What dough are belyashi made of. Homemade belyashi with meat: step by step recipes

  • Flour - 1 kg. ;
  • Milk - 250 ml. ;
  • Water - 250 ml. ;
  • Chicken egg - 2 pcs. ;
  • Dry yeast - 10 gr. ;
  • Salt - 2 teaspoons;
  • Butter - 60 gr. ;
  • Sugar - 2 tablespoons;
  • Sunflower oil - 50 gr.

Step by step recipe for belyash with meat:

1. We will need a small bowl where we will knead the dough for whites according to the classic recipe.


2. Pour milk and water into 250 grams.

3. Add two teaspoons of salt and two tablespoons of sugar and mix.


4. We take dry yeast separately, add a little milk with water that we just mixed so that our yeast dissolves. Here we add one teaspoon of sugar and a teaspoon with a hill of flour. Set aside for five minutes for the yeast to activate.


5. Sift a glass of flour into the milk and mix, there may be small lumps - this is normal.


6. Separate the whites from the yolks and add two yolks to the dough.


7. Pour in the melted butter here.


8. Add the resulting yeast and mix thoroughly.


9. We add parts of the rest of the flour, be sure to sift, the softness of the dough will depend on this. Mix some of the flour until smooth, then add more and mix again. When the dough becomes thick, then pour the flour on the table and knead the dough already on the table. As a result, we used 1 kg of flour, if after that the dough still sticks to our hands, we do not add flour anymore.


10. Next, take 50 ml of olive or sunflower oil, mix the oil into the dough, lubricating your hands and wiping, gradually kneading all the oil.


11. Put the dough in a bowl, cover cling film or a towel and send for half an hour so that the dough comes up.

In the meantime, we will make minced meat for whites:

12. Meat can be taken any beef and lamb, but the most delicious belyashi obtained from pork, you can make different meats in half. For this dough, we need 300 grams of minced meat and 300 grams of onion.
13. Grind the onion in a blender or chop very finely. Salt the onion to taste and mix with minced meat.


14. Add black pepper and any spices you like, add red pepper for spiciness. Mix everything well until a homogeneous mass.
15. Add to minced meat 40 gr. milk or water for juiciness.


16. The dough has risen and doubled in size. Remove the film, take out the dough on the table. We divide the dough into two parts. Divide one half in half again, the dough for whitewash should be 50-60 grams. We will put on the same balls of the right size in advance.


17. Let's put the oil on a frying pan to heat up.
18. Lightly grease the table with sunflower oil. We take one ball and knead it evenly in a circle with the help of our hands, so that the dough along the edges is thinner than in the center. Put a tablespoon of minced meat in the center. We lift all the edges of the dough and fold them into the middle blind. We give the belyash an oval shape, sculpt 4 pieces each so that the rest do not flow and begin to fry. We lower the seam down into the oil. We pour oil so that it hides half of our future belyash. Fry 4 minutes on each side.

Minced meat for belyashi can be prepared in different ways and only if you do it right with the addition of right products it will become insanely tasty, tender and juicy.

Juicy minced meat for whites - a classic recipe

Highly juicy minced meat for whites can be prepared using the simplest traditional recipe.

Required Ingredients:

  • about half a kilogram of any minced meat;
  • spices to your liking, salt and pepper are usually used;
  • one bulb;
  • about a glass of milk.

Cooking process:

  1. Put the selected minced meat in a container, add onion very finely chopped or passed through a blender to it.
  2. Sprinkle everything with spices, pour in milk, beat the mass well on a bowl or table.
  3. As a result, you should get a filling that is not too thick, only in this case it will come out juicy.

Cooking from beef

The stuffing for belyashi minced beef is probably the most popular. It is not too greasy, tasty and moderately juicy.

Required Ingredients:

  • 50 milliliters of water or milk;
  • ground beef - 400 grams, you can take a piece of meat and twist;
  • any seasonings to your liking;
  • one medium sized bulb.

Cooking process:

  1. In already minced meat add spices, chopped onion and add the selected spices. Salt and black pepper work best here.
  2. Pour in water or milk. It doesn't really matter which one to use. We knead the mass well and fill the whites with it.

