How to make belyashi at home recipe. Belyashi from yeast dough

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Belyashi is a tasty and beloved dish; it belongs to Tatar cuisine. These are ordinary curvy ones fried pies with meat. It’s absolutely simple and quick to prepare them; the main thing is to decide on the recipe for the belyashi dough. The advantage of such pies is the minimal amount of ingredients that every housewife can definitely find.

How to make white dough

To prepare the dish, use water, milk, kefir, and sour cream as a basis. As for yeast, you can add it if you want to get airy and soft whites, but then you need to take into account that you will have to cook longer than usual. First you need to make a dough, then wait 1-1.5 hours for it to rise, and only then start kneading. Most housewives love quick recipes doughs that exclude yeast.

Yeast

If you decide to start baking using this method, you need to understand that this is a long process. You need to wait until the yeast swells and the dough rises. Using the suggested amount of ingredients, you can get about 20 pies. When forming, keep them small because they will have to grow. For cooking you need the following products:

water – 2 glasses;
granulated sugar – 30 g;
salt – 10 g;
butter – 60 g;
flour - 3 cups;
dry tremors – 10 g.

If you have stocked up on all the ingredients, you can take a container, pour water into it and heat 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 has risen, and then add the remaining ingredients. Mix everything thoroughly, knead the mass in sunflower oil. Before forming the pies, it would be correct to place it in a warm place for 40 minutes.

Fast

For those who don’t like to spend a lot of time at the kitchen table, there is a simple recipe. In the option under consideration, yeast is present, but the work will progress much faster. The resulting whites will be airy and soft; such pies will definitely have their fans. To quickly prepare crispy, flavorful baked goods, use the following 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 it, add yeast, sugar and salt. After stirring, leave for 10 minutes while, using a grater, grind the margarine. You can simply heat it up by putting it in the microwave. Place the remaining ingredients into the milk-egg mixture and mix everything thoroughly using a whisk. You should not knead the mixture too much, otherwise the pies will turn out dense.

On kefir

This recipe is also characterized by speed of preparation, although this will not affect the quality of the finished dish in any way. 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 excess oil consumption. Otherwise, you will not be able to get crispy baked goods. 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 and add the remaining ingredients to it. Add flour gradually, in small portions and stir all the time. If this condition is not met, the baked goods will turn out “wooden”. After kneading, place the resulting mass in a plastic bag. Place it in a warm place and wait for 20-30 minutes. This time can be used to prepare the filling.

With milk

If you use this cooking recipe, you will delight your family with tender and very delicious pies. You can get this 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 shake. 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 minimum temperature. Add salt to the melted soft margarine, place the resulting mixture in the already settled dough, pour in the flour.

Without yeast

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 belyashi dough turns out tender and fluffy, and this result is achieved thanks to the combination of milk and kefir. The pies turn out delicious, airy, juicy and not at all sour. All you need is to simply 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 the bread machine

Cooking with this kitchen appliance is simply a pleasure. While the white dough is in the bread machine, you can start preparing the filling. This recipe can be used for any pies, but it is better if the filling is meat. At your own discretion, you can add potatoes to it. First 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.

Place the milk in the bread machine, place all the bulk ingredients and a couple of tablespoons of sunflower oil. Set the “Dough” mode and 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 large quantities sunflower oil.

With sour cream

The base with dry yeast turns out to be very elastic and tender. The secret to getting this 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 baked goods, prepare the following ingredients in advance:

flour – 2 cups;
sour cream – 1 glass;
egg yolk – 2 pcs.;
dry tremors – 30 g;
margarine – 70 g;
salt - a pinch.

Mash the yeast in sour cream, add the yolks, salt and flour. Add the last product slowly, stirring occasionally with a spoon. At the very end, add softened margarine. Mix the resulting mixture thoroughly and cover with a kitchen towel for 2 hours. After the specified time has passed, knead the yeast dough on a table greased with vegetable oil.

On 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 baked goods, because it turns out fragrant, tender and lush. And you need to add vodka so that during the frying of the pies as little fat as possible is absorbed by the dough. You will also need the 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 dry ingredients, except salt. After thorough mixing, set aside the resulting mass for 15 minutes. Place salt, vodka and yeast starter into the remaining flour. Knead the white dough on a greased table sunflower oil. Before formation meat pies wait another 20 minutes until the mass increases in volume.

Belyashi home recipe

White dough with kefir

Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!

Belyashi with meat is a very nutritious dish. But when it’s so delicious, there’s no time to count calories. In this article we will share the secrets of how to make real whites that will make you give up thoughts about a diet.

Belyashi are, as a rule, pies filled with meat, fried in hot oil. They should be crispy on top and juicy and tender on the inside.

What mistakes do inexperienced housewives most often make? The minced meat turns out soft, and the dough is not fully baked. Or vice versa, the dough is fried, but the minced meat becomes overdried. We'll tell you how to avoid these mistakes.

Juicy minced meat for whites with meat

Juicy minced meat is obtained from the meat of the shoulder blade. You can take beef, pork or lamb. It is possible to maintain juiciness by adding a large amount of onion.

Visually, it should be half as much as meat (for example, 250 g of meat and one large onion).

