Brewed dough for chebureks

Did not you want to learn the recipe of a custard batter for chebureks? After all, then they have a special taste, they are different from the usual, and as a result, you can surprise your loved ones with such innovation.

Doing the dough for making chebureks is custard - rather unusual and unusual. But, nevertheless, a similar method has already proved itself to be well recommended, and therefore below - several recipes for the preparation of a product such as a custard batter for chebureks, and the dish itself.

Recipe number 1. Chebureki "Domashnye"

Composition of the necessary products and ingredients for cooking

For the filling: pork 300 grams, beef 300 grams, 1 onion, 1 glass of milk (you can, if the milk is not available at the moment, replace it with meat broth - preferably if the beef), dill with parsley - to taste, salt and Ground black pepper.

For the test: 8 tablespoons of vegetable oil, 2 pinches of salt, 4 cups of flour, 1 teaspoonful of vodka, 1.25 glasses of water.

Custard dough: cooking - sugar and salt in water dissolve, and sift the flour through a sieve and place it in the form of a slide on the table, while creating a depression on the top, "crater". In this very "crater" pour water with salt dissolved in it, vodka along with vegetable oil and knead the dough. Cover it with a napkin, a little cross. Leave in this form for 5 minutes. Then - again to mix a little and cover for 5 minutes with a napkin. And so - several times in a row. The brewed dough for chebureks is rolled into a layer only 2 - 3 mm thick and cut out with a saucer from it circles. You need to pick a saucer with a diameter of 15 centimeters. Then in the middle of all circles put on a tablespoon of filling, their edges carefully, but carefully to protect. For beauty along the edges of the chebureks, you can make a rim with a fork, pressing it to the edge.

Minced meat: cooking - two types of meat scrolled through a meat grinder, finely chop the peeled onion. Cut the greenery and add it there, too. Stir thoroughly. Add milk or broth and sprinkle with pepper, mix thoroughly - and everything, it remains only to fry the chebureks.

Recipe number 2. Chewing lamb with mutton

Ingredients: for the dough - 6 glasses of flour, 2 tablespoons of vodka, 500 ml of water, 4 tablespoons of sunflower oil, 1 teaspoon of tea salt, 1 teaspoon of sugar, 2 egg yolks. For minced meat - 550 grams of lamb, 5 bulbs, 300 ml kefir, 2 cloves garlic, 2 egg whites for lubrication, left from those two eggs, about 1 liter of sunflower oil for frying.

Preparation of the dough: boil water and, without cooling, pour into a bowl. To boiling water, add oil, vodka, salt, 2 cups flour and sugar. Now we need to quickly, until lumps have formed, mix everything, turning into dough. When it then cool a little - add 2 egg yolks. Then, gradually adding the four remaining glasses of flour, the dough kneading is more dense. A little secret: you need to knead minutes 16 - 18, only then the custard dough for chebureks comes out very soft and tasty. Then the dough should be covered with a towel and let "rest" for a couple of hours.

Preparation of stuffing for chebureks: lamb to pass in a meat grinder, then finely chop the onion in a combine and add to meat. Then add another 300 ml of kefir, pepper and salt (but so that the salt and pepper were more than necessary). Stir everything to a homogeneous consistency and put for 20 minutes in the refrigerator.

Preparation of directly cheburek: dough to get out of the refrigerator. Put on the table, sprinkled with flour, and roll out the rolling pin to a thickness of 4 - 5 mm. Choose a plate with the diameter that you would like your chebureks to be. This dish should be cut circles of dough, smear them with egg white, in the middle lay out so much minced meat, so that there is no excess on the edges. The edges are good. Fry on sunflower oil until cooked over medium heat. Since the dough for the chebureks is very tender and the yogurt is added to the stuffing, the chebureks come out soft.