What dough to choose for chebureks: turn out golden and juicy
Real chebureks are golden, crispy, flavorful, and juicy. And there are many variants of the dough for this dish. However, to make the taste perfect, you should use choix pastry.
The idea of making delicious juicy chebureks was published on the Instagram page of food blogger Iryna (decoira).
Recipe for choux chebureks.
Source: Screenshot of a post on the page of food blogger Iryna Lahoshniak
Ingredients for 10 pcs:
- water - 150 ml
- oil - 20 ml
- eggs - 1 pc
- salt - 1 tsp
- flour - 450 g
Method of making the dough:
Dough.
Source: Screenshot of a post on the page of food blogger Iryna Lahoshniak
1. Pour oil and water into a thick-bottomed saucepan.
2. Put on fire and bring to a boil.
3. Pour in an incomplete glass of flour from the total amount and, without removing from the heat, stir constantly until smooth.
Rolling out the dough.
Source: Screenshot of a post on the page of food blogger Iryna Lahoshniak
4. Remove from heat, cool, and add the egg.
5. Mix until smooth and add the rest of the flour.
6. Cover with foil and leave for 30-60 minutes.
Adding the filling.
Source: Screenshot of a post on the page of food blogger Iryna Lahoshniak
Ingredients for the filling:
- beef - 200 g
- pork - 200 g
- fat - 50 g
- meat broth - 50 ml
- onion - 150 g
- salt, pepper
- parsley - 3 tbsp
- sour cream/cream - 100 g
Pinching the sides.
Source: Screenshot of a post on the page of food blogger Iryna Lahoshniak
Method of preparation:
1. Beat the meat.
2. Add onion and beat again.
3. Add broth and sour cream at the end.
4. Make a sausage out of the dough and cut it into equal pieces of 65 g.
Putting in a pan.
Source: Screenshot of a post on the page of food blogger Iryna Lahoshniak
5. Roll out a circle of 20 cm.
6. Put a thin layer of filling on one half, cover with the other half, and connect the edges by pinching with your fingers and then with a fork.
7. Heat 300 g of oil well and fry chebureks until golden brown.
Frying.
Source: Screenshot of a post on the page of food blogger Iryna Lahoshniak
8. It takes just a few minutes.
9. If you don't pinch the edges well, the juice from the filling can make splash heavily if it gets into hot oil.
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