It is difficult to find a person who does not like juicy whites. Buying them in shopping centers, most often the buyer does not get the desired taste. We offer proven ways to sculpt whitewash at home.

How to sculpt closed meat with meat

Closed is called belyash with meat, where the filling is not visible. For the preparation of such products, as a rule, yeast dough is used.

To obtain it you will need:

  • water;
  • milk 2 tbsp .;
  • fresh or dry yeast;
  • egg;
  • flour;
  • salt, sugar.

For a portion of whitewash, take warm water, dissolve the yeast with the addition of sugar, leave it in a warm place until a fluffy cap appears on the surface of the mixture. Then they add the egg, salt and sugar, with the help of flour create a dough, a little sticky to the hands.

Despite the Tatar roots, the semi-finished product was widely used in the post-Soviet countries. There are many options for the preparation and molding of products, modified taking into account the taste preferences and traditions in different regions.

Sculpt Vak-Belyash

The dish belongs to the Tatar cuisine, its feature is the use of yeast-free dough. The filling, in addition to the stuffing, includes vegetables (potatoes, pumpkin), sliced ​​in medium slices, bay leaf. This type of pies is cooked in the oven. For minced meat, it is better to chop the meat finely, although you can twist it in a meat grinder, add herbs, spices, vegetables.

 

Technology, how to sculpt whites, consists of several sequential processes.

For the test you will need:

  • margarine or butter 200 g;
  • 1.5 tbsp. milk or dairy product;
  • egg 2 pcs.;
  • flour;
  • salt;
  • soda.

Milk is suitable as a liquid base, but it is better to use kefir or yogurt. Pre-placed for 20 minutes in the freezer, the margarine is grated, mixed with flour to make crumbs. Then add the rest of the ingredients, knead a soft elastic dough.

When forming the product from above, a small hole is left. To make the filling juicy, add a small piece of oil or liquid (water or broth) to it. Semi-finished products are laid out on a baking sheet, baked for 40-45 minutes. The readiness of the pie is determined by the potato. When it is already soft, but the dough is still light, the fire is increased to a rosy color.

Technology for sculpting open whites

Open whitewash differs in that when sculpting, a part of the filling is visible. To get this shape, after placing the filling, pinch the dough in a circle to the center so that a small hole remains in the middle. They begin to fry the white meat with the open part down, then turning it upside down.

Read also:dough for whites

Another unusual way to get an open product is to first make a round closed whitewash. Then, after pinching the filling, make a cross-shaped incision on the dough and tuck inward the edges.

The open product may have a triangular shape. Then on a round basis it is better to make incisions. It is necessary to lay the edges with gaps to form a hole in the center with a diameter of 1-1.5 cm.

Sculpt triangular, round belyashi

There are several round spinning technologies:

  1. Roll the dough thinly, using a suitable round object to chop. Then lay the filling inside, pinch, fry on both sides with the seam down.
  2. After molding the dough, pinch it in small pieces, press it with your hands until a cake is obtained. Place the minced meat, pinch on top. It turns out the bag, the seam is pressed on top.
  3. Begin as in the previous method. After dividing the dough into portions, each ball is rolled out, and then the product is molded.

Technology, how to sculpt whites properly, does not imply form restrictions. The classic version is round, but they can also be given a different shape (for example, triangular). In this case, the filling is placed on the round billet in the center, pinched from both sides and from the bottom, the seam is obtained from 3 sides.

To get the correct shape with corners, you can cut the round base from the center to the edges in 3 places to get approximately the same segments. After placing the meat, the edges of the dough are laid, seams are formed.

Read also:dough for whites

Beautiful sculpting method

In cooking, it is important not only to properly observe the composition of minced meat and dough, but also to make the finished product aesthetically attractive.

You can get creative with the process by pinching the edges beautifully or using several methods:

  1. When forming an open whitish pinch the edges so that on the outside they look like rectangles.
  2. If you pinch the dough on the outside, then the appearance of the whitewash from above will be like a flower, or an asterisk.
  3. Round whitewash can be pinched crosswise. Then the junction will look like a pigtail.
  4. If you experiment with the size and shape of the slot, then the strips of dough can be twisted together so that the holes are not located in the center, but on the sides. Then the dough can form a flower, a scythe, a star.

To achieve the desired result, it is enough to practice a little with the composition of the filling and spices, as well as show imagination in the design.

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