Correct chebureks. The most successful recipe

Correct chebureks. The most successful recipe

The secret of this recipe, in my opinion, consists in the test - it turns out soft and tasty:

Ingredients:

Dough:
- 3.5 flour glass;
- 350 ml of water;
- 1 egg;
- 1 table. Spoon of melted butter (or simply oils)
- 0.5 salt teaspoon.

Preparation:

1. To boil water with salt and oil (oil gives to ready chebureks characteristic pustule).
2. Immediately to make in it 1/2 glasses of flour, trying to stir lumps, and to allow to cool down (zavarivany parts of flour dough soft and plastic does). If a few lumps remains - not terribly, they will disperse then.
3. To add egg and to mix. Gradually adding other flour, to knead dough. Dough should not stick to add a little more flour to hands if sticks. To allow to be drawn not less than 1 hour (it is possible though 2-3).

While dough is drawn we will prepare forcemeat:
- 700 g of forcemeat (it is better mutton, of course, but any meat or mix is possible);
- 350 g of onions;
- 0.5 glass of water or kefir;
- salt, pepper, spices to taste.

To add onions, water or kefir which except flavoring colourings, possesses wonderful property to connect crude forcemeat (forcemeat does not spread) and to give liquid to ready-made product to forcemeat. It is good to mix everything.

We fry chebureks:
1. Cutting off dough on balls of the size of ball for table tennis, to roll in flat cake 1 mm thick. To level forcemeat (a little more, than dough) on one half of flat cake, to cover with the second half and edges to press down. To Prokatat on edge the special machine or edge of saucer, or fork.
2. In pan to pour on 2-3 cm of vegetable oil, and having waited so far oil will heat up, to fry from 2 parties on average fire, without covering, before formation of golden-brown color.

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