Step by step recipe delicious vac-white Tatar-style in the oven, video recipe and options for preparing Tatar-style wak-belyash, which the whole family will like.
30 min
287 kcal
5/5 (3)
When I was a child, my mother prepared belyashi by frying them in a frying pan in a lot of oil. They were very tasty, but too fatty for my liking. Now I understand that this was a Soviet interpretation of the Tatar or Bashkir pies vak-belyashi (or vak-belishi). This wonderful pastry is originally prepared in the oven or in the oven from yeast or yeast-free dough stuffed with fatty beef or lamb with onions, rice or potatoes.
Kitchenware:
- bowl to knead the dough;
- bowl for filling;
- cling film;
- fridge;
- meat grinder;
- cutting board;
- dish for finished products;
- rolling pin;
- baking tray;
- whisk;
- oven;
Main products:
For the test:
For leison:
- 1 egg;
- 100 grams of milk (water);
- a pinch of salt.
Recipe for Tatar-style vak-belyash in the oven step by step
- To prepare the dough for whites, pour sifted flour into a bowl, add salt, soda and half melted, softened butter. Stir well or knead with your fingers until the flour is completely mixed with the butter.
- Add to flour mixture a glass of kefir and stir well, then pour in the remaining kefir and knead into a soft, elastic dough. Roll it into a ball, cover it cling film and place in the refrigerator for half an hour.
- Meanwhile, start preparing the filling. Pass the meat through a meat grinder.
- Wash the potatoes, peel and chop into small cubes (as small as possible).
- Also cut the peeled onion into small cubes. Then mix all the filling ingredients in a separate bowl. Add milk (broth or water), salt and pepper, mix well.
- Remove the dough from the refrigerator and dust clean table flour. Knead the dough a little with your hands. Divide it into four equal parts and roll out “sausages”. Cut the dough “sausages” with a knife into equal small pieces. Using a rolling pin, roll out the pieces of dough into flat cakes (8-10 cm in diameter).
- Place the filling in the middle of each tortilla. Lift the edges of the dough and pinch them together, thus making a small pouch. Leave a small hole in the center of the bag.
- Grease a baking tray with oil. Lay out the finished whites.
- In order to prepare lezon (egg-milk mixture, which is used to grease the whites so that they turn out beautiful and rosy), in a separate bowl, beat the egg with milk and a pinch of salt.
- Lubricate the whites with lemonade and place in the oven preheated to 180°C for 35-40 minutes. When a pleasant aroma spreads throughout your kitchen and the whites are browned, remove them from the oven. Allow to cool slightly and you are ready to serve. Belyashi is very good with broth, soup, vegetable salads or just with a cup of aromatic tea.
- Boiled, fluffy rice(buckwheat) is mixed with onion, finely chopped meat, pepper, salt and a little butter is added.
- Place the filling in a dough bag (as in my recipe), only make a larger hole, the size of a five-kopeck coin.
- Roll the dough into a ball and close the hole.
- Bake in the oven for 15 minutes, remove the baking sheet from the oven, pour broth through the hole, cover the hole with dough balls and continue baking until done.
Very delicious belyashi also made with filling without adding potatoes or rice, but simply with meat and onions. Instead of lezon, you can grease the belyashi with just a beaten egg or egg yolk.
Let us know if you liked my whites recipe. Perhaps there is something you would like to add or change. If you have your own unique recipe preparing whites, we will be glad if you share with us. Cook with love. I wish everyone happiness.
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Oh, how enticing the aroma of white meat with meat is when you are standing at a bus stop waiting for public transport. Forgetting about everything in the world, you savor this pie, and get on the bus full and satisfied. And the next day you don’t go to work because of an acute illness. food poisoning. Is this a familiar story? I think many have encountered this more than once. So why suffer because of your momentary weakness: go on a weekly diet, swallow pills (in best case scenario), if you can cook all this yourself and quite quickly? Therefore, warn your family that today you will definitely please them with delicious whites. Surely they will be happy with this news.
Belyashi in the oven will taste simply amazing if you prepare the dough correctly, so let’s figure this out first.
How to make the dough
In order to prepare delicious belyashi in the oven, yeast dough is most often used. Therefore, we will consider his recipe in detail. So, to prepare it we will need:
- flour (wheat) - 1 kg;
- milk - 400 ml;
- egg - 2 pcs.;
- fresh yeast - 40 gr.;
- sugar - 2 tbsp. l.;
- vegetable oil - 240 ml;
- salt - 2 tsp.
