Chebureks in the multivark. How to cook a chebureki in a multivarke Redmond

Chebureks in the multivark are delicious, crunchy and ruddy. But this is only if the mentioned products are cooked from egg dough, frying at a temperature of 140 degrees.

So that you could pamper your loved ones with juicy chebureks, we decided to present a detailed recipe for how to properly make them using a modern kitchen unit - a multi-barrel. If such an adaptation is not yet available, then it can be safely replaced with an ordinary saucepan or frying pan.

Delicious meat chebureks in the multivarquet: a recipe for step by step cooking

As you know, such products are prepared in two stages. First, it is necessary to knead a steep egg dough, and secondly, to make homemade minced meat.

So, let's start with the basics. For her, we need:

• White flour sifted - from 800 g (to pour until the density of the dough);
• Eggs large chicken - 3 pcs .;
• Drinking water - 1/3 cup;
• Salt shallow - ½ spoonfuls.

The process of mixing the dough

Chebureks in the multivark, made from egg-based dough, are lush and crispy at the same time. The recipe implies the use of an elastic tight test. To mix it, you need to thoroughly beat the eggs, using a handful, mixer or blender. After that, in a lush mass, pour in fine table salt, pour in the drinking water and add wheat sifted flour. Further, all the named components should be mixed thoroughly, so that in the end you get a pretty steep dough (almost like a dumplings). In order for the base to become softer, more elastic and supple, it is recommended to wrap it in a food film and leave it at room temperature for 1 hour. In the meantime, you can do the preparation of the filling.

Necessary ingredients for stuffing

It is generally accepted that chebureks (a recipe in a multivarquet is no exception) are made only with stuffing from minced meat. However, many cooks prepare these fried products from other ingredients (mushrooms, chicken breasts, etc.). We decided not to deviate from the traditional method and purchased the following products:

• Low-fat pork - 220 g;
• Bulbs white bitter - 3 large heads;
• Low-fat veal - 220 g;
• Pepper ground allspice, salt, cooked - added at personal discretion;
• Refined vegetable oil - used for frying products.

Preparation of minced meat

Agree, homemade meat is much tastier than purchased. In addition, you are firmly convinced that your household will actually eat meat chebureks. Plus, the consistency and composition of the meat product will be exactly as you like. For the preparation of such products it is desirable to use only low-fat pieces of meat. After all, the chebureks in the multivarquet will already be roasted in a lot of oil. Thus, it is necessary to purchase the flesh of pork and veal. Meat should be washed well, rid of the films, and then cut into large pieces and chop into a meat grinder. Next, you should clean the bulbs and finely chop them (you can grate them). After the performed actions in the big bowl it is required to lay out the chopped meat, the chopped onion, ground sweet-scented pepper and table salt, and then carefully mix the food with your hands until a homogeneous stuffing is obtained.

The process of forming products

Before the chebureks in the multivark Redmond will be well fried, they should be beautifully formed. To do this, the dough should be kneaded, divided into portioned pieces, and each rolled into a thin round layer with a diameter of up to 15 centimeters (a little sprinkled with wheat flour). After that, the cake should be mentally divided in half and put one half of the minced meat in the amount of 1 large spoon. In this case, the filling is recommended to be finely divided, not reaching the edges of the base by 1 centimeter, so that it is well prepared during the heat treatment. Next, mincemeat should be covered with the second part of the dough, and the edges should be beautifully torn using the teeth of the dining-room fork. By the way, if you have a special device for forming chebureks, then it is better to apply it. After all with it home products will turn out more beautiful and accurate.

How to fry the chebureks in a multivark?

Not everyone knows the answer to this question. After all, many cooks cook such products exclusively in a frying pan. That is why in the article presented, we decided to tell in detail about how you can easily and quickly fry delicious chebureki with the help of this device. To do this, take a refined vegetable oil and pour it into the bowl of the kitchen appliance so that it covers its surface by 1-1.5 centimeters. Next, you need to set the baking mode and wait for the moment when a light smoke appears over the fat. And only after that, in a heavily heated oil, you can safely lay out some of the semi-finished products. Depending on the size of the device and products, 2 to 4 chebureks can fit into it at the same time.

During the heat treatment, it is recommended that the semi-finished products be periodically lifted with a fork or culinary forceps. Make sure that the underside of the base is only slightly ruddy and not burnt. On average, it can take from 5 to 7 minutes. Next, the chebureks must be carefully turned over and maintained the same amount of time. It should be noted that closing the lid during the frying of products in the multivark is highly discouraged. Otherwise, chebureks will be prepared for a few minutes longer and will not turn very crispy.

Ready-made meat products must be quickly removed from the boiling oil and placed in a colander or paper napkins.

How to bring to the table?

As you can see, the chebureks in the multivark are prepared as simply as in a pan or in a saucepan. After the napkins absorb the excess fat, the products should be put on a plate and immediately, hot, present to the table. In addition to such a delicious home-made dish, it is desirable to serve strong sweet tea, as well as hot tomato sauce, ketchup and fresh chopped greens. Bon Appetit!