How to make a gorgeous dough for chebureki: they will turn out crispy, juicy and bubbly
Chebureki, regardless of the skills and talent of the cook, are one of the simplest and, undoubtedly, delicious baking options.
The recipe for a truly ideal dough for chebureki was shared by the expert of the online publication BelNovosti, chef Yulia Arkhipova - as a result, they turn out with a juicy filling, since the juice is perfectly retained inside, crispy and with those very bubbles.
Here is a list of the ingredients needed:
- 500-600 g flour;
- 250 ml of water;
- 0.5 teaspoon salt;
- 1 tablespoon vegetable oil;
- 1 teaspoon of 9% vinegar.
Sift about half of the flour into a bowl, then dissolve the salt in warm water and add the oil and vinegar.
Combine the dry ingredient with the liquid ingredient and mix the dough until it becomes homogeneous.
The remaining flour should be added gradually, as needed.
As a result, you will get a rather tough dough, which needs to be put in a bag and left like that for 30-45 minutes – resting for the dough is essential.
You can make chebureki from this dough with any filling – meat, cheese, potatoes, mushrooms or chicken.
Earlier we told you how to prepare Olivier salad royal style .
