Kitchen appliances and utensils: gas stove or frying top, deep heat-resistant container, kitchen scale, measuring cup, teaspoon, sieve, liter pan, deep bowl, bowl, fork, knife, cling film.
Ingredients
| Product | amount |
| Water | 250 ml |
| Egg yolk | 1 PC. |
| Flour | 400 g |
| Granulated sugar | 0.5 tsp |
| Salt | 0.5 tsp |
| Sunflower oil | 1 tbsp. l |
| Vodka | 1 tbsp. l |
Step cooking
- Sift 400 g of flour through a sieve into a deep bowl and then separate from the total amount into the bowl about 70 g of flour.
- Pour 250 ml of water into a liter pan, add 0.5 tsp. salt, 0.5 tsp sugar and 1 tbsp. l sunflower oil, then put on a large fire and bring the liquid to a boil.
- When the water boils, carefully remove the pan from the fire, pour boiling water into a deep heat-resistant container, add the suspended 70 g of flour and quickly stir with a fork until a lumpy mass is obtained. Leave the dough for 10-15 minutes to cool slightly.
- After 10-15 minutes, add to the mass of 1 tbsp. l vodka and 1 egg yolk, then mix with a fork again.
- Add to the mass ¼ part of the sifted flour from a deep bowl, stir with a fork until it becomes thick enough.
- Pour another ¼ part of the flour onto the working surface with a slide, spread the liquid dough into it from a deep bowl and knead it thoroughly by hand until it absorbs the flour, reaching the density necessary for manual kneading.
- Pour another ¼ part of the flour onto the surface and proceed to manually knead the dough, gradually adding the remaining ¼ part of the flour.
- In the process of kneading, we cut the dough in the middle almost to the end, turn it inside out, and continue to knead until all the flour has gone, and the dough has become plastic and elastic and does not stick to hands.
- We form a ball from the dough, wrap it in a piece of cling film so that it does not wind off, and leave it to rest for 30-40 minutes on the desktop.
- After 30-40 minutes, unfold the dough, divide it into 15-16 pieces, roll them into circles, spread the minced meat, form pasties and fry them on both sides in heated sunflower oil.
Important!So that the finished chebureks after roasting remain tender and juicy, they need to be laid out not on the dish, but placed in a pan and covered with a lid on top.
It is also better to store the remaining pasties in a tightly closed container.
Video recipe
To see the process of brewing flour, kneading dough or to clarify what density the mass should be, just look at the points of interest in the video recipe.
Do you like homemade pasties? Did you like this test option? What would you like to change in it? What kind of stuffing do you usually use for pasties? What do you do to get a soft bubble dough? Share your experience in the preparation of this dish with other readers in the comments, so that they can please their loved ones with hot and tasty pasties.
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