It's bad when chebureki don't look their most appetizing.
Often the dough comes out “pale” and without bubbles.
Often gourmets are disappointed by the consistency of the flour base: sometimes it turns out to be too soft, without a pleasant “crunch”.
Luckily, avoiding such culinary disasters is very simple: all you need to do is add one simple extra ingredient to the dough.
What ingredient are we talking about?
The guarantee of getting crispy, bubbly and ruddy dough for chebureki is the use of granulated sugar.
It is enough to add literally one pinch of this bulk product to the flour base - and the appearance of the future dish will be ideal.
Thanks to sugar, the dough will acquire a beautiful color. The flour "shell" of the chebureki will crunch.
The dish will look as if it was prepared by a professional chef.
In addition, a small amount of granulated sugar helps to balance the taste of the dish: one pinch will not add sweetness, but will “mask” the bitterness that sometimes makes itself felt in chebureks.