The perfect chicken mince filling

Juicy and delicious minced meat for belyashi is obtained from chicken. Such pastries come out less high-calorie. From meat it is best to take fillets.

Required Ingredients:

  • 500 grams of chicken fillet;
  • one medium bulb;
  • seasonings to your taste;
  • about 100 milliliters of water or milk.

Cooking process:

  1. We wash the meat, remove everything superfluous from it and dry it with paper towels or in a natural way so that there is no excess moisture.
  2. Pass through a meat grinder, you can use a blender, but then minced chicken It will come out just like puree.
  3. Add the selected spices to it, mix, then chopped onion into small cubes and pour in milk or water.
  4. Once again, mix the mass well, it should not be too hard and thick. If necessary, add a little more liquid and fill the whites with the stuffing.

Pork mince for whites

Required Ingredients:

  • minced pork - half a kilogram;
  • salt, a mixture of peppers and other spices;
  • one bulb;
  • 3-4 tablespoons of milk, water or broth.

Cooking process:

  1. We place the minced meat in a container, add the onion to it, which was very finely chopped or ground on a fine grater in advance.
  2. We also add spices there, usually enough salt and pepper, but you can use something else.
  3. Pour cold water, milk or broth, knead the mass thoroughly, you can even whisk a little with a fork or whisk. The resulting mixture is used for filling.

Stuffing for lazy whites

Lazy whites - great option for those who do not want to mess around for a long time. After all, it is enough to make the filling and dough, combine them and fry.

As a result, it will come out fast, tasty, hearty meal, somewhat reminiscent of pancakes, only with meat.

Required Ingredients:

  • various seasonings based on your preferences;
  • one bulb;
  • two cloves of garlic and fresh herbs;
  • about 500 grams of any minced meat.

Cooking process:

  1. We send the minced meat to a medium-sized container, add onion and garlic to it, which must be chopped in advance with a grater or simply cut into small cubes.
  2. Sprinkle this mixture with selected spices, for example, salt and pepper, you can put some herbs for a stronger and richer flavor. We put fresh herbs there, chopped as small as possible, and carefully knead everything until smooth.
  3. We combine the resulting mass with the dough and fry the whites.

Classic white dough

There are many recipes for white belyash dough, but if you want to try original dish, then make the base in the traditional way.

Required Ingredients:

  • half a small spoon of salt;
  • about 20 grams of fresh yeast;
  • glass of water;
  • three tablespoons of vegetable oil;
  • about three cups of flour or a little more.

Cooking process:

  1. Heat the indicated amount of water slightly, but so that the liquid is not very hot.
  2. To make the process go faster, you can add a little sugar, but not necessary. Pour in the salt and put the yeast. Mix everything well.
  3. Put all the remaining ingredients from the list into the mixture and knead until you get an elastic lump. Add flour or reduce the amount if necessary.
  4. Leave the mass for at least an hour in a warm place before use. During this time, you can prepare the filling.

What to add to minced meat for belyashi to make it even tastier?

If you want to get the most juicy stuffing, then be sure to use two types of minced meat. One can be beef or chicken, while the other should be more fatty, such as pork or lamb.

But even if you make them out lean meat, then you can still try to correct the situation and before filling the whites with stuffing, add pieces of ice there. Do everything as quickly as possible, so that the ice begins to melt only in the process of frying. This will cause him to absorb meat juice, all the seasonings used and the filling will turn out to be more tender and fragrant.

Another secret is to use cold water or milk. Add some liquid to the minced meat to make it more liquid. As a result, whites will turn out juicier and richer.

Don't forget the onion too. Do not put too much, you need to respect the ratio of 2: 1.

Add to ground beef to enhance flavor. boiled rice, mushrooms, sour cream, pumpkin and most importantly - do not forget about spices, because they are the basis. Except salt, the usual black ground pepper Use more garlic, herbs that go well with the chosen meat, as well as fresh and dried herbs.

Belyash - the most delicious meat pie. Its preparation will require a certain amount of time, but in the end the result is waiting. And what a!

Here are the best step-by-step recipes for homemade whites with meat that will definitely delight you with taste.

