Chebureks

[marlanca]

Chebureks

Category: Bakery products

Ingredients
marlanca:
Flour	450 g
Water	210 ml
Salt	0.5 tsp
Egg	1 PC.
The meat took veal	500 -700 g
Medium bulbs	3-4 pcs.
Salt pepper
Dry basil
Fresh cilantro, and water - how much meat will take
And more, the more the bow, the juicier and more tender the meat will be in pasties

Cooking method

• Rina:
• a glass of water and
• 1/4 cup vegetable oil
• 1 tbsp. a spoonful of salt - let it boil.
• poured flour into the oven mold,
• 2 measuring cups full to the brim and then half a glass while kneading.
• 1 egg.
• the dough is flaky and puffy))
• you can roll it out without adding flour (on a plastic stand for example).

Note

transfer recipes here cheburekov (or cheburek?%)) from the topic about Panasonic 255

Omela Photos

Similar recipes

Chebureks with meat and cheese (tatyana5417)

Greek chebureks (chir-chir) (MariV)

Chebureks (Natusik)

Is this dough only for Panas 255 or will it work for 253 too?

I think it will do - at least the dough for dumplings from the instructions for 255 turned out very much

[Bulochka]

Bulochka

Everything is good for this recipe in 253 models, it turns out - I made pasties last week - everything is great. So feel free to take this recipe into service.

I make pasties like this:

Dough
- 4 glasses of flour;
- 1.3 glasses of water;
- 1 chicken egg;
- 2-3 table. a spoonful of vegetable oil;
- 0.5 teaspoon of salt.

Boil water with salt and oil (oil makes pasties "bubbly").
Immediately boil 1/2 cup flour in it, trying to stir the lumps, and let it cool slightly (boiling some of the flour makes the dough soft and plastic).
Add the egg and mix (the egg increases the "bubbling" and strength of the dough, slightly reducing plasticity and softness).
Add the brewed dough to a bucket with 3 1/2 cups of flour and turn on the pizza setting at 253 or dumplings at 255.
Take out and let it brew under the film for at least 1 hour.

While the dough is infused, prepare the minced meat:
- 700 g of meat (lamb is very desirable);
- 350 g onions;
- 0.5 cups of water;
- salt, pepper, spices to taste.

Pass the meat through a meat grinder.
Finely chop the onion, mash with a pusher with salt, pepper and spices.
Add to minced meat.
Add 0.5-1.0 cups of water or 1 cup of kefir, which, in addition, has the ability to bind raw minced meat (minced meat does not spread) and give liquid to the finished product.
Minced meat should be the consistency of sour cream.
In order not to get a pronounced sourness, you can mix kefir in half with water.

Well, then it's standard.
The only thing is to very carefully seal the edges of the pasties, so that the liquid during frying does not pour into boiling oil with all the ensuing "consequences".

Here is my recipe for chebureks.

Beat 1 egg with 0.5 tsp. salt in a glass (glass = 240 ml)
Top up the glass with water, stir.
5-6 st. l. sunflower oil
3 tbsp. flour.

All this goodness was mixed in her Mulinex 3000 in a yeast-free dough mode. Kneaded - great, the dough is just magical.

I took minced pork and beef, like for cutlets (with onions, pepper, salt and seasonings), only added water to make it liquid. Minced meat must be liquid ALWAYS.