Baursaki - one of the most interesting dishes of Asian cuisine, is a piece of dough, fried in deep fat. Traditionally, the dough for baursaks is made sweet, as a dessert, similar to the chuck chuck , is collected from the ready-made lumps. Instead of sugar, honey can be used, as it is done in the Tatar version. However, there are baursaks and unsweetened, they are served instead of bread. There are several options for how to cook baursaks in Kazakh, so that the balls turn out ruddy, lush and soft.
Baursaks from frozen eggs
Such baursaks are very delicious, they should be served hot, and during frying, a certain skill will be required.
Ingredients:
- chicken egg - 10 pieces;
- salt - ½ tsp;
- soda - ½ tsp;
- sunflower oil - 2 tbsp. spoons;
- flour - 2 cups;
- vegetable oil for deep-frying -300 ml.
Preparation
Lush baursaks are obtained if the dough is kneaded only from eggs, flour and vegetable oil. To get the main ingredient, just nail the eggshell from above, set them with the overturned end up and place in the freezer for an hour and a half. In a bowl, break the eggs, salt, add soda, vegetable oil and mix well. Since the yolks of frozen eggs are hard, it is better to do this with the help of potato. Gradually adding flour, knead a thick hard dough. Preheat the oil. From the dough, separate the lumps as large as a thimble, roll them into balls and lower them into the deep-fryer. Baursaks, the recipe of which is given here, significantly increase in size when frying. Put the finished balls on a napkin to cover the excess oil.
Sweet baursaks
Kazakh baursaks, the recipe of which is also quite simple, is prepared from a yeast dough.
Ingredients:
- flour in / s - 3.5 glasses;
- milk - 2 cups;
- egg of chicken - 4 pcs .;
- sour cream - 2 tbsp. spoons;
- sugar - 1 tbsp. a spoon;
- salt - 1 teaspoon without a slide;
- yeast - 30 g;
- vegetable oil - 300 ml.
Preparation
Milk warm up to 30 degrees, add sugar and yeast to it. Leave for half an hour in a warm place, then add eggs, salt and sour cream. All ingredients should be at room temperature. Thoroughly mix everything, so that the mixture becomes homogeneous, gradually add the sifted flour. Knead soft dough, leave for 20 minutes to rest. This recipe produces a smooth, elastic dough for baursaks, the recipe can be slightly changed, for example, add more sugar to make a dessert, or replace milk with serum, then the dough will be easier. Divide the dough into 6-8 koloboks, stretching to the sides and rolling out, form bundles and cut small pieces the size of a small walnut. Fry the baursaks in deep-fried to a rich golden color, stirring all the time.
Baursaks with cottage cheese
The recipe for delicious baursaks can be composed independently, if you add cottage cheese or grated cheese to the dough.
Ingredients:
- kefir - 0,5 l;
- soda - 1 teaspoon;
- cottage cheese - 200 g;
- chicken egg - 2 pcs .;
- salt - 1 teaspoon;
- flour in / with -4-5 glasses;
- oil for frying - 1 glass.
Preparation
Baursaks on kefir are very soft, they just melt in the mouth. Kefir should be at room temperature. Cottage curd