewed Dough
We divide the dough into approximately 20 pieces, from each - roll the ball. A ball of dough is rolled into a thin flat cake, constantly pouring the flour with a board and a rolling pin.
Half a cake thick layer spread the filling, stepping slightly from the edge. Fold the cake in half - the edges of the two halves should be combined. Carefully trowel the edges so that they do not creep up during heat treatment.
Fry the chebureks in a lot of deodorized sunflower oil on both sides. Be sure to heat the oil well before laying the chebureks, otherwise the dough will stick to the frying pan and the chebureks will tear when turned over.
Chebureks are a dish that is eaten hot. Cooled chebureks, too, of course, tasty, but the dough becomes softer, soaking the broth from the stuffing. Therefore, you can pre-cook the dough and stuffing for chebureks, and prepare to begin closer to the expected meal.