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Пудинг из семян Чиа / Чиа пудинг / Семена Чиа

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Channel: Готовим вкусно с Юлией КоСер

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00:00:02

Hello everyone, how are you? It's

00:00:05

autumn

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weather, the cat is resting sweetly in the bedroom,

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and I want to fry chebureki in the kitchen today.

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Well, of course, not very healthy, but

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tasty, the flour is already

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terrible, one teaspoon with a heap of

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salt, just with a heap, then it’s ok, an already

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verified recipe if without a heap Well,

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somehow the dough doesn’t turn out very salty

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and one level teaspoon of sugar

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is mixed in boiling water. You can,

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of course, add salt and sugar to the flour. But

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this way it turns out much more efficiently.

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I pour

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three tablespoons of sunflower

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oil into the flour, I got 20 g, also

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mix it and cool a little. with my hands until

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I knead the dough on the table until

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smooth, I don’t add any more flour, the dough turns

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out to be very soft Slightly Slightly

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warm, no longer hot at all, this

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dough is universal, from this dough I

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prepare Manti Dumplings, dumplings, it’s very

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good to make thin pita bread from this dough,

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roll it up and bake it in a dry frying pan with

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two sides recipe for thin lavash I

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have a very tasty one and it’s generally

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quick to prepare everything is warm the dough look

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how soft it is good be sure to leave

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the bag for at least 30 minutes

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longer, then the dough becomes very

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elastic and it’s comfortable to work with it

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while it’s lying there you can prepare the filling

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minced meat I take half a kilogram here pork

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plus beef for this amount 360 g of

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onion can be 350 Well, I put a lot of onion in the chebureki

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and I grate the onions on a coarse

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grater. You can, of course, chop finely with a knife,

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but on the grater it still ends up with

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onion grains. This is good and

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more juice so that there are no tears I onion

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I fill it with cold water for 5 minutes, let it sit and

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rub it perfectly. See how

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much onion

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I add the minced meat; it’s already defrosted;

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salt to taste and black pepper; I don’t

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add anything else; I don’t add any spices; this is good enough; mix well; if the minced meat is still a little dry, you can add cold water; I do

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n’t add anything. I add it because there is

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enough onion juice here, you can see how much

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liquid is in it, it’s all onion liquid,

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I mixed it well and left it

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for 10-15 minutes so that it sits for about 10-15 minutes, it gives straight juice, it

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gives Yes, the chebureki will be delicious,

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juicy, the dough has also sat for how

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long I don’t even know but more than 30

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minutes for sure It’s so wet in the bag it’s

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actually soft and soft

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you see from this amount I get about

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20 pasties with flour I don’t

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use it anymore look how the dough

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rolls out very easily

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quickly there are absolutely no difficulties It’s

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so soft pasties I I make

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small-sized dough and roll it

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out, of course, so that it doesn’t tear,

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otherwise the juice will leak and the pasties

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will shoot out several times, I turn the

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dough over, well, it

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rolls out better this way, it’s comfortable, I try to make sure that the edges are thinner or something, I put

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quite a lot of fillings, I

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close them and don’t seal the edges yet,

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I pat them lightly to let out the air Otherwise,

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if there’s a little bit of air left, the chebureki are

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inflated, I always seal it like this, I do it with a fork,

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I pass it on one side and lightly on the

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other side, and today I wanted to,

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well, use a braid or something to make an edge like on a

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dumpling, everything quickly

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spun things up and everything is

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beauty, the most important thing too pinch the corner

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well and seal it so that the juice doesn’t

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leak out. Here’s a

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nice Varenichenko cheburek. I always cover the dough with a

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towel so that there’s no dry crust on top

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because the air in

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our apartment is very, very dry. In general, the dough

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tastes delicious, but if you make

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pita bread from this dough, it will be great they

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also roll out the pita bread to be a

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little thinner. The only thing is that

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when you remove the pita bread from the frying pan, you

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need to sprinkle it with a little water and

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cover it with cellophane or a towel

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so that it is softened by dry sweat, it is so

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elastic and delicious when you bake the pita bread in a

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frying pan, they are molded a little

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narrower. Therefore, the size turns out to be

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a little

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the oil is even less warmed up, I launch the pasties,

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fried them,

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turn them over Oh, what a beauty I

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like it when I already turn the pasties

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over, they are so

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bubbly, well

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sealed,

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the dough is soft, oh, and these are ready on

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one side, I turn them over, I decided to do

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two at a time, it’s more convenient. The main thing is that they don’t

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burst, and one is inflated with air there with this one

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you see which sides

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I also don’t put them on a napkin so that the

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oil

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drips from the first part of the dough, I

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secured the edges figuratively part like this

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with a finger and a

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fork, classically and well, it’s also

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beautiful to even out the edge. I

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never cut pasties for evenness. But even

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so it turns out everything is perfectly even. and the

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chebureks are beautiful, I have

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only one tablespoon of minced meat left, 20

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chebureks turned out I haven’t

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eaten any of them yet, they are

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warm, some are still

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hot, this is what all

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the chebureks look like, these ones I fried them a little

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less, I sometimes do this: some are more

00:07:06

crispy, others will sit a little less

00:07:08

They soften the dough a little, it’s

00:07:12

not crispy, but

00:07:18

you can see these crispy edges here, in general, everything is still

00:07:23

crunchy, it’s warm, not hot, I want to

00:07:26

break it inside, I want to show you what a

00:07:28

juicy filling it just flows out of

00:07:31

the pasties, you

00:07:36

could see oh oh oh look, the

00:07:43

filling is dripping, the juice is

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dripping, just super juicy meat,

