Cooking description:
After preparing the dough, he must definitely lie down. It is due to keeping in a cool place that the dough becomes elastic, which allows it not to tear when cutting.
Purpose: For an afternoon snack
Main Ingredient: Dairy / Cheese / Flour / Adyghe Cheese
Dish: Baking / Chebureki
Ingredients:
- Milk - 100 Milliliters
- Water - 100 Milliliters (boiling water)
- Wheat flour - 2 Glasses
- Salt - 1 Teaspoon
- Cheese "Adyghe" - 350 Grams
- Vegetable oil - 300-400 Milliliters (for frying)
Servings: 5-6
How to cook "Chebureks with Adyghe cheese"
Prepare the required ingredients.
Sift flour into a deep bowl.
Mix milk with hot water, add salt. Stir.
Pour the milk mixture into the flour. Knead the dough. The dough is smooth and does not stick to your hands.
Wrap the finished dough in plastic wrap and refrigerate for 30 minutes.
Prepare the filling. Grate the Adyghe cheese on a coarse grater. If it's not salty enough, season with salt to taste.
After the time has passed, remove the dough from the refrigerator. Divide it into 15 equal parts. Round up.
Dust the work surface with flour. Take one piece. Roll into a thin crust. When rolling, the dough is pliable and does not tear.
Put the filling of the Adyghe cheese on one half of the juiciness. Two tablespoons are enough.
Cover with the other half of the juices. Press the edges of the future pasties with a fork.
Do the same with the rest of the blanks. Transfer to a floured board or dish.
Heat oil in a broiler or heavy-bottomed saucepan. Dip 2 pasties and fry on both sides until golden brown.
Transfer the finished pasties to a plate.
Enjoy your meal!