The meat must be minced and turned into homogeneous minced meat. It is better to grind the onion in a blender into a paste.

Mix the ingredients in a bowl. Add salt and pepper to taste. Mix the minced meat. Beat, collecting into a ball, for 2 minutes. When it's enough, you'll feel it. The minced meat will become sticky and turn into a single mass. But it must remain soft. If the minced meat is dense, add a little water to it.

Cover the bowl with a plate. Let the filling rest while we prepare the dough.

Belyashi dough

For whites, unleavened dough is kneaded, without sugar. If you wish, you can not even add salt to it, since meat filling compensates for its absence.

Let's prepare the dough in the fastest way. Take kefir and flour in equal proportions, for example, a glass. Sift the flour into a bowl and add kefir in portions, collecting the resulting lumps together.

Add a teaspoon of soda. Let's knead it sticky enough soft dough. If it sticks to your hands too much, you can add a little flour to it. There is no need to flour the dough too much, otherwise it will not bake well and will be sticky inside.

Knead the dough for about two minutes. Then add two tablespoons to it vegetable oil. And knead again for five minutes.

Grease the bottom of the bowl with oil. Place a lump of dough. Cover it with film or a plate. Let stand for 20-30 minutes.

When the dough and minced meat are ready, let's start sculpting the whites.

How to sculpt whites

It is very convenient to sculpt belyashi on a baking sheet greased with vegetable oil. If you sprinkle a baking sheet with flour, some of it will remain on the pies and will burn during frying.

The dough must be divided into equal pieces. We'll have nine of them. Each part must be collected into a ball, then flattened into a cake with your hands.

Posting chopped meat onto the dough, not in a heap, but lightly pressing it, so that the meat also becomes a flat cake. The minced meat should extend about 2 cm from the edges.

Now we form the whitewash. Pull up the edges of the dough and gather them into folds so that they almost completely cover the meat. Leave a small hole at the top for steam to escape.

Correct roasting technology

Belyashi is fried in a large amount of oil. It must first be heated very hot, almost to the point of smoke.

Place the pies with the hole down. Fry until golden brown. Turn it over. Add a teaspoon of boiling oil into the hole. Fry without a lid until done. The lower part of the belyash should bake a little longer.

Readiness can only be checked experimentally. Let's cut one of the whites. Let's look at the condition of the meat and dough. If they haven’t come up yet, let’s keep the rest of the whites on the fire for some more time.

Place the pies on a paper towel to catch excess oil. Belyashi should be eaten hot, so cook as much as you can eat at one time.

Yeast recipe

Another classic recipe cooking whites - with yeast.

To activate the yeast you will have to use sugar. Pour slightly warmed water or whey (50 ml) into a bowl. Add seven grams quick yeast. A tablespoon of sugar and a couple of tablespoons of flour. Leave the yeast alone for 20 minutes.

In another bowl, sift half a kilogram of flour with a teaspoon of salt. Pour in a cup of whey or water. Add the settled dough. We collect lumps with a spoon. Leave for 20 minutes until all the water is absorbed by the flour.

Knead the dough on the table. Add 15 g of vegetable oil in two additions. We don’t add any more flour to make the dough fluffy and well baked.

Continue kneading for 10 minutes. Leave the dough in a bowl under a towel for an hour and a half.

To prepare the filling, mix 200 g of finely chopped or chopped onion in a blender with 500 g of minced meat. Add a quarter cup of water, salt and pepper to taste. We beat the minced meat well. Place in the refrigerator for half an hour.

Divide the dough into 15 equal pieces. Stretch into flat cakes. We form whites. Fry in hot oil over low heat on each side for about 3-4 minutes.

How to cook fluffy belyashi

The most magnificent whites are obtained from yeast dough, because it does not absorb oil and rises well in the pan.

Belyashi dough with yeast can be prepared in this way:

Dissolve one and a half teaspoons of dry yeast in two tablespoons of water with the addition of a tablespoon of sugar and a couple of tablespoons of flour. Let the yeast work for 20 minutes.
In another container, mix one and a half cups of flour, a mug of water, one and a half tablespoons of vegetable oil and half a teaspoon of salt. Let's dilute the finished dough in this mass.
Knead a sticky soft dough without adding excess flour.
Let the dough sit and rise.

After about 40 minutes, you can begin to form the whites. Fry the tender pastry on both sides in hot oil. Place on a napkin to remove excess fat.

Step-by-step recipe in a frying pan

Follow the recipe and you will get unusually fluffy, even whites with meat in a frying pan:

Place all the ingredients for the dough in a bowl: a mug of warm milk, 2.5 cups of flour, a little salt and sugar in equal parts, less than a teaspoon of active dry yeast;
knead the dough, let it rise, the process will take about 30 minutes;
divide the base into 10-12 equal pieces, cover them with film and let rest for 20 minutes;
prepare the filling from 400 g of minced meat and two onions, add salt and pepper to taste;
beat the minced meat, let it stand for ten minutes;
roll the dough balls into flat cakes, spread the filling in an even layer, pinch the edges of the flat cakes with an accordion;
fry the belyashi in a large amount of oil until a golden crust forms.

Place the finished dish on a plate lined with paper napkins.

