Belyash with meat is a very nutritious dish. But, when it’s so delicious, it’s not time to count calories. In this article, we will share secrets on how to make real whites that will make you give up thoughts about diet.
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How to cook meat with meat
Belyashi are, as a rule, pies with meat filling fried in hot oil. On top, they should be crispy, and inside juicy and tender.
What mistakes are most often made by inexperienced housewives? The forcemeat is soft and the dough is not baked to the end. Or vice versa, the dough is fried, but the minced meat becomes overdried. We will tell you how to avoid these oversights.
Juicy minced meat for whites with meat
Juicy minced meat is obtained from the meat of the shoulder blade. You can take beef, pork or lamb. It is possible to maintain juiciness by adding a large amount of onions.
Visually, it should be half as much as meat (for example, 250 g of meat and one large onion).
The meat must be scrolled in a meat grinder, turn it into a homogeneous forcemeat. It is better to chop the onion with a blender into a pulp.
Mix the ingredients in a bowl. Add salt and pepper to taste. Knead the minced meat. We repel, collecting in a lump, for 2 minutes. When it is enough, you will feel. The minced meat will become sticky and turn into a single mass. But he must remain soft. If the minced meat is dense, add a little water to it.
Cover the bowl with a plate. Leave the filling to rest, and during this time we will prepare the dough.
White dough
For whites, knead a fresh dough, without sugar. If you wish, you can not even add salt to it, since the meat filling compensates for its absence.
Prepare the dough in the fastest way. Take kefir and flour in equal proportions, for example, in a glass. Sift the flour into a bowl and add kefir in portions, collecting the lumps that form together.
Add a teaspoon of soda. Knead pretty soft dough. If it sticks to your hands, you can add a little flour to it. It is not necessary to hammer in the dough strongly with flour, otherwise it will bake poorly and it will turn out sticky inside.
Knead the dough for about two minutes. Then add two tablespoons of vegetable oil to it. And knead again for five minutes.
Lubricate the bottom of the bowl with oil. Put a lump of dough. Cover it with a film or a plate. Let stand for 20-30 minutes.
When the dough and minced meat are ready, proceed to the modeling of the whites.
How to sculpt whitewash
It is very convenient to sculpt whites on a greased vegetable oil pan. If you sprinkle flour on a baking sheet, part of it will remain on the pies and will burn during frying.
The dough should be divided into equal pieces. We will get nine of them. Each part must be assembled into a ball, then flatten with your hands into a cake.
We spread the minced meat on the dough, not a hill, but slightly crushing, so that the meat also turns into a cake. Stuffing should retreat from the edges by about 2 cm.
Now form the whitish. Tighten the edges of the dough and collect them in folds, so that they almost completely cover the meat. We leave a small hole at the top for steam to escape.
Proper roasting technology
The whites are fried in large quantities of oil. It must first be heated very much, almost to smoke.
Put the pies hole down. Fry until golden brown. Turn over. Pour a teaspoon of boiling oil into the hole. Fry without lid until cooked. The lower part of the meat should be baked a little longer.
Readiness can only be verified empirically. Cut one of the whites. Let's look at the state of meat and dough. If they have not come yet, we will hold the rest of the whites on the fire for some more time.
Put the pies on a paper towel to collect excess oil. Belyashi needs to be eaten hot, so cook as much as you can eat at a time.
Yeast Recipe
Another classic recipe for making whites is yeast.
You will have to use sugar to activate the yeast. Pour slightly warmed water or whey (50 ml) into a bowl. Add seven grams of fast yeast. A tablespoon of sugar and a couple of spoons of flour. Leave the yeast alone for 20 minutes.
In another bowl, sift half a kilogram of flour with a teaspoon of salt. Pour a cup of serum or water. Add the settled dough. We collect the lumps with a spoon. Leave on for 20 minutes until all the water is absorbed in the flour.
Knead the dough on the table. In two runs add 15 g of vegetable oil. We no longer pour flour so that the dough turns out to be magnificent and baked well.
We continue kneading for 10 minutes. Leave the dough in a bowl under the towel for an hour and a half.
To prepare the filling, mix 200 g of finely chopped or chopped onion in a blender with 500 g of minced meat. Add a quarter cup of water, salt and pepper to taste. Stuffing is well repelled. We send it to the refrigerator for half an hour.
Divide the dough into 15 identical pieces. Stretch into cakes. We form the whites. Fry in hot oil over low heat on each side for about 3-4 minutes.
How to cook lush whites
The most magnificent whites are obtained from yeast dough, because it does not absorb oil and rises well in a pan.
Yeast dough for yeast can be prepared in this way:
- Solve one and a half teaspoons of dry yeast in two tablespoons of water with the addition of a tablespoon of sugar and a couple of tablespoons of flour. Let the yeast work for 20 minutes.
- In another container, mix one and a half glasses of flour, a mug of water, one and a half tablespoons of vegetable oil and half a teaspoon of salt. Bred in this mass ready-made dough.
- Knead sticky soft dough without adding excess flour.
