Chebureks - though a high-calorie, but very tasty dish. Often, it is not advisable to use them, but sometimes you can pamper your relatives. There are a lot of cooking options for this dish. Each of them is good in its own way. From this article you will learn how to prepare a delicious crispy dough for chebureks on mineral water.
Dough for chebureks on mineral water
Ingredients:
- sparkling mineral water - 300 ml;
- flour - 3,5 glasses;
- sugar - pinch;
- salt - a pinch;
- olive oil - 15 ml.
Preparation
In a large bowl, first put sugar, salt and pour very cold aerated mineral water. Using a whisk, mix it all and sprinkle the sifted flour. When the dough reaches the consistency of the pancake, we pour in the oil. Stir well and add the rest of the flour. We knead the dough and let it rest for half an hour. After that, we pinch off small pieces of dough, roll them out, use a saucer to cut out a circle. At one edge we put the filling, cover the second part of the dough and fasten the edges.
Dough for Chebureks on mineral water - recipe
Ingredients:
- flour - 800 g;
- mineral water - 2 cups;
- eggs - 1 piece;
- vegetable oil - 45 ml;
- salt - pinch.
Preparation
Mineral water poured into a deep container, add salt there, drive in the egg, pour in the oil (preferably without a smell) and mix well. We add flour in portions, it is good to sift it, then the dough will turn out to be tender. We all mix it well. It should be a pretty soft dough. To avoid airing, cover it with food film and put it in the refrigerator for 2-3 hours. At the end of this time, we take the rest of the dough, pick off a piece from it, thinly roll it out and place the filling on one half. Cover the second half and tear the edges.
Dough on soda water for chebureks
Ingredients:
- flour - 550 g;
- carbonated water - ¾ cup;
- refined vegetable oil - 60 ml;
- sugar - pinch;
- salt - a pinch;
- vodka - 15 ml.
Preparation
Sift flour into a deep bowl, add sugar, salt, mineral water and vegetable oil. At the very end, we add vodka. Knead a soft dough and leave it for half an hour to rest. Next, we divide the dough into balls with a diameter of 2-3 cm, thinly roll them out and proceed directly to the formation of chebureks. The dough cooked according to this recipe comes out gentle, but still crispy, and also has a favorite "bubbles". Bon Appetit!