Traditional Tatar belyashi

For traditional Tatar belyashi, the dough is kneaded in water. All ingredients (a cup of water, a glass of flour, a pinch of salt and sugar, a ten gram pack of dry yeast) are placed in one bowl. Mix together. The dough is allowed to rise under a towel. Cut after 40 minutes.

In addition to lamb (200 g), add finely chopped chili peppers, sweet peppers, carrots and a tablespoon of lemon juice to the minced meat. Add salt to taste.

Form Tatar belyashi with meat, leaving a hole on the top of the pie. Fry until done in a large amount of oil.

A simple option for baking with kefir

Kefir dough is prepared quickly. The result is excellent. It is easy to sculpt any products from a pliable kolobok.

Add half a teaspoon of baking powder or soda to warm fatty kefir (175 g). Leave until a lot of bubbles appear. Add an egg and a pinch of salt to the kefir and stir in half a kilogram of flour in batches.

The dough needs to be kneaded in a bowl for five minutes, and then on the table for the same amount of time. Place back into the bowl and let rest for half an hour.

We make the filling from minced meat and onions in a ratio of 2:1. Add a little salt and pepper. Fry the belyashi until cooked, first with the top side, then with the bottom. You cannot turn them over at the end, otherwise the juice will leak out.

Lazy Whites

The taste of lazy whitefish is very similar to the taste of the traditional dish. But they cook much faster.

We remove the modeling step from the recipe, leaving only the important:

Dilute a teaspoon of soda, a pinch of salt and sugar in two glasses of kefir. After the foam rises, sift a glass of flour into the mixture. Using a whisk, knead the dough as liquid as sour cream.
Pass a large onion and a clove of garlic through a meat grinder. Mix with half a kilogram of minced meat. Add a little salt and ground pepper.
Place the minced meat in a bowl with the dough. Stir well.
Pour oil into a frying pan, a layer of one cm;
We will spoon out the dough along with the minced meat;
Fry the whites on both sides until cooked.

Collect excess fat with a paper towel.

Juicy baked goods in the oven

Baking in the oven turns out less fatty. We knead the dough with kefir to save time.

Dissolve a teaspoon of soda in a glass of milk drink. Pour into a deep bowl. Add an egg and another egg white, a pinch of salt and sugar, and three cups of flour in batches.

The dough should be soft and not sticky. Let's knead. Leave it under a towel for half an hour.

Let's prepare the filling from half a kilogram minced pork and a large onion. Add salt and pepper as desired.

Pour 2/3 cups of water into the ladle. Add two tablespoons of oil and a teaspoon of salt. Heat over heat until boiling. Dump out a glass of flour. Immediately knead and remove from heat. Let the mixture cool slightly.

Break a chicken egg. Add half a glass of flour. Cool the dough completely. And then knead well with the addition of another half glass of flour.

The dough will be very sticky at first, then it will become smooth. It needs to be kneaded for a long time until it turns into an elastic, shiny bun.

We will prepare the filling in the traditional way from any type of minced meat, onions and spices. Let's form whites and fry them in a large amount of oil.

With added potatoes

Meat and potatoes are the best combination. It's hard to argue with that. If you want to add something else to the filling, let it be potatoes.

The dough can be prepared in any way. For the filling, mince 250 g of pork or beef shoulder blade. Finely chop a large onion. Peel large potatoes and chop them into cubes.

Season the minced meat with salt and your favorite spices. Add two tablespoons of melted butter for juiciness. Let's form whites in the traditional way. We bake the pies in the oven, or fry them in a frying pan.

Belyashi is a very common dish. It can be found in fast food chains and points of sale street food. But no store-bought pies can compare with home-baked goods. Surprise your loved ones with delicious homemade whites from the heat.

Belyashi with meat, especially in the fried version, is not a dish that can be recommended to be cooked often, but sometimes you can pamper yourself and your household with such a tempting and aromatic unsweetened delicacy by preparing it yourself at home.

How to cook belyashi with meat?

Any recipe for whites with meat involves the simultaneous preparation of two components - the filling and the dough, the quality of which fully determines the final result and the impressions of tasting your favorite dish. In our case, minced meat with onions will be used as filling, and when creating it, you need to take into account certain subtleties of the recipe, without which the minced meat will not be juicy.

Juicy minced meat for whites with meat

The classic filling for white meat with meat should be made from lamb, but in our cuisine we often use fatty pork or a mixture of it with beef. The onion should be exactly half the size of the meat components and it is preferable to chop it into medium-sized cubes with a sharp knife - this is one of the secrets of the juiciness of the filling. Do not use a large amount of spices and seasonings, but add salt and pepper to taste. A little ice water, finely crushed ice or chopped ice will also add juiciness to the products. raw potatoes added to the filling.

Ingredients:

fatty pork and beef - 720 g;
onion - 360 g;
water - 120 ml;
salt and pepper.

Preparation

The meat is ground through a meat grinder.
Peel the onion and chop it into cubes as small as possible.
Mix the meat component and onion mass, add some salt to the minced meat, pepper and pour in a little ice water or milk.
Before decorating the products, keep the filling on the refrigerator shelf for about thirty minutes.

