Mona1
Having studied the forum, I did not find a section about the test for chebureks. And I really love to eat them, but somehow they don't work out when cooking as I like. With the filling, everything is in openwork, but the dough ... I want it to be soft and elastic in ready-made pasties, as in purchased ones. And for me they turn out to be some kind of crispy, the tips of the pasties crunch straight. I heard that choux pastry needs to be done, maybe someone will share a secret recipe, just not from the Internet, but one that they tested on their own experience. I would be very grateful.
Mona1
Thank you very much!

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