Belyashi with meat - general principles of cooking

For classic whites with meat, yeast dough is prepared on water or on water with milk. Below are both step by step recipes. The dough is never put sponge method, since excessive splendor and an abundance of bubbles are not needed. Enough to knead plain dough, leave it for a couple of hours to rise well. Then it will lie on the table, it will come up even when sculpting, it will take about three hours for everything.

What else is put in the dough:

salt and granulated sugar;

Cover the kneaded dough so that it does not dry out on top. We keep it in a warm place until it rises very well. AT winter time and if the room is not very warm, it is better to make two rises.

The filling for belyashi is traditionally prepared from meat and onions. Garlic and spices are additionally added for taste. You can break one egg into minced meat, which will hold it all together. When everything is ready, you can start sculpting products. Below, in step-by-step recipes for whites with meat, the process of forming open and closed whites is described in detail.

Belyashi are always fried in vegetable oil in a frying pan or in a saucepan. But there are craftsmen who bake them in the oven, but this is no longer correct.

Classic belyashi with meat: a step by step recipe

A simple step-by-step recipe for belyashi with meat from a regular yeast dough on water. If there is no pork and beef. Then take any other types of meat for the filling.

Ingredients

550-600 grams of flour;

280 ml of water;

1 tsp dry fast yeast;

30 grams of oil or margarine;

30 ml vegetable oil;

2 tsp Sahara;

1 tsp salt.

For filling:

170 g of beef;

200 g pork;

120 g of onion;

5 g of garlic;

Salt pepper;

1 yolk.

Additionally you will need vegetable oil for frying. It is not indicated in all step-by-step recipes for whites with meat, and it is also impossible to accurately determine the amount, since the diameter of the pan or stewpan may differ, as well as the density of laying products during frying.

Cooking

1. You should always start cooking whites with dough, as it will take about two hours to rise. Yeast dough is always kneaded warm water 38-40 degrees, that is, the liquid should be slightly warmer than body temperature. We measure right amount, pour into a large bowl for kneading dough or use an enamel saucepan.

2. Add two teaspoons of sugar to the liquid. It is necessary to activate the yeast, to make it work. Sugar also gives a beautiful golden color to pastries, but it is important not to overdo it. In some step-by-step whites recipes, you can see 2-3-4 tablespoons of sugar. Such a dough will quickly burn, and the filling will not have time to cook.

3. Now we introduce dry yeast, stir. It is better to leave them for five or ten minutes so that the grains are saturated with liquid and dissolved.

4. Add an incomplete teaspoon of salt. If the dough is undersalted, then it will be tasteless.

5. We introduce melted butter, stir and start adding wheat flour. Before kneading the dough, it must be carefully sieved. This will make it easier to connect with the liquid.

6. As soon as almost all the flour is introduced, add vegetable oil. Can be used sunflower oil with or without fragrance.

7. We continue to knead a soft and homogeneous dough. Which will spread slightly on the table. If you hammer the mass with flour, then after frying the whites will be tough. Cover the kneaded dough with a linen napkin, let it fit well.

8. Now you can prepare the filling. We wash both types of meat. Wipe, cut into pieces. Grind in a meat grinder.

9. We clean the onion. It can also be twisted through a meat grinder, but it is better to chop with a knife into small pieces. We shift to the meat.

10. Add chopped garlic to the minced meat, put salt for taste. Throw in one pinch of black pepper and egg yolk. If the egg is small. Then you can add it in its entirety. Thoroughly stir the filling, put it in the refrigerator for an hour, let the minced meat ripen.

11. As soon as the yeast dough for whites rises well, increases three times, divide it in small pieces. We make koloboks, the size of small apples. We lay it out on the table, leaving 4-5 cm between them. Let them stand a little more, rise. To prevent the crust from drying out, you can cover the top with a light towel.

12. We take out minced meat from the refrigerator. Stir again, as the juices come out of the vegetables, the liquid exfoliates.

13. Immediately prepare a frying pan or stewpan. We need the whites to swim freely, not to touch each other, as well as the bottom of the vessel. Therefore, pour about two centimeters of vegetable oil into it. You can immediately put it on the stove and turn on the fire, but not much, let the pot and oil slowly warm up.

14. Now back to the test. The pieces have now risen. We take one and turn it over. Flatten with your hands into a large cake.