Belyashi dough with meat

Ideal homemade belyashi with meat, the recipe of which is verified and balanced, is soft, fluffy and simply melts in your mouth. Properly made dough is responsible for these properties. It should not be tight or oversaturated with flour or baking powder. The correct flour base is soft, but not sticky, easily kneaded and molded without difficulty. Below is a simple recipe for yeast dough, from which you can make delicious belyashi with meat.

Ingredients:

flour - 620 g;
water - 340 ml;
fresh yeast - 20 g;
granulated sugar - 40 g;
salt - 10 g;
butter peasant - 35

Preparation

Yeast, salt and sugar are dissolved in water heated to 40 degrees.
The flour is sifted, poured into a bowl in portions and kneaded, adding melted butter at the end.
Leave the container in a warm place for an hour and a half for the contents to rise.
After the mass has at least doubled in volume, you can begin to design the products.

How to make belyashi with meat?

Cooking belyashi with meat is not only about making dough and filling. Products also need to be molded correctly. In modern cooking, there are two options for preparing preparations - closed and open. Let us next consider the intricacies of sculpting closed whites.

The finished flour ball is decorated with a sausage five centimeters thick.
Cut it into equal pieces.
Roll each cut into a ball.
Place the round pieces on the table for 30 minutes to proof (for yeast dough).
Knead each ball until you get a cake.
Place a spoonful of filling on top.
Fold the edges of the dough up and pinch them.
Twist the tuck and fold it down.
The workpieces are laid seam down on a flat surface.
They are allowed to distance themselves and approach in a warm place.
Gently knead the balls with your fingers until you get a flat cake and immediately lower them into hot oil for frying.

Tatar belyashi with meat is decorated a little differently.

The edges of the filled cake are closed at the top, gathering like a frill and leaving a small hole.

Belyashi with meat in a frying pan

Traditionally, the products are deep-fried in a heated frying pan, in a saucepan or cauldron. Moreover, the recipe for white meat with meat in a frying pan can be either classic, implemented in compliance with all norms and rules, or noticeably different from those. Next, consider the variations instant cooking similar fried products in a frying pan, the design of which will significantly save time.

Belyashi with meat - recipe with kefir

The properties of kefir to increase the fluffiness of baked goods and transform their characteristics for the better can be applied in this case. The following instructions outline how to cook belyashi with meat in a frying pan from a quick yeast-free kefir dough. The products are soft, delicate and incredibly fragrant. The filling can be made taking into account the above recommendations, and you will learn the nuances of creating a flour base further.

Ingredients:

kefir - 245 ml;
flour - 480 g;
eggs - 2 pcs.;
granulated sugar - 25 g;
salt and soda - 10 g each;
refined oil for dough - 40 ml;
without aroma frying oil - 360 ml;
filling - 500 g.

Preparation

Combine kefir with soda and leave for ten minutes.
Beat in the eggs, add sugar, salt, pour in the oil and mix the ingredients with a whisk.
Add flour in portions and knead.
The resulting lump is left for about thirty minutes under the film.
Cut it into pieces and form each into a flat cake.
Place the filling in the center, fold the edges up and pinch, leaving a small gap (hole).
Place the pieces in hot oil with the hole facing down and fry the products until golden brown on both sides.

Recipe for lazy whites with meat on kefir

Lazy whites with meat, a very tasty homemade recipe for which is outlined below, are prepared much faster than classic yeast and even yeast-free ones made with kefir. However, they turn out to be divinely aromatic, appetizing and tasty. Perhaps the only drawback of the products will be the excessive fat content in the output, which can be reduced by placing them on a paper towel for a few minutes.

Ingredients:

kefir - 490 ml;
flour - 320 g;
egg - 1 pc.;
granulated sugar, salt and soda - 10 g each;
refined oil for frying - 180 ml;
filling - 330 g.

Preparation

Mix kefir with soda, and after ten minutes add salt, sugar, egg and flour.
Mix the mixture with a whisk until it has the texture of a pancake base.
Heat the vegetable fat in a frying pan, spoon the dough into it at some distance, and place small flat cakes of minced meat on top.
Pour the filling with a small amount of dough on top and brown the pieces over medium heat on both sides.

Recipe for whites with meat in the oven

One, perhaps, the most significant drawback of fried whites is the excessive fat content of the product and the not entirely healthy, although very appetizing, fried crust. Next, you will learn how to bake white meat with meat without unwanted greasy gloss in the oven. This heat treatment of products is much more useful than the traditional one. The main thing is to implement it correctly and then the products will be no worse than the classic ones fried in oil.

Belyashi with meat - recipe made with yeast

Products in the oven will be soft if the dough is prepared correctly. It can be made without yeast using kefir, following the recipe containing soda, or kneaded with yeast. Next, you will learn how to make belyashi with meat from yeast dough, which, when using high-quality ingredients, always turns out fluffy, fits perfectly and gives excellent results.

Ingredients:

flour - 520 g;
milk - 220 ml;
dry yeast - 10 g;
granulated sugar - 25 g;
salt - 10 g;
eggs - 2 pcs.;
butter - 45 g;
filling - 950 g.

