ЧЕБУРЕКИ по советскому рецепту, пузырчатые и хрустящие/ Зачем в тесто УКСУС? Потрясающий результат!

#cheburekiwithmeat #chebureki #cheburekidough Chebureki made from very thin, crispy, and bubbly dough are delicious. The juicy filling holds well and doesn't leak out during frying, and everything is so simple and quick. Make these juicy chebureki with delicious bubbles that never burst—they're delicious! Chebureki with Choux Pastry: Crispy and Bubbly Chebureki / A Successful Dough Recipe / Dough for Chebureki with Bubbles    • Чебуреки Хрустящие и Пузырчатые/ Удачный р...   INGREDIENTS DOUGH Flour 460-480 g Water at room temperature 250 ml Vegetable oil 1 tbsp Salt 1 tsp Vinegar 9% 0.5 tbsp spoons FILLING Minced meat 400 g Onion 100 g Salt to taste Black pepper to taste Water 100 ml STEP-BY-STEP PREPARATION 1. Pour 250 ml of room temperature water into a bowl, add 1 teaspoon of salt, 1 tablespoon of vegetable oil, and 0.5 tablespoons of 9% vinegar. Combine everything until the salt dissolves. 2. Gradually add the sifted flour (flour varies) and knead the dough. Gather it into a ball and transfer it to a work surface. Knead the chebureki dough thoroughly for about 5 minutes, adding flour as needed. It should be firm so that it holds together when rolled out thinly and holds the loose, juicy minced meat. Round the dough, transfer it to a bag, and let it rest for 30 minutes. 3. Let's make the minced meat. For the chebureks, grind 400 grams of any lean meat in a meat grinder. It's also best to grind the onion in a meat grinder, as this method extracts the maximum amount of juice. Season the minced meat with salt and pepper. Mix the minced meat well by hand. To make juicy chebureks, add 100 ml of water to the minced meat; the amount depends on the juiciness of the minced meat itself. The filling should be loose so the patty doesn't stick together. 4. After the dough has rested, it's softened. We have 720 grams of dough, which is enough for 12 chebureks, so divide the dough into 12 portions, each weighing 60 grams. Round the portions and cover them with a plastic bag to prevent them from drying out. 5. Take a piece of dough and roll it out with a regular rolling pin into a circle 25 cm in diameter, if the frying pan is 28 cm in diameter. The dough will be dense and elastic, very flexible. Immediately roll out the second piece. Visually divide the minced meat into 12 parts. Place 1 full tablespoon of minced meat on one half (50 grams). Spread evenly, then cover with the other half. Pinch the edges, pressing down, remembering to release the air so that the dough and minced meat form a single piece. Press down on the cheburek to release the air. Next, use a fork to seal the edge tightly and decorate it. Form another cheburek. 6. Pour 1.5-2 cm of vegetable oil into a deep frying pan and heat it. Drop the remaining dough into the hot oil; it will fry in about a minute. Lower the cheburek into the oil, then the second one. Reduce the stovetop heat (I use it from 9 to 5) to prevent the chebureki from burning. Fry the chebureki for 1.5-2 minutes on each side, until golden brown. Before each batch of chebureki, heat the oil on high, then reduce the heat while frying. Drain on a paper towel. BON APPETIT! SUBSCRIBE TO MY CHANNEL    / @eto_vkusnyatina   Comment on the video, ask questions #chebureki #cheburekdough #dough #doughbureks #cheburekrecipe #choux pastry #cheburekwithmeat #cheburek #chebureks #recipe #successful recipe #doughonchebureks #howtocook #cheburekwithmeat #crispy #bubbly #doughwithbubbles #doughoncheburekswithbubbles #chebureksbubbly #thindough #thisisyummy