Cooking process
Pour milk into a container and place it on the stove for small fire for easy heating (the same can be done in microwave oven). Put yeast and sugar there. Place in a warm place for 10-15 minutes until the so-called cap appears.
Meanwhile, sift the flour and add salt to it. Beat the eggs and combine with our yeast mixture. Pour in the flour and begin to knead the dough, adding little by little vegetable oil. After that, put it in a warm place for 1.5-2 hours. That’s it, now you can safely cook belyashi in the oven.
Yeast-free dough for whites
With this test our meat pies They turn out very tasty and incredibly juicy. To prepare it we will need:
- flour - 1 kg;
- kefir - 1.5 tbsp;
- margarine - 200 gr.;
- eggs - 3 pcs.;
- soda - 1 tsp;
- salt - 1 tsp.
This dough for whites in the oven should not turn out very steep, otherwise we will not achieve the desired softness and juiciness. So, take the margarine out of the refrigerator, rub it on fine grater and mix with a glass of flour. In a separate container, beat the eggs, add salt, soda and kefir. Mix flour and margarine with our egg mixture. Next, we begin to knead the dough, gradually adding flour. It should be quite soft, but not liquid or hard. Place in a warm place to infuse. That's it, our dough is ready!
The second version of yeast dough for whites
This recipe will make your baked goods fluffy and delicious. To prepare we will need:
- flour - 500 gr.;
- warm water - 0.5 cups;
- milk - 1 glass;
- sugar - 1 tsp;
- dry yeast - sachet (7g);
- butter - 100 gr.;
- egg (yolk for lubricating whites);
- dill.
In order to cook belyashi with meat in the oven, first melt the yeast in warm water, stir and add sugar. Leave in a warm place for 15 minutes until a “cap” forms. Heat the milk in the microwave and pour it into pre-melted butter, add salt, add a mixture of yeast and water, and stir. Now let's start kneading the dough. It should lag behind your hands. After this, take a container, grease it with vegetable oil, put our dough there and leave it in a warm place for 1.5-2 hours.
Preparing the filling
Belyashi in the oven will turn out very tasty if the filling is prepared correctly. One of the main conditions is defrosting the minced meat. This should be done naturally. It is better to defrost the minced meat in advance.
Next, peel the onion, wash it under running water and chop it finely. If you don’t want to shed tears, you can grind our “tear-tear” vegetable through a meat grinder or grind it in a blender, but don’t forget to drain the juice, otherwise the filling will turn out to be too liquid. After this, add the onion to our defrosted minced meat, salt, pepper and mix. Finely chop the dill and throw it into our minced meat. Mix thoroughly again. That's it, the filling is ready!
Forming whites
After the dough has stood and the filling has been prepared, we can begin to form our future meat pies. To do this, generously sprinkle the kitchen table with flour and take out our dough. We cut off a small part from it and form a so-called sausage. It shouldn't turn out too thin. We cut our white sausage» into small pieces. We form balls out of them with our hands. Take a rolling pin and use it to roll out flat cakes (the thickness should be at least 1 cm).
Spoon the filling onto each of them. We pinch the edges of the flatbread in a circle, collecting the dough. Leave a hole in the center of the cake (you don’t have to leave it). Turn on the oven and preheat it to 200 degrees. Grease a baking sheet with oil and lay out our belyashi (the recipe in the oven is practically no different from the recipe fried whites) at a short distance from each other. Separate egg yolk from protein. Beat the first one well and grease each pie with it.
Place in the oven for 40 minutes until browned. After this, take it out and let it cool under a towel for 20 minutes. That's all, our whites are ready! In the oven they turn out very tasty, juicy and aromatic. Bon appetit!
How to cook vac-belyashi in the oven?
This is quite a nutritious and tasty dish that will a great addition for a cup of tea. Any housewife who knows how to handle dough at least a little can make wak-belyashi in the oven. So, for preparation we will need:
- dough (options described above);
- minced meat (preferably mixed - pork and beef) - 1 kg;
- onions - 2 pcs.;
- potatoes - 2 pcs.;
- pepper;
- salt.
So, while our dough is infusing in a warm place, let's prepare the filling. To do this, cut the potatoes into small cubes and chop the onion. Mix the ingredients with the minced meat, salt and pepper, add a little water to make the whites juicy.
