Good afternoon. Let's continue the topic of cooking whites today. Only we will cook them not, as in the last article, but in the oven. This is a great alternative for those who for some reason limit their consumption of fried foods.
Whether you're trying to lower your cholesterol or lower your total daily calorie intake, swapping fried for baked foods helps a lot.
Cooking whites in the oven may look different. It depends on the type of dough and the type of filling. But in any case, if you follow the sequence of steps that we will discuss below, you can bake delicious and fragrant belyashi.
Please note that you do not need to strictly follow the recipes in terms of filling and dough combinations. The dough can be safely taken from one recipe, and the filling from another.
Lush whites in the oven from yeast dough in milk
Let's start with classic recipe yeast test. This option is for those who are ready to devote a lot of time to cooking, waiting for the dough to rise. But the wait is worth it. The dough is fluffy and crispy. It's incredibly delicious.
Ingredients:
- Flour - 3 cups (glass - 250 ml)
- Butter - 50 gr
- Milk - 1 cup (250 ml)
- Dry yeast - 1 tsp
- Sugar - 1 tsp
- Salt - 1 tsp
- 2 eggs
- Minced meat - 300 g
- Onion - 2 pcs
If you, like me, cook minced meat yourself, then you probably immediately put onion and salt in it. In this case, the onion is not needed in the recipe.
Cooking:
1. Cooking dough. To do this, pour dry yeast into a plate, add 1 tsp of sugar, 1 tsp of flour and 3 tablespoons of warm milk. Mix thoroughly until uniform consistency and put in a warm place for 15-20 minutes.
During this time, the yeast will rise from the liquid slurry to get a thick foamy mixture.
2. Let's start kneading the dough. We take a deep bowl (immediately expect that the dough will rise in it), pour the sifted flour into it, pour in the yeast and warm milk, add a teaspoon of salt without a slide and 2 eggs. At the end add melted butter.
Important: the oil should not be hot. Having melted it, you need to wait until it cools down a bit. And instead of all this, you can simply grate the bar on a fine grater
3. Knead the dough first with a spoon and then with your hands. At the same time, it is not necessary to ensure that it stops sticking and becomes smooth. Just make sure all the ingredients are well mixed.
Ready dough in the same bowl, cover with a dry, clean towel and put in a warm place for 1 hour.
4. When the dough has risen, lightly knead it and put it on a plate for further cooking.
5. We prepare the filling by mixing minced meat with finely chopped onions with the addition of two tablespoons of vegetable oil. Be sure to salt and pepper, otherwise the meat will be insipid.
I repeat, if there is already onion in the minced meat, the above steps do not need to be done.
Wet hands and work surface for further work. vegetable oil
6. We pinch off a piece of dough the size of an egg or a little more and knead it into a cake about 1 centimeter thick.
7. In the middle of the cake, put one tablespoon of minced meat and collect the whites, pinching the edges with an accordion.
It turns out belyash with an open center.
8. In a similar way, we sculpt the remaining whites, put them on a baking sheet greased with butter, cover with a towel and leave to proof for another 20 minutes. Then we send them to the oven, heated to 180 degrees for 40 minutes.
From the indicated amount of ingredients, 12 whites are obtained.
To make the dough rosy, 10 minutes before the end of baking, grease them with egg yolk.
Ready. Enjoy your meal!
A step-by-step recipe for kefir dough without yeast
If cooking time yeast dough if you don't have it, you can make it yeast-free. For splendor, in this case, add soda, it reacts well in kefir and you don’t even need to extinguish it.
Ingredients:
- Kefir (2.5%) - 500 ml
- Flour - 800-850 g
- 2 eggs
- Soda - 0.5 tsp
- Salt - 0.5 tsp
- Sugar - 1 tsp
- Minced meat - 500 g
- Onion - 2 pcs
From these ingredients, you can cook 20 whites
Cooking:
1. Pour kefir into a deep bowl and add soda, salt, sugar and eggs to it. Thoroughly mix everything until a homogeneous mixture.
2. In kefir, we begin to add in portions and mix in the sifted flour with a spoon.
3. When the dough gathers into one lump, put it on a table dusted with flour and continue kneading the dough on the table, periodically adding flour.
4. Knead the dough for 10-15 minutes until it becomes smooth and elastic.
5. Remove the finished dough into a bowl, cover with a towel and leave to rest for 20 minutes. At this time, you can prepare the filling. To do this, finely chop the onion or interrupt with a blender and mix with minced meat.
