Belyashi is a type of fried pies, but unlike many of them, belyashi has an open top and a special taste. Like any other dish, belyash, shrouded in legends, has its own history and is more related to Tatar cuisine. The Tatars themselves call it "peremyach". Peremyachi are traditionally prepared with meat filling and mainly from yeast dough. Modern belyash, which retail it is just a round closed pie with a filling inside, without any holes - a distant relative of a properly prepared Tatar peremyach.
Dozens of recipes for belyashi are known. Belyashi differ both in the quality of the dough, and in the composition of minced meat, and even in shape. Classic belyashi with meat are prepared exclusively in a round shape and always with a small hole in the middle, which is left so that the meat filling does not remain half-cooked during frying. The traditional filling for belyashi is chopped meat consisting of lamb, chicken, or a mixture of pork and beef. Minced meat is more preferable for a recipe for real homemade whites, although modern chefs, who are always willing to experiment, cook at least delicious belyashi with potatoes, cheese, chicken, fish. The secret of the juiciness of homemade minced meat for belyashi is in the amount of onion (the more, the better). You can season the minced meat with any spices to taste or add a little crushed garlic or finely chopped fresh herbs to enhance the taste. Some housewives prefer to add a little water to the minced meat for greater juiciness.
There are a lot of ways to prepare dough for whites: fast, classic, sponge, "drowned" and others. Each of the recipes, of course, has its own secrets and features. To batter did not stick to your hands, it is advisable to grease them with vegetable oil, like the board on which you are going to roll out the dough. Flour must be sifted at least twice in order to enrich it with oxygen and remove all kinds of impurities. Egg white makes the dough more rigid and firm, therefore, if you add only the yolk to the dough, the whites will turn out to be very soft and juicy.
Choose a recipe, prepare the dough, divide it into pieces, roll them into balls and place them on a floured surface of the table. With a rolling pin or fingers, knead the balls into cakes with a diameter of 12-15 cm, a thickness of 5-7 mm. In the middle of each such cake, put 1 tbsp. fillings and gather the edges of the cake to the center. Pinching the edges, leave a hole in the center. Slightly flatten the blanks, giving them a round shape, and leave for another 20 minutes for them to rise. Then lay the whites with a hole down in a deep frying pan or stewpan with big amount hot oil at a distance of 2 cm from each other, as they will increase slightly in volume during the frying process. Fry the whites on both sides until golden brown. Be sure to put the finished whites on a paper towel to drain excess oil.
Prepare dough for whites in a good mood and always with joy, because the dough is very sensitive both to the warmth of your hands and to the mood with which you set to work. Using our simple tips and recipes, you can be absolutely sure that the result will be excellent.
Unleavened (yeast-free) dough for whites
Ingredients:
500 g flour
1 stack sour cream
2 eggs,
2 tbsp butter or margarine,
1 tbsp Sahara,
½ tsp salt.
Cooking:
Sift the flour with a mound. Make a recess in it, in which put sour cream, butter, salt, sugar, beat in eggs and quickly knead the dough. Roll the finished dough into a ball, put it on a plate, cover with a towel and take it out to a cold place for 30-40 minutes.
Safe yeast dough for whites
Ingredients:
4 stack flour,
1 stack milk or water
1 egg
20 g yeast
4 tbsp butter or margarine,
1.5 tbsp Sahara,
½ tsp salt.
Cooking:
Dissolve yeast in warm milk and stir until completely dissolved. Then add eggs, sugar and salt (you can pre-grind the eggs with sugar and salt), add flour and knead a homogeneous, not very steep dough. At the end of the process, add melted cooled butter(or margarine). Knead the dough until it is no longer sticky to your hands and bowl. Sprinkle the finished dough lightly with flour, cover with a towel and put in a warm place. When the dough has risen (after 2-2.5 hours), press it down and let it rise again. After that, you can start baking whites.
Spongy yeast dough for whites
Ingredients:
1 kg flour
2.5 stack. milk or water
2 yolks,
2 tbsp butter,
30 g yeast
1 tbsp Sahara,
1 tsp salt.
Cooking: 
Dissolve the yeast in warm milk, add half the flour and half the sugar. Put the prepared dough in a warm place for 1 hour to come up. During this time, it should increase in volume by 2 times. When the dough rises, add baking, salt, the rest of the flour to it and knead the dough (it should not stick to your hands and easily fall behind the dishes). If bubbles appear on the dough and it begins to settle, then it is ready.