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you can see everything progo

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tovn the color of the finished meat there is absolutely nothing

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raw

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in the plate In dripped that the

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filling is juicier the dough is thin

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crispy here of course from the heat it doesn’t

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pick up but the bubble picks up it will lie down it

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softens completely If you don’t like the

00:08:16

edges to be crispy when

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the chebureks become a little warm you

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can have each other friend, fold all the dough

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softens because some people

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generally like it crispy crispy, some people

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like soft dough so it’s so juicier I

00:08:34

made such delicious and very juicy pasties today for lunch like

00:08:41

this, good health to everyone Despite the fact

00:08:45

that we often show such dishes,

00:08:47

fried pies or pasties Well,

00:08:50

of course, you can’t do this often. Well, when

00:08:52

you want Peaceful skies and see you

Description:

Чтобы чебуреки не брызгали, чаще всего готовлю из этого теста. Очень люблю это тесто, оно вкусное и универсальное. Готовлю из него чебуреки, манты, пельмени, вареники и даже тонкий лаваш. Если любите более хрустящие чебуреки, тесто раскатывайте чуть толще чем я. Чебуреки получаются пузырчатые. Из этого количества получается 20 чебуреков Тесто: мука просеянная - 500 гр. кипяток - 250 гр. соль - 1 ч. ложка с небольшой горкой сахар - 1 ч. ложка без горки масло подсолнечное - 3 ст. ложки 20 гр. - в кипяток добавляю соль и сахар, перемешать до растворения, масло влить в муку, замесить однородное тесто - обязательно тесто кладу в мешочек минимум 30 минут для отдыха - далее, тесто слегка помесить, разделить на кусочки и формировать чебуреки - тесто раскатываю не очень тонко, чтобы не рвалось и хорошо залепляю, тогда чебуреки не брызгают Начинка: фарш( у меня свинина + говядина)- 500 гр. лук - 300-350 гр. или на ваш вкус соль и перец черный по вкусу - лук, тру на крупной терке, можно порезать мелко ножом - в мясо добавить лук, соль, перец, хорошо перемешать, если фарш суховат, добавит холодную воду, чтобы фарш был немного с жидкостью, тогда чебуреки будут сочными * Мой Дзен канал: https://dzen.ru/olga_uyutnyj_ugolok - Мой YouTube канал: https://www.youtube.com/channel/UCJ3vONHXkf-JwIIKBENFHZQ - Блюда к праздничному столу: https://www.youtube.com/playlist?list=PLbHWgkbo4f58_STdVtNgiBNMTBu-lyxkV - Не сладкая выпечка: https://www.youtube.com/playlist?list=PLbHWgkbo4f5_dLJbLRgX-bYuSBfEKWEDF - Сладкая выпечка: https://www.youtube.com/playlist?list=PLbHWgkbo4f5-UZIsBeyMtRD5UvCSiWL0y - Куличи,блины,оладьи: https://www.youtube.com/playlist?list=PLbHWgkbo4f5_zOMyyO0vg6dr8RCJ3ADWC - Рецепты конфет,десертов,сладостей: https://www.youtube.com/playlist?list=PLbHWgkbo4f59SANX5sllYzqLZAMTEI6V- - Салаты вкусные и простые: https://www.youtube.com/playlist?list=PLbHWgkbo4f5_P1BcghA0i21_9v7RlbCd7 - Блюда с мясом: https://www.youtube.com/playlist?list=PLbHWgkbo4f59YnFFHo1JsWFaJ5xpKe3Og - Рыбные блюда. Блюда с рыбой: https://www.youtube.com/playlist?list=PLbHWgkbo4f5-P9stRiG5pLqT-6LEWPpm1 - Рецепты супов (первые блюда): https://www.youtube.com/playlist?list=PLbHWgkbo4f5-z03yeLUKErs-zlL4Z9QBO - Др.рецепты из самых доступных продуктов: https://www.youtube.com/playlist?list=PLbHWgkbo4f59zMC6btbETG79NxjWfhbDX - Консервация. Заготовки на зиму: https://www.youtube.com/playlist?list=PLbHWgkbo4f5-tIp0d6LRL6YkhtziM3D3Q - Полезные советы: https://www.youtube.com/playlist?list=PLbHWgkbo4f58DLZP55JJAg6RIVd6xZEoT - Дача, дачные дела: https://www.youtube.com/playlist?list=PLbHWgkbo4f594mfT4jBGq_n3XeO65I1ZG - Мои комнатные растения: https://www.youtube.com/playlist?list=PLbHWgkbo4f5_YwmqGnAW94QmYhwULh0eM - Мой уютный уголок: https://www.youtube.com/playlist?list=PLbHWgkbo4f5-mr34pfYmgTzA_5n7KpJ_C - Мои покупки: https://www.youtube.com/playlist?list=PLbHWgkbo4f5-GZXM8Q0gPQX6PdfQQ91Gb - И разное , и прикольное: https://www.youtube.com/playlist?list=PLbHWgkbo4f589M31bapFG-JpuaxdPYefC - Ухаживаем за собой: https://www.youtube.com/playlist?list=PLbHWgkbo4f592O5nCeKm9toCxcnFfvonQ Видео создано с использованием ПО Movavi: https://www.movavi.ru/

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