Recipe for dough for chebureks with vodka (photo)

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Chebureks are a traditional dish of East Asian peoples: Mongols, Turks, Tatars and others. Do not bypass delicious fried pies and representatives of Caucasian nationalities. Yes, and we, the Slavs, also eat them with great pleasure. Traditional chebureks are dough products with meat filling. Of course, over time and as recipes spread, the ingredients of the dish changed. Patties began to be fried with potatoes and chopped eggs, onions and cabbage, cheese and cottage cheese.

This is interesting

However, no matter what minced meat the cook puts in the dish, it will turn out tasteless if you do not make the appropriate test. It is for him - fried, crispy, golden brown - that pies are so appreciated by lovers of everything tasty. For this, there is a recipe for dough for pasties with vodka. "Like this?" - you ask. But like this! Usually, for pies, a simple, usually unleavened dough is kneaded on water. Of course, with s alt, sometimes with eggs and even milk. But be sure to have a little alcohol for the indicated percentage of liquid. The test recipe for pasties with vodka does not contain special contraindications for the age or he alth of those who will eat pies. Degrees in the process of frying completely evaporate, but the airiness and “bubble” of the dough will remain. As a result, it will be well-fried, will not burn, will be tender and extremely pleasant in taste. Another secret, for which experienced culinary masters love the recipe for pasties with vodka, lies in the special consistency of this very dough. It will never become too tight, "clogged", and, moreover, will retain its airiness even if the cook overdoes it with flour.

Start cooking

It's time to move from theory to practice, and from words to deeds. In passing, we also note that the recipe for dough for pasties with vodka often includes vegetable or butter, sour cream, sugar for a better taste, as well as soda or baking powder. Plus, after kneading, the dough must be left to “rest” for about 30-40 minutes. And so that it does not get weathered, wrap it in a slightly damp cloth. When rolling out the dough, it is better not to add flour in order to avoid stiffness. And one more thing: for pasties, stretch it with your hands, not with a rolling pin. And the thinner the better.

Well, now the recipe. The standard is this: 250-300 g of flour, a quarter teaspoon of s alt, 1 tablespoon of vodka, 2 water and an egg. Be sure to sift the flour into a bowl with a slide, make a funnel into which beat the egg and pour in the rest of the liquid and s alt. Gently and quickly knead the dough, roll it into a ball,cover and let rise. After half an hour, you can roll out and cook your favorite whites.

choux pastry

Another type of dough from which the most magnificent pies are obtained is custard. Of course, kneading it is more difficult than usual. But do not regret the effort expended. After all, custard dough for chebureks with vodka (the recipe will be below) is a real blessing for gourmets. You will need about 4 glasses of flour, 1.5-2 tablespoons of good quality vodka or moonshine, the same amount of vegetable oil, one and a half glasses of water, an egg and s alt. Stuffing for the filling, of course, remains at your discretion. By the way, not only passed through a meat grinder, but also fillet cut into small pieces will do.

Cooking "custard" chebureks

Choux pastry for chebureks with vodka (the recipe is quite detailed, therefore a novice hostess can handle it) is done in this way. Combine the indicated amount of water, s alt and oil in a saucepan and put on fire. Let it boil. Then little by little, constantly stirring with a whisk, pour the sifted flour into the brew - a glass filled by 3 quarters. Do it as if you are cooking semolina - and you will not have lumps. The mass has been brewed - do not wait until it boils, but quickly remove the pan from the heat. Let the contents cool to lukewarm. Now sift the rest of the flour there, beat in the egg, pour in the vodka. Knead thoroughly so that the mass comes out elastic, easily moving away from the hands. If needed, add a little more flour. At the first stage, the dough for chebureks (recipe with vodka) is ready. Roll it up, cover and leave for an hour. Then knock it out, wrap it in a film and put it in the refrigerator for a couple of hours. After the specified time, you can use the dough for its intended purpose.

Yeast milk dough

To get a particularly tasty dough for chebureks, the recipe with vodka that we offer you includes an ingredient such as milk. Do not worry, in this case, alcohol, like porridge with butter, is absolutely not to spoil! So, the ingredients are: 3, 5-4 cups of flour, pressed yeast (30-35 grams is enough, but always fresh!), 1 cup of milk, 50 g of butter or baking margarine. And 2 tablespoons of vodka, s alt and sugar to taste. Sugar is generally required for yeast products so that the dough rises faster. What to do with all this? Pour some milk, heat it to warm and melt the butter in it. Then add the rest (only so that it does not turn out cold) and crumble the yeast into it, dissolve the sugar and s alt. Pour in the vodka, then gradually add the flour. Do not forget to knead thoroughly, knead the lumps.

This recipe for chebureks (dough with vodka and yeast is meant) specifically stipulates this detail! For only then the dough will rise well. It must be soft, not sticky, but it is a soft consistency. Cover it and set it for 1.5 hours to proof. Then beat again, again leave to rise. When the volume has doubled, start cooking. By the way, if you are looking for a recipe for pasties with vodka inbread maker, use the data! The pies will be great! You just need to put all the products in the appropriate container of the device in the order indicated in the instructions for the device, and wait until the bread machine kneads and prepares everything.

Vegetable oil dough: preparation

As already mentioned, the recipe for pasties with vodka, the photo of which you see in this article, may include animal or lean fat. You have already read about butter kneading. Now let's use vegetable. For this recipe, olive, sunflower or corn is suitable - whichever you prefer. A particularly good result will give butter not store-bought, but homemade, taken directly from the churn. It is more aromatic and tastier. But for large cities, such oil is, perhaps, inaccessible. Therefore, use what is at hand. How to cook pastry dough with vodka according to a new recipe: for every 3 cups of flour, you need 2 eggs, 5 tablespoons of butter and a glass of water, where you can immediately add s alt to taste. Vodka - 2 spoons.

Knead

Sift the flour into a bowl. Beat eggs into it and rub them well with flour so that the mass is not lumpy and sticky, but crumbly. Add oil and grind again. This procedure is necessary so that the flour absorbs the listed products evenly. Now gradually add water with vodka, kneading the doughsoft texture. When done, roll into a ball, wrap in plastic wrap and refrigerate for 3 hours in the refrigerator. Then you can work with him.

How to roll out the dough and what to fry on

"Good question," you say. Yes, we need to discuss it too! Firstly, so that all the dough does not become weathered while you are sculpting pies from it, do this. Divide the bulk into equal parts, roll each into balls. While you are working with one, be sure to cover the rest with a napkin. Secondly, the rolled out layer should be of medium size, about the size of a tea saucer or dessert plate. Thirdly, the thickness of the cakes. Roll out the dough so that it is slightly thicker than dumplings.

Spread the filling evenly on one half of the layer, cover the other, pinch the edges well. Pasties are fried in a cast-iron or deep frying pan completely immersed in fat. Traditionally, for these purposes, an animal was taken - mutton or pork lard. However, most often now housewives use vegetable oil.