Using a rolling pin, roll out the dough into flat cakes and place our filling in the center of each. We form the belyashi (the recipe for oven-baked vac pies is, as you can see, quite simple). Place our pies on a baking sheet, brush with pre-whipped yolk and place in the oven for 40 minutes at 200 degrees. Let cool under a towel. Our delicious wak-belyashiki are ready. Bon appetit!
How to cook belyashi in the oven? Yes, very simple! The main thing is to at least be able to handle the oven and dough in the slightest degree. Therefore, please your loved ones with this delicious and filling dish this coming weekend.
Belyashi, prepared in any way, is always very tasty and appetizing, it is impossible to refuse them. They are prepared very simply, even a novice cook who is not experienced in cooking will find it easy to cope with this task.
Belyashi are very popular in the countries of the former Soviet Union; you can find them on sale in any city. And although the roots of this product go back to the Bashkir steppes and Tatar settlements, belyashi have long become an integral part of our cuisine, being a very common delicacy.
Belyashi are fried round pies larger than average, made from yeast or unleavened dough and stuffed with minced meat or minced meat With big amount Luke. Distinctive feature real whitefish - a hole at the top, exposing the meat filling. But for simplicity, our chefs often make them without this hole, thereby depriving the whitefish of its “trick”. Belyashi is prepared in the oven from yeast dough, both from the store and homemade. But you can also use unleavened dough, or prepared with kefir or beer. The dough for whites in the oven, of course, affects the taste of the finished product, but this is a matter of taste. The most common filling for belyashi is minced meat made from a mixture of beef and pork. As an option - whites with chicken meat, lamb. Tatar-style belyashi in the oven uses minced veal or lamb with finely chopped onions and herbs.
Of course, the classic is belyashi with meat, in the oven they become satisfying, with rich taste. However, our craftsmen have learned to make an easier alternative: belyashi with potatoes in the oven, or a compromise option - belyashi with meat and potatoes in the oven. These types of whites have a right to exist, especially since there are no less lovers of baking with potatoes than admirers meat products. There are a variety of whites; oven-baked recipes offer a lot of variations. It's even difficult to make a choice. Try looking at photos of whites in the oven. A photo will help you take it right choice. When mastering belyashi in the oven, be sure to take into account recipes with photos. There is one more good way learn how to quickly cook belyashi in the oven: a step-by-step recipe with illustrations. Take advantage of it!
And we will give you some tips on how to cook belyashi in the oven:
The covered white dough should be left for some time to “proof”;
The filling for whites requires large quantity onions. With it, the whites will be juicy and tasty. It is recommended to add from half a kilogram to one kilogram of onions to a kilogram of minced meat;
For taste, you can also add a little crushed garlic and finely chopped herbs to the minced meat for whites;
The top of the whites should be brushed with egg and baked in a preheated oven for 45 minutes;
Place the finished whites on top of each other in a pyramid. This way they will retain heat longer;
You can serve belyashi as independent dish, they are very tasty to eat, washed down with broth. Belyashi are also suitable for breakfast, with tea, and they can also be given to children for a snack at school, on a hike, etc.
Belyash is a fairly common pastry that came from Tatar cuisine.
It is quite popular here.
But the majority perceives belyashi as fast food, although it is quite a favorite one.
But not everyone can cook it themselves; often they simply don’t feel like it.
In vain! Baking whites in the oven is no more difficult than making pies or buns.
Having done this once and tasted the result, you are unlikely to want to buy this dish at street stalls. Much healthier and tastier are those belyashi that are baked on own kitchen.
Belyashi in the oven - basic cooking principles
To prepare whites in the oven you need:
knead the dough;
prepare the filling;
send the dish for baking.
The process is not so difficult that you can’t master it.
Most people are accustomed to the fact that whites are fried dish. As a rule, they are sold in this form.
However, you can only benefit from cooking whites in the oven, and not in a frying pan filled to the top with oil. Baking is much healthier and, at the same time, no less tasty: juicy, aromatic and very tender.
Traditional belyashi have round shape and meat filling. There is a small hole in the center.
Today, observe exactly this form and use only traditional filling not necessary. You can sculpt products in any shape geometric figure.
Belyashi are filled with vegetables and even fruits. But there must be a hole in the center.