Quick yeast dough for whites
Ingredients:
1.5 kg flour
500 ml milk
3 eggs,
250 g butter,
1 tbsp Sahara,
1 sachet dry yeast
1 tsp salt.
Cooking:
Soften butter or margarine at room temperature. Beat eggs, milk, sugar and salt with a mixer. Continuing to beat, add softened butter in small portions. Make sure the oil is well mixed. Then add the whipped mixture to the flour sifted in advance, pour the dry yeast there and knead the soft plastic dough. Grease the finished dough on all sides with vegetable oil, put in a bowl, also greased with vegetable oil, and refrigerate for 2 hours. When the time is up, take out the dough and start cooking whites.
Sour cream-yeast dough for whites
Ingredients:
500 g flour
250 g sour cream
2 yolks,
30 g yeast
70 g butter,
½ tsp Sahara,
½ tsp salt.
Cooking: 
Rub the yeast in sour cream. Add egg yolks, salt, sifted flour and knead a soft dough. At the end of the batch, add softened butter, stir, cover the container with the dough with a napkin and place in a warm place. Punch it down after 1.5-2 hours. The fermentation process will continue for about 40 minutes, then the dough will begin to slowly fall. Knead the dough again, cool and put on a table greased with vegetable oil for further work.
Sweet yeast dough for whites
Belyashi from this dough are incredibly tasty, retain their original freshness for a long time and remain soft.
Ingredients:
600 ml milk
1 egg
4 tbsp vegetable oil,
1.5 tsp yeast,
1 tbsp Sahara,
½ tsp salt,
flour.
Cooking:
Dilute the yeast in warm milk, beat in the egg, pour in the vegetable oil, add sugar and salt. Mix everything thoroughly. Gradually add flour and knead the dough of medium elasticity. Roll the dough into a ball and put it in a warm place for 2 hours. The dough will increase in size and become softer and more elastic. Now divide the dough into certain pieces for the intended whites, put on a flat and large dish, cover and let stand for another 10-15 minutes. During this time, the pieces will increase a little more in volume, and the dough will be easy to further process.
Yeast dough for belyashi on kefir
Ingredients:
1 kg flour
500 ml of kefir,
1 egg
10 g dry yeast
100 g of water
2 tbsp Sahara
salt - to taste.
Cooking: 
Dilute the yeast with sugar in warm water and wait until the foam forms. Pour flour into a wide container, add kefir, egg, diluted yeast and start kneading the dough. Knead until it becomes soft and no longer sticky to your hands. Then cover the dough and leave for 1 hour in a warm place.
Dough for whites "Drowned"
Ingredients:
1 kg flour
500 ml milk
150 g butter or margarine
2 eggs,
30 g fresh yeast
1 tsp salt,
1 tbsp Sahara.
Cooking:
Grate cold butter and leave at room temperature to warm up. Dissolve yeast and sugar in warm milk and leave to rise. Whisk eggs with salt. Pour flour into a bowl, leaving one glass for rolling, pour in milk with yeast, add eggs, butter and knead the dough. Roll the dough into a ball and drop it into cold water poured into large saucepan or a bucket. When the dough floats, take it out, dry it with a napkin and knead, adding the remaining glass of flour. Leave the kneaded dough to lie under a napkin for 10-15 minutes.
Dough for whites "Wonderful"
Ingredients:
1.5 stack. flour,
½ stack warm milk,
2 egg yolks,
½ pack of softened margarine
1.5 tbsp Sahara,
50 g raw yeast.
Cooking: 
Dilute yeast in milk, add softened margarine, sugar and other ingredients. Mix everything well with your hands. Leave the resulting bun of dough for 40 minutes, and then you can already roll out the dough and start baking. If you decide to start baking tomorrow, put the dough in a bag and put it in the refrigerator, where, by the way, it can be stored for 4 days.
To many, the procedure for preparing dough for whites may seem very complicated, but in fact, observing the proportions of the products and adhering to the recommendations indicated in the recipes, believe me, everything will turn out to be much simpler, and the cooking process will bring a lot of pleasure, and the result is even more so!
