Delicious pastry dough: recipe

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

Who has cooked pasties at least once knows that the success of this event depends to a large extent on the test. It didn’t work out - you will bring rather boring pies to the table, and even flat, strange, irregular shapes. Each craftsman has his own opinion on how to cook the most delicious pastry dough, and his own secrets. There is no single best recipe. You can make this dish wonderful on water, and on kefir, and on milk - yes, on almost anything! The main thing is to get down to business with a soul, in a good mood (as you know, any dough is very responsive to the state of mind of the cook) and, of course, take into account some of the nuances of cooking.

The simplest cheburek dough

The composition of the products in it is really primitive. However, if you mechanically mix them, then you get a bland and uninteresting base, and nottasty dough for chebureks. The recipe is fraught with a trick, thanks to which the intended result is obtained in the form of a crispy, but delicate product. The fact is that you need to add five tablespoons of vegetable fat or melted butter, or margarine to the dough). It is added in boiling form. Then pasties will turn out bubbly and crispy. If you want a softer dough, replace the regular water with mineral water. Otherwise, the actions are elementary:

1. A third of a liter of water is slightly warmed up.
2. S alt and sugar dissolve in it (one teaspoon each).
3. Flour is gradually being planted. In total, four glasses of it will go, but you need to temporarily stop when the dough becomes dense, but still watery. That is, when the spoon placed in it is already holding, but begins to slowly fall.
4. At this stage, the hot fat component is poured in with vigorous stirring.
5. The rest of the flour is poured in, an elastic dough is kneaded, covered and left for forty minutes to proof.

It's time to start the last steps: rolling, sculpting and frying chebureks.

choux pastry

If you don't mind putting in a little more time and effort, make another cheburek pastry dough that's tasty, crispy, but not tough, stays that way even when it cools down, and doesn't tear during the cooking process. A third of a liter of water is boiled with a dilution in it of half a spoonful of s alt and two tablespoons of unsmelling vegetable oil. An incomplete glass of sifted flour is poured into a saucepan withvery fast kneading so that lumps do not have time to stick together. When the workpiece has cooled, an egg is driven into it and a spoonful of vodka is poured. The latter is mandatory: it is believed that the most delicious pastry dough is made using alcohol. In the finished dish, it is not felt at all. After these components have been absorbed, three more glasses of flour are poured in, plastic dough is kneaded and left to rest for half an hour or an hour.

Dough without eggs

If you are fasting and have decided to build your favorite dish, but with greens, without meat, the previous recipe is not good. However, you can make delicious custard dough for chebureks, suitable for fasting days. In order not to require eggs, four glasses of flour are combined with sugar and s alt (a spoonful without a slide), a spoonful of oil (of course, vegetable) is poured in, and all products are carefully rubbed with hands to bind them with oil. Then a third of a liter of boiling water is poured in, and the mass is kneaded - at first with a spoon, after thickening - with your hands. Half an hour to stand - and you can start artistic modeling. Then we fry delicious chebureks. The recipe for brewed dough, by the way, is used by most experienced chefs. And with or without eggs - it's up to the hostess.

Dairy recipe

If you want to use milk in cooking - please. You will get a delicious dough for chebureks, giving the impression of a puff. It is better to buy not very fat milk. A quarter liter of milk is heated, the floor dissolves in ita teaspoon of s alt. A hill is made from sifted flour (a little less than half a kilo), a small crater is built in it, where the liquid component is poured. As you knead, vodka is gradually poured in (a glass of 75 milliliters). The result should be an elastic but soft dough. If it seems harsh to you, knead it with wet hands, then it will absorb the missing moisture. On the table, the dough is left wrapped in foil or covered with a damp towel for an hour.