6. Put the rested dough on a table sprinkled with flour, cut off pieces from it the size of an egg and roll them with a rolling pin into a thin cake.
7. In the middle of the cake, lay out the filling (1-1.5 tablespoons) and, pinching the edges, we stick the edges of the dough, leaving a small hole in the middle. Having blinded the belyash, lightly press it with the palm of your hand.
8. Then put the whites on a baking sheet covered with parchment paper and send to the oven, heated to 180 degrees for 40 minutes.
When the whites are ready, grease them with butter and put a piece of butter in the middle so that it melts and flows inside
Ready. Enjoy your meal!
Video on how to cook open belyashi from puff pastry
Belyashi can also be made from puff pastry. In this case, it does not matter whether the dough is with or without yeast. Pay attention to how it is originally formed open dough. stuffing too interesting - stuffing with mushrooms.
Cooking Tatar belyashi with meat and potatoes in the oven
Well, let's finish the selection with a recipe for vac whites. it Tatar dish the filling in which is prepared from minced meat with potatoes.
Ingredients:
- Flour - 4 cups (glass - 200 ml)
- Butter - 200 g
- Kefir - 300 ml
- Salt - 1 tsp
- Soda - 1/4 tsp
- Minced meat - 500 g
- Potato - 500 g
- Onion - 2 pcs
Cooking:
1. Add salt and soda to a bowl with sifted flour. Stir, add melted butter and mix thoroughly again until crumbly.
2. Then pour in kefir ( room temperature) and knead the dough. First with a spoon, then with your hands.
3. After kneading, a light and pliable dough is obtained, which must be put in the refrigerator for 30 minutes so that it rests and is easier to work with.
4. While the dough is resting, prepare the filling by mixing finely chopped onions with potatoes, cut into small cubes and minced meat. Salt and pepper to taste.
5. Divide the dough into 3-4 parts, roll them out with a sausage and cut each sausage into 5-7 parts.
6. We roll each piece into a thin cake, put 1 tablespoon of the filling in the middle and collect the edges of the cake into an accordion. In the middle of the resulting belyash we leave a small hole.
7. Put the finished belyashi on a baking sheet greased with vegetable oil and send the baking sheet to the oven, heated to 180 degrees for 40 minutes.
Ready. Enjoy your meal!
Thank you for your attention.
Many people prefer vac whites to ordinary whites and there are several reasons for this at once. Firstly, wak belyashi are cooked in the oven, which makes them not only less harmful, but also easier to prepare: if during deep-frying an inexperienced cook cannot be completely sure that it has reached readiness, then the meat is guaranteed to be baked in the oven . Another plus of baked whites is that the base for them is prepared without yeast, which means it does not need proofing and is quickly kneaded. It is about the test for vac whites in the oven that we will talk further.
Dough for vak belyashi on kefir - recipe
Despite the fact that the dough does not include yeast, it turns out to be quite light and fluffy, and all thanks to the fact that soda is the lifting force in the recipe. Due to the fact that it contains enough acid, there is no need to extinguish soda with citrus juice or vinegar.
Ingredients:
- kefir - 240 ml;
- eggs - 2 pcs.;
- soda - 1/2 teaspoon;
- butter - 95 g;
- flour - 390 g.
Cooking
Mix flour immediately with baking soda and a good pinch of salt. Whisk a couple of eggs. Melt the butter and cool, then pour in the eggs and beat again. Pour the butter-egg mixture into the kefir, and then add the liquids to the dry mixture. Knead an elastic, almost non-sticky dough. At first, the mass will come out lumpy, but let it lie under the film for half an hour and the dough will become elastic. After the mixture has rested, it will be possible to proceed to molding.
Vak belyash - kefir dough recipe
For lovers of a slightly denser and crispier, practically shortcrust pastry, you will definitely like this cooking technology. The composition of the ingredients here is the same, but the method of kneading is categorically different.
Ingredients:
- kefir - 355 ml;
- flour - 475 g;
- butter - 190 g;
- eggs - 2 pcs.;
- soda - 1/2 teaspoon.
Cooking
Before starting cooking, make sure that the temperature of kefir is as close to room temperature as possible. If necessary, it can even be slightly warmed up or mixed with hot water. Next, add soda to kefir and leave it to activate for about a minute. Meanwhile, beat the eggs. Pour the kefir into the eggs and mix again.
