How to make a dough on chebureki bubble, tasty. Cheburek dough: the best recipes

How to make dough on chebureki bubble, tasty? It is not every housewife who can correctly answer the question posed. Therefore, we decided to dedicate this article to this topic.

Delicious dough for chebureks: the best recipes

Deciding to pamper your loved ones with delicious andcrisp chebureks, many housewives are thinking about what kind of dough for this is better to use. In general, there are quite a few variants of kneading. We decided to present only the most successful and simple.

So how to make a dough on a cheburek bubble tasty? For this it is necessary to prepare:

• ordinary drinking water - 4 full glasses;
• Salt sea small - 2/3 of a small spoon;
• Soda canteen - 2/3 of a small spoon;
• egg small chicken - 1 piece;
• sugar white - dessert spoon;
• flour light - add to the density of the dough.

Mesim basis

Before you make a dough on chebureksbubble tasty, you should prepare all the above ingredients. You will certainly get very tasty fried products, which all your guests will appreciate.

So, to prepare the base in a deep bowlpour in potable water at room temperature, and then add to it a whipped egg, table soda, white sugar and sea salt. After dissolving all the loose ingredients in the dishes, white flour (pre-sieved) is gradually poured into the dishes.

Long by kneading products with your hands, you will get a steep and homogenous dough. It is placed in a polyethylene bag and left on the table for 45-60 minutes. Meanwhile, they begin to prepare the filling.

Filling products

Crispy homemade chebureks are usually done with minced meat. We decided not to deviate from the tradition and use this particular stuffing. To prepare it we will need:

• beef without fat - 300 g;
• bulbs white - 2 large heads;
• pork lean - 300 g;
• water drinking or meat broth - 3-5 large spoons;
• fragrant pepper crushed, sea salt - add to the filling to taste.

Make minced meat

The most delicious chebureks, the recipe of which wewe consider, prepare with application of the mixed forcemeat. For its preparation take 300 g of pork and beef, and then carefully wash the meat and remove all unnecessary veins. After that, the product is ground in a meat grinder along with the peeled onions. Having sprinkled with pepper and salt, mix it thoroughly.

To make the chebureks juicy and tasty, a few spoons of plain water or meat broth must be added to the filling.

We form semi-finished products

After the dough for chebureks (crispy andbubble) is infused at room temperature, and the filling is prepared, it is necessary to proceed to the formation of products. To do this, a small piece is cut off from the base, and then rolled into a round and thin layer (the diameter should be 12-14 centimeters). On ½ part of the product lay out the forcemeat and evenly distribute it, not reaching the edges. Then the meat filling is covered with the second half of the layer and the edges are strongly restrained using a fork.

The frying process

Chebureks are delicious, crunchy (bubbly) should becook on refined vegetable oil. It is poured into a frying pan and strongly heated. Then, several pieces are placed in the dishes and fried on two sides for about five to nine minutes. The output is very ruddy and juicy chebureki, which is spread on a plate lined with paper towels. After the products are deprived of excess fat, they are moved to another dish.

Feed to the table

Now you know how to make a dough on a chebureki bubble, tasty. After frying the products, they are served in the hot state to the table with a cup of sweet tea and tomato paste.

The most delicious dough on chebureks: cooking recipes

You can cook homemade chebureks not only withthe recipe help that was presented above, but also using other methods. For example, such delicious products are obtained with the use of mineral carbonated water. To implement such a recipe, we will need:

• carbonated mineral water - 4 full glasses;
• soda dinning - a pinch;
• salt sea small - ½ small spoon;
• flour light - add to the density of the dough.

Preparation of the basis

This dough is kneaded quite easily. Mineral carbonated water is poured into a large bowl, and then it is dissolved in it sea salt and table salt soda. After that, light flour is added to the base and mixed thoroughly. At the output, a rather dense and uniform dough is obtained, which is covered with a napkin and left for 13-16 minutes.

The process of cooking chebureks

All homemade chebureks do according to the same principle. A piece of dough is rolled into a layer, and then put on it minced meat and beautifully patches the edges.

After the formation of all products proceed to theirheat treatment. To do this, strongly heat the sunflower oil in a frying pan and put a few semi-finished products into it. Chebureks on mineral water fry about four to five minutes on each side. At the same time they become not just ruddy, but bubbly and crunchy.

After thoroughly frying the products, they are carefully removedfrom boiling oil and placed on paper towels. Having deprived chebureks of fat, they are served to the table together with sweet and strong tea, as well as tomato sauce or ketchup.

Preparation of simple chebureks with vodka

Most housewives believe that the dough forChebureks must necessarily include an ingredient such as an egg. And indeed, with it the products become more ruddy and tasty. However, experienced culinary experts say that the egg helps to get a tough test. Therefore, they do not recommend adding it to the basis for chebureks. But this is only if you want to get the most delicate and crisp dough. By the way, in order to strengthen this effect, experts advise adding a little 40-degree vodka to such a basis. This drink will contribute to the production of more crispy and bubbly chebureks. In addition, due to the presence of vodka, the dough will not absorb too much fat.

So, for the preparation of the foundation, we will need:

• drinking water usual - 4 full glasses;
• salt sea not large - 2/3 of a small spoon;
• the dining-room of soda is quick - a pinch;
• vodka (40 degrees) - 2 tablespoons large;
• flour light - add to the density of the dough.

Mesim basis

This dough is done very easily. Ordinary drinking water is poured into a large bowl, and then it is dissolved in it with a tableted soda and sea salt. Then 40-degree vodka and light flour are added to the ingredients. All the ingredients are thoroughly mixed with hands until a stiff and homogeneous base is obtained.

At the end, the dough is wrapped with a food film and left at room temperature for a quarter of an hour.

The process of cooking chebureks

Cheborechnye dough without eggs on vodka is friedpretty quickly. In this case, it becomes not just ruddy, but bubbly and crunchy. To do this, the substrate is divided into a number of pieces, rolled into strata, stuffed with minced meat and tied the edges with a fork. In this form, they are alternately sent into the deep-frying pan and fry until red.

To the table such products are served in a hot state along with ketchup and sweet tea.

Let's sum up the results

As you can see, there are a lot of optionsHow to make crisp and bubbly chebureki at home. By the way, they can be prepared not only from different bases, but also using different fillings.

Of course, classical filler standschopped meat. However, some cooks prefer to cook such products with the use of mashed potatoes, millet porridge and even fried cabbage. In any case, these products will be distinguished by a special taste and a gentle bubble test. Bon Appetit!