Useful chebureks can not be called. But taste taste from their tasting is not comparable with anything. Especially tempting are products made from crispy dough, which becomes so by adding ordinary vodka . Two variants of this test for chebureks are suggested below in our recipes.
The most delicious dough with vodka on chebureks with bubbles - recipe
Ingredients:
- purified water - 315 ml;
- wheat flour - 635-700 g;
- vegetable oil refined - 35 ml;
- one tablespoon of vodka;
- one chicken egg;
- a pinch of salt.
Preparation
The peculiarity of this test for chebureks in its custard. Due to this, it is obtained compliant and plastic when working with it, and also contributes to the production of crispy products with a bubbly crust.
So, when preparing, warm up the boiled water in a saucepan of purified water, dissolve salt in it, pour in refined vegetable oil and inject about half a glass of sifted wheat flour. In this case, the mass is intensively continuously mixed by means of a metal halo until it thickens and we achieve a uniform consistency and dissolution of all flour lumps. We give the obtained custard completely cool at room temperature and only then proceed to the next stage.
We shift the brewed mass into a bowl convenient for mixing, add a chicken egg, pour in the vodka and sift the flour. We make kneading first with a spoon, and finish with hands, achieving a dense and non-sticky texture, by adding additional flour in small portions.
When the desired result is reached, leave the floury lump under the film for one hour, and then proceed to the formation of the chebureks.
Recipe for dough with vodka for delicious crispy chebureks
Ingredients:
- purified water - 390 ml;
- wheat flour - 750-800 g;
- granulated sugar - 25 g;
- one tablespoon of vodka;
- a pinch of salt.
Preparation
This recipe for chebureks with the addition of vodka suggests faster cooking and does not contain eggs and refined oil. The taste does not adversely affect it - it stays on top, but the obvious temporary and material savings will require you more effort and agility when rolling out the dough and forming products from it.
To prepare such a dough enough to mix the sifted flour with salt and sugar and add warm water and vodka. Now we knead everything carefully until a dense, non-sticky and elastic texture is obtained. In an hour, when the dough is infused, it will be possible to proceed with the formation of products.