The secret of real belyash is to knead the dough correctly. It is prepared unleavened or with yeast.
The meat is chopped with a knife or passed through the largest grill of a meat grinder. Minced meat must have fat. It needs to be kneaded well and for a long time, then lightly beaten. Add salt, pepper, and onion to the minced meat. Zira, suneli hops, coriander, and chopped herbs are also popular.
Belyashi prepared for baking should sit for at least ten minutes. The dough can be brushed with a beaten egg or just the yolk mixed with a spoonful of milk.
The baking tray is covered baking paper, soaked in vegetable or butter.
Belyashi are baked for twenty or twenty-five minutes at 180-200 degrees.
1. Belyashi in the oven with minced meat
Ingredients:
Dough:
0.8 kg flour;
5 gr. dry yeast;
30 gr. sandwich butter;
125 ml milk and water;
One egg;
teaspoon salt;
Art. spoon of sugar.
Filling:
150 g pork meat and 150 g beef pulp;
Three onions;
Three tbsp. l. kefir;
One teaspoon each of pepper and salt.
Cooking method:
Melt the sandwich butter. Separate the yolks into a separate bowl.
Add yeast to milk and water. Also dissolve salt and sugar.
Add a spoon or two of flour here. Pour in the oil and yolks. Add more flour and knead the dough. It needs to be kneaded until it becomes stiff.
Grind the meat using a meat grinder.
Cut the onion into small cubes. Add salt and mix with minced meat. Add kefir and season.
Roll out pieces of dough into circles. Place the minced meat in the middle. Each belyash needs to be wrapped so that there is a hole in its center.
Ready semi-finished products set aside for ten minutes.
Place on a baking sheet and bake. After about twenty minutes, fragrant and lush whites can be removed from the oven.
2. Belyashi in the oven with chili pepper
Ingredients:
900 gr. yeast dough;
0.300 kg minced pork;
Two onions;
Eight sprigs of parsley;
Hot pepper (chili);
Two pinches of pepper and salt.
Cooking method:
Prepare the dough as in the previous recipe.
Cut the onion into small cubes. Add some salt. Mix with meat mixture.
Finely chop the parsley. Remove the seeds and internal membranes from the chili pepper and cut into small pieces. Add along with parsley to a bowl with minced meat and fry it in a frying pan.
Roll out pieces of dough into circles, make cuts, but do not cut to the center. Place the meat filling in the middle.
Wrap the resulting petals in a circle on top of each other. Leave the belyashi to brew for ten minutes.
Grease with loosened yolk and mixed with milk. Bake for twenty-five minutes (180 degrees).
3. Belyashi in the oven with pumpkin and grapefruit filling
Ingredients:
0.45 kg yeast dough;
0.3 kg pumpkin;
One grapefruit;
One lemon;
10 g granulated sugar.
Cooking method:
Cut the pumpkin into small pieces and bake in the oven. Fifteen minutes (200 degrees) is enough for this. Grind the baked pumpkin into puree using a blender.
Peel the grapefruit, divide into slices, remove thin skin and blot with a paper towel.
Lemon zest cut into strips or grate.
After rolling, cut the dough pieces into strips.
Place the filling on their edges: first place a spoon pumpkin puree, then one or two grapefruit slices, a pinch of zest, and sprinkle sugar on top.
Wrap the dough twice in an envelope. Decorate the seam figuratively. Bake in the usual way.
4. Belyashi in the oven “Simple recipe”
Ingredients:
Dough:
600 gr. flour;
15 gr. dry yeast;
teaspoon salt;
Art. a spoonful of granulated sugar;
300 ml water.
Filling:
Onion;
0.4 kg minced meat;
Salt and pepper - to taste.
Cooking method:
Dissolve yeast, sugar and salt in water.
Add flour little by little and stir clockwise. The dough needs to be kneaded until it stops sticking to your hands. Place in a cozy corner of the kitchen, covered with a towel or film.
Cut the onion into small pieces and lightly fry. Mix it with minced meat, add salt and pepper.
Roll out the dough, wrap it in sausage and divide into portions. Roll each one out again, add the meat mixture and pinch the edges.
Semi-finished products are fried in a frying pan on both sides and placed in the oven for twenty minutes.
5. Belyashi in the oven with potatoes and meat
Ingredients:
Dough:
350 gr. wheat flour;
160 gr. melted butter;
A glass of kefir;
½ tsp each kitchen salt and soda.
