Bakery products

Eggless chuck


Ingredients for making egg-free chuck-chuck

  1. Wheat flour 450 grams
  2. Sour cream 15-20% fat 200 milliliters
  3. Sugar 125 grams
  4. Flower honey 50 grams
  5. Walnuts peeled 150 grams
  6. Vegetable oil for frying dough
  7. Purified water 100 milliliters
  • Main Ingredients Sour Cream, Flour, Honey
  • Serving 7 servings
  • World CuisineAsian, Oriental

Inventory:

Sieve, Bowl - 3 pieces, Tablespoon, Cutting board, Knife, Plate, Turk, Kitchen stove, Kitchen gloves, Saucepan, Cast iron cauldron, Skimmer, Kitchen paper towel, Wooden spatula, Wide serving dish

Cooking Chuck Chuck without eggs:

Step 1: prepare the flour.

Before use, the flour ingredient is sifted through a sieve into a separate bowl so that it does not have lumps, and it is enriched with oxygen from the air. Thus, this will facilitate the kneading of the dough and greatly improve its quality. You need to take wheat flour, premium, fine grinding and the brand you have verified.

Step 2: prepare the dough.

Pour sour cream into a free bowl. Then we add the sifted flour to the same container and carefully mix two ingredients with a tablespoon of each other. The flour component should be added gradually in small portions so that lumps do not form in the test mass. Important: flour may need either more or a little less, depending on what quality of flour you use and what percentage of fat content is sour cream. Manually knead the dough until it becomes elastic. Attention: It is very important to use low fat sour cream or sour cream with a low fat content.

Step 3: prepare the walnuts.

Put the peeled walnut kernels on a cutting board and chop them into small pieces with a kitchen knife, and then transfer them to a free plate.

Step 4: prepare the honey.

If the honey that we need to prepare the filling is candied, then pre-melt it. To do this, transfer our ingredient to the Turk and, constantly stirring it with a tablespoon, heat the honey over medium heat to a liquid state. Remove the container from the fire using kitchen tack. After that, let the ingredient cool to a temperature 35 ° -37 ° C.

Step 5: prepare the syrup.

Pour sugar into a free pan and fill it with warm or hot water. Using a tablespoon, mix the two ingredients together well. We put the container on medium heat and with constant stirring of the two ingredients, bring the liquid to a boil. The sugar added to the water using the same tableware is constantly stirred so that it does not stick to the bottom of the container. Once the sugar has completely dissolved in the liquid, we take out a tablespoon from the pan and the water mixture is no longer interfering, as this can cause crystallization of the syrup. When the water has completely evaporated and the syrup becomes viscous and thick, turn off the burner, and set the syrup container aside to cool.

Step 6: prepare the fill for the dish.

In a container with cooled to a temperature 70 ° C pour the honey with syrup and pour the chopped nut. Using a tablespoon, mix all the ingredients well together until smooth.

Step 7: prepare the basis for the dish from the dough.

On the kitchen table, crushed with flour, shift the dough from the bowl and knead it a little more with your hands. Then, using a knife, divide the test mass into small parts, and form long, thin rollers from each. Using the same sharp inventory, we cut the rollers into small equal sized pieces 5-7 mm everyone. Pour vegetable oil into a cauldron so that our dish is deep-fried, and put this container on medium heat. When the oil warms up well and begins to bubble slightly, manually gently transfer a small amount of test pieces into the container. Fry the test pieces, constantly stirring them with a slotted spoon, until slightly golden. They roast pretty quickly: over 2-4 minutes. We take out the finished dough with a slotted spoon from the container and transfer them to a paper towel so that it absorbs excess fat. Attention: make sure that the vegetable oil does not start to smoke, as in this case our test ingredient may burn.

Step 8: prepare the chuck-chuck without eggs.

When the finished test pieces have cooled to room temperature, transfer them to a separate bowl and pour over the prepared honey-nut filling from above. Using a wooden spatula, carefully mix the test pieces in a container so that the pour evenly spreads over the entire surface of our dish. When the chuck-chuck without eggs cools down a little, we shift it to a wide flat dish. Then manually form a cake in the form of a "slide" from this resulting mass.

Step 9: serve the chuck-chuck without eggs.

Fragrant and delicate chuck-chuck without eggs is served to the dessert table. How nice to enjoy our amazingly delicious dish with a cup of aromatic tea or coffee. Good appetite!

Recipe Tips:

- - Instead of walnuts, you can add any other nuts to the fill.

- - If you put a few teaspoons of cocoa powder in the dough, then your dish will get a brownish-chocolate hue and a chocolate flavor.

- - And if you add vanilla sugar to the dough, then the egg-free chuck-chuck will become even more aromatic and tasty.

- - If you use fat sour cream to prepare the dough, then lightly dilute it with warm water and with a tablespoon, mix the ingredients well until they are smooth.