- Let the dough stand and rise.
After about 40 minutes, you can begin to form the whites. Fry delicate pastries on both sides in hot oil.Fold on a napkin to remove excess fat.
Step by step recipe in a pan
Follow the recipe and you will get unusually lush, even belyash with meat in a pan:
- put in a bowl all the ingredients for the dough: a mug of warm milk, 2.5 cups of flour, in equal parts a little salt and sugar, an incomplete teaspoon of active dry yeast;
- Knead the dough, let it rise, the process will take about 30 minutes;
- divide the base into 10-12 equal pieces, cover them with foil and let rest for 20 minutes;
- prepare a filling of 400 g of minced meat and two onion heads, add salt and pepper to taste;
- beat the minced meat, let it stand for ten minutes;
- roll out the balls of dough into cakes, put the filling evenly, pinch the edges of the cakes with an accordion;
- fry the whites in plenty of oil until golden brown.
Put the finished dish on a plate covered with paper napkins.
Traditional Tatar Belyash
For traditional Tatar whites, the dough is kneaded on water. All components (a cup of water, a glass of flour, a pinch of salt and sugar, a pack of ten grams of dry yeast) are put in one dish. Mix together. The dough is allowed to rise under a towel. Cut up after 40 minutes.
In addition to lamb (200 g), put finely chopped chilli pod, sweet pepper pod, carrots and a tablespoon of lemon juice. Salt is added to taste.
Tatar meat dumplings are formed, leaving a hole on the top of the pie. Fry until cooked in large quantities of oil.
A simple option for baking kefir
Kefir dough is cooked quickly. The result is excellent. It is easy to sculpt any product from a flexible kolobok.
In warm fatty kefir (175 g) add half a teaspoon of baking powder or soda. Leave until a large number of bubbles appear. An egg is introduced into kefir, a pinch of salt and half a kilogram of flour is mixed in batches.
Knead the dough for five minutes in a bowl, and then the same amount of time on the table. Put back in the dishes and allow to rest for half an hour.
We make the stuffing of minced meat and onion in a ratio of 2: 1. Salt and pepper a little. Fry the whites until cooked, first with the top side, then the bottom. You can’t turn them over at the end, otherwise juice will flow out.
Lazy Belyashi
The taste of lazy whites is very similar to the taste of a traditional dish. But they prepare much faster.
We remove the modeling step from the recipe, we leave only the important:
- Dilute in a glass of kefir a teaspoon of soda, a pinch of salt and sugar. After the foam rises, sift a glass of flour into the mass. With a whisk, knead the liquid as sour cream dough.
- We pass a large onion and a clove of garlic through a meat grinder. Mix with half a kilogram of minced meat. Add some salt and ground pepper.
- Put the minced meat in a bowl with dough. Stir well.
- Pour oil into the pan, one cm layer;
- We will spread the dough with minced meat with a spoon;
- Fry the whites on both sides until cooked.
We collect excess fat with a paper towel.
Juicy pastries in the oven
Baking in the oven is less greasy. Knead the dough on kefir to save time.
In a glass with a milk drink, we will dilute a teaspoon of soda. Pour into a deep bowl. Add the egg and another protein, salt and sugar in a pinch, three cups of flour in batches.
The dough should be soft and not sticky. Knead. Leave under the towel for half an hour.
Prepare a filling of half a kilogram of minced pork and large onions. We put salt and pepper at our discretion.
Divide the dough into pieces. We roll them into cakes 3-4 mm thick. We spread on a tablespoon of the filling. We form the sills in the traditional way.
We put the whites on a baking sheet covered with parchment. Grease with whipped yolk. Bake at 180̊С for 20 minutes.
On custard dough
Choux pastry when frying in oil becomes porous and fluffy. It can be cooked more than once, and the excess can be frozen.
Pour 2/3 cups of water into the bucket. Add two tablespoons of oil and a teaspoon of salt. Heat on a fire to a boil. Pour out a glass of flour.Then knead and remove from heat. Let the mixture cool slightly.
Break the chicken egg. Add half a glass of flour. Cool the dough completely. And then mix well with the addition of another half a glass of flour.
At first the dough will stick strongly, then it will become smooth. It needs to be kneaded for a long time, until it turns into an elastic shiny bun.
Let's prepare the filling in the traditional way from any kind of minced meat, onion and spices. We will form the whites and fry them in a large amount of oil.
With the addition of potatoes
Meat and potatoes are the best combination. This is hard to dispute. If you want to add something else to the filling, let it be potatoes.
The dough can be prepared in any way. For the filling, pass through a meat grinder 250 g of the scapular part of pork or beef. Finely chop a large onion head. Peel large potatoes and cut them into cubes.
Minced meat seasoned with salt and favorite spices. For juiciness, mix two tablespoons of melted butter. We form the whites in the traditional way. We bake pies in the oven, or fry in a pan.
Belyashi is a very common dish. It can be found in fast food chains, street food outlets. But no purchased cakes can be compared with homemade cakes. Surprise your family with delicious home-made whites with the heat of the heat.
