How to sculpt, pinch, fry whites: recipes, photos, tips

Instructions for the preparation of whites.

Content

Belyashi is an original Tatar dish, which initially had a completely different name. If we take into account the Tatar interpretation, then Belyashm was called a large meat pie, baked in a pan. A small pie with meat had a different name. Representatives of other countries began to believe that Belyash- this is A small pie with meat. So this name was fixed behind the dish. In this article we will tell you how to sculpt whites.

How to sculpt whites from yeast dough correctly: recipe

There should be many fillings in such a cake, but the dough is not thin and rather magnificent. That is why an important element of cooking is a batch of soft and good dough.

In order to knead the dough on whites, you will need the following ingredients:

10 g of dry activated yeast
10 g of sugar
A pinch of salt
Milk
Flour
One egg
Vegetable oil

How to sculpt whites from yeast dough correctly:

It is necessary to dilute the yeast in a small amount of warm water and add sugar. Leave for about 15 minutes so that a dense foam appears on top, which looks like a hat. Mix the mixture, add the remaining warm milk, Pour salt, add egg and salt.
Pour the liquid into the flour and knead the soft dough. Remember, it should stick to your hands. In no case should a lump should be very dense and tight, because otherwise very hard whites will turn out.
Next, it is necessary to knead the soft dough and leave it for about 2 hours in a warm place. This will allow the test a little. After that, knead the mixture again, roll out the layer with a thickness of about 1 cm with a thickness, and prepare dense cakes. The filling is laid out in the center of each cake, the edges are pinned, fried in a hot pan.

How to pinch whites with a hole?

Belyashs with a hole inside are very tasty and juicy due to special preparation technique. Please note that before modeling such whites, in no case should you sprinkle a table or a board with flour. The dough should be very elastic and sticky, which will prevent the edging of the edges.

How to pinch whites with a hole:

First you need to lubricate the table with oil, divide the dough into several pieces. It is necessary to prepare several tortillas from it and roll out with a rolling pin. Please note that the edges of the circles should be thinner than in the middle. Too big thick will prevent the creation of beautiful wavy edges and folds. Now put the minced meat inside and pin them according to the principle of khinkali.
It is necessary to gradually connect them, fold behind the fold, forming peculiar frills from the dough. The diameter of the hole should be approximately 2-3 cm. Do not make the holes too large, since all the juice can exit through them during cooking. Heat the pan, lay them down down, hold it on fire for 2 minutes.
Remember, at this stage, the fire should be strong enough so that the meat filling grabs, becomes dense enough and preventing the flow of juice from finished products. Next, turn over to the back and brown. You can repeat the manipulation on both sides. This will help to make the filling of juicy, and not raw. Belyasians are fried in a large amount of vegetable oil, they should boil in it.

How to sculpt whites with meat correctly: recipe

Belyasians differ significantly from Cheburs, their thickness and features of the preparation of dough. Often, alcohol, vodka or alcohol is added to the dough for Cheburs, so that the dough becomes crispy, with a large number of bubbles. In the Belyashas, \u200b\u200bon the contrary, the dough should be with large bubbles, but not crispy, but quite soft. That is why alcohol is not necessary.

You will need to prepare the dough:

650 g of flour
500 ml of warm water
8 g of dry yeast
25 g of sugar
10 g of salt
100 ml of vegetable oil

For filling:

500 g of finished minced meat
3 large bulbs
Salt
Spices

How to sculpt whites with meat correctly:

First you need to prepare the base, that is, the dough. It is necessary to pour all the flour on the table, pour warm water into the cup, add yeast and sugar. Leave aside the liquid for 15 minutes so that dense foam appears. During this time, the yeast wakes up and begin to multiply. Make sure that the liquid is not too hot, but warm. As soon as a hat appears on the surface, it is necessary to pour the liquid into the flour.
Be sure to add a little salt to it. Do not rush to add vegetable oil. Knead the dough without it, and then gradually pour on the board, kneading the dough. The mass completely absorbs all vegetable oil. It is necessary to transfer the lump in a bowl lubricated with oil, cover with a towel and leave for 20 minutes. Thanks to this method of preparing and mixing dough, after 20-30 minutes, a lump should become twice as much.
You need to cover with a film and put in the refrigerator. Prepare the minced meat, and rub on the onion or chop on a meat grinder. Add salt and spices. It is necessary to engage in the preparation of the test. With your hands that must be lubricated with vegetable oil, separate several small pieces of dough. It is necessary to get cakes. They must be left for 5 minutes. During this time, they will grow up a little again in a warm place.
In the center, each layer must be laid out about a tablespoon of the filling and crawl. Usually all the edges are connected in the center, with the creation of a kind of nodule. As soon as the cakes are ready, it is necessary to press a little on them to become thin. Now it is necessary to pour oil into the pan and heated heavily. Pay attention, it is necessary that the oil is boiling, and the whites are half immersed in it. As soon as the products purchase a golden color, it is necessary to put them on a paper towel so that excess fat is absorbed.