Whey dough

Those who don't think it's a good idea to use milk (for example, because of its fat content) can make delicious, crunchy dough for chebureks according to the following recipe. A glass of whey (thin-walled, which holds a quarter liter of liquid) warms up well on the stove. Boiling is not necessary, but the temperature should be on the verge of boiling. A stack of sunflower oil is poured into a pound of sifted flour mixed with s alt, and then hot whey, in a thin stream and with active kneading. The dough is kneaded to the desired density, rolled into a ball, covered or wrapped and settled for half an hour.

Kefir variant

There are people who are not too fond of pasties and consider the meat casing in them to be dry and tasteless. You can easily convince them if you make a delicious dough for pasties on kefir: it turns out to be more tender, although it retains a proper crunch. The basics of action are similar to those described in previous recipes. The only thing(but fundamental) difference: the dairy product is not heated. It should be at room temperature, so it should be put on the table in advance, but it is not recommended to warm it artificially - neither on the stove nor in the microwave. A quarter liter of kefir is beaten with an egg and s alt, preferably without a mixer. Flour, as before, intervenes gradually, it will need about half a kilogram. When the desired degree of coolness is achieved while maintaining relative softness, the dough is left for an hour to infuse.

Unusual: curd offer

Most culinary experts believe that any dough is made on some kind of liquid basis. Milk, water, beer - something must be present. And few people realize that the most delicious pastry dough is made on cottage cheese. You just need to choose it correctly so as not to be disappointed in the recipe. The cottage cheese should not be too dry, otherwise the dough will not “grab”. However, the pasty version is also not suitable: you will have to use a lot of flour, and the base will come out tough. To get a very tasty dough for chebureks, cottage cheese is taken with medium fat content. A granular product is rubbed through a sieve or ground with a meat grinder, and with a medium-sized consistency, it is simply crushed with a fork. Then one egg is broken into it (per a two-hundred-gram pack), half a teaspoon of slaked soda, and flour begins to be added. Depending on the cottage cheese, it will take from one to one and a half glasses. When the dough stops sticking to your hands, it is left alone for half an hour. Pasties from it do not dry enoughlong.

Beer dough

Don't let the intoxicating component confuse you: as in the case of vodka, the result will not come out “drunk”, and even children can eat it (unless, of course, they have already grown up to fried and rather fatty dishes). But you get a crispy and very tasty dough for chebureks. The recipe does not limit your choice of beer: it can be light, dark, and even non-alcoholic. A glass of drink is mixed with s alt, an egg and a little flour. This liquid is poured into the flour hill (takes three to four glasses). At first, the kneaded dough may seem too steep. However, after one and a half hours of aging, it will soften and become very plastic.

Secrets

Even if you made the most delicious dough for chebureks, the final dish may disappoint you and your family. And all because the filling and the frying process have their own subtleties and tricks. And in the above test recipes, not all secrets are revealed.

1. Not everywhere it is written that you need to add a little sugar to the dough - just enough so that it does not become sweetish. Thanks to this addition, pasties are more ruddy.
2. If you find an interesting dough recipe not mentioned by us, please note that it still needs to be rolled out not immediately, but after some exposure - this way it will become more elastic and roll out thinner.
3. The filling should have a lot of onions, then it will become tastier and juicier. Many chefs recommendchopped onion before adding to minced meat, roll with a rolling pin: it will feel less to the touch, and it will give more juice.
4. A little broth must be added to the minced meat - all for the same juiciness. But you need to mix it gently, without excessive pressure, so that it sticks together and remains airy.
5. If you made a very tasty pastry dough, but it turned out to be hard when finished, put the hot products in a saucepan and cover. After about five minutes, the dough will soften.
6. Pasties are fried in a large amount of oil: they should practically float in it. And to get rid of excess fat, they are put in a colander or on paper towels. By the way, many cooks praise the use of wok pans in the process of frying. If you don't have one, at least make sure that a regular frying pan has high sides.

And finally: when you fry a lot of chebureks, try to change the oil every two or three bookmarks. Otherwise, even the most delicious pastry dough will be spoiled by the smell and taste of burnt fat.