Preparation

Dissolve yeast and sugar in warm milk, add a few tablespoons of flour, stir and leave for about twenty minutes.
Add eggs, salt, melted butter, and remaining flour to the dough and knead.
The suitable lump is divided into portions.
They decorate the belyashi and let them come up.
The products will be ready after 20 minutes of baking in the oven at 185 degrees.

Delicious, hot with a golden crust on the outside and delicious meat juice inside. Sounds delicious, doesn't it? And this is all we can say about the most tender belyashi with meat. Definitely on festive table they take pride of place and will be the first to be eaten by guests.

The dough for whites is prepared much softer than for others bakery products. And a small hole is left at the top of the workpiece to allow excess moisture to escape. But the aroma of fried meat and onions also seeps through it, which causes a crazy appetite.

Knowing all the little nuances of preparing this dish, any housewife will win the hearts and stomachs of the people tasting it. Therefore, let’s take a closer look at several ways to prepare meat whites. And you can decide for yourself which method is right for your family.

In fact, there are at least a hundred recipes for whites; in every kitchen in the world they are prepared with various meats, with or without the addition of a huge amount of onions and herbs. And their names are completely different; what they have in common is that they are fried minced meat in dough and the result is very tasty.

What is needed for the test:

Drinking water – 0.3 liters;
Granulated sugar – 45 grams;
Pressed yeast – 30 grams;
Chicken egg – 1 piece;
Margarine – 100 grams;
Salt is on the tip of the knife.

For minced meat:

Ground pork and beef – 0.4 kg;
Onion head – 1 piece;
White bread – 100 grams;
Garlic – 3 cloves;
Pasteurized milk – 1 cup;
Spices are at your discretion.

Operating principle:

First, of course, we prepare the dough and mix the dough. Heat drinking water to room temperature, thoroughly mix the yeast in it and add granulated sugar and salt.

When the consistency of the liquid resembles liquid sour cream, we begin to sift exactly half the amount of wheat flour into the mixture portionwise.

Bring the mixture to the density of thick sour cream and set aside in a warm place for about sixty minutes. It should all bubble and at least double in size.
At this time we divide chicken eggs for whites and yolks. You can drop a few drops of lemon juice into the whites and beat them into a very strong foam, until stable peaks form.

And now add heated margarine, the remaining yolks and the second half of the wheat flour to the suitable dough. Mix well and very carefully add the foam from the proteins. Then send the dough back to a warm place, sometimes kneading it, for two hours.
The next meat filling is on the way; for this purpose, the prepared meat pieces are ground in a meat grinder, diluting it with chopped onions and garlic.

If the minced meat was purchased already ground, chop the onion and garlic separately and mix into the minced meat. Without them, it will still be a bit dry.

Soak white bread for ten minutes in warmed milk. Then squeeze it lightly, chop it with your hands and add it to the filling. Add salt and various spices to your taste. Mix very well and let it brew for at least half an hour.
And now we have both the filling and soft dough ready, let's start preparing the whites themselves. Divide the dough into small balls and roll them out using a rolling pin.

We place the minced meat in the very middle, secure the edges along the top, do not forget about the hole, there must be one. Although you can mold them into a triangular shape. Now let them rest for fifteen minutes.
Take a deep frying pan, pour sunflower oil into it, about three centimeters high, and heat it well.

I like to add a piece of butter to the pan with sunflower oil; it seems to me that the whites turn out tastier this way.

The first side for frying should have a hole. Then fry on the other side.
For a visual effect, I would also like to attach a video of the preparation of very tasty whites.

Well, that's all, place the finished pies on a paper napkin for a few minutes, and then transfer to a dish. The crazy aroma of this dish will bring all members of your family to the table. Bon appetit!

Belyashi with meat made with milk and yeast

According to the majority experienced housewives, yeast dough prepared without adding milk turns out completely tasteless. And I completely agree with them, thanks to milk, baked goods acquire a very delicate creamy milky taste, this is especially noticeable in sweet baked goods. What can I say, even the smell of the finished baked goods is completely different, softer or something.
In the previous recipe, it is quite possible to replace the water with full-fat milk. Or divide this amount in half and make half water and half milk. For example, you need to take 300 grams of water, but you take 150 grams of water and 150 grams of milk.

And make the filling itself a little thinner, so it will set much faster inside the frying white meat.

Bon appetit!

Tatar belyashi on kefir in a frying pan

Belyashi is considered a traditional Tatar dish. And I learned this cooking recipe from my friends - the Tatars. And for their baking they use sour milk or fermented baked milk, thanks to which the belyashi come out breathable and fluffy in appearance. Sometimes they added milk to the filling for volume.

Grocery list:

Sour milk – 0.3 liters;
Wheat flour – 400 grams;
Pressed yeast – 15 grams;
Eggs – 1 piece;
Sunflower oil – 20 grams;
Salt is on the tip of the knife.

Minced meat using kefir drink:

Young calf meat – 0.4 kg;
Onion head – 1 piece;
Garlic – 3 cloves;
White bread – 100 grams;
Milk – 0.5 cups;
Spices - a pinch;
Kefir – 1/3 cup.