15. We put the filling. You can immediately flatten all the dough into cakes and divide the minced meat between them so that it turns out evenly and nothing remains. We also flatten the filling and smear it, making a small circle in the middle.

16. Below is a step-by-step recipe for belyashi with meat with a hole. Now we just collect all the tips in one pile, pinch and flatten again, but already a full-fledged belyash.

17. We sculpt all belyashi with meat. As soon as they are ready, we add fire. We make the temperature slightly above average.

18. We lower the whites with oil into the oil. If the dough gets into hot fat, it will increase. Therefore, do not put it tightly, leave a little space.

19. Fry on both sides for several minutes. If the fire is made big. The meat won't cook. If the fire is small, then the dough will begin to actively absorb oil. Here you need to catch the golden mean. Belyash should be fried, but not burned.

20. Put the finished whites on paper to get rid of excess fat.

Leaky belyashi with meat: a step-by-step recipe from milk dough

In fact, in this step-by-step recipe for belyash with meat, the dough is made from a mixture of milk and water. It is undesirable to use only milk. We will sculpt belyashi with holes. They turn out very fragrant, perfectly baked.

Ingredients

200 grams of water;

200 grams of milk;

2 tsp yeast;

1 st. l. Sahara;

50 grams of plum oil;

2 tbsp. l. grows oils.;

Flour and salt.

Stuffing for whites:

500 g mixed minced meat;

2 onion heads;

1 small egg;

A couple of cloves of garlic;

Cooking

1. Mix milk and water. Warm up. Or just dilute prescription milk with hot water from a kettle. But don't forget to measure the quantity. We send everything to the bowl.

2. Mix granulated sugar with yeast, send it all into a liquid, pour a teaspoon regular salt, stir.

3. The butter must be melted or softened very well so that it melts. Add it to the future dough.

4. Sift the flour, pour it into the prepared liquid with yeast. First, stir everything with a large spoon. As soon as it becomes more difficult to do, we introduce more flour and run our hands. Knead the dough thoroughly. As soon as the consistency becomes suitable, pour in a couple of tablespoons of vegetable oil. Knead until smooth and send a lump in a tall saucepan.

5. Cover the top of the dough so that the crust does not dry out. We put in heat for two hours.

6. Grind a pound of meat in a meat grinder or chop very finely with knives. Add chopped onion and garlic, put a small egg, but you can cook without it. But without spices it is impossible. Salt minced meat, season with pepper. Stir until smooth. We leave it alone, let it also stand and ripen, before cooking it will be necessary to stir again.

7. Did the dough rise well? Can do modeling open whites with a hole. We divide the whole mass into portioned balls, lay it out on a greased or lightly powdered table with flour. Let's get up a little.

8. Roll out a cake from one ball. You can just stretch it out with your hands.

9. Put a little stuffing in the center, spread a uniform circle with a fork. We make the minced meat thickness no more than half a centimeter, this will be enough for whites.

10. Now we take one edge of the cake in our hands, we begin to collect it in a pile in a circle, while pinching it together. Should work round patty with a hole in the middle.

11. We sculpt in this way all the other whites with meat.

12. We heat up a layer of oil 1.5-2 centimeters in a dish convenient for frying.

13. We take one belyash in our hand and put it with a hole down on the oil. We repeat this with the rest.

14. As soon as one side of the whites is fried. We turn over. You can’t start frying products from the closed side, in this case nothing will work, the filling will release a lot of juice and shoot strongly.

The filling for whites will be juicy and tasty if you add a little water or broth to the minced meat. This should be done especially when using beef or other similar meat with low content fat.

You need to cut the onion into minced meat very finely. large pieces they will not have time to bake in the dough, they will crunch, spoil the taste of whites.

In many step-by-step recipes for whites, it is recommended to sprinkle the cutting table with flour. In fact, it is better to lubricate the surface with oil, and also treat your hands. Flour particles will burn in the pan, form smoke, spoil the taste.

For frying homemade whites, it is best to use a cast-iron skillet or other utensils with thick walls. In it, the oil warms up evenly, the whites are well baked.

Step-by-step recipes for homemade whites with meat from yeast, bulk, kefir dough

2017-11-20 Marina Vykhodtseva

Grade
prescription

1436

Time
(min)

servings
(people)

In 100 grams ready meal

8 gr.

