Dough on the chebureks on the water

The dough for chebureks should be dense to hold the meat juice, but elastic and thin, to remain crisp after roasting. All these parameters correspond to the test prepared on water. Simple ingredients and cooking will add this recipe to your favorite list.

The recipe for a water test for chebureks

They say that the correct classical dough for chebureks is prepared on the water. This dough retains the correct texture and density. A proven recipe for years is provided below.

Ingredients:

Preparation

We sift the flour on a table or in deep dishes to get rid of possible lumps. Mix the dough with a good pinch of salt and pour in the oil. We rub the flour with the oil with the fingers, after which we start to gradually pour in the water, simultaneously mixing the dough. As soon as the flour is collected in a tight, clot-free lump - the kneading can be stopped, cover the dough with a film or a damp towel, and leave to stand for about an hour. At the end of time, once-lumpy and taut dough will turn into an elastic and pliable mass that can be easily rolled out.

Recipe for dough for mineral water chebureks

Chebureks on carbonated water, cooked according to this recipe, are very elastic and crunchy, and the gas remaining in water will make them also airy.

Ingredients:

Preparation

The egg is beaten with sugar and salt, then pour in the egg mixture water and set it aside. We sift the flour with a slide on the table, in the center of a flour slide we make a hole into which we pour all our liquid. Gradually picking up flour on the edges of the hill, mix a homogeneous and dense dough, which will not stick to your hands. The finished dough is put in a saucepan, covered with a food film or a wet towel, after which we leave in the heat for 1 hour. At the end of time, the dough is kneaded, divided into portions and rolled.

Recipe for the test with ice water

This recipe is different from the previous crisp texture of ready-made chebureks. If you are a fan of fried golden dough, then this recipe is for you.

Ingredients:

Preparation

Flour sift into a bowl and mix together with a good pinch of salt. We pour ice water into the flour and start quickly kneading the dough to the formation of lumps. Ready dough should be easy to assemble into a bowl and not be too sticky. Margarine (or butter) melt and start to drive it into the dough. Ready-made dough for chebureks with water covered with a film and leave to stand for 40-60 minutes. We divide the dough into portions and use it for the intended purpose.

Chest of dough on hot water

Unlike the previous recipe, the chebureks on hot water are much more elastic. Dough, almost immediately after kneading is ready for use and it turns out very soft and pleasant to the touch.

Ingredients:

Preparation

Pour the water into a saucepan and bring to a boil. Add to the boiling water and a good pinch of salt. We sift the flour onto the table with a slide and pour boiling water to it. Quickly mix a thick lumpy dough and leave it to cool for 10 minutes. After the time has elapsed, you can continue batching on the table. If necessary, pour a little more flour into the dough so that it remains elastic and does not stick to your hands. The finished ball of dough should be pleasant to the touch, if it did not work out - leave it to rest for 1 hour, and then repeat the kneading.