– lush air pies with a crispy crust, fried in oil, and juicy, flavored aromatic spices stuffing. Someone will exclaim: harmful! And it’s hard to disagree with this.
Yes, it’s harmful if you buy it from questionable pie shops and eat it in unlimited quantities. And if you bake it yourself from fresh and quality products, and even if you prepare the dough for belyashi with kefir, it will turn out nourishing, tasty and absolutely not harmful (if consumed in moderation).
Regarding fat content and even freshness fermented milk base There are different opinions for the test. Some believe that only kefir with medium fat content (from 2.5 to 3.2 in percentage terms) is suitable for baking. Others believe that fat content makes absolutely no difference.
Since, in addition to this product, the dough contains many other ingredients, the amount of which can affect the final result, it is very difficult to accurately trace any relationship between fat content and the final result. Thus, you can use any fat content and even replace it with sour milk.
It is often advised to use a product for testing that has already passed its expiration date, or is slightly spoiled, in the absence of a pronounced smell of fermentation. Do not forget that baked goods made from dough made with such kefir will be eaten, perhaps even by children, so you should not risk your health and theirs. It is better to dispose of expired products not in the dough, but in the trash.
Other products, according to the recipe, must also be fresh and of high quality. This is the key to delicious homemade baked goods, which distinguishes it from goods sold in dubious catering establishments.
Dough with kefir and yeast
No matter what recipes for the ratio of ingredients and the method of kneading dough for belyashi bakers and culinary specialists invent, the classic and most favorite option among connoisseurs of these fried pies with meat filling remains yeast. It turns out quite soft and fluffy, and if you knead it with kefir, then the baked goods will not go stale for a long time.
List of products for yeast dough on kefir:
- 2 thin glasses of kefir
- 25 g fresh yeast
- pinch of salt
- 35 g sugar
- 2 dessert spoons vegetable oil
- 650-700 g flour
How to knead:
- In a warm fermented milk product combined with sugar and vegetable oil, dilute fresh pressed yeast. Stir the mixture well with a whisk until smooth.
- Then sift a little flour (one hundred grams, no more) to make a dough similar to thick sour cream- this is a dough.
- Place the dough in a warm place and wait until it increases in volume three times.
- Now you can add the remaining ingredients. First add salt to the dough, and then add flour a little at a time to knead the dough into a soft and homogeneous dough.
- The second time the dough should become twice as large and it will take about sixty minutes on average.
- The risen dough must first be kneaded to release the air from it, and after this procedure you can begin to shape and bake the products.
Straight yeast
This differs from the previous version of yeast dough in that the baked goods (eggs and butter) are added to it immediately along with the rest of the ingredients, that is, kneaded in one step.
This speeds up the baking process a little, and thanks to proven and verified proportions, it does not have negative consequences, which would affect the taste or softness of the finished baked goods.
What do you need for straight dough for whites:
- 1 faceted glass of kefir
- 35 g compressed yeast
- 1.5 tbsp. l. Sahara
- 75 ml melted (not hot) butter
- 3 dessert spoons vegetable oil
- 1 egg
- whisper of salt
- 3 thin cups flour
Mixing method:
- Knead the warm kefir with your hands and stir until the live yeast is completely dissolved.
- Whisk the egg with a fork with salt and sugar in a separate bowl, then pour into the yeast and kefir, stir.
- Add flour and knead the dough. At the end of kneading, add oil (butter and vegetable). Knead the mixture well until it stops sticking to your hands, but is not stiff.
- Coat the bun of the finished dough with vegetable oil and place it in a bowl, the volume of which is two to three times larger, and leave in a warm place to rise. For dough mixed with kefir, half an hour, maximum 40 minutes, will be enough to rise.
Quick whites with soda
Thanks to the use of soda as one of the ingredients of the dough, you can enjoy hot, aromatic belyashi much earlier than in the case of yeast dough, which is why the recipe is also called “tasty and very quick belyashi.” Soda for the test is not extinguished by anything.