20 gr.

carbohydrates

30 gr.

331 kcal.

Option 1: Classic homemade belyashi with meat from yeast dough

In the recipe, homemade yeast dough is started on fresh milk. This is what hostesses usually do, but sometimes they take half or a third plain water. Minced pork. Remember that we take all products for yeast dough room temperature or a little warmer.

Ingredients:

  • 640 g flour;
  • egg;
  • 9 g yeast;
  • 400 g pork;
  • 250 ml of milk;
  • 150 g of onion;
  • 5 g of garlic;
  • 30 g of sugar;
  • salt and pepper;
  • 60 g cl. oils;
  • 200 ml frying oil.

Step by step recipe classic whites

Melt butter. Or substitute margarine. Milk is simply warmed up to about 40 degrees. We mix it with sugar and yeast, after a couple of minutes we throw in an egg, shake it, put a small spoonful of salt, and then melted butter. Mix everything, add flour. We interfere until it is in the hands soft dough. We remove it in heat, cover it so that the crust does not dry out. Since the whites will be fried with just one good rise, it is not necessary to press again.

Minced meat is prepared from twisted meat, chopped onion and garlic. Season with salt, this amount is about a teaspoon without a slide. You can pepper. Mix thoroughly. If the meat is not very fatty and even dry, pour in a few tablespoons of water or milk.

We divide the risen dough into pieces of about 75 grams, put each one in front of us on the table, round it with our hands. Give the balls a few minutes to rise.

We roll each piece into a cake, put the minced meat, connect the free edges. Flatten the belyash to make a round pie.

We heat up the oil. It is advisable to choose a flat pan so that the layer is the same everywhere. We put the whites, fry on both sides, bring to readiness.

important to catch desired temperature. If the fire is large, then the meat inside will not have time to cook. If you cook at the minimum setting, the dough will absorb the oil. Belyash, when put into oil, should immediately begin to “squirt”, but not very actively.

Option 2: A quick recipe for white beef with meat (lazy)

This recipe is a godsend. You can cook belyashi on it in just half an hour or even faster. The dough is based on kefir, which is easily replaced with curdled milk, fermented baked milk.

Ingredients

  • 0.4 l of kefir;
  • 0.25 kg of any minced meat;
  • egg;
  • 10 g of soda;
  • 0.28 kg of flour;
  • 50 g of onion;
  • frying oil.

How to quickly cook homemade belyashi with meat

We throw an egg into a large bowl, pour in kefir, add soda, salt and add a pinch of sugar, which is not indicated in the recipe. Shake with a whisk or mixer. Add flour, stir again.

We chop the onion very finely, literally to the crumbs. Pour the prepared vegetable into the dough and immediately add any minced meat, stir actively.

We spread the whites with a spoon into the heated oil. We fry like pancakes. Is the first side browned? Turn over, cover and steam for 2-3 minutes.

By this principle, you can cook belyashi with different fillings, use mushrooms or minced fish, sliced ​​crab sticks.

Option 3: Belyashi with meat (with a hole)

The recipe for delicious homemade whites with meat and a small hole in the middle. Thanks to this formation, the meat is fried a little, fully comes to readiness, gives a very pleasant aroma. Minced meat from any meat will do.

Ingredients:

  • 250 ml of water;
  • 1.5 tablespoons of sugar;
  • 70 ml of oil;
  • 0.55 kg of any meat;
  • egg;
  • 4.5 art. flour;
  • bulb;
  • garlic optional;
  • 0.5 bunch of parsley;
  • 11 g yeast (sachet).

How to cook

We heat the water, it should become warm, add sugar with yeast and about a glass of flour. We make a talker, let it stand for 15 minutes.

Whisk an egg and an incomplete teaspoon edible salt. Add to yeast, pour in vegetable oil or melt margarine. You can knead the dough butter, add flour, knead, leave for an hour and a half.

We prepare the minced meat as usual: chop the meat and onion, put chopped parsley, salt, garlic if desired. Mix thoroughly.

Did the dough rise well? We make small balls out of it, spread it on the table, cover with a film. After 15 minutes, each roll out, put the minced meat in the central part, spread it. Now the most important thing is modeling. We collect the edges of the cake with a fold, leaving a hole. Belyash slightly flatten.

