No matter how often nutritionists say that pasties are not the kind of food that the human body needs, the lovers of this food do not become less. In an effort to minimize damage to the body caused by these kind of fried pies, modern housewives learn to cook them at home. They seek to find a recipe that will allow to make pasties that are not inferior to the taste and type sold in the cafe. Cheburek dough on mineral water allows you to get crispy and bubbly products - such as almost everyone likes. There are several variants of this flour base, and each has its own admirers. It is impossible to find out which of them will be the best for you, without trying to cook the cheburek dough using several recipes.
Cooking Features
The process of making dough for homemade pasties may seem complicated only to the hostess, who has never before cooked such products. One has only to get down to business, and the task ceases to seem impracticable. Knowing a few moments will allow you to get the expected result, even a novice cook.
- The higher the quality of the flour, the tastier the pastry is made from it. For cooking pasties, it is important that the dough be elastic, otherwise it will be difficult to roll it thinly. Flour with a high gluten content is selected for this dough.
- Flour before use must sift. The main task of sifting this product is not at all in ridding it of small litter and insect larvae, although this is important. The main goal is to saturate flour with oxygen. After sifting, it becomes light, easier to combine with other ingredients, without forming lumps. From such flour any products turn out more tender and tasty.
- Mineral water is used to make dough for chebureks using carbonated; it is better to give preference to a strong or at least medium carbonation drink. You do not need to heat the mineral water - it is used cold.
- The easiest recipe for pasties includes flour, salt and water. It is enough to replace the usual water in it with mineral water, and the desired effect will be obtained: the pasties will emerge crispy, with bubbles. However, most often in the dough add vegetable oil, which gives it elasticity. For strength, you can put an egg in it. To enhance the effect of the porosity of the dough, mineral water can be supplemented with vodka. The dough will be softer if you replace part of the mineral water with milk or kefir.
- Before rolling, cooked dough is allowed to rest for 30 minutes. During this time, the gluten contained in the flour has time to swell, due to which the dough becomes more malleable. So that in anticipation of its hour, the dough does not become chapped, it is wrapped with cling film or stored in a plastic bag. Sometimes it is simply coated with vegetable oil.
There are several recipes for pasties on mineral water chebureks, you can use any that you find most attractive.
A simple recipe for pasties on mineral water without eggs
Composition:
- wheat flour - 0, 55 kg;
- salt - 2 g;
- sugar - 2 g;
- mineral water (highly carbonated) —0.3 l;
- olive oil - 20 ml.
Method of preparation:
- Sift flour.
- Pour mineral water into the bowl, add salt and sugar to it. Stir, ensuring that the crystals dissolve.
- Pour the flour into the dough and mix the contents of the bowl thoroughly to prevent the formation of lumps. When the dough will resemble the consistency of the dough for pancakes, pour in the butter and mix well. The mass should be homogeneous.
- Continue to add flour in parts and stir the dough until it becomes difficult to do so with a spoon.
- Sprinkle with flour the tabletop, put the dough on it. Keep kneading it with your hands until it stops sticking to them.
- Form a ball from the dough, place it in a plastic bag and leave it at room temperature for half an hour.
When the indicated time has elapsed, the dough must be separated from the dough and rolled into large thin cakes. It remains to put the filling in the center, seal the edges tightly and fry the pasties in boiling oil.
Dough for pasties on mineral water with egg
Composition:
- wheat flour - 0, 4 kg;
- mineral water (carbonated) - 0, 25 l;
- chicken egg - 1 pc .;
- refined vegetable oil - 20 ml;
- salt - a large shchip.
Method of preparation:
- In a bowl, break an egg, salt it, stir it with a fork or a whisk.
- Pour the chilled mineral water into the egg, whisk it with a whisk or a mixer, but at low speed.
- Add the butter, beat the egg and mineral water with it. The result should be a homogeneous liquid.
- Sift flour. Experienced chefs advise to do it even twice.
- Add the flour to the liquid mixture in parts and mix to prevent the formation of lumps. As a result, you should have a soft, but not sticky dough.
- Wrap the dough with cling film and put it in the fridge for 30-60 minutes.
When the dough is otlezhitsya and cool, it will be possible to roll and form pasties from it. They are thin and crispy, but strong, the filling inside remains juicy.
Dough for chebureks on mineral water and vodka
Composition:
- wheat flour - 0, 55 kg;
- mineral water - 150 ml;
- salt - a pinch;
- vodka - 20 ml;
- refined vegetable oil - 60 ml.
Method of preparation:
- Sift flour, mix it with salt.
- In the center of the flour heap make a groove. Pour mineral water into it. Stir the food with a spoon or spatula.
- In the resulting dough, make a hole, pour vegetable oil into it. Stir again.
- Again, make a small funnel in the dough. Pour vodka into it. Stir the dough, then transfer it to the floured work surface of the table and finish kneading it with your hands.
- Grease the dough with vegetable oil and leave it for half an hour.
The dough in this recipe is elastic and with bubbles. Chebureks from it go crispy and tender.
Half of the mineral water in any of the above recipes can be replaced with milk. Then the dough will turn out a little less crispy, but even more tender.
The recipe for making pasta dough on mineral water should be noted by cooks who wish these products to be crispy and always with bubbles. Which option to choose: with eggs, with or without vodka - depends on the preferences of the cook and the products at his disposal.
