Dough for chebureki with cold water
Description
The dish is prepared without unnecessary complications. The dough made according to this recipe turns out very thin and crispy—truly classic chebureki dough. It's best to use cold mineral water—it will give the chebureki a porous texture. Be sure to pre-chill the water in the freezer so that it's as cold as possible; this is exactly what prevents the dough from puffing up and makes it very crispy. The finished dish can now be served.
Instructions
- 1
Step 1
1. Using a mixer, beat the egg with a pinch of salt. While continuing to beat, add very cold water. Beat until a white, fluffy foam forms.
- 2
Step 2
2. At the end, add the vegetable oil and turn off the mixer—the mixture should become very light and white. Make a well in the bowl with the sifted flour and add the light fluffy mixture.
- 3
Step 3
3. Mix until smooth, then knead the dough by hand on a work surface. The finished dough should be smooth and elastic.
- 4
Step 4
4. Shape the dough into a ball, transfer to a bag, and refrigerate for 1 hour.