Today we will cook the national dish of the Crimean Tatars.
Chebureks gained immense popularity in the late 50s and immediately became champions of public catering in the USSR. This dish can rightfully be considered a pioneer in the Soviet fast food chain.
It is not difficult to cook pasties at home, the main thing is to choose the right dough recipe. It can be in milk, kefir, custard, with the addition of vodka, in beer, etc.
This version of the test for pasties with bubbles is one of the simplest and most affordable. From the resulting quantity, 10-12 pieces are obtained at the output. Use a 250 ml beaker as a measuring instrument.
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Ingredients:
Flour - 2.5 cups
Water - 3/4 cup
Egg yolk - 1 pc.
Salt - 0.5 tsp
Sunflower oil - 1/3 cup
Course of action:
I prepare all the necessary products. Pre-sift the flour through a fine sieve. I separate the yolk from the protein (it is not used).
In a glass I combine water, egg yolk, salt and stir with a fork until smooth.
I form a small funnel in the flour and gradually introduce the yolk mixture, while kneading the dough.
In the process of kneading, a flake-like mass is obtained.
Pour in sunflower oil and mix into the dough.
You should not knead it for too long, it is enough to collect it in a single lump.
Transfer the finished dough into a plastic bag and leave it to "rest" for 30 minutes.
It rolls out well, does not tear, does not dry out and keeps its shape. When seared, it is thin, flaky, bubbly and crispy.
At this stage, I want to visually show the finished pasties with bubbles from this test.
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