The ideal cheburek dough is obtained by mixing the flour with a very hot or, on the contrary, ice water, which prevents the gluten of wheat from being developed, keeping the shell of the products thin and crispy. We will talk about several ways of making chebureks on water in this material.
The recipe for chebureks on the water
Ingredients:
- flour - 270 g;
- water 115 ml;
- vegetable oil - 5 ml.
Preparation
- Mix the flour with a good pinch of salt.
- Add a little oil to the flour mix and grind everything together.
- Pour in water at room temperature and start kneading the dough. As a result, a rather dense and cloddy coloby should turn out. In this case, the dough should not crumble, so if necessary, you can safely pour a little more water.
- Before rolling out the test, you should always lie back, otherwise you will not simply roll it out. After a hour-long proofing, you can start modeling chebureks.
Chest of dough on hot water
Ingredients:
- flour - 235 g;
- boiling water - 125 ml;
- vegetable oil - 35 ml.
Preparation
- Start by mixing flour together with a pinch of salt.
- Separate boil the water, pour oil on it.
- Soak the flour with boiling water and knead the dough with a spoon until it is possible. Allow the mixture to cool slightly so as not to burn your fingers, and then embrace the full blend manually.
- A quick dough for the chebureks on the water will be ready as soon as it becomes elastic, set it aside and grasp the filling , and then immediately proceed with the stamping of the chebureks.
Chebureks with meat on mineral water
The finest and crispy chebureks are obtained on mineral water, and the water itself should be held in the freezer for at least half an hour before cooking, that is, its temperature is lower - the better for a chebure dough.
Ingredients:
- flour - 245 g;
- ice mineral water - 290 ml;
- vodka - 10 ml;
- vegetable oil - 45 ml.
Preparation
Mix flour together with salt and vegetable oil. Rub the flour lumps together and pour vodka with icy water. Knead the dough to elasticity and leave to rest for at least half an hour, covered with a wet napkin or film, so that the bun is not weather-beaten.