But, despite the fact that neither vinegar nor lemon juice are not used, it turns out quite fluffy and without the taste of soda, which is neutralized by lactic acid from kefir.
Belyashi dough with kefir without yeast is prepared from the following ingredients:
- 200 ml kefir
- 200 ml milk
- 4 chicken eggs medium size
- 7-5 g soda
- 3 g salt
- 10 g granulated sugar
- 45 ml vegetable oil
- 780-960 g flour
Knead the dough:
- All ingredients should be at room temperature. First you need to mix milk and kefir together, add eggs to them and turn everything into a homogeneous liquid mixture. Vigorous movements with a whisk or an ordinary table fork will help with this.
- Now it’s time for the bulk ingredients (sugar, soda, salt). They are sent into the egg-milk mixture, and vigorous movements with the whisk are repeated again until they are completely dissolved.
- 2/3 of the amount of flour stated in the recipe is sent to liquid foundation, and the dough kneading process begins. The remaining flour should be added little by little to make a soft and slightly sticky mass. At this stage, you need to add sunflower or other ingredients to the dough. vegetable oil. This will simplify further work with the dough and make it less sticky.
- Now shift ready dough dusted with flour plastic bag or leave it on the table, covered with a cotton napkin, for literally 10-15 minutes to rest. After this procedure, you can begin to sculpt and fry belyashi, of which about 36 pieces are obtained from this amount of dough.
Dough “drowned” with kefir for whites
Many (very many) housewives do not like yeast dough, because kneading it is time-consuming and difficult. After all, yeast is living organisms, and from the beginning of kneading the dough to baking the last white bread (cheesecakes, buns, etc.), the housewife is tormented by doubts: it will or won’t work.
But there is universal recipe, according to which the dough for belyashi with kefir and yeast is always obtained. In addition, kneading it will not take as much time as in classic recipe. For the “drowned man” on kefir and dry yeast, proportions necessary products will be as follows:
- 500 ml warm kefir
- 2 chicken eggs
- 60 g crystal white sugar
- 150 g margarine for baking (or butter)
- 11 g dry instant yeast
- 5 g table salt
- 1000 g flour for kneading and dusting
Mixing order:
- Dissolve yeast and sugar in warm kefir. Warm this one, of course fermented milk product it is not necessary on the stove, it will be enough to take it out of the refrigerator a few hours in advance and leave the mixture for 10-15 minutes in a warm place (near the radiator, in a preheated and switched off oven, in a container with hot water) to awaken the yeast and create a lush foamy cap.
- Pour the raw dough into the dough, grate margarine or butter through a coarse grater, add salt and stir.
- Now sifting you need to add flour and knead the dough. First, knead with a spoon, and then move on to kneading with your hands. As a result, you should get an elastic, but not very dense dough ball on the table, and in a kilogram bag of flour there should be about another glass of grain product left, which will be used for further dusting.
- Pour ice water into an enamel bucket or large saucepan, you can even throw in some ice (if you have any in the refrigerator). In a container with cold water send a dough ball. Wrap it extra cling film, there is no need to put it in a bag or hide it in gauze.
- Now you will need to wait for the drowned bun to surface. This can happen in 10-20 minutes, everything will depend on the diligence of the housewife during kneading. This time should be enough to prepare the filling.
- Blot the surfaced dough with a towel and knead again with the flour remaining after the previous kneading. Then let it lie for ten minutes at room temperature and the dough is ready for further work.
Lazy belyashi with minced meat on kefir
Cooking whites includes kneading the dough, preparing the minced meat, making the pies and frying them in oil. It seems like there are no complicated operations, but you still have to tinker. Perhaps that’s why housewives came up with a way to bypass the process of forming products by preparing lazy white guys, very similar in appearance to .