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
I propose to cook delicious and satisfying belyashi. Let's bypass the yeast dough and try to cook the dough on kefir. It's much faster and your family won't have to wait long for a delicious meal.
As a filling, you can use any minced meat, boiled potatoes, hard cheese, mushrooms.
In order to cook belyashi on kefir without yeast, we need.
Pour kefir of any fat content into a deep bowl. Add soda. Stir and leave for 5 minutes.
Add egg, salt, sugar. Stir.
Sprinkle in wheat flour.
knead soft dough. Leave for 20-30 minutes to rest.
In the meantime, heat the sunflower oil in a frying pan. Add finely chopped onion. Fry over low heat until soft. Then put sauerkraut and fry for about 10-15 minutes over medium heat. Cool down.
Form a sausage from the dough, cut into portions. Roll out into a thin layer. Place some of the filling in the center. Pick up the edges and fix at the top, leaving a small opening.
Heat sunflower oil in a frying pan. Lay the blanks with the hole down. Fry on both sides until golden brown.
Belyashi is delicious and everyone favorite dish, it refers to the Tatar cuisine. These are ordinary fluffy fried pies with meat. Cooking them is completely simple, fast, the main thing is to decide on the recipe for the test for belyashi. The advantage of such pies remains minimal amount ingredients that you can definitely find in every housewife.
How to make white dough
To prepare the dish, water, milk, kefir, sour cream are taken as the basis. As for yeast, you can add it if you want to get airy and soft whites, but then you need to consider that you have to cook longer than usual. First you need to make a dough, then wait 1-1.5 hours until it rises, and only then start kneading. Most housewives love quick dough recipes that exclude yeast.
Yeast
If you decide to start baking using this method, then you need to understand that this is a lengthy process. It is necessary to wait until the yeast swells and the dough rises. Using the suggested amount of ingredients, you can get about 20 pies. When forming, make them small, because they have to grow up. For cooking, you need the following products:
- water - 2 glasses;
- granulated sugar - 30 g;
- salt - 10 g;
- oil - 60 g;
- flour - 3 cups;
- dry yeast - 10 g.
If you stocked up on all the ingredients, you can take a container, pour water into it and warm it up a little. Put yeast, sugar and half a glass of flour there. Beat with a whisk, cover with a napkin and wait 30 minutes until the dough comes up, and then add the remaining ingredients. Mix everything thoroughly, knead the mass in sunflower oil. Before forming the pies, it will be correct to place it in a warm place for 40 minutes.
Rapid
For those who do not like to mess around at the kitchen table for a long time, there is a simple recipe for cooking. In the variant under consideration, yeast is present, but only the work will move much faster. The resulting whites will be airy and soft, such pies will definitely have their fans. To quickly prepare crispy, fragrant pastries, use this set of ingredients:
- flour - 1 kg;
- egg - 2 pcs.;
- milk - 500 ml;
- salt - 10 g;
- white sugar - 20 g;
- margarine - 150 g;
- dry yeast - 11 g.
Pour milk into a container, heat, pour yeast, sugar and salt. After mixing, leave for 10 minutes, but in the meantime, grind margarine with a grater. You can simply heat it up by placing it in the microwave. Place the remaining ingredients to the milk-egg mixture, mix everything thoroughly with a whisk. It is not worth kneading the mass strongly, otherwise the pies will turn out to be dense.
On kefir
This recipe is also characterized by the speed of preparation, although the quality ready meal it won't have any effect. In addition, the resulting mass can be used to fry any pies without worrying that they will turn out sour. If you decide to use this recipe, then you need to be prepared for the fact that there is too much oil consumption. Otherwise, you will not be able to get crispy pastries. First stock up on the following ingredients:
- kefir - 200 ml;
- flour - 600 g;
- egg - 3 pcs.;
- sugar - 20 g;
- soda - 10 g;
- salt - 10 g;
- sunflower oil - 40 g.
Pour kefir into a deep container, add the remaining ingredients to it. Introduce flour gradually, in small portions and stir all the time. If this condition is not met, then the baking will turn out to be "wooden". After kneading, place the resulting mass in a plastic bag. Send him to a warm place and wait for 20-30 minutes. This time can be used to prepare the filling.
