The favorite delicacy of many Tatars is chak-chak, here it is cooked in almost every family. The dish consists of small pieces of dough, fried in deep fat and glued together with a sweet mixture based on honey, condensed milk or sugar syrup. The most difficult thing in making dessert is to make a dough that does not harden for a long time. After all, it is customary to cook this sweetness in large quantities and eat gradually until the stocks come to an end. Properly made chak-chak remains tasty for a month. If he became premature, it is unlikely to be reanimated. There is such a nuisance often because the improper dough was used. The correct dough for chak-chak is kneaded by special recipes. As a result, the delicacy keeps its shape well, but remains soft and pleasant to taste for a long time, and when frying it does not absorb much fat, which is also an important point.
Cooking Features
To cook a delicious chak-chak, it is not enough to find a good test recipe. It is required to knead it correctly, and there are some features. Knowing them, even a cook unfamiliar with Tatar cuisine will cope with dough.
- The dough is made with the addition of eggs. If you meet a recipe without them, do not trust him. Products made from dough without eggs almost always harden quickly.
- The dough is prepared with the addition of baking powder. This can be a special powder purchased in the store, or ordinary soda. Many hostesses use strong alcohol (brandy, vodka) as a baking powder. Experience shows that from dough mixed in vodka, chak-chak is obtained airy and crumbly, while frying it almost does not absorb oil. There is also a chak-chak from such a dough for children, since alcohol during the frying of the dessert evaporates completely, it does not remain in the delicacy.
- Knead the dough until it is sufficiently elastic. At the same time, it should remain soft and pliable. After preparation, the dough should be allowed to “rest” for half an hour, then it will become more plastic.
The finished dough is rolled out and cut into small strips or squares. Sometimes it rolls up into thin tubes and cut them into balls. Then, small pieces of dough are fried in a large amount of oil, spread on a napkin so that it absorbs the excess fat, mixed with syrup and give the desired shape. For the festive table, the chak-chak is usually laid down and decorated, and rolled into small balls for serving for breakfast or cut into pieces like gozinaki.
Chak-chak dough with vodka added
Composition:
- flour - 0, 5 kg;
- chicken eggs - 4 pcs .;
- vodka - 40 ml;
- sugar - 40 g;
- salt - a large shchip.
Method of preparation:
- Sift flour. Mix with salt and sugar.
- In a bowl of flour, break the eggs, mix with a spoon. It will be easier to stir if the eggs are first broken into a separate container and whisk with a whisk before mixing with the flour.
- Add vodka, continue stirring the dough with a spoon for a while. Then knead it with your hands.
- The dough will be soft but dense. Externally, it will look battered, but it should be so.
The finished dough is covered with cling film and left for half an hour. After that, you can proceed to rolling out the dough, forming from it pieces of the desired shape and size, and frying them in deep fat. Products during frying will increase in volume, so they should be spread in boiling oil in small portions.
Chak-chak dough on milk with baking powder
Composition:
- flour - 0, 4 kg;
- salt - 5 g;
- chicken eggs - 3 pcs .;
- baking powder for dough - 7 g;
- milk - 60 ml;
- sugar - 20 g.
Method of preparation:
- Mix sifted flour with baking powder.
- In a clean bowl, break eggs, add salt and sugar to them, and grind them.
- Pour the milk into the eggs, whisk with a whisk.
- Make a well in the flour, pour the egg-milk mixture into it.
- Choosing flour from the edges to the center, knead the dough. When it stops sticking to your hands, cover it with cling film and put aside.
Allow the dough to rest for half an hour, after which you can start cooking chak-chak.
Chak-chak dough on kefir with vodka
Composition:
- flour - 0, 3 kg;
- chicken eggs - 2 pcs .;
- kefir - 50 ml;
- salt - a pinch;
- sugar - 10 g;
- vodka - 20 ml.
Method of preparation:
- Combine the eggs with kefir, salt and sugar, whisk together.
- Add vodka, mix.
- While pouring sifted flour, knead the elastic dough.
- Divide the dough into several pieces the size of a tennis ball, let it rest for 15-20 minutes.
- Roll each ball of dough into a thin sausage, cut into small pieces.
After that, it will only be necessary to fry the chak-chuck and mold it with honey syrup.
Chak-chak dough with butter
Composition:
- wheat flour - 0, 6 kg;
- butter - 150 g;
- sugar - 30 g;
- baking powder for dough - 5 g;
- chicken eggs - 5 pcs.
Method of preparation:
- Sift flour, mix with baking powder.
- Melt the butter in a water bath.
- Combine the eggs with sugar, whisk together.
- Pour the butter into the egg mass, beat with a whisk.
- Pour 2, 5-3 glasses of sifted flour, mix well.
- Gradually filling the remaining flour, knead the dough.
Allow the dough to rest for 30 minutes, after which you can begin to work with it.
Chak-chak cognac dough
Composition:
- wheat flour - 0.5 kg;
- chicken eggs - 5 pcs .;
- cognac - 20 ml;
- sugar - 20 g;
- salt - a pinch.
Method of preparation:
- Beat eggs with sugar and salt. Add brandy, mix.
- Sift the flour, pour the egg mixture into it. Knead the dough.
Leave the dough for 30 minutes, then proceed to the preparation of chak-chak.
Chak-chak dough with soda
Composition:
- flour - 0, 25 kg;
- chicken eggs - 2 pcs .;
- soda - a large pinch;
- sour cream - 50 ml;
- salt - a pinch;
- butter - 20 g;
- sugar - 10 g.
Method of preparation:
- Remove the oil from the refrigerator in advance so that it softens.
- Mash eggs with sugar.
- Mix sifted flour with salt.
- Add soda to sour cream, mix.
- Combine butter, eggs and sour cream.
- Add flour, knead the dough.
Before use, the test should be allowed to rest for 20-30 minutes.
Chak-chak dough can be prepared according to different recipes, but they all necessarily contain eggs and baking powder, the role of which is usually vodka or brandy. Replace alcohol can be baking powder for the test or quenched soda vinegar. If there is a fermented milk product in the dough, soda can be not extinguished.