Let's start:

The dough recipe is more than simple, thanks to the addition sour milk, it is prepared without dough. Yeast, granulated sugar, an egg (which was preheated at room temperature), sunflower oil and wheat flour are dissolved in warm kefir. Mix the mixture well, then transfer the dough to a warm place to rest and double in volume for at least two hours. Sometimes you can press it a little.
Well, when it comes to preparing minced meat, everything is quite traditional. Young calf meat onion and grind the garlic thoroughly, then add it soaked in milk White bread, salt and sprinkle with spices.

The main thing is that the minced meat is without excess moisture, because kefir will liquefy it very much.

That's why I squeeze white bread out of milk very well. And kefir is added in small portions, mixing well each time.

Now let's start preparing the whites. Roll the dough into balls like tennis balls, then use a rolling pin to roll them into flat cakes, spread the filling in the center and form the pies.

They should be fried in a frying pan with high sides. I advise you to try this recipe, you will be surprised how much more pleasant the aroma is.
I hope that you decide to cook belyashi according to this recipe and that you will like them. Cook with pleasure.

Bon appetit!

Lush belyashi with meat and rice

Product composition:

Any meat or prepared minced meat – 0.4 kg;
Onions – 1 piece;
Garlic – 2 cloves;
Rice – 0.15 kg;
Salt - a pinch;
Spices are at your discretion.

What we do:

The taste of this minced meat will be more richly meaty, but a little dry, since it contains fewer additional ingredients, but the white meat will become more satisfying.

Adding various greens will help to add richness of taste; the more varied it is, the more interesting the taste will be. It depends on the preferences of your family.
Some even manage to mix buckwheat with minced meat, seasoning it with various aromatic spices: coriander, thyme, allspice, and so on. I think this option can also be prepared at least once to know whether you like this dish or not.

Making simple and quick whites with kefir

Do you happen to have a piece of meat left in the refrigerator and don’t know what to cook with it? And it doesn’t seem like much for goulash, and not enough for dumplings. Now let me teach you something very easy and fast way preparing delicious whites with meat. Just find another glass of kefir in the refrigerator, preferably not completely fresh, it will be very tasty, I promise.

Product composition:

Kefir 3.5% – 250 ml;
Flour – 220 grams;
Soda – 1/3 teaspoon;
Sunflower oil – 3 tablespoons.

Filling:

Meat – 400 grams;
Onions – 1 piece;
Salt, spices - half a teaspoon.

Let's get started:

You can take ready-made minced meat, or you can grind any meat in a meat grinder.

First we make the minced meat, since it will be tastier and juicier only if it is not steeped too much.

We also finely chop the onion, you should get 1 part onion to two parts minced meat. Stir, add salt and spices. Then beat it for a few minutes to thoroughly mix it.
Now sift half a glass of flour into a plate, pour kefir into it and mix with a fork. Next, add unslaked soda and the remaining flour and mix well until the flour is completely absorbed. The dough should be soft and not too sticky.

Then add sunflower oil one spoon at a time and knead it thoroughly for five minutes. The result will be a smooth, homogeneous and elastic dough that practically does not stick to your hands. Roll the finished dough into a ball and let rest for about thirty minutes.
Then grease a baking sheet with sunflower oil and place on it at the same time the required number of whites in one pan.

Such belyashi cannot be sculpted in advance, since the filling may make them damp.

Heat the oil thoroughly in a frying pan, pour about one centimeter of it. And fry the belyashi with the hole down until golden brown.
Dry the finished products, place on napkins and transfer to a dish.
That's all, bon appetit!

Recipe for making whites from yeast-free dough

You know, this recipe breaks all the stereotypes that without yeast dough it will never taste better than yeast dough. We add baking powder and dairy products to it, which makes them more dietary and less harmful to our figure.

What is needed for the test:

Wheat flour – 600 grams;
Sour cream – 0.200 kg;
Butter – 60 grams;
Granulated sugar – 1 teaspoon;

Filling:

Meat – 500 grams;
Onions – 1 piece;
Salt - a pinch;
Spices - at your discretion;
Garlic – 2 cloves.

Let's get started:

Place the sour cream in a bowl, add butter, salt, stir in the eggs and half a spoon of soda and vinegar. Sift the flour in parts and mix everything together. Now put it in the cold for 45 minutes. You see what the difference is, yeast dough requires heat. Unleavened dough plays best in a cold place.
Now let's start preparing the filling. Unleavened dough is good friends with absolutely with different fillings. How juicy berries, and dry minced meat. But meat is of course better, because the dough will be a little thinner and denser.

Now, as in previous recipes, roll the dough into balls. Place the filling in the middle, roll up the belyash and fry in a large amount of sunflower oil in a deep frying pan. Be sure to first place the fried pies on a napkin so that all the fat drips off. And then set the table and invite everyone for tea.
As you may have noticed, preparing belyashi is not at all difficult, and I have provided various methods to choose from, both with and without the use of yeast. So, choose the recipe you like and cook with pleasure for your family and close friends.

Bon appetit, my friends!

Not the last place in the preparation of any baked goods is the base. Properly prepared white dough is already a victory. There are quite a few cooking options, but the choice is yours. All recipes are good in their own way.

It may seem strange, but this option uses a minimum of products and achieves a stable result.

0.5 l of water;
salt;
about a kilogram of flour;
½ pack of pressed fresh yeast;
10 g sugar;
50 ml odorless vegetable oil.