On milk
If you use this cooking recipe, then you will delight your family with tender and very delicious pies. You can get such a result even if the recipe does not involve the use of eggs. The cooking process is characterized by its simplicity and short duration, the set of products is simply minimal and every housewife can find it. It includes:
- margarine 50-60 g;
- sugar - 40 g;
- yeast - 30 g;
- salt - 10 g;
- milk - 300 ml;
- flour - 800-900 g.
Pour milk into a container, heat slightly and send a shiver. After stirring, add the remaining ingredients - you should have a mass of creamy consistency. Set the bowl aside for 40 minutes on the stove or place in the oven at the lowest temperature. In melted soft margarine add salt, place the resulting mixture in the already settled dough, pour out the flour.
Yeast free
This option is suitable for those who do not like yeast dough. The recipe is very simple and the cooking time is short. Although you don’t have to use yeast, the dough for belyashi turns out to be tender and fluffy, and this result is achieved thanks to a combination of milk and kefir. Pies are tasty, airy, juicy and completely non-sour. All you need is just to connect the following components:
- milk - 200 ml;
- kefir - 200 ml;
- flour - 1.2 kg;
- egg - 4 pcs.;
- soda - 10 g;
- granulated sugar - 10 g;
- sunflower oil - 60 ml.
In a bread maker
Cook with this kitchen appliances– just a pleasure. While the dough for whites is in the bread machine, you can start preparing the filling. This recipe can be used for any pies, but it is better if their filling is meat. At your own discretion, you can add potatoes to it. To get started, you will need to prepare the following products:
- milk - 1.5 cups;
- flour - 2.5 cups;
- vegetable oil - 80 ml;
- granulated sugar - 20 g;
- salt - 10 g;
- dry yeast - 15 g.
Send milk to the bread machine, place all the bulk components and a couple of tablespoons of sunflower oil there. Set the "Dough" mode, wait until the whole mass is thoroughly mixed. After cooking, you need to wait 20 minutes. After the specified time, add the filling and fry the formed pies in in large numbers sunflower oil.
On sour cream
The base with dry yeast is very elastic and tender. The secret to obtaining such a result lies in the addition of sour cream. You can use the prepared mass not only for the dish in question, but also for frying any other pies. To please your family with delicious homemade cakes, prepare in advance the following ingredients:
- flour - 2 cups;
- sour cream - 1 cup;
- egg yolk - 2 pcs.;
- dry yeast - 30 g;
- margarine - 70 g;
- salt - a pinch.
Knead the yeast in sour cream, place the yolks, salt and flour. Add the last product slowly, stirring occasionally with a spoon. At the very end, put softened margarine. Mix well, cover kitchen towel for 2 hours. After the specified time, knead the yeast dough on a table greased with vegetable oil.
Serum
To prepare this product, there is one unusual ingredient - vodka. Everyone will like the yeast-free version, and vodka does not affect the taste at all finished baking, because it turns out fragrant, tender and lush. And you need to add vodka so that in the process of frying the pies as little fat as possible is absorbed by the dough. You will also need following products:
- whey - 1.5 cups;
- flour - 3 cups;
- salt - 10 g;
- sugar - 20 g;
- vegetable oil - 20 ml;
- dry yeast - 10 g;
- vodka - 20 ml.
Place 50 ml of warm whey in a deep container, add the rest of the bulk components to it, except for salt. After thorough mixing, set aside the resulting mass for 15 minutes. Place salt, vodka and yeast sourdough into the remaining flour. Knead the dough for belyashi on a table greased with sunflower oil. Before formation meat pies wait another 20 minutes until the mass increases in volume.
1 year ago
Do you know how to cook best dough for the whites? Ruddy, elastic, tender and endlessly delicious? Share tips, reveal secrets!
Mistresses who periodically delight their family with whites can boast own secrets cooking this dish - each, as a rule, has a proprietary recipe for whitewash dough, and for it - a couple more personal life hacks that greatly facilitate the cooking process and provide amazing results.
You are not yet ready to speak on a given topic, do not have the necessary experience and hundreds of "approaches" in preparing these wonderful pies? Magic Food has carefully collected the best and proven recipes in one article - cook, try, evaluate, and then proudly say that you also have your own secrets and best practices.
Or do you already know which belyash dough recipe is the best? Great, share with us in the comments, and for that we will tell you about other secrets of delicious round-shaped open pies with meat filling that most of us like so much.