To prepare lazy belyashi, you need to take for the dough and filling:
- 450 ml kefir of any fat content
- 260 g wheat flour
- 4 chicken eggs
- 5 g soda or baking powder(baking powder)
- 550 g minced meat
- 150 g onions
- 15-30 ml ice water
- 30 g fresh herbs (dill, cilantro, parsley to taste)
- sunflower oil for frying
- salt and spices
Sequence of culinary processes:
- First you need to knead bulk dough, as for regular pancakes. For this raw eggs drive into a small bowl, add a pinch of salt there and beat both ingredients until smooth. There is no need to achieve foam or any peaks. Then pour kefir into the beaten eggs room temperature and stir the mixture.
- Mix flour and sift with baking soda (baking powder) into a bowl for kneading dough. After this, pour the mixture in small portions liquid ingredients, gradually stirring the mass until the pancake batter becomes thick. This kneading will prevent the formation of lumps.
- Finely chop the onion with a knife and add to the minced meat along with salt and your favorite seasonings. Mix the filling well, pour in a little very cold drinking water and mix the mixture again.
- Using a measuring spoon or a regular tablespoon, place portions of dough onto a hot frying pan with vegetable oil. Place a spoonful of minced meat in the center of each portion and pour another portion of dough on top.
- Reduce the heat a little less than medium so that the minced meat inside the lazy white meat can fry well. When the dough is well cooked on one side, turn the dough over to the other. Serve ready-made lazy belyashi to the table piping hot along with your favorite sauce.
Juicy filling
Although you can often find recipes for the filling for belyashi not only with meat, but also with the addition of potatoes and rice, the option made with minced meat is still considered the best. Beef is good for it, pork can be too fatty, or too lean. But if you mix several types of meat, you can achieve excellent results, so best minced meat for whites - assorted.
Traditionally, minced meat was used for the filling, but nowadays it is easier to use one of the kitchen gadgets and grind it into minced meat with a meat grinder, food processor or blender. Smaller minced meat will cook faster. Not worth buying ready minced meat, since instead of meat it often contains fat, skins, cartilage, tendons and other non-meat products.
Besides:
- To make the filling juicy, add onions and a little liquid. If it is better to grind the meat with a meat grinder, then the onion should be chopped with a knife, but chopped as finely as possible. This way it will give all its juiciness to the filling during baking.
- Ice or highly carbonated water, milk or broth are added to the meat as a liquid. What's better? This is absolutely a matter of taste, but you should be careful not to overdo it. should not be liquid.
- You can also add chopped fresh herbs for juiciness and aroma: dill, parsley, cilantro and others. Spices are also important. It could be like special seasonings(mixtures of different components), and just black ground pepper. For more bright aroma, it is better to use freshly ground spice.
Approximate proportions of products for filling whites:
- 400 g meat
- 150 g onions
- 30 ml cold water(if necessary)
- salt and pepper to taste
Preparation:
- Pass the meat through a meat grinder. Peel the onion and chop it very finely with a knife. Mix all the products and spices, add a little water, mix well. The minced meat is ready.
- Meat filled pies are formed as follows. The dough is divided into small pieces, no larger than a tennis ball. Each of them is either rolled out with a rolling pin or stretched with hands into thin flatbread, in the center of which minced meat is placed, and the edges are collected closer to the center, leaving a hole in the center.
- Fry the belyashi in a sufficient volume of boiling vegetable oil, but it should be at the middle level. First they are placed with the hole down. Don’t be afraid that all the juices will leak out, at first the minced meat will just form a crust, and when the pie is fried on the other side, the juices will begin to release and the baked goods will turn out juicy.
- If the minced meat turns out to be a little dry, then there is one trick that can add juiciness to the finished white meat. You need to put crushed ice in the filling, but this should be done immediately before forming the pies so that it begins to melt during the frying process.
- Place the open side into the oil to seal it and keep all the juice inside.
- Baked goods will not absorb much oil after adding a little alcohol or vodka to the pan. One regular tablespoon is enough. Excess oil should always be removed by placing hot whites on a paper towel or napkin.