We heat up the oil. We put the belyash in the pan always with the hole down. Turn over as soon as the dough is browned. The meat may also be slightly browned.

Is whitewash ready? After turning over to the second side, a broth should form in the hole, sometimes there is very little of it if the meat is dry. As soon as the liquid begins to gurgle, that is, boil, you can remove the whites from the pan.

Option 4: Homemade belyashi with meat from bulk dough

Another version of the kefir test, but these homemade whites with meat are more like the original. The filling is not poured into the total mass, but is laid in the middle. It is advisable to use small minced meat.

Ingredients:

  • 0.45 l of kefir;
  • 10 g of sugar;
  • 0.37 kg of flour;
  • 0.25 kg of minced meat;
  • 12 g of soda;
  • egg;
  • bulb;
  • frying oil.

Step by step recipe

If the dough needs to be kneaded quickly, then use a mixer. Connecting the following ingredients: egg, kefir, sugar, soda, a little salt. Whip for a minute. We put flour, knead the dough. You should get a mass, as for lush fritters.

Mix minced meat with chopped onion, season with spices.

We heat the oil, a layer of 3-4 millimeters is enough. Now we work quickly: spread the dough in the form of thin pancakes. Quickly lay out a layer of minced meat in the central part, without touching the edges. We collect the dough again and “hide” the filling. Fry the whites on both sides.

It is advisable to chop the onion for these whites very finely, it is even better to twist it with a blender, since the pieces may not reach readiness, they will crunch.

Option 5: Belyashi with meat on kefir in the oven

A variant of baked homemade whites with meat, which are cooked in the oven. The dough can be classified quick recipes, as it is cooked on soda.

Ingredients:

  • 0.22 l of kefir;
  • 3 art. flour;
  • 0.45 kg of minced meat;
  • 0.1 kg of margarine;
  • 0.1 kg of onion;
  • 2 eggs;
  • 12 g of soda.

How to cook

Immediately remove one yolk. Beat the protein and the remaining egg, add melted margarine, kefir, soda. Salt the dough. You can add some sugar. Shake, add flour, it will take about three glasses. Knead soft dough. Cover, leave for ten minutes.

Grind the onion, combine with minced meat for whites, put spices, stir.

We make whites. It is desirable to form products with a hole, a little higher you can find detailed description. Transfer to a baking sheet, leaving space.

Add a spoonful of water to the remaining yolk, beat, grease the whites. We bake for about half an hour at 200 degrees.

If in the middle of baking through a hole in each belyash add a little broth, you get lazy option Tatar triangular pies.

Option 6: Homemade whites with meat and rice

Another whitewash recipe for yeast dough. To make it work, you need to knead for three hours before cooking. Only from the lush and aged dough, the products are soft.

Ingredients

  • 250 g of water;
  • 150 g sour cream;
  • 11 g yeast;
  • flour;
  • 0.4 kg of meat;
  • 0.1 kg of fat;
  • 1.5 tablespoons of sugar;
  • salt and pepper;
  • 1 onion;
  • 4 spoons of rice;
  • frying oil.

How to cook

We make the classic dough. Dissolve in warm liquid fast acting yeast with sugar and salt, add sour cream, add flour. Knead, remove in heat to stand.

Since the filling is with rice, we twist not only the meat, but also a piece of lard. You can completely or partially replace it with fat tail. If fatty pork is used, then we immediately take 0.5 kg of meat.

Boil the rice, add to the twisted meat, put the chopped onion. We fill the filling with spices, stir.

After increasing the dough by at least 2.5 times, you can sculpt whites. We form products with a hole or close the filling. Fry in a regular frying pan.

Yeast dough should rise warm, it is put into a bowl with high sides, often a saucepan, but you can’t put on a regular lid. Cover only with a kitchen towel or other breathable cloth.

Option 7: Homemade white meat with sour cream dough

Highly good option dough that does not go stale for several days. Sour cream is used for it 20%. From these products, you will get 15-16 open home whites, that is, with a hole.

