Belyashi is a dish that can conquer any person with its amazing aroma, mouth-watering appearance, juicy filling and crisp. The taste qualities of these "pies" largely depend on the correctness of the preparation of the test.
Dough for whites with dry yeast is the best solution, in case you are afraid of the whims of the yeast dough.
Material Content:
Dough for whitewash with dry yeast in milk
The only drawback of the yeast dough is its lengthy preparation for cooking.
We will knead the dough with:
- flour (500 grams);
- milk (500 ml);
- eggs (3 pcs.);
- butter (150 grams);
- water (100 ml);
- one sachet of yeast.
Cooking:
First of all, prepare the dough - dissolve the yeast in warm water and leave them for 20 minutes. Thus, we “launch” them into work. Drive eggs into the dough, pour warm milk, add oil, salt and stir. Then gradually and thoroughly mix the flour into the resulting mass. In the process of adding it, the mass will become more dense. When this happened - put the dough on a cutting surface and continue the process of kneading with the help of hands. We return the resulting mass back to the container, cover and rearrange in heat for 40 minutes. We shake hands and leave again to approach. Divide into pieces, cover them and leave for 20 minutes to finally come.
Simple recipe on the water
The dough kneaded according to such a simple recipe will please with its airiness and lightness. In addition, it does not absorb a large amount of oil during the frying process and the dish will not be too greasy and heavy.
To prepare it, we use:
- flour (600 grams);
- water (1.5 tbsp.);
- sugar (1.5 tbsp);
- vegetable oil (3 tablespoons);
- dry yeast (1 tsp);
- salt (1/3 tsp)
Cooking:
Pour yeast with flour into heated water (4 tbsp). Beat a little, until bubbles form. Cover and set aside for 30 minutes. After the appearance of the foamy "cap", add salt and flour. Knead the dough thoroughly. Add oil and repeat the kneading procedure. Cover and leave for 2 hours. After the mass volume has become more than 3 times - we proceed to the preparation of whites.
Whey based cooking
A whey-based dough recipe allows you to prepare a delicious, lush and tender dough that stays soft for quite some time.
Knead it with the addition of:
- whey (250 ml);
- flour (3 tbsp.);
- vegetable oil (1/2 tbsp.);
- dry yeast (11 grams);
- sugar (1 tbsp);
- salt (1 tsp)
Cooking:
We heat the whey a little to make it warm, and pour oil into it. Add salt with sugar and stir until they dissolve. Sift the flour and pour the yeast into it, mix. Using a whisk, we gradually intercalate the dry components into the liquid ones. At the end, knead the dough with your hands. Cover and clean in heat for 1 hour.
Quick dough for whitewash with dry yeast
If it is not possible to knead the dough for a long time and wait until it is suitable, a quick dough for whites is an ideal solution to the problem. It will delight with its airiness, splendor and mouth-watering crunch.
Cooking for:
- flour (450 grams);
- water (300 ml);
- sugar (50 grams);
- dry yeast (1 tablespoon);
- vegetable oil (1/3 tbsp.);
- salt to taste.
Cooking:
Pour yeast with flour (3 tablespoons) into heated water and set in heat for 15 minutes. Next, mix the oil with salt and flour. Knead and set again to approach. After increasing the mass by 2 times, we proceed to the formation of whites.
Kefir yeast base
A distinctive feature of the kefir dough is its incredible softness and long shelf life. The product prepared from it does not stale for a long time.
“Create” it based on:
- flour (450 grams);
- eggs (3 pcs.);
- fat yogurt (250 ml);
- sugar (1 tsp);
- salt (1 tsp);
- one sachet of yeast.
Cooking:
Heat a little kefir and pour yeast into it. Mix and set aside for 20 minutes. Next, add eggs, sugar and salt to the yeast mixture, mix thoroughly. Pour flour in small portions and stir the mass with a spoon. When it thickens - put on a cutting surface and continue the process with the help of hands. As soon as the dough ceases to stick to your hands - put it in a container, cover and leave for 2 hours. Wash it with wet hands and leave to come again.
Cooking option in a bread machine
The bread machine is an indispensable assistant when working with the dough. No need to waste energy kneading it, the technique will do everything for you and will delight you with a magnificent and soft “result”.
Cooking the dough with the addition of:
- vegetable oil (1.5 tbsp);
- water (445 ml);
- flour (4 cups and an additional 20 grams);
- salt (1 tsp);
- dry yeast (1 tablespoon)
Cooking:
We fill the cup of the bread machine with the necessary components. Pour the oil first, then warm water, then sift the flour and pour the yeast. On the device’s panel, select the “Dough” parameter and run the program. It lasts 1.5 hours. Do not open the lid until the bread maker sounds a sound signal about the end.
Preparing the filling and preparing the whites
After the yeast dough for whites is cooked, proceed to the preparation of the filling.
To make it juicy and soft, we use meat with a little fat, onions and a little water.
For minced meat we take:
- pork (200 grams);
- beef (200 grams);
- medium sized onion;
- salt and pepper to taste.
Grind the meat with onions using a meat grinder, add salt, pepper, a little water and mix well. Water can be replaced with broth, it will transform the taste of the filling. Divide the dough into small balls and cover them so that they do not wind off.We put the pan on medium heat, pour in oil (at least 1 cm high) and let it warm up. We mold the whites in batches so that the dough is not damp. We crumple each ball with our fingers until a cake is obtained and put meat in its center. We wrap the edges so that they cover part of the stuffing, but at the same time leave a small hole in the center. We fix it well, forming folds. Squeeze the whites slightly and spread them on the pan, with the hole down. The fire should not be maximum, otherwise the pies will not fry properly. After one side has become rosy, turn over and fry until light juice appears in the hole.
Advice:
- To make the filling more tender - prepare it in advance, so it can be infused and soaked in onions. For a juicier filling, half the onion mass is pre-fried in a pan.
- Crispy appetizing crust - the result of "swimming" whitened in large quantities of oil during the frying process. They will turn out even more beautiful if you do not spread them tightly to each other, but leave at least 1 cm between them.
- To obtain airy and soft whites, we crush the dough in several stages.
- If after frying it was found that the meat has not been fried properly, we bring them to a ready state using an oven or microwave. However, when cooking in the latter, we do not set much power, otherwise we risk turning the dough into "rubber".
- After cooking, put the whites on paper towels so that excess fat is stacked from them.
- Pies are served with broth or sour cream sauce with herbs.