Classic yeast dough for belyashi according to GOST
According to this recipe, the very whites are obtained, to which most of us are accustomed - the dough is lush, elastic, pleasantly tangible. It is prepared quite simply, without special equivocations, with one minus - you need to wait until the yeast works, and the mass will increase in volume.
Recipe according to GOST (taken from the book "Collection of recipes for dishes and culinary products for enterprises Catering”, Msk., Publishing house “Economics”, 1982), adapted to modern realities - the weight of the basic components is slightly rounded for ease of measurement (for example, 534 g of flour is replaced by 550 grams, and 266 g of water is reduced to 270 g). However, in fact, these are all the same standard tasty belyashi that you could buy in the nearest culinary for ridiculous money.
Ingredients:
550 g flour;
270 g of water;
13 g sugar;
15 g of "live" pressed yeast.
We knead the dough without dough - first, yeast and sugar are combined with warm water, left to activate, then flour is poured in - little by little, gradually. After kneading, rounding and covering cling film, leave in a warm place until doubled (about 1-1.5 hours). The dough on “live” yeast loves double rise - we punch it down and leave it in a warm place again until the mass doubles. After that, we crush again - everything is ready to work.
Dough for belyashi on kefir
Well, yes, not soft and tender, like yeast, but with one significant advantage: you don’t have to wait. Want whites? Please, 10 minutes - and you can fry. No dough, rises and proofing. There is a desire - ready and implementation. The recipe is suitable for those who do not like long games, preferring instant results.
Separately, it is worth mentioning that the dough on kefir is practically non-porous (compared, for example, with yeast) - thanks to this, in the process of frying whites, it absorbs much less oil, reducing its consumption and (however funny it sounds) increasing the usefulness of the product. In this case, the dough is soft, the crust is tender. The dough is also perfect for making wak-whites in the oven.
Ingredients:
1/2 l of kefir;
5 glasses of flour;
1 tsp salt;
1 tsp soda;
3 art. l. vegetable oil.
In a large bowl, combine flour and soda.
In the second, mix eggs, butter and kefir until homogeneous mass, add salt.
Mix the dry mass with the liquid, mix in a bowl with a fork, and then, dusting the work surface with flour, knead the dough with your hands until smooth. Wrapped in a bag, leave for 15 minutes, then roll out and shape the whites.
White dough with dry yeast "like in fast food"
Those who know firsthand the wonders of street fast food often try to cook belyashi at home - the same ones that they tasted near the metro or in the market: the filling is juicy, the dough is airy, light, pleasantly “rubber”.In fact, the secret is very simple: in order to save and reduce costs finished product they just take less flour than usual. On the one hand, of course, this provides more fuss: working with wet dough is always more difficult, and finished goods this is precisely why they often come out shapeless and “irregularly round”. On the other hand, it is this trick, coupled with a long fermentation, that provides tenderness and airiness to whites. If you are willing to "play" a little more than usual, try it, this is a great recipe.
Ingredients:
3 cups flour;
1 st. l. Sahara;
1 full, with a "slide" tsp dry yeast;
250 ml of water;
4 tbsp. l. vegetable oil;
1 tsp salt.
Mix warm water, sugar and yeast, leave for 10 minutes to activate the latter. We introduce the egg, oil and gradually pour in the flour. When kneading the dough, pay attention to its consistency - it should be quite liquid, stretchy, sticky, although with sufficient kneading (at least 10 minutes of dough mixer operation or 30 minutes of manual kneading), the dough will completely lag behind hands.
Put the finished mass in a greased bowl, leave to proof for about an hour. After doubling the dough, lightly knead and proceed to the molding of whites - tear off right amount and with wet hands we make pies.
Dough for whites in a bread machine
If you are a happy owner of a kitchen helper called a “bread machine”, the process of preparing dough for whites will be reduced to an absolute minimum for you: measure required amount ingredients, put them in a bowl, press the button. A simple task, do you agree? Then why do you cook belyashi so rarely?
Ingredients:
320 g milk or water;
1.5 tsp dry yeast;
50 g softened butter or margarine;
1 st. l. vegetable oil;
1 st. l. Sahara;
1 tsp salt;
500 g flour.
Products room temperature load into the bread machine in the order determined for your model (depending on the type, either dry ingredients are laid first, and then liquid, or vice versa). We turn on the “Dough” program, after a certain time we get a portion of a pleasant, soft, elastic yeast dough, which is great for frying whites.