First you need to activate the yeast. To do this, dilute them in a glass of warm water, add a tablespoon of sugar and 5 tablespoons of flour. Mix everything thoroughly and leave at room temperature for half an hour until bubbles appear on top and the volume increases.

Dough is a batter that helps yeast gain strength.

Pour the remaining liquid into a deep cup, add sugar and salt. Stir with a spoon until everything is dissolved. When the dough is ready, pour it into the total mass with sunflower oil. We begin to knead the dough, adding sifted flour. As a result, it should not stick to your hands and dishes. Roll into a bun, sprinkle a little and cover with a kitchen towel or film.

It should increase in volume by 2-3 times in a warm place. Next, mix with your hands and let stand again. The dough is ready.

Gadgets are good helpers in the kitchen. Not only are they easy to bake with, but they also make it easy to prepare the dough. Using the recipe above, you can prepare the dough in a bread machine without getting your hands dirty.

To make everything work, reduce the amount of ingredients by 2 times. Read the instructions before adding ingredients to the bowl. More often than not, the liquid components come first, followed by the dry components.

We insert the bucket into its place and set the “Dough” mode. For many gadgets this takes 1 hour and 30 minutes.

This method greatly simplifies the process, since there is no need to place a dough. But in general, such a replacement will not play a role on the quality of the finished product.

For the dough with dry yeast, take:

egg white;
package of dry yeast (10 g);
1 kg flour;
2 tbsp. l. Sahara;
500 ml water;
1 tbsp. l. salt;
vegetable oil.

Dissolve sugar, yeast and salt in boiled liquid. Add the egg whites and butter and stir with a whisk. Add flour and knead the dough.

Choose a large container so that the dough does not run away when rising.

Since yeast is fast-acting, one increase in volume by two or three times will be enough. Afterwards, feel free to start forming the whites.

On the water

This dough is also called “Drowned”. The cooking technology is unusual, but once you try it, it may become your favorite option.

Prepare for 1 kg of flour:

500 ml water (milk is possible);
2 eggs;
30 g yeast (preferably pressed);
150 g soft butter;
Art. l. spoon of sugar;
tsp salt.

First dissolve margarine in warm water, and then yeast. Salt, sugar and add eggs, a glass of sifted flour. After kneading, shape it into a ball and place it in a deep container with cold water, without putting it in any bag.

Wait for the lump to float to the surface. You need to carefully pull it out and dry it with a towel. Add the remaining flour little by little. Leave it alone for 15 minutes and you can start cutting.

With milk

This product is often used in the production of rich yeast dough for whites. It turns out a little tougher than usual. But many people prefer this option. It is more suitable if the products will be baked in the oven.

We take the following products for 1.5 glasses of milk:

1.5-2 cups baking flour;
100 g butter;
2 yolks;
2 tbsp. Sahara;
instant yeast – 10 g.

We put a dough of 100 ml of warm milk, sugar, yeast and 100 g of flour. While it is rising, mix the remaining liquid with butter and yolks.

Mix in a large bowl butter dough, connecting all the components. When the mass stops sticking to your palms, cover and leave for 40 minutes until the volume increases.

One time for baking in a roasting pan will be enough, but if you decide to fry in a frying pan, let the dough gain oxygen again.

Before putting the finished product in the oven, brush the surface with yolk to get a golden brown crust.

On whey

If you have cooked cottage cheese and there is whey left, do not rush to pour it out. It is believed to be healthy and perfect for preparing dough for belyashi with meat.

Required:

whey – 450 ml;
sugar – 3 tbsp;
salt;
dry yeast – 10 g;
refined oil – 5 tbsp.

Pour granulated sugar and yeast into the whey and stir with a large spoon until the bulk ingredients are completely dissolved. Stir in two tablespoons of flour and leave for half an hour.

When the dough is ready, pour in the oil, add salt and flour.

It is always better to sift flour before use. This way it becomes more magnificent, and accordingly the taste of the finished products improves.

Place in a large bag and leave for a couple of hours.

Kefir dough for whites

Based on this fermented milk product can be made in two versions: with and without yeast. Let's look at the first method first.

Required Products:

15 g dry yeast;
two eggs;
kilogram of flour;
half a liter of kefir;
100 g sunflower oil;
100 g granulated sugar;
salt.

Let's look at a step-by-step recipe for preparing dough for whites with kefir:

We take the sour product out of the refrigerator. It should be warm.
We dilute sugar and yeast in one glass of drink. Add a couple of tablespoons of flour. We are waiting for a slight rise.
In a deep bowl, use a whisk to combine the remaining kefir with eggs, butter and salt.
Gradually adding flour, which was sifted in advance, knead the dough.
Cover with film or a bag and place close to heat.
As soon as the diameter of the ball becomes 2 times larger, you can start cooking.

Such a finished base should turn out even more magnificent than the classic version.

Without yeast

We will leave the ingredients the same as in the previous recipe. Let's make just an exception by replacing yeast with baking soda (15 g).

We will prepare it as follows:

Kefir should not be cold. Immediately add soda here and leave it for a while so that it quenches in an acidic environment.
When the mass bubbles, you can add salt and sugar, and then eggs. Whisk until smooth.
Add oil here.
Add flour in small portions. This must be done so as not to overdo it with density.

