funny name chak-chak represent dessert made from dough with honey fill.He is considered a national Bashkir and Tatar dish.A similar dessert found in the Tajik and Kazakh cuisine, but all variants of chak-chak, essentially the same - it differs in different regions only by their appearance.
you need:
Eggs - 4 pcs.
Flour - 350-400 g (depending on the flour, and on the size of eggs)
Sol - 1/3 h. L.
soda - 0.5 tsp
Honey - 1 tbsp.
sugar - 1 tbsp.
almonds (or walnuts) to decorate
Vegetable oil for frying - 1 liter
ingredients are in a dish the size of 24-26 cm.
Preparation:
on the work surface to pour the flour slide, do it well andgradually pour in the eggs, whipped with the salt and baking soda, mixing dough.The dough should be soft and tacky.Remove kneaded dough in the bag for 15-20 minutes.
Divide dough into 2 pieces and roll out each piece thinly on a floured table.Expanded sheet away to the side, so that they are slightly dried up (10-15 minutes, and that the draft is not incident on them).But do not desiccate.Otherwise, then it will be difficult to cut, the dough will be brittle.
Roll the sheet is cut into strips 5 cm wide. The strips folded in half, and put on the three bands at each other, sprinkled a little with each other with flour (to separate them)
Cut out strips of thin noodles, scatter it on the table.
in Kazan, heat the vegetable oil, and parts in small portions (about a handful) are fast (over medium heat), fried noodles.Fry literally 1-2 minutes, a couple of times to prevent.
As soon as "noodles" pozolotela, immediately we remove it with a slotted spoon and put in a cup on a paper napkin kitchen that it has absorbed all the excess fat.Noodles do not overcook it should be a light golden color.
Once fried noodles zaymёmsya syrup.Prepare the syrup into another dry cauldron, or any other thick-walled containers.
The kettle to pour 1 tbsp.honey and 1 tbsp.sugar, heat, bring to a boil, stirring constantly, let simmer for 3 minutes, turn the heat off.
Skimmer dipped in hot honey almonds and take it out into a separate bowl, almonds come in handy for decorating chak-chak.
from a cup with fried noodles clean paper towels, cover the noodles with hot honey syrup, gently mix the first two wooden or silicone blades, then soaked in cold water by hand.Stir gently, so as not to break or bruise "noodles."Not to burn, hot syrup!
sprinkle cold water on a plate, which will be spread chak-chak.And quickly, until the syrup has cooled, spread chak-chak on a plate, forming a mound.It is important to do everything quickly, or if the syrup has cooled, do not stick together.When you form a mound, not much press it.
decorate immediately honeyed almonds.You can decorate with walnuts, raisins.
Ready chak-chak remove the cabinet, and give to stand until the next day, for it is well seized.
Chak-chak can safely stand 1-2 weeks in the closet did not spoil, just be sure to cover it with cling film.