Recipe for cottage cheese dough for whites
Strictly speaking, these are not quite whites, rather, just round pies with meat and a hole in the middle, however, the general concept is observed, so let's turn a blind eye to the completely non-canonical execution of the dough and call the dish the same whites - infinitely tasty and juicy.
Curd dough is dense, solid, with a good cheesy note and a pleasant structure. If you like the stuffing to be "packed" in a tangible shell, this option is just right for you. In addition, he will help out if there is a pack or two of cottage cheese in the refrigerator that no one wants to eat, and the expiration date is about to expire (or - oh, terrible confession! - already expired yesterday). A separate plus is a wonderful crispy small-bumpy crust, which is great in taste and beautiful in appearance.
Ingredients:
400 g low-fat cottage cheese;
1/4 tsp soda;
1/2 tsp salt;
50 ml of milk;
3 art. l. vegetable oil;
2.5 cups flour.
Cottage cheese pre-scroll through a meat grinder. You can do without this, but the dough will be softer and more uniform if you do not ignore this step.
Add salt, egg, milk and butter, stir - as a result, you get curd gruel. Add baking soda and a third of the flour. We connect. Gradually adding the remaining flour, knead a soft, but not sticky, smooth dough. Flour, you may need a little less - depends on the quality of the cottage cheese.
Before shaping whites curd dough need to give it a rest plastic bag about 20 minutes.
Recipe for a delicious crispy dough for belyash without yeast
Sour cream dough is usually used for products that are baked in the oven, however, it is also suitable for fried juicy whites. If you have a glass of unnecessary sour cream lying around in your refrigerator, and you desperately want whites, moreover, almost immediately and quickly, the recipe will come to the rescue. It is simple and affordable and will give you the desired result without tricks and behind-the-scenes games with non-working yeast and other pitfalls.For forming pies, it is better to roll out such a dough not very thick - when frying, it gives a deliciously crispy, but rather dense crust.
Ingredients:
50 g butter;
2 cups of flour;
200 g sour cream;
50 g butter;
1 tsp soda;
1 tsp salt.
In a bowl, mix flour, salt and soda. We spread the softened butter and grind until wet greasy crumbs. Add sour cream, knead the dough.
The finished mass will not be sticky, elastic, it is immediately ready for use.
Dough for belyashi on water and semolina
Very interesting dough! Semolina makes the dough grainy - finely porous, but crumbly, not heavy and interesting in structure. Of course, this is not at all a standard version of the test for making whites, but it is worthy and has the right to exist, so if you like experiments, be sure to pay attention to it.
Ingredients:
200 g of water;
300 g of semolina;
11 g dry yeast;
1 st. l. Sahara;
1 tsp salt;
100 g sour cream;
1 cup flour + flour for dusting
This sponge dough, so first the first stage: mix sugar and yeast, add warm water, then pour 200 g of semolina. You will get a liquid gritty mass. We leave for 15-30 minutes - until we begin to observe a steady increase in volume.
After that, we introduce eggs, sour cream, salt, flour into the dough and - gradually - the remaining 100 g of semolina. Knead the dough - soft, elastic. Round, put in a clean oiled bowl, cover with cling film and leave until doubled in size.
After that, we knead the dough - it is ready for molding products.
Potato-yeast dough for belyashi with meat
If you like to cook at once for at least a couple of meals, this recipe is just for you: even on the second day, it remains moist, soft, and does not dry out. The best option for small families is when it seems to be frivolous to cook half a portion, but the full one is not eaten right away.
The dough is not the easiest to prepare (you need to understand and feel it), however, making friends with it, you will become its ardent admirer.
Ingredients:
about 2.5 cups flour;
11 g dry yeast;
1 tsp salt;
1 st. l. Sahara;
3 art. l. vegetable oil;
0.5 kg of potatoes;
1 glass of potato broth.
Boil potatoes until tender. Drain the broth into a separate bowl, mash the potatoes.
In a cooled, slightly warm crushed potatoes, add a glass of potato broth, mix. Pour the yeast, leave for 10 minutes, then add sugar, salt, eggs, vegetable oil. Mix again and begin to gradually add flour.
