Chak-chak is a national dessert of the Tatars, Bashkirs, Kirghiz. It is revered and loved in many countries around the world. Chak-chak is easy to cook. Any hostess can handle this.
Air chak-chak recipe
Chak-chak is prepared according to different recipes. It all depends on the preferences of the culinary specialist. Some people like airy chak-chak, others prefer crunchy sweets.
Ingredients:
- 150-200 g flour;
- 2 large chicken eggs;
- 1 tbsp. l. granulated sugar;
- 1 pinch of salt;
- 1 tsp baking powder or baking soda;
- vegetable oil for frying.
- 100-150 ml of honey.
Cooking instructions
- Break eggs into a deep container, add granulated sugar. Beat the ingredients with a mixer or whisk.
- Pour baking soda, salt into the egg mass. Mix.
- Pour flour into a bowl in portions, stirring constantly.
- Knead the elastic dough with your hands.
- Send the dough to the refrigerator for 30 minutes.
- Divide the dough into several parts.
-
Roll out the pancake. Cut it into thin cubes.
Image - You need to fry the chak-chak in hot oil, constantly watching so that the dessert does not burn.
- When the preparation for the chak-chak is ready, it should be poured abundantly with honey. In order for it to be evenly distributed throughout the mass, it is necessary to mix everything thoroughly.
- Send the chak-chak to the refrigerator for 1 hour. Before that, you can form a cake out of it.
Milk chak-chak
This recipe contains milk. That is why it appears in the name of the delicacy.
Ingredients:
- 300-400 g flour;
- 3 chicken eggs;
- 3 tbsp. l. milk;
- 1 tbsp. l. granulated sugar;
- 1 pinch of salt;
- 1 tsp baking powder or baking soda;
- vegetable oil for frying.
For syrup:
- 150 ml of honey;
- 120 g granulated sugar.
Cooking instructions
- Beat eggs with a mixer. This must be done until the yolk and white turn into a homogeneous mass.
- Pour granulated sugar, salt, baking powder into a bowl. Mix the ingredients thoroughly.
- Pour in milk. It should be at room temperature.
- Gradually add flour to a common bowl, stirring constantly.
- Knead a firm, elastic dough.
- Send the dough to the refrigerator for 30 minutes.
-
Divide the dough into several pieces. Roll one of them into a thin layer.
Image - Cut thin strips, first along, then across. It should be borne in mind that in hot oil the dough sticks will noticeably increase in volume.
- Pour sunflower oil into a saucepan or cast iron. As soon as it heats up, you can lower the first portion of the future chak-chak into the container.
- After frying, the cubes are best laid out on a paper napkin. It will absorb excess oil.
- You can start preparing the syrup. Combine honey with granulated sugar in a saucepan, bring to a boil. Cook for 6-7 minutes.
- Pour chak-chak syrup. Mix thoroughly with a spatula or fork.
- Send the dessert to the refrigerator for 1-2 hours.