Grind the flour with butter at room temperature, and pour the kefir mixture into the resulting crumb. When the dough becomes homogeneous and does not stick to your hands, put it aside, covering it with a film or a bag, and take care of the filling yourself. To get a crispy dough for vac belyashi, roll it thin enough and bake at a high temperature (about 200 degrees).
Delicious dough for vac whites - recipe
You can also make dough with milk. Then the whites are even more crispy and less fluffy due to the fact that there is no soda in the recipe.
Ingredients:
- flour - 340 g;
- butter - 65 g;
- milk - 170 ml;
- egg - 1 pc.
Cooking
Before you prepare the dough for vac whites, combine the flour passed through a sieve with salt. Make a well in the center of the flour mound and pour in the milk and melted butter. Next, beat in the egg and gently stir the liquids together. Picking up flour from the edges with a fork, knead a dense and elastic dough set it aside and cover with a damp towel. Let rest while preparing the filling.
Vak belyash is one of the main dishes of traditional Bashkir and Tatar cuisine. Its correct name is "Belish". There are two varieties depending on the size: vak belyash - small, zur belyash - large.
The national cuisines of the Tatar and Bashkir peoples are very similar. Starting products are meat, flour, milk, eggs, potatoes. From meat products eat beef, lamb, meat poultry(chickens, geese, ducks). Spices are not used much, mainly only salt and black pepper. Fresh vegetables not too common.
Soups are cooked thick, with large quantity meat. A lot of flour dishes various kinds noodles and pastries. Noodles for many dishes are made in a special shape. For example, diamond-shaped noodles are placed in bish-barmak, and squares in kuplama. Baking is made from yeast or unleavened dough, With various fillings, sweet and savory. It could be mashed potatoes with fried onions, with such a filling they cook kyktyby in Tatar style. Mixed meat and potato fillings are used, as, for example, in the manufacture of wak belyashi.
Belyashi, beloved in our country, also came to us from the Tatar national cuisine. Belyashi, which we have known since childhood, are small round pies made from yeast dough stuffed with meat. Meat in belyashi is put raw in the form of minced meat and products are fried in in large numbers vegetable oil. The correct name for this type of pies in Tatar cuisine"bridges". This dish is very tasty, but not very healthy.
Vak belyash in Tatar and Bashkir combines amazing taste and benefit, as it is not deep-fried, but baked in a pan or on a baking sheet in a preheated oven or oven. The dough is used fresh, yeast-free, sometimes with the addition of butter (or margarine) and soda. The filling is prepared from meat, potatoes and onions. All components are cut very finely and put raw in belishi.
Prepared products are baked on a baking sheet greased with vegetable oil at a temperature of 180 - 200 degrees for 40 minutes. When forming pies, a small round hole is left in the middle.
This vak belyash resembles a pie - a traditional pie from Russian and Ukrainian cuisine. Pies are made from unleavened dough, left a hole in the middle and baked in the oven. Hence the name, as the pie seems to be unbuttoned. Only pies are prepared not round, but in the shape of a boat, and the fillings can be both meat and fish. In addition, pies are baked with rice, onions, carrots and eggs. How to cook vak belyash? This dish is not too complicated, there is more than one recipe for making these wonderful pies.
Margarine dough recipe
You will need:
- margarine 200 g;
- chicken egg 2 pcs.;
- kefir 1.5 cups;
- salt 1 teaspoon;
- soda 1/4 teaspoon;
- wheat flour 4 cups.
Grate margarine, add salt and soda to it. Then add flour. It is better to sift the flour beforehand so that it is saturated with oxygen, then the dough will be more tender.
Put eggs and pour in kefir. Knead the dough, it should be homogeneous and easy to lag behind the hands. When the dough is ready, wrap it in cling film and put in the refrigerator.
At this time, prepare the filling. For this, lamb or fatty beef is most often used, onion and potatoes.
Filling recipe
You will need:
- beef 500 g;
- raw potatoes 4 pcs.;
- onion 1 pc.;
- salt, pepper to taste.
Chop meat and onion very finely. Cut the potatoes too small cubes, mix everything, salt, pepper, add 0.5 cups of water to the cooked minced meat. Onions can be put more, then the filling will only be juicier.
Take the dough out of the refrigerator. Divide it into small balls of the same size. Roll out the balls into circles with a diameter of about 10 cm and a thickness of 5 mm. Put 1 tablespoon of the filling in the middle, lift the edges up and pinch, leaving a hole in the middle. You can grease with an egg in order to form a beautiful shiny crust.