- In order for the cooked pastries to become soft again, they need to be placed in a preheated oven for a quarter of an hour, and then folded into enamel pan and cover with a lid or linen towel.
- The duration of frying the whites on each side should be at least five minutes, then you can be sure that both the dough and the filling will be well fried. The amount of oil in the pan should be at the mid-height level.
How to cook lazy belyashi with kefir in 10 minutes - described in the video:
Belyashi is a dish that is attributed Tatar cuisine. They are lush with meat. Today, belyashi have taken pride of place in the menus of many snack bars and restaurants. fast food. However, those who have at least once tried to cook belyashi at home are unlikely to return to the store-bought option.
The filling for whites is usually any minced meat mixed with onions.. Potatoes are also sometimes added. The spices are the simplest: salt, sugar, black pepper, but you can add your favorite seasonings. The main component for such baking is, of course, the dough.
White dough is prepared using water, milk or kefir.. Most often, yeast is added to it. Although this cooking method is quite long (the dough needs to sit for at least an hour), the pies turn out fluffy, tasty, with appetizing bubbles and tender golden color. More quick recipe eliminates yeast, which makes the dough more bland. Despite this, there are also quite a lot of fans of such whites.
Both versions of the dough involve frying in large quantities oils. Usually it should rise from the bottom of the pan by at least 1 centimeter, but it is better that the whites are completely covered with it. In this case, they will turn out to be the same golden color as golden brown crust. You can also cook belyashi in the oven.
When the dough is ready, flat cakes 6-8 centimeters in diameter are made from it. Add minced meat to the center, then press the edges, leaving a small hole in the middle. Whole belyashi can also be prepared by completely wrapping the minced meat in dough, but they will take a little longer to fry.
Secrets of preparing the perfect dough for whites
Making homemade belyashi is a real culinary feat that will be appreciated by all family members. The secret to making them truly inimitable lies in the right recipe test. Whatever cooking method you choose, a few general recommendations will come in handy:
Secret No. 1. Instead of vegetable oil, you can add melted margarine to the dough in the same amount.
Secret No. 2. You can take dry or fresh yeast. You will need about 30g fresh for 2 glasses of milk (water).
Secret No. 3. The white dough should be thick, soft and slightly stick to your hands.
Secret No. 4. When forming white dough from the finished dough, you need to generously sprinkle your hands and work surface with flour.
Secret No. 5. Before cooking belyashi, the oil in the frying pan must be well heated, but not allowed to smoke.
It is quite easy to prepare belyashi in this way, but you will have to wait until the yeast rises and the dough itself swells. From the suggested amount of ingredients you will get approximately 20 large pies. When forming whites from dough, you need to make them small - during frying they will increase 2-3 times.
Ingredients:
- 400ml water;
- 1½ tbsp. Sahara;
- ½ tsp. salt;
- 3 tbsp. vegetable oil;
- 600g flour;
- 1 tsp dry yeast.
Cooking method:
- Heat the water a little and pour it into a deep plate;
- Add yeast, sugar and 100g flour, beat with a whisk;
- Cover the plate with a warm towel and wait 20-30 minutes for the yeast to rise;
- Add the remaining flour and salt, stir;
- Pour in the vegetable oil and knead;
- Place the dough in a warm place and wait until it increases in size by 2-3 times.
Interesting from the network
Making dough in a bread machine is a pleasure. While the technique is busy with kneading, you can have time to prepare the filling for the delicious juicy whites. This recipe dough will do for any pies, but it will be best combined with meat filling. If desired, you can add potatoes to it.
Ingredients:
- 350ml milk;
- 500g flour;
- 4 tbsp. vegetable oil;
- 2 tsp. Sahara;
- 1 tsp salt;
- 1½ tsp. dry yeast.