We look at the consistency of the dough - it should remain soft and pleasant, but not be too sticky - be careful not to interrupt it. Round, put in a greased bowl, cover with cling film and put in a warm place. Potato-yeast dough requires a double approach - we crush it after about an hour (during this time it should increase significantly in volume) and leave it for a second approach. After that, you can work with the test.
Dough for belyashi "quick"
The technological conditions for the preparation of certain dishes were not invented in vain - it is their strict observance that allows you to get a culinary ideal. However, a person is far from perfect, and therefore strives from time to time to outwit himself and those same TUs - this is how the recipe for a “quick” dough for whites was born at one time, in which a seemingly standard set of products gives a non-standard result: the yeast dough “ripens” in half an hour. Let's not talk today about how useful and correct it is, but just try out the variant of the test for "hurry-ups".
Dough Ingredients:
1 st. l. "Heaped" dry yeast;
3 art. l. Sahara;
3 art. l. flour;
300 ml warm water.
Dough Ingredients:
all dough;
1/3 cup vegetable oil;
1 tsp salt;
500 g flour.
First we make a dough - in good warm water dissolve sugar and yeast, add flour, mix. Leave in a warm place (on the battery or in electric oven with the bulb on - it provides a temperature of 30 degrees) for 15 minutes. Another convenient option is to place the bowl of dough in a large basin (or just a sink) filled with hot water.
After the specified time, we take out the dough, add salt and oil and introduce flour in small portions. We knead a soft, not at all tight dough, round it up and put it again in a warm place. Thanks to the double rate of yeast, after 15 minutes the dough should grow one and a half times - this is quite enough to start molding the whites.
Yeast dough for whites in milk
In fact, you can use any yeast dough recipe that has water in it - just replace it equal amount milk. For the preparation of belyashi, frankly, this moment is not so relevant (as in the case, for example, with sweet buns) however, if you actually feel whether the dough is cooked in "empty" water or fatty homemade milk, be sure to try this recipe - belyashi pies are rich and rich in taste.
Ingredients:
1 glass of milk;
25 g of "raw" yeast;
100 g butter or margarine;
2 tbsp. l. Sahara;
1 tsp salt;
2 cups of flour.
Dissolve butter (margarine) in hot milk, add sugar and salt. When the temperature of the liquid reaches a comfortable temperature (about 37 degrees), dissolve the yeast and gradually add the flour. Knead a smooth non-sticky dough, round and leave in a warm place until doubled in size. We crush - you can mold whites.
Dough for vac-whites in the oven
Yeast dough of this kind can be cooked on anything - any fermented milk product is suitable. This is a convenient opportunity to dispose of the remnants of what was lying around in the refrigerator: half a glass of fermented baked milk, a little curd whey, a little bad yogurt, a spoonful of sour cream. It sounds, of course, unappetizing, but in fact these are equally replaceable products that will work almost the same in yeast dough. At the end you will get excellent butter dough easy to work with and great in taste. Especially nice is that you can save money by not buying special dough ingredients, and using what is hiding in the depths of your refrigerator.
Yeast dough on kefir comes out elastic, soft, pleasant. Belyashi are formed easily, the edges stick together perfectly. After frying or baking in the oven, the dough is fluffy, porous, rather dense, but not hard and not clogged.
Ingredients:
500 ml of kefir (or any other fermented milk product);
11 g dry yeast;
3 art. l. warm water;
2 tbsp. l. Sahara;
1 tsp salt;
about 5 cups flour.
We breed yeast in warm water, add an egg, sugar, salt and kefir at room temperature. Stir until smooth and gradually add flour - knead not tight, but not sticky dough. We round, leave in a bowl under the film until doubled in size - in a warm place, the mass should grow in about an hour and a half. When the dough is ready, punch down and shape the whites.
If desired, dry yeast can be replaced with “live” - in company with fermented milk products they are behaving wonderfully. For this amount of flour you will need 60 g of yeast, it is better to let the dough rise twice.
5 secrets of delicious white dough
- When working with wet or sticky dough, do not wet your hands with water - it will do you a disservice in the process of frying whites: splashing disgruntled hot oil into which drops of water fall is not the most pleasant experience. Wet your hands with vegetable oil - it's just as convenient as water, but it doesn't cause the pan to "shoot" and (an added bonus) it's good for the skin of your hands, providing them with nourishment.
