Ingredients:
- flour 500 gr.
- Milk 3.2% 250 ml.
- Salt 0.5 Ch.L.
- Pig-beef mince 600 gr.
- Onions (large) 2 pcs.
- Ice water 150 ml.
- Salt and black ground pepper for minced
- vegetable oil for frying
Cooking method:
Milk for test can be used both 3.2% and 2.5% fat.
We add salt and mix in the milk, you need to dissolve salt.
I knead the dough with a mixer.
In flour, we make a deepening and pour milk there with salt.
Pour not all milk, since the flour is all different and absorbs moisture in different ways, so leave 1/4 of the milk and if you need to add more.
I left all 250 ml of milk, and sometimes even leaving even more.
Therefore, focus on the dough consistency.
It must be tight.
If it turned out a very tight, add a little slightly milk.
If soft, then add more flour.
We mix the dough, put it in the package or wrap in the food film and leave at room temperature for 30 minutes.
While the dough is resting, you can cook mince.
Since I had a minced meager for me ready, so the bow I grind to the gravel consistency, with the help of a blender, a nozzle - knives.
To the meat add chopped onions, salt, black ground pepper.
Mix.
We add ice water and wash the mince very well.
It should succeed in liquid.
That is why the filling in Chebureca turns out the juicy. Farsh ready.
From the dough we make a long "sausage" and divide it into parts.
For many parts to share, depends on the size of the Chebureki you will have.
In Soviet times, Chebureks were no more palm.
I share the dough on 18 pieces.
Each piece is finely rolled, put on one half lay 2 tbsp. minced meat and cover the second half.
Very well fasten the edges and cutting a curly knife.
In the pan, we pour so much oil so that the Chebureks swam in oil and roasted in deep fryer.
The oil is well warmed, it should be 160-180 grams.
Chebureki fry on both sides, about 1 minute on each side.
And lay out ready-made pasties on paper towels, in order to remove excess oil.
Chebureks are frying quickly, so you can immediately call our households to the table and eat them immediately hot, just carefully, so as not to burn.
Since inside the juicy mince and when the crunchy cheburek is biting, very hot broth begins to pour out.
It's so tasty ...... so they eat very quickly)) a nice appetite!
The video stop at the bottom under this description.