Sheker Churek (Shekar Churey, Shaker Churek)

Category: Confectionery
Kitchen: azerbaijani
Sheker Churek (Shekar Churey, Shaker Churek)

Ingredients

butter 125 BC
powdered sugar 100 g
protein 1 PC.
yolk 1 PC.
vanilla taste
premium wheat flour 250-270 g.
salt chips.
baking powder 1/2 tsp

Cooking method

  • Sheker Churek (Shekar Churey, Shaker Churek)All foods should be at room temperature. Beat butter until fluffy with powdered sugar and salt.
    Sheker Churek (Shekar Churey, Shaker Churek)Add protein and beat again.
    Sheker Churek (Shekar Churey, Shaker Churek)An airy oil mixture is obtained.
    Sheker Churek (Shekar Churey, Shaker Churek)Mix flour with vanilla and baking powder. Sift to the oil mixture.
    Sheker Churek (Shekar Churey, Shaker Churek)Knead the dough quickly.
    Sheker Churek (Shekar Churey, Shaker Churek)The dough is tender, but does not stick to your hands. It separates well.
    Sheker Churek (Shekar Churey, Shaker Churek)Divide the dough into 10 equal parts. Make truffle-shaped cookies from each piece.
    Sheker Churek (Shekar Churey, Shaker Churek)Make a recess on top.
    Sheker Churek (Shekar Churey, Shaker Churek)Fill the well with the shaken yolk.
    Sheker Churek (Shekar Churey, Shaker Churek)Bake in an oven preheated to 170-175 degrees for 20-25 minutes. The cookies should not change color. The color changes only at the bottom.
    Sheker Churek (Shekar Churey, Shaker Churek)
  • Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

I reviewed a bunch of recipes for these cookies. Everywhere the names sound consonant, but they are spelled differently. In the book "The Cuisine of the Peoples of the USSR" the names are written as "shaker". The principle is one - shortcrust pastry and yolk for decoration. I settled on a recipe from an Azeri blog on YouTube.
The cookies turned out to be delicious and crumbly. I didn't eat the yolk, but just picked it out. As for me, it's better to replace it with marmalade or jam. But I just wanted authenticity. Recommend!

Marika33
Quote: ang-kay
I didn't eat the yolk, I just picked it out
Angela, why? not tasty with sweet cookies? Here in the test it was imperceptible, it would be prettier, not so white, but it would not be airy?
And so beautiful cookies, worth a try, thank you for the brand new recipe!
ang-kay
Marina, use it to your health. The cookies are delicious.
Quote: marika33
Here in the test it was imperceptible, it would be prettier, not so white, but it would not be airy?
If I understood you correctly, then overexposed cookies become hard. Everyone writes and speaks like that. The tenderness is gone. Rough. It is very noticeable in the test. Decorates great.
Quote: marika33
not tasty with sweet cookies?
Somehow I didn't feel like eating it. Maybe delicious.
zvezda
Yeah .. so you know how to puzzle .. what is it like ?? I'll try a little in AG .. but I think I'll screw up ..
ang-kay
Olya, I have never baked in an airfryer. There is only heating from above. And you can't fry it.
Quote: zvezda
but it seems to me that I will screw up ..
What can you screw up here? Regular cookies. The portion is small.
zvezda
Quote: ang-kay
Regular cookies.
It's very white .. it's strange, for mega, at least ...
Marika33
Quote: ang-kay
If I understood you correctly, then overexposed cookies become hard.
no, I think that instead of decoration, put the yolk in the dough, it will not be so white.
ang-kay
Marina, everything depends on the color of the yolk. There are recipes in which full eggs, but still they are not baked until golden brown and decorated with yolk.
Marika33
Angela, and now the factory yolks are bright. There, chickens are fed some kind of chemistry and, as a result, the yolk, like a village egg.
ang-kay
Marina, we do not have. Rarely, a store-bought egg comes with a bright yolk.

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