Ingredients

  • 80 ml milk and 2 tbsp. l. in minced meat;
  • 400 g sour cream;
  • 10 g yeast (dry);
  • 0.8 kg of flour;
  • 0.5 kg of minced meat;
  • 2 onions;
  • 3 eggs;
  • 1.5 tablespoons of sugar;
  • salt pepper;
  • frying oil.

How to cook

AT warm milk(80 ml) add yeast, stir. Separately, send eggs to a large bowl, add one and a half teaspoons of salt to them, add sour cream with sugar. Stir with a whisk until smooth.

Pour yeast into the mass of sour cream, stir again and add flour. We knead. We leave the prepared dough until one good rise.

Grind the onion, send it to minced meat, put a teaspoon of salt, pepper to taste, pour milk. Knead.

We divide the dough into 15-16 balls, spread it on the table, cover it, let it rise for about ten minutes. Then we roll it out with a rolling pin, distribute the minced meat, sculpt whites with a hole, collecting a fold inside.

We spread the whites with a hole down in the heated oil. Fry this side, then carefully flip over. After cooking, transfer to a bowl, fry the next batch.

You need to turn the whites carefully, but very quickly, so that as little juice as possible flows out when tilted. Otherwise, when it enters the boiling oil, it will start to “shoot”.

Option 8: Belyashi with puff pastry meat

If you don’t want to knead the dough at all or just don’t have enough time, then this recipe will come in handy. Such belyashi can be fried in a pan or cooked in the oven. The dough is used ready puff.

Ingredients

  • 0.5 kg of dough;
  • small egg;
  • spices;
  • 300 g minced meat;
  • 100 g of onion;
  • frying oil.

How to cook

Chop onion, mix with minced meat, add spices to them.

Roll out the dough. For classic whites, you can cut circles. But it is better to cut rectangles, it will be more reliable and without waste. The size of the pieces is at your discretion, each belyash will be half as large.

Shake the egg, grease the dough around the perimeter, grab at least a centimeter. We put minced meat on one half, cover with the free side, pinch. We sculpt all the whites, let them lie down on the table for a while so that the seams get stronger.

We spread the formed belyashi with meat in a heated deep-fryer, fry until golden brown.

If puff whites are baked in the oven, then before planting in the oven they can be greased, sprinkled with sesame seeds. And do not forget to make a puncture to release steam.

Belyash was invented by the Tatars, often in those parts it is called "peremyach". Classic way cooking is based on sponge. This process takes a lot of free time, it is for this reason that the dish is prepared quite rarely, but the craftsmen came up with new recipe using dry yeast. The dish began to cook faster, its taste has not changed.

Outwardly, belyash is very similar to a pie. different from him round shape and filling in the form of meat with onions.

The classic way to make dough with dry yeast

The preparation itself is not difficult and takes little time. The greatest period will be spent preparing the test.


Ingredients:

  • flour 0.5 kg.
  • butter 150 g.
  • milk 5% 0.5 l.
  • egg 3 pcs.
  • dry yeast 1 pack.
  • water 100 ml.

Cooking:

1. Take a glass with warm water, fill with yeast and stir. After 20 minutes, a hat should form.

2. Take a deep bowl, fill it with dough. Add milk with beaten eggs, butter and salt. Pour flour in small portions (sift in advance).

3. If you notice that the dough will become thick, put it on a floured work table and then knead by hand.

4. Place it in a separate bowl, cover and leave for 40 minutes. After the elapsed time, knead again and wrap the dough for the same time.

5. Divide it into pieces, put it in one row and cover for about 15-20 minutes.

Yeast dough for belyashi with kefir

This recipe will make the mass more tender. Kefir will significantly increase the shelf life of the peremach and also protect it from weathering.

At home, this recipe is rarely used, most often such whites are made in canteens and other similar establishments.

Ingredients:

  • flour 0.5 kg.
  • egg 3 pcs.
  • salt, sugar 1 tsp each
  • medium-fat kefir 250 ml.
  • dry yeast 1 sachet.

Cooking:

1. Mix yeast with kefir, mix the mass and leave for 20 minutes.

2. Break the egg there, salt and mix thoroughly.


3. Gradually add flour and mix immediately, otherwise lumps may result.


4. If you feel that it is difficult to mix the dough with a spoon, put it on the table, pour out the remaining flour and knead by hand.