Bake in an oven preheated to 180-200 degrees for about 40 minutes. During baking, you should sometimes open the oven and use a spoon to pour water or broth into the holes, then the whites, or rather, whites, will come out more juicy. Only first you need to let the bottom crust bake better so that it does not get wet when adding the broth.
Finely chopped champignons can be added to the filling, this will enrich the taste. But you can not add. Also, rice or millet is sometimes used instead of potatoes. In this case, the cereal is boiled in salted water until half cooked, and then mixed with finely chopped raw meat.
It is good to make vak belyash with fatty goose meat. For this, the goose is butchered, the paws and head are cut off, the skin is removed and the meat is separated from the bones with the help of sharp knife. Next, the goose meat is finely cut, mixed with boiled cereals or with raw potatoes, add onion, salt and pepper. Belyashi are stuffed with minced meat prepared in this way. Sometimes wak belyash is made from dough that does not contain margarine and soda.
Recipe for dough without margarine
You will need:
- wheat flour 4 cups;
- chicken egg 2 pcs.;
- kefir 240 ml;
- salt 1 teaspoon.
Sift flour, put salt and eggs into it, pour kefir. Knead the dough, it should be homogeneous and well behind the hands. Then cover and refrigerate to let it rest.
After preparing the filling according to the recipe described above, divide the dough into small round cakes with a diameter of 10 cm and a thickness of 5 mm. Put the filling in the middle, close the pie, leaving a hole in the middle. Bake in the same way as the previous recipe suggests.
Zur belyash is cooked in the same way as vak belyash. Only it is made large, like a pie, in the whole pan, cut into finished form portioned pieces. But wak belyashi are good because they do not need to be cut, so the broth does not flow out of the remarkably juicy filling.
Vak belyash is best served hot. meat broth, then it will be a full-fledged tasty main course. But you can also serve it with tea. Fragrant, with a crispy and at the same time bottom crust soaked in broth, these pies will decorate any feast. Having prepared them once, you will want to repeat them again and again to please your loved ones and guests!
Enjoy your meal!
26.03.2018
Have you ever cooked wak-belyash? His recipes in Tatar in the oven have already become branded for many housewives. From such home baking no one can refuse. Tender dough and juicy aromatic filling. Agree, amazing combination!
Wak-belyash is considered Tatar pie, which is usually cooked open. It is in the hole in the dough that sauce or broth is poured to make the filling juicy. Let's discuss how to cook wak-belyash in the oven.
Advice! As a filling, you can choose meat ingredients, rice groats, vegetables, herbs, mushrooms. Do not forget to add spices and spices for flavor.
Ingredients:
- premium wheat flour - 350 g;
- margarine for baking - 0.2 kg;
- egg- 2 pieces;
- sour cream with a fat concentration of 20% - 0.2 liters;
- laurel leaf - 1 piece;
- mixed chopped meat- 0.4 kg;
- potato roots - 0.5 kg;
- salt, mixture ground peppers;
- onion - 2 heads.
Cooking:
- First we need to prepare the dough for wak-whites.
- As a rule, it is cooked on kefir. But options on sour cream, yeast-based are also acceptable. You can even use semi-finished puff pastry.
- Preparing the right ingredients for kneading dough.
- Put the softened margarine for baking in a convenient dish.
- Add one chicken egg and sour cream at room temperature.
- Stir these ingredients vigorously until smooth.
- Slowly add the sifted flour into the liquid base.
- Knead the dough and leave it for half an hour.
- Then we divide it into parts and roll each into a small cake.
- Defrost mixed minced meat.
- We clean the root crops of potatoes from the peel and rinse well with water.
- Peel one or two medium-sized onions and finely chop with a knife.
- Grind the laurel leaf in a mortar.
- Combine minced meat with chopped onions and potatoes.
- Add a bay leaf, salt and a mixture of ground peppers.
- Mix all the ingredients until a homogeneous consistency.
- Roll out the dough a little more, but not too thin.
- We collect the dough, pinching the edges, as on dumplings. Leave a small hole in the middle.
- Lightly roll the prepared wak-whites in the sifted flour.
- Line a baking sheet parchment paper. We spread the vac-belyashi and send it to the oven.
- We will bake for half an hour at a temperature of 180 °.
Juicy Tatar pies
You can prepare wak-whites for the future. They are stored in freezer. But then you hastily cook delicious addition for dinner or family tea party, it is enough just to bake frozen wak-belyashi in the oven.