- When molding whites, try to do without flour - it will no longer combine with the liquid base, it will remain on the product with an outer layer that will start to burn when frying.
- If the recipe includes eggs, do not be too lazy to remove the proteins and replace them with an equal amount of yolks by weight: the former make the dough tougher, and the latter make it more loose and beautiful.
- After frying the whites, be sure to put the finished products on napkins or disposable paper towels to remove excess fat- this will not only reduce the calorie content, but also improve their taste.
- Correct whites are hot whites. It is clear that you are unlikely to have a frying pan of the required diameter at home, in which you can fry all the whites at a time, so it is recommended to put the finished products in a deep thick-walled bowl and cover with a lid while the rest are fried. Alas, this will negate the crispiness of the crust, however, the dough itself, thanks to this trick, will become softer and tastier.
Cooking the most delicious belyashi on kefir - the recipe is very simple and fast! Dedicated to those who do not want to bother with yeast dough, but still want to end up with delicious, fluffy and juicy whites.
The dough for belyashi is prepared on kefir, without yeast. No need to wait for the dough to rise: it becomes lush already in the pan. This recipe takes little time, so I love to cook this recipe for my family and friends. For me, these are the most delicious belyashi on kefir. In addition, we will do juicy stuffing, due to which everyone loves the most delicious belyashi so much!
Belyashi on kefir with meat - standard ingredients, but a non-standard approach. Therefore, if you want to please your loved ones with something delicious, the recipe for making belyash is just for you!
Ingredients:
Wheat flour - 3-4 cups;
Kefir 1.5% -2.5% - 250 milliliters;
Soda - 1 teaspoon;
Chicken egg - 2 pieces;
Salt - 1 teaspoon;
Sugar - 1 teaspoon;
Vegetable oil - 2 tablespoons;
Minced meat - 250 grams;
Onion - 2 pieces;
Salt - to taste;
Pepper - to taste;
Vegetable oil - for frying.
The most delicious belyashi on kefir. Step by step recipe
Add to warm kefir baking soda, mix. A reaction occurs, the mass foams - which means that the soda will be extinguished. Kefir should be slightly acidic. Otherwise in ready dough soda will be felt - and it will not be so lush.
Break two eggs into a bowl, shake with a whisk with sugar and salt. No need to make a magnificent mass and wait until everything dissolves - this quick recipe kefir dough without much effort.
Pour the foamed kefir into the mixture, mix until evenly distributed.
Add flour, knead soft and elastic dough. We pour it gradually, in portions - this is the secret correct test. It will turn out homogeneous and the desired consistency, will not be clogged.
Add vegetable oil to ready dough in two doses, after each carefully kneading.
We put it in a cup, cover the kefir dough with a film, let it rest for 20-30 minutes.
Let's prepare the filling. We cut small cubes onion: This way it won't stand out too much. Can be twisted through a meat grinder with a large grate.
Salt onion, add black ground pepper: all to taste. Knead to juice with your hands, if you scrolled through a meat grinder, then do not. It will turn out so juicy. Due to the fact that we have salted the onion, the salt will be evenly distributed over the minced meat.
Add minced meat (you can cook it yourself from any meat), mix. If the meat is dry enough, be sure to add ice water: for juiciness. We beat off the minced meat, throwing it into a cup: this way the filling will become homogeneous.
Take a rested dough. Since the dough is sticky, we use vegetable oil when cutting (flour will burn in oil when frying). We divide into 2 parts.
From one half, we begin to sculpt whites, after dividing into small balls, depending on what size you want to make whites.
Flatten a piece of dough, not very thin in the middle. Edges should be thin. We put the minced meat filling in the middle, level it. We connect the edges to the center, forming a belyash. Leave a small hole in the middle. We do belyash with the help of not strong pressure: it will fry faster and less oil will be left for frying.
Fry in a pan with plenty of vegetable oil: it should reach the middle of the belyash. The oil should be heated well, but not to the point of smoke, of course!
We spread the whites with a hole down, fry over low heat until golden brown on one side, then turn over and fry on the other.
Pour a teaspoon of vegetable oil from the pan into the hole: this way the filling will be juicy and better fried.
Place the fried meatballs on paper towels to soak up excess oil. We put, if desired, in a saucepan: they will remain warm for a while and are softer on top. We fry all the other whites in the same way.