Filling:
300 gr. beef;
One onion;
Two potatoes;
Art. l. dry Caucasian adjika;
Kitchen salt - to taste.
Cooking method:
Add melted butter and salt to a bowl with flour.
Stir soda into kefir and add to flour.
Knead the dough. It will be very soft and pliable. Cover it and set aside for fifteen minutes.
Prepare minced meat.
Chop the potatoes and onions as finely as possible. Add to the plate with meat. Pour the spices into the bowl, add salt and mix the meat mixture thoroughly.
Divide the dough into individual pieces, roll it out, place the meat filling in the middle. Wrap the belyashi, leaving a hole in the center. Bake as usual in the oven. After twenty minutes, remove the baking sheet. Place a small piece of melted butter on each belyash. Place the baking sheet with the whites in the oven for another five minutes.
6. Belyashi in the oven with lamb
Ingredients:
0.8 kg dough;
400 g lamb;
One large onion;
Two pinches of coriander;
½ teaspoon each of cumin and black pepper.
One and a half teaspoons of salt.
Cooking method:
Prepare closely according to the previous recipe.
Pour coriander, black pepper, salt and cumin into a mortar and crush.
Grind the onion. Add the prepared spices to it and stir.
Then grind the lamb into a bowl with onions.
Mix the meat mixture very thoroughly.
Pour vegetable oil onto a baking sheet and distribute it evenly over the surface. They should lubricate their hands.
Pinch off a piece of dough and roll it out with your hands directly on the baking sheet.
Spread the meat mixture over the surface. Fold the dough into folds.
Baking whites in the oven takes about twenty-five minutes.
7. Belyashi in the oven “Vegetarian”
Ingredients:
Dough:
A glass of 15% sour cream;
One tsp. soda;
One tsp. sugar and salt;
½ cup vegetable oil;
0.4 kg flour.
Filling:
Carrot;
A pinch of turmeric and curry;
Sour cream for greasing the whites;
50 g hard cheese.
Cooking method:
Pour the sour cream into a ladle and mix with soda. After a couple of minutes, add vegetable oil. Add sugar and salt. Beat with a whisk.
Add flour and cook soft airy dough.
Roll it out into a thick rope. Cut into equal pieces. Cover with a napkin.
Cut the cabbage into small squares. Using a coarse grater, chop the carrots.
Stir vegetables, add salt and spices. Fry in a saucepan until soft.
Roll out the dough pieces and fill them vegetable mixture. Fold and pinch the edges.
Place the belyash preparation on a baking sheet lined with greasy baking paper. Grease the edges with sour cream.
Grind the cheese coarsely. Sprinkle the top of the belyash where the filling is.
Place the baking sheet in the oven for about twenty minutes (200 degrees).
8. Belyashi in the oven in Korean
Ingredients:
half a kilogram of yeast dough;
250 gr. minced meat;
400 gr. Chinese cabbage;
large onion;
five cloves of garlic;
two tbsp. l. soy sauce;
one teaspoon of salt;
pepper to taste;
two pinches of ground coriander.
Cooking method:
Cool the minced meat. Before cooking, it needs to lie on the refrigerator shelf for at least an hour.
Chinese cabbage chop very finely.
Pass the onion pieces through a meat grinder. Crush the garlic with a knife and chop additionally.
Mix cabbage, onion and garlic. Add minced meat, coriander and soy sauce. Add salt and pepper.
Mix the filling thoroughly with your hands. To prevent it from being dry, add a tablespoon cold water. The filling needs to sit for ten to fifteen minutes.
Roll out the dough into a rope. Divide into equal parts weighing approximately 50 grams.
Roll each piece of dough into a log. Wet your hands with sunflower oil and grease the balls. Leave them for about twenty minutes.
For convenience, divide the filling into the same number of parts as the dough.
Mash each bun into a flat cake a couple of millimeters thick. Fill it with filling and form a white dough with a hole.
Bake in the oven for about half an hour (190 degrees).
1. In order for the baked goods to be fluffy, flour is used premium. It definitely sifts through.
2. When kneading, add flour not immediately, but one glass at a time. Then the dough is kneaded better and faster.
3. The most optimal proportions of ingredients are:
- liquid and flour - 1:2;
- for 1 kg of flour - 10 g. dry yeast;
— the ratio of onions and meat in minced meat so that it is juicy is 1:2.