How to sculpt the Higher Attestation Commission: Recipe

They are quite popularvac-belyashi. This is a traditional Tatar or Bashkir dish, which is a baking with a meat filling. It is prepared not in a pan, but in the oven, which makes the product more useful, with a lower fat content. Unlike classic whites, which are prepared using yeast dough,vac-belyash is kneaded on sour milk, kefir, with the addition of baking powder or baking soda. That is, when preparing yeast, they are not added. The simplest recipe can be found below. Please note that the main in this recipe is the dough. It significantly affects the taste of finished products.

Ingredients for the test:

200 g of oil or margarine
150 ml of kefir
A little soda
Salt
500 g of flour
Butter
Salt

For filling:

1 kg of lamb
200 g of onions
500 g of potatoes

How to sculpt the Higher Attestation Commission:

First you need to prepare the dough, soften margarine at room temperature and mix all the ingredients that are included in the dough. Leave him to rest for 20 minutes. The dough is not yeast, but it is necessary to leave for 20-30 minutes so that a large amount of gluten is released, and the mass becomes rubber, supple. At this time, make cooking. The traditional Bashkir recipe includes lamb, as well as onions, potatoes.
It is necessary to grind lamb and other components of the filling. Please note that the potatoes should be pre -boiled. Now make cakes from the dough, roll them out with a rolling pin, fill them with prepared minced meat.
It is necessary to leave a small hole in the center, as when preparing whites with a hole. To the center of the mass of meat, add a small piece of butter. This will make the product very juicy and soft. It is necessary to put the products on parchment, and bake on a baking sheet for 30 minutes, at a temperature of 180-200 degrees. During the preparation, do not forget to pour a small amount of meat broth into the hole. This will make finished products not dry, but juicy.

How to fry whites?

To prepare a delicious dish, you need to choose the right dish in which frying is carried out. A dishwasher with a large diameter and a thick bottom is suitable.

How to fry whites correctly:

Please note that in the preparation of semi -finished products that were finally frozen, preliminary defrosting is not needed. It is necessary to prepare frozen whites for 10 minutes on each side.
It is best to cover such semi -finished products with a lid so that the inside has time to defrost and become prepared. If you fry whites with holes, then you need to immediately lay them in a hole in the oil, and only then turn over. If you do the opposite, you risk losing the juice that stands out during the preparation process.
It is necessary to leave a little space between the whites, because the yeast dough during cooking increases in size. It is best to cook over medium heat, five minutes. It is believed that it is not necessary to save oil during frying. It is necessary that the products are completely immersed in the solution. If these are not frozen whites, then they are not covered with a lid. Ideally, the cooked dish should be characterized by a golden crust and beautiful brown.

How to fry whites in a slow cooker?

If there are no difficulties in the process of frying in a pan, then using the multicooker, the situation is reverse. If you prepare a dish in a slow cooker, you need to use much less oil.

How to fry whites in a slow cooker:

To prepare whites, it is necessary to set the “frying” mode on the slow cooker and cook for 20 minutes, having previously closed the lid.
Be sure every 10 minutes, turn the products so that the golden crust forms on both sides.
If you worry that the dough is not cooked, or raw meat, try to lay them on a barrel, and cook another 10 minutes.
To get rid of a large amount of oil, whites are laid out on paper napkins or towels.

How to sculpt whites: photo

Below can be found with schemes of sculpting whites.

A lot of useful information can be found on our website:

Belyash, in our understanding, is a meat pie, although in fact it is not necessarily fried in a pan. As a filling, you can use not only meat, but also potatoes, cabbage and even sweet fillings. It is usually cooked on yeast test.