5. As soon as you get a homogeneous dough, transfer it to a deep container, be sure to cover it. It will fit 120 minutes.


6. If suddenly it starts to go beyond, mix it in with a little wet hands and leave it again.

Video recipe:

Enjoy your meal!

Recipe in a frying pan


Ingredients:

  • minced meat 0.5 kg.
  • yeast 1.5 tsp
  • onion 2 pcs.
  • sugar 0.5 tbsp
  • refined oil a third of a glass.
  • flour 2 tbsp.
  • water 1 tbsp.
  • pepper and salt to your taste.

Belyash is a tasty and fragrant dish, but it practically does not bring benefits to the body. In emergency situations, when there is no time for a long lunch, they are an excellent salvation. In order not to eat belyashi in dubious places, it is better to make them yourself. Our recipe is suitable for both real chefs and beginners.

Cooking:

1. First of all, we will prepare the dough for whites.


2. Fill the dishes with warm water, add sugar.


3. We supplement the syrup with dry yeast. After a couple of minutes, mix the mass.


4. After a while, the yeast will begin to work actively, salt them.


5. Add flour, bring the mass to uniformity. Do not forget to add oil in small portions along the way.



6. We send the mass to a warm room, cover with a film.

7. Wait 30 minutes, change the dough and leave for the same period of time.


9. We clean the bulbs, divide into several parts and chop.


10. Mix minced meat, onion, spices and salt. We mix the meat mass.


11. We make portioned dough balls.


12. We make layers of them and fill them with minced meat.


13. It remains to wrap the dough. Do this carefully so that all the minced meat is inside. We press the raw belyash and do this with each.


14. Heat up the pan with oil. Pour enough of it so that half of the cake is covered, thanks to this, it will appear appetizing crust. We fry on both sides.


15. Belyashi are completely ready! With the help of paper, we remove unnecessary fat, then serve it to the table.


Helpful Hint: You can use any type of meat to cook belyashes. Steamed onions with minced meat will do their job - the aroma of the dish will be indescribable. Be sure to use yeast. To make them more tender, you can add a little milk to the dough.

Lazy belyashi on kefir with minced meat

You must have met various dishes, in the recipe of which the word "lazy" was found. You and I will cook "lazy" belyashi, which are no worse than ordinary ones.


I love to cook various minced meat dishes, so it is almost always available in my refrigerator. I make it a lot in one go, divide it into portions and send it to freezer. So, we have "lazy" belyashi, which outwardly resemble pancakes.

Dough Ingredients:

  • egg 1 pc.
  • flour up to 300 g
  • soda half tsp
  • kefir 2 tbsp.
  • sugar and salt by half tsp

For minced meat:

  • minced meat (not fatty) 0.2 kg.
  • medium-sized onion 1 pc.
  • a couple of cloves of garlic
  • salt on the tip of a knife.
  • pepper to your liking.
  • greens.

We will fry belyashi in refined oil.


Cooking:

1. Let's start by preparing the filling for the dish. Cut the greens and chop the onion.


2. Mix with minced meat, add pepper, garlic, salt and bring to a homogeneous mass.


Let's start the test:

1. Mix kefir with soda in a separate bowl. We let the mass stand so that the soda is extinguished, this will make it more magnificent.

2. Break the egg, salt and add sugar. Further, we combine this mixture with kefir.

3. Pour flour in small portions and mix the dough. You can use a sieve, in which case the flour will be enriched with oxygen. Ideally, if it will remind thick sour cream. It should stay on the spoon.

4. Let's move on to the most basic process: creating cakes. Before doing this, find a paper towel and place it nearby to ready-made whites put on it to remove excess fat.


5. We prepare the filling (we divide the minced meat in portions). The size of each cake should be less than 3 cm in diameter.


6. Fill the pan with oil and put on the stove. We spread the dough and distribute the minced meat on each cake.


7. Pour the dough over each belyash, leave a small hole in the center with open filling. Of course, it will be different everywhere, but there is nothing wrong with that. We prepare the dish for ourselves, especially since it will not affect the taste.


8. Fry the belyashi over moderate heat. After frying, place on a paper towel.


9. Our dish with minced meat is ready!

Enjoy your meal!

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