Cooking method:
- Pour milk into the bread machine;
- Add all dry ingredients and a few tablespoons of vegetable oil;
- Turn on the “Dough” mode and leave to knead;
- Once ready, leave the dough in the bread machine for 20 minutes;
- Add the filling and fry in a large amount of vegetable oil.
A quick recipe that allows you to get very tasty and satisfying whites. You can also make any other pies with this dough. Definitely need to stock up big amount oil for fried whites to make the dough crispy.
Ingredients:
- 1 glass of kefir;
- 3 cups flour;
- 2 eggs;
- 1 tbsp. Sahara;
- 1 tsp soda;
- 1 tsp salt;
- 2 tbsp. vegetable oil.
Cooking method:
- Pour kefir into a deep bowl;
- Add soda, stir and leave for 5 minutes;
- Add sugar, salt, eggs and vegetable oil, mix;
- Add flour in small portions, stirring vigorously;
- Lightly sprinkle a cellophane bag with flour and transfer the dough into it;
- Let the dough sit in a warm place for 20-30 minutes.
An excellent option for whites for those who do not like yeast dough. The recipe is very simple, however, the result exceeds all expectations. The combination of milk and kefir allows you to get pies that are both tender and fluffy.
Ingredients:
- 1 glass of milk;
- 1 glass of kefir;
- 6 cups flour;
- 4 eggs;
- 1 tsp soda;
- 1 tsp Sahara;
- 3 tbsp. vegetable oil.
Cooking method:
- Mix kefir and milk in one bowl;
- Add the eggs and beat just lightly with a fork or whisk;
- Pour salt, soda and sugar into the dough, continuing to beat;
- Add the bulk of the flour (4-5 cups) and adjust the thickness of the dough, gradually adding the rest;
- Pour in vegetable oil and mix thoroughly;
- Place in a plastic bag for 5-10 minutes;
- Form belyashi and fry in a frying pan.
Now you know how to prepare white dough according to the recipe with photo. Bon appetit!
We prepare the most delicious belyashi with kefir - the recipe is very simple and quick! Dedicated to those who don’t want to bother with yeast dough, but still want to end up with tasty, fluffy and juicy whites.
The dough for whites is prepared with kefir, without yeast. There is no need to wait for the dough to rise: it becomes fluffy 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 whites made with kefir. In addition, we will do juicy filling, due to which everyone loves the most delicious whites 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 tasty, the recipe for making belyashi 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;
Onions - 2 pieces;
Salt - to taste;
Pepper - to taste;
Vegetable oil - for frying.
The most delicious belyashi made with kefir. Step by step recipe
Add baking soda to warm kefir and mix. A reaction occurs, the mass foams, which means the soda is extinguished. Kefir should be slightly sour. Otherwise in finished test the soda will be felt - and it will not be so fluffy.
Break two eggs into a bowl and whisk with sugar and salt. There is no need to make a fluffy mass and wait for everything to dissolve - this is a quick recipe kefir dough without much effort.
Pour foamed kefir into the mixture and mix until evenly distributed.
Add flour, knead soft and elastic dough. Add it gradually, in portions - this is the secret correct test. It will be homogeneous and of the desired consistency, and will not be clogged.
Add vegetable oil to the finished dough in two additions, kneading thoroughly after each.
Place in a cup, cover with film kefir dough, let it rest for 20-30 minutes.
Let's prepare the filling. Cut the onions into small cubes: this way they won’t stand out too much. You can twist it through a meat grinder with a large grid.
Salt the onions, add ground black pepper: everything to taste. Mash it until it reaches juice with your hands; if you put it through a meat grinder, you don’t need to. It will turn out juicy anyway. Due to the fact that we salted the onions, the salt will be evenly distributed throughout the minced meat.
Add minced meat (you can make it yourself from any meat), mix. If the meat is dry enough, be sure to add ice water: for juiciness. We beat the minced meat, throwing it into a cup: this way the filling will become homogeneous.
Take the rested dough. Since the dough is sticky, we use vegetable oil when cutting (the flour will burn in the oil when frying). Divide into 2 parts.