Ingredients:
- kefir with a fat concentration of 1.5-2.5% - 1 cup;
- table soda - 1/3 tsp. spoons;
- softened butter - 0.1 kg;
- finely ground salt;
- wheat flour of the highest grade;
- rice groats - 70-100 g;
- chicken egg - 1 piece;
- meat broth - 150 ml;
- beef tenderloin - 250 g;
- onion - 1 piece;
- a mixture of ground peppers.
Cooking:
- In a convenient bowl, in which we will knead the dough, we break a raw chicken egg.
- Pour in kefir at room temperature and beat well.
- Add table soda and a small pinch of fine-grained salt.
- Leave the liquid base for a few minutes, it will begin to bubble.
- Let's not waste time and combine softened butter with sifted flour.
- Rub with hands into crumbs and combine with kefir base.
- Knead the dough by hand. It should not stick to your hands.
- Rinse rice groats under running water.
- Boil rice until tender.
- We wash the chilled beef tenderloin and twist in a meat grinder.
- We connect with boiled rice, add chopped onion.
- Salt, season with a mixture of ground peppers and mix until smooth.
- And now it remains to stick wak-belyashi and bake them.
- We make the pies open, and pour a little meat broth into the hole.
- We bake for about half an hour at a temperature of 180 °.
- Serve wak-belyashi with freshly squeezed tomato juice.
Many housewives have a pack of semi-finished puff pastry in the freezer in reserve. You can use it to make wak-whites. Experienced chefs and housewives are advised to give preference to yeast-based dough.
Advice! Semi-finished dough for wak-whites in the oven must first be thawed natural way and then start working with it. To prevent the dough from bubbling in the process heat treatment, leave a hole in the middle, and in closed pies you need to make several punctures.
Ingredients:
- semi-finished puff pastry - 500 g;
- potato roots - 3 pieces;
- chicken breast - 200 g;
- onion - 100 g;
- butter - 50 g;
- meat broth - 150 ml;
- chicken egg - 1 piece;
- salt, a mixture of ground peppers.
Cooking:
Advice! If you made a hole in the wak-belyash, then the broth can be poured inside. After that, baking is recommended to languish in the oven for another quarter of an hour.
If for you classic belyashi unacceptable due to their excessive fat content, we recommend trying Alternative option of this incredibly attractive dish by cooking them in the oven in Tatar style. In this design, the products are not inferior in taste to fried ones, but they turn out to be much healthier. In Tatar cuisine, they are called vak belyash.
How to cook tatar vak belyash in the oven - recipe
Ingredients:
For test:
- wheat flour - 385-425 g;
- milk - 255 ml;
- granulated sugar - 45 g;
- creamy margarine or butter - 255 g;
- pressed fresh yeast- 7 g;
- salt - a pinch;
For filling:
- combined minced meat - 560 g;
- onions - 165 g;
- potato tubers - 375 g;
- ground black pepper - to taste;
- salt - to taste.
Cooking
Stuffing for whites in this case we will cook by combining pork and ground beef. It is better to take these components in equal proportions. For greater juiciness of the products, we recommend chopping the onion into minced meat with a knife, and not chopping it in a meat grinder. Distinctive feature of this type of whites is also the addition of potatoes to the filling. This will not only add juiciness to the dish, but also fill it with a new taste. To do this, peel the potato tubers and chop them into cubes as small as possible. Before thoroughly mixing all the prepared components, be sure to season them with salt and ground black pepper. If desired, you can add zira or other oriental spices to the filling.
While the filling for the vac whites will be infused in the refrigerator, we begin to prepare the dough. To do this, let fresh pressed yeast bloom in milk heated to 38 degrees. dissolve in it 
also granulated sugar and place the bowl with the workpiece warm for about ten to fifteen minutes to activate the yeast. In the meantime, sift the flour into another container and knead it with pre-softened creamy margarine. Combine the resulting crumb with the yeast mixture and knead the dough. Its texture should be soft and not sticky at all. Pinch off portions of about a little more from the flour lump walnut, give them the shape of a cake, in the center of which we place the infused filling. Now we bend the edges of the cake up and pinch it with folds, forming a bag with a small hole at the top.
We place the obtained blanks of vac whites on an oiled baking sheet, which, if desired, can also be pre-covered with a parchment sheet.
This type of whitewash is mostly baked in the oven. For this, set temperature regime oven at 200 degrees and keep products in it for thirty-five minutes.