The dough just needs to rest for a little while and it’s ready.

With sour cream

We will need:

half a kilogram of flour;
egg;
margarine –50 g;
dry yeast – 2 tsp;
salt;
sugar – 2 tbsp. l.;
sour cream – 100 g;
water – 1 glass.

As always, dissolve the sugar and yeast in water, adding a couple of tablespoons of flour. Let it stand.

Then mix with sour cream, margarine softened at room temperature and the rest of the flour. The finished dough should rise once before you start cooking.

Dough for wack whites in the oven

A great way out when you don’t have time because guests are coming or your family is just waiting for something delicious for dinner. The fact is that the dough for wack whites is made without the use of yeast. Accordingly, it is immediately ready for use and there is no need to wait for it to rise.

Ingredients required for baking:

3 eggs;
50 ml sour cream;
200 ml milk;
360 g margarine;
40 g soda;
700 g flour;
40 g salt.

Immediately quench the soda in sour cream and while the process is going on, dilute margarine and salt in warm milk. Then mix both components and start adding flour. Mix the dough.

To make it easier to cut, place it in a plastic bag and put it in the refrigerator for a short time, after which it will become elastic.

You can easily quickly prepare belyashi, bake and feed your loved ones.

Crispy baking base

If your family prefers pies with a crust, then this recipe will work better than others.

Prepare:

30 g margarine;
25 g mayonnaise;
280 ml water;
salt;
5-10 g quick-acting yeast;
80 ml vegetable oil;
600-700 g flour.

Place half the water with salt and mayonnaise on the fire and wait until it boils. Pour a glass of water into it and quickly knead so that there are no lumps. Set aside to cool slightly.

Add yeast and vegetable oil to the rest of the liquid, mix with choux pastry. We begin to add the rest of the flour.

When the dough is elastic enough, leave it alone to rest.

Potato-yeast dough for belyashi

If this is your first time hearing about this option, be sure to try it. It is known that potato starch gives lightness to the dough and prevents it from quickly becoming stale.

Approximately 20 whites will be obtained from this amount of products:

400 g potatoes;
salt;
50 ml vegetable oil;
50 g sugar;
20 g dry yeast;
1 kg of flour.

Wash and peel the potatoes. We rinse it again and send it to boil in salted water, which does not need to be drained all away when the root vegetable is ready. Leave about 2 cups and use a blender to puree. Add egg and butter here.

In a separate bowl, mix the dry ingredients: yeast, flour and salt. Add to potatoes. The dough should stick a little to your fingers. Place the entire mass in a bag and leave to proof.

After about an hour, the volume will increase approximately 3 times. Don't miss this moment and mix the dough. One more rise and you can start cooking.

For ease of cutting, grease the surface of the table or cutting board with vegetable oil.

Curd base for whites

If you can use whey and kefir, then why not try the dough with cottage cheese, which will add a certain piquancy to the dish.

If there are about 400 g of curd mass left in the refrigerator, then you need to add:

4 full glasses of flour;
2 chicken eggs;
a tablespoon of sugar;
the same volume of salt;
a glass of sour cream;
2 teaspoons baking soda.

The dough will be without yeast, so it will take much less time to make.

First pour the sour cream into a large bowl and add soda. While it is quenching in an acidic environment, beat the eggs a little. The cottage cheese must be thoroughly mashed with a fork or used in a blender.

Combine everything and add salt and sugar. As you start adding flour, be careful not to overdo it, as we don't want it to be too stiff. The whites just turn out very tough. The dough should rest.

Don't waste time and start filling.

If you decide to bake products using this recipe, you should still use yeast to replace the soda. For this volume you can take 30 g of pressed product. Also add baking, that is, butter or margarine.

To make the dough rise faster, all ingredients must be warm.

South American novelty on our table

In Brazil you can often find pies that are vaguely reminiscent of our whites. The unusual dough hides the chicken filling, which, according to local tradition, is necessarily spicy. You will definitely be able to surprise everyone at the table.

Brazilian Coxinha Dough Ingredients:

chicken broth - faceted glass;
ghee – 3 tbsp;
pumpkin puree – 150 g;
milk – 200 ml;
flour – 700 g;
spices.

Dry mix:

ground nut – 90 g;
breadcrumbs – 120 g.

Batter:

egg;
2 tbsp. flour;
1 tbsp. water.

Place a saucepan on the fire with chicken broth and milk. Prepare the puree by grating the pumpkin pulp on a coarse grater. We add it to the liquid along with spices and simmer until done, which can be determined by the softness of the consistency.

Sift the flour, pour into the bowl and immediately stir continuously so that there are no lumps and the mixture does not burn. Remove from the stove and cool. After adding melted butter, mix again, but with your hands.

To shape the products, take the ball in your palm, with the other hand put the filling in the middle and cover it completely. After this, first dip it in a beaten egg batter with added liquid and flour, and then roll it in a nut mixture with breadcrumbs.

Categories
- Bakery
- Dessert
- Diary
- Diaries
- Snacks
- Canning
- Cooking
- Recipes
- Recipes
- From the world by thread

Popular