From one half we begin to make belyashi, first dividing it into small balls, depending on what size you want to make the belyashi.
Spread out a piece of dough, not too thin in the middle. The edges should be thin. Place the minced meat filling in the middle and level it out. We connect the edges to the center, forming a whitewash. Leave a small hole in the middle. We make the belyash using gentle pressure: it will fry faster and less oil will be needed for frying.
Fry in a frying pan with a large amount of vegetable oil: it should reach the middle of the white meat. The oil should be well heated, but not to the point of smoking, of course!
Place the belyashi with the hole facing 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 frying pan into the hole: this way the filling will be juicy and fried better.
Place the fried belyashi on paper towels to absorb excess oil. If desired, place them in a saucepan: they will remain warm for some time and will be softer on top. We fry all the other whites in the same way.
Calories: Not specified
Cooking time: Not indicated
Delicious crispy dough for whites, which is prepared with kefir, has helped me out more than once. And now I will tell you why. In many families, weekends are spent as a holiday for children: parents are at home, there is no need to do homework, you can relax the whole day, play outdoor games, watch cartoons, in general, spend time at your own discretion. Naturally, with this daily routine, the household awakens a “serious” appetite. Therefore, every weekend, the woman is faced with the task of feeding the “partisan detachment.” Breakfast, lunch, dinner - as planned. And what about between them, what snack should I make? Belyashi helps me out - very filling, amazingly tasty and incredibly juicy dish, consisting of air test And minced meat with potatoes or millet. This classic composition. You can use any minced meat as a filling: with onions, herbs, cheese, various spices (the way your family likes it). You can fry the belyashi in a frying pan, or you can cook it. The most important thing in belyash is that the dough is fluffy, soft, and pliable. If you cook it according to next recipe, then the dough will come out exactly like this. The whole secret is simple ingredient- kefir.
Ingredients:
- 100 milliliters of sour kefir,
- 1 chicken egg,
- 2-2.5 cups wheat flour,
- 0.5 teaspoon of baking soda,
- 2 tablespoons of vegetable oil,
- 0.5 tablespoon of granulated sugar,
- 0.5 teaspoon of non-iodized table salt.
Recipe with photos step by step:
Take a glass of kefir, pour baking soda into it, stir. Kefir should be sour, then the dough will come out fluffy. 
Then break the eggs into a deep bowl, add the above amount of salt and granulated sugar, and mix these ingredients with a whisk. 
Pour kefir into them and mix again. 
Sift the flour, little by little, gradually, add to the resulting mixture, stirring first with a whisk and then with a spatula. 
Sprinkle the table with flour and continue kneading the dough on the table until it reaches an elastic, pliable consistency. Make a depression in the center of the lump, pour vegetable oil into it, knead the dough. As soon as the oil is absorbed, add a second spoon of vegetable oil and knead the dough again. Lay him in suitable container, cover with cling film and set aside for 30 minutes. 
Prepare the dough according to this, simple recipe, and delicious whites are guaranteed! 
Check out another recipe
I often prepare yeast dough for future use. I made myself a few bags and put them in the freezer. But there are times when you need to cook something here, now and not a minute later. Then kefir-based belyashi comes to the rescue - a quick, delicious hearty dish for the whole family. Saturated meat broth is formed inside the belyash thanks to onions. Even if you have non-meat souls in your family, they might enjoy the crispy fried dough infused with meaty flavor.
How to cook delicious belyashi without yeast
Ingredients (for 9 whites):
- Kefir - 250 g.
- Wheat flour - 220 g.
- Quicklime baking soda- 1/3 teaspoon
- Minced meat (it is better to use mixed pork + beef)
- Onions - 1 pc.
- Pepper, salt - to taste
- Vegetable oil for frying (I used sunflower)
How to make minced meat for homemade whites
The filling for whites consists of minced meat and onions. You can chop the onion with a knife as finely as possible, or grind it through a meat grinder.
