Today at hozOboz we have a very respected Tatar "guest" mini-cake chak-chak - a recipe with a photo will tell you in detail how to cook it correctly. Absolutely everyone loves this amazing oriental sweetness. Delicious, airy and sweet-sweet, like honey - yes, it is honey, only with dough. In Tatarstan, this dessert is prepared on major holidays - most often for a wedding.
Made from soft dough (similar to dumplings or noodles), deep-fried product in the form of balls, straws or sticks, filled with thick honey-sugar syrup and formed into a magnificent hill - there is chak-chak. Appearing in ancient times among the nomadic peoples of Central Asia, a dessert holiday dish made from unleavened dough, perfectly fit into the cookbooks of past years and has come down to us almost unchanged. A small difference can be considered only that the blanks for a modern dessert are fried not on a fire, albeit in a cauldron. They use ordinary refined oil for deep-frying, and not mutton fat, as in the past. In all other respects, the cooking technology remains the same. It is about her that we will talk further.
for the test:
for the syrup:
Additional Ingredients:
For the dough, pour the sifted flour into a bowl.
Make a well in the flour and break two room temperature eggs into the dough.
Pour in vodka diluted with water.
Add salt and mix everything well.
Enter the melted and chilled butter.
Now from all these products we knead the dough and form a bun out of it.
To make sure that the dough is ready, poke it with your finger. A well-kneaded dough will immediately return to its previous shape.
Cover the dough and let it breathe for 20 minutes.
Now we divide the dough into about eight parts.
Separate the intended parts of the test.
From each piece of dough we roll a thin tourniquet in the palms.
We divide each of the flagella into pieces or balls of a very small size.
In cast iron, heat the vegetable oil and in small portions, in turn, place pieces of dough in it to deep-fry them.
Take out the already prepared pieces of dough from boiling oil with a slotted spoon.
Place the pieces of dough on a paper towel to rid them of excess fat. Meanwhile, the next batch of dough is dipped into the oil and so on until fully cooked.
Place the finished and cold pieces of dough in a deep plastic bowl.
For syrup, put honey in a saucepan and when it melts, add granulated sugar.
Bring sweet foods to a boil, stir and cook for at least three minutes over low heat.
Pour dough balls with finished syrup.
Waiting for about 1 minute.
Now knead the balls with syrup with a plastic spoon.
We rinse our hands with cold water and form a slide or a cake from sweet balls.
Sprinkle the finished dessert with coconut flakes and let it harden well. After that, the cake can be served at the table, although it is usually customary to cook it about a day before the feast
Nutritious, tasty, sweet, uplifting and pleasing to the eye. The composition contains honey - the perfect healer for all diseases. Despite all these benefits, eating chak-chak in large quantities is not recommended because of the high calorie content of the dish. Our homemade chak-chak, the recipe of which you managed to read to the end, turned out just great - a real birthday cake. So treat friends and relatives will not be ashamed. Thanks to HozOboz for the review!