The original recipe for a meat dish involved the use of unleavened dough from flour mixed in water. Today, the most popular cooking option is dough for pasties with vodka, which allows you to get a characteristic and beloved crunch, as well as provide elasticity and integrity when sculpting.
Material Content:
Classic pastry for pasties with vodka
To prepare a dish of 200 g of meat, you need to knead the dough, which will require:
• 200 g of premium flour;
• 100 ml of water;
• 20 ml of vodka;
• a pinch of salt;
• some sugar and sunflower oil.
The classic recipe is performed in stages:
1. Flour is sifted into a bowl with high sides.
2. Salt and granulated sugar dissolve in slightly warmed water, and the sunflower oil is brought to a boil.
3. A depression is made in the flour, where saline, vodka and vegetable oil are poured.
4. The mass is mixed and laid out on a tabletop sprinkled with flour, where it is mixed until a homogeneous consistency
5. After 10 minutes, the procedure is repeated.
6. After the fourth batch, the dough is ready to use.
Crisp Bubble Recipe
The highlight of the Crimean Tatar cuisine is chebureks combining the juiciness of the filling with crispy pastry, the hallmark of which are the “signature” bubbles.
To prepare you need to take:
• 640 g flour;
• half a stack of vodka;
• 350 ml of water;
• egg;
• 30 ml of sunflower oil;
• a pinch of salt.
Crispy pasties can be cooked by following these steps:
1. Sunflower oil and salt are added to the pot of water on the stove, after which the medium heat is lit, and with constant stirring, 180 g of flour is introduced.
2. All the lumps formed are thoroughly broken when they are not left the dishes are removed from the fire.
3. After the flour liquid reaches room temperature, the rest of the sifted flour is poured into the pan.
4. While the structure of the dough retains friability, an egg and vodka are added to it.
5. The flour mass begins to mix with hands.
6. If necessary, flour is added during kneading.
7. The output should be quite tight, but elastic, supple dough, not sticky to the hands.
8. Before the formation of pasties, the plastic mass is infused for at least 3 hours.
Advice! If time permits, it is better to knead the dough on pasties in this way the night before modeling.
Base for baking with kefir
The traditional dough for pasties is kneaded on kefir, which gives the flour mass elasticity and elastic texture, protecting the product from tearing during molding and baking. At the same time, the addition of vodka improves the crispy qualities of pasties. Preparing the dough for this recipe from the following grocery set:
• flour - 500 g;
• kefir - 2 times less;
• egg - 1 pc.;
• vodka - 1 tbsp. a spoon;
• salt - a pinch.
Preparing the basis for meat culinary products in this way:
1. A deep bowl is prepared where the egg, kefir, salt are sent.
2. The contents of the bowl are whipped using an immersion blender or whisk.
3. Gradually, sifted flour is introduced into the liquid with constant stirring.
4. The thickened dough is mixed with vodka and laid out on a table crushed with flour, where it is thoroughly mixed.
5. After the flour mass has acquired the necessary elasticity, the dough is wrapped in a cling film and left to rest at room temperature for 20 minutes.
Read also:pasties with meat at home
Choux pastry for vodka pasties
When frying pasties, it is important that the dough does not burst, and the filling does not leak.
Chopped dough made from these components will allow you to cope with the task:
• flour - 600 g;
• sunflower oil - 60 ml;
• vodka - 60 ml;
• sugar and salt - a pinch;
• water - 370 ml.
Cooking method:
1. Flour is sifted onto the table and mixed with sugar and salt.
2. A depression is made in the slide, where vegetable oil, vodka and water brought to 100 ° C are poured.
3. The dough kneads quickly and has a pleasant, fairly soft structure.
4. After kneading, the finished dough is left for 15-20 minutes for "rest".
Option, as in cheburechnye
On vacation, many are in cheburechnye, where aromatic, delicate culinary products are served, which then I really want to repeat at home. To make the task turn out to be feasible, you should know that in cheburechnye, to create a crisp of culinary products, they often resort to the addition of vodka. To obtain an elastic dough, the following ingredients are prepared:
• flour - 800 g;
• sunflower oil - 150 ml;
• water - 250 ml;
• vodka - 1 teaspoon;
• salt and sugar - a pinch.
In the process of cooking:
1. Salt and granulated sugar dissolve in cool water.
2. Top-grade flour is sifted onto the table, in which a “volcano” is made, into which water with salt and sugar, vodka and vegetable oil are poured.
3. The dough is kneaded in two sets.
4. After the first time, the resulting mass is covered with a napkin and set aside for 15 minutes.
5. After the specified time, the dough is kneaded for about 2 minutes, after which it is divided into equal parts, which is rolled out to form culinary products.
Tasty recipe:bubble pastry dough
With milk
An interesting option for quick kneading of plastic mass, from which it is a pleasure to sculpt chebureks. You can execute the recipe from:
• 450 g flour;
• 250 ml of milk;
• 75 ml of vodka;
• salt.
The preparation steps consist of the following steps:
1. On the stove, milk is heated, which is mixed with a pinch of salt.
2.The sifted flour is poured onto the countertop with a slide, in the center of which a recess is made for milk with salt.
3. After adding the liquid, the dough begins to mix with gradually introduced vodka.
4. The dough is kneaded until it acquires sufficient elasticity and stops sticking to the hands.
5. The finished dough is wrapped in a film and sent to the refrigerator for half an hour.
Thus, preparing an elastic and elastic dough for crispy and juicy pasties is easy if you know a few secret ingredients that provide similar qualities.
Read also:dough for chebureks boiled in boiling water - recipe