The juiciness of the filling directly depends on the amount of onion.
I always visually determine the amount of onion - it should be half as much as minced meat.
If the white meat mince is very thick, you can add a little broth or cold water to it. Perfect filling- not thick, not liquid, viscous consistency.
If desired, you can add finely chopped greens to the filling for whites. Often red is also added hot peppers, ground cumin. Personally for me perfect minced meat for whites - this is a minimum of spices (only salt, ground pepper), onions, minced meat.
So, the minced meat is seasoned. Now he must be repulsed. Naturally, belyashi are not cutlets, and even without beating the minced meat, the meat filling will not fall apart, but if you don’t skip this step, you won’t regret it. As a result of beating, the filling will turn out juicier, since the juices are better preserved in the beaten (“collected”) minced meat.
Beating the minced meat lasts 1-2 minutes, after which it gathers into a lump and does not fall apart, but behaves like a solid lump.
Cover the prepared minced meat so that the top does not get airy and put it in the refrigerator before you start sculpting the whites.
Step-by-step photo recipe for making whites with kefir
Heat the kefir (should be slightly hotter than room temperature).
Add flour sifted with soda (220 g of flour and 1/2 teaspoon of soda) to the kefir and begin to knead the dough.
Personally, I like to knead the dough without salt, since in this case it stretches better and the whites are easier to sculpt. If you wish, you can add salt (no more than 1/3 teaspoon).
As you knead the dough, you will feel whether you need to add more flour. The dough should be elastic and slightly sticky.
Forming whites in vegetable oil
Place the dough on a table covered silicone mat. Let's knead it again. Now we wet our hands and a rolling pin with vegetable oil and begin to roll out the dough into a cake, the thickness of which is no more than 0.5 cm.
We deliberately do not use a lot of flour when working with the dough, as it can make the dough too dense. If desired, you can use flour instead of vegetable oil.
We choose a suitable shape for cutting out the dough (I will have small whites, so the shape is a faceted glass).
Place the minced meat for the whites on each piece of dough. We try to press down the filling with our palm so that the layer of minced meat is as thin as possible and bakes better.
Lift the edges of the dough around the filling and squeeze along the entire circumference of the white dough. We collect the pie in a “bag”.
Press the meat pies again with your palm so that excess air comes out and the filling fits more tightly to the dough.
Place the frying pan on the fire and heat the vegetable oil in it. Then we lower the bottom side (where the hole is) into the oil. First of all, the center should be baked (sealed) so that the juice from meat filling didn't leak.
There is another reason to use vegetable oil instead of flour when forming whites - excess flour does not burn during frying. The whites are clean and beautiful.
After 1-2 minutes, turn the whites over to the other side. We focus on the rosy appearance of the pies.
When frying, make sure that the whites float freely and do not touch each other.
When the whites are turned over, you can pour a spoonful of boiling oil into each of them, which will help avoid sizzling and sizzling when the juice from the pies gets into the frying pan.
The second time the whites are no longer turned over to the side with the hole, since a lot of juice has formed inside each pie and as soon as the whites are turned over, the hissing will begin, smoke will come out and there will be spoiled oil and the final product.
In order for the filling in the belyashi to have time to fry, it is recommended to put smaller fillings and, after turning, reduce the heat so that the belyashi have time to fry properly.
Belyashi are considered ready when the meat begins to boil in the window through which the meat is visible. meat juice. As alternative option- you can cut one white meat and see if the meat is ready or not.
If the filling in the belyashi turns out to be damp (well, who knows, maybe the size of your belyashi turned out to be huge, and the layer of filling is thick), you can bring it to readiness:
- in the oven
- in the microwave
- Cover in the pan, reduce heat to low and add a little water to the oil.
But I manage to avoid these actions; the whites are fried just the same.
Bon appetit! I’m glad to answer any questions you may have about the recipe, I’m looking forward to your reviews and photos of delicious whites!
In contact with
Loading...