4. For elastic dough It is advisable to use milk with at least 1% fat content.
5. If dry yeast is used, the milk and water are not heated. They should be room temperature.
6. You can check the dough for readiness with your finger. It is not entirely soft and seems to resist a little.
7. It is better to add only yolks to the dough for whites, as the whites will make it too tight.
8. For juiciness meat filling It’s worth pouring in fifty grams of ice water.
9. If vegetables are cut and not passed through a blender or meat grinder, they give up their juice to the minced meat, making it tastier.
10. It is advisable to add soda dissolved in yeast dough warm water. This will help remove the sourness inherent in this dough.
Belyashi is one of the national dishes Tatar cuisine, popular in most countries of the world, and its recipe is extremely simple. Belyashi cooked in the oven turns out very tasty, golden brown and healthier than fried in a frying pan.
There are many recipes on how to make delicious homemade belyashi from yeast or butter dough. As a filling, you can use any type of minced meat that suits your taste. It is worth remembering that all recipes have their own characteristics, and with proper practice you can significantly expand the variations.
In order to cook belyashi in the oven with potatoes according to this recipe, you will not need many products.
For the test:
- kefir - 300 g;
- egg - 2 pcs.;
- butter - 100 g;
- flour - 450 g;
- soda - 1 tsp;
- salt - to taste.
For filling:
- beef meat - 500 g;
- potatoes - 300 g;
- onion - 1 pc.;
- butter - 50 g;
- spices - to taste.
First, you need to sift one glass of flour, after which softened butter is added to it in a bowl. Everything is ground until fine, homogeneous crumbs are obtained. Now you can add kefir, eggs, salt and soda. Mix well, place the mixture on the table and gradually stir in the remaining flour.
This recipe involves obtaining a soft, not too dense dough, otherwise ready product it will turn out “rubbery”. Next, you need to put it back into the bowl and let it stand for 30 minutes, covered with a towel. To prepare the filling, you need to cut the meat into small pieces and peeled potatoes into cubes. Add chopped onion, oil, spices, then mix everything in a deep bowl.
Divide the dough into 9 equal pieces, roll them into circles of medium thickness and place in the center a small amount of minced meat. Pinch the edges into pleats, leaving the center open. Bake the belyashi in the oven for about 30-40 minutes at a temperature of 190-200°C. To prevent the filling from drying out, add water or broth to the center to the brim every 10 minutes.
Belyashi with potatoes have become one of the most popular options among all existing ones, and anyone can prepare them.
Belyashi on yeast dough
In order for the whites to turn out airy, they need to be cooked on yeast dough. This recipe for whites in the oven is presented below.
For the test you will need:
- boiled water - 1 glass;
- flour - 800 g;
- butter - 70 g;
- sunflower oil- 50 g;
- sour cream - 1 glass;
- eggs - 3 pcs.;
- salt - 1.5 tsp;
- sugar - 2 tbsp;
- yeast - 1 sachet.
For filling:
- minced meat - 700 g;
- onion - 2 pcs.;
- salt - to taste;
- water - ½ cup (for juiciness);
- ground pepper - to taste.
It should be remembered that the products for this type of test must be at room temperature. In a large bowl, mix water and sour cream. Lightly beat eggs with salt and sugar in a separate bowl, then add to the main mass.
Add butter, previously melted in the microwave, to the bowl and mix everything thoroughly. The sifted flour must be mixed with yeast and added in small portions to liquid products, sunflower oil is also poured into it. Cover the kneaded dough with a towel and put it in a warm place until it rises.
To prepare the filling, place the thawed minced meat in a small bowl. The peeled onion is finely chopped. TO minced meat add onion, salt, pepper and water, and then mix everything thoroughly and put it in the refrigerator.
The dough, increased in volume by approximately 2 times, is divided into small parts. Pieces of dough are kneaded in thin flatbreads, in the center of which is laid out ready minced meat. The formed whites are transferred to a greased baking sheet. After this, they should be covered with a towel and allowed to stand for 15-20 minutes in a warm place. The surface of the workpieces is brushed with beaten egg before baking. Place a baking sheet with whites in an oven preheated to 180°C. You need to bake them for 20-25 minutes. The baked products are covered with a clean towel and cooled for about 10 minutes.
As a result of cooking whites with meat in the oven, a fluffy and juicy dish comes out.
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