How to cook belyashi at home?

Popular dishes of Tatar origin - belyashi - gained a great love and among fans of traditional Slavic cuisine. The dough for fried meat buns can be prepared using both yeast and without their involvement. How to cook belyashi at home?

1

Recipe Tat - yeast dough

To prepare the test belyashi you need:

• 500 - 600 g of wheat flour.
• 250 ml of milk.
• 30 g of fresh yeast (or sachet - 11 g - dry mushrooms).
• 50 g of butter.
• 1 egg.
• 0.5 h. L. salt.
• 1 tbsp. l. Sahara.

For filling, use:

• 500 - 600 g ground beef (optimal choice is svinogovyazhya mixture, although it is possible to use a combination of pork and chicken with 50/50).
• 1-2 onions.
• 0.5 cups of milk or cream (boiled water).
• Salt pepper.

cooking stages includem the following steps:

• Preheat milk (liquid should be warm, but not hot). Take a small capacity to crumble it and yeast (or pour dry product). Pour milk mushrooms.
• Add in the sugar. Stir it to dissolve all ingredients. Set aside the mixture for 5-7 minutes.
• Lightly beat the eggs, melt the butter.
• The capacity for further kneading the flour sift slide. In the middle of doing her groove and carefully pour in the yeast mixture, egg and melted butter.
• Thoroughly kneaded dough (about 15 minutes). Finished weight should be plastic and does not stick to hands.
• Dough coverings (cloth, film) and put into heat for 1 hr.

At this time, you start making the filling.

• Onions peeled, rub on a grater.
• Connecting meat, onion mixture, salt and pepper.
• Depending on the consistency of the mass makes the necessary amount of milk (alternative can be boiled cream or water). Thoroughly mixed composition. Ready beef should not be hard, but not liquid.
• Send a lot to the cold for 1 hour.

Actually cooking whites:

• Working surface Move the flour. Dough divide into small fragments (30-40 g).
• Next, each ball is kneading with your fingers and roll slightly. The diameter "pancake" about 10 cm.
• The center of the resulting circle is posting 1-2 art. l. minced meat.
• Belyasha's rehabilitation technique depends on the open or closed pie you want to get (the classic recipe involves the open feed). If Belyash is open, the edges of the mug carefully raise up and cover the "skirt", leaving in the center a small "window" for meat. To obtain a closed pie, the edges of the pancake are protected to the center and press down slightly.
• Pour vegetable oil in the pan (do not skimp on it). When the frying pan is warm up - lay white whisha seamst. If you have formed open Belyashi, pies lay down hole down. Reduce the fire to a minimum, cover the frying pan with a lid and fry the meat pie to readiness, not forgetting them to turn over.

2

Recipe Belyesha - Dough without yeast

Prepare fragrant and delicious whites can be used without using yeast. A good alternative mushrooms will be kefir.

Prepare such ingredients:

• 0.5 l kefir.
• 2 eggs.
• 0.5 kg of minced meat.
• 0.6 kg of wheat flour.
• 1 large bulb.
• 0.5 h. Salt, sugar and soda.
• 2 tbsp. l. vegetable oil.
• Ground pepper.
• Fresh greens (onions, parsley, dill).

Preparation stages of bearing white whites:

1. Heat kefir up to 35 ° C kefir. Add soda and sugar to it. Press the composition for 10 minutes.
2. In the prepared kefir, add an egg, and after gradually enter the flour. Try to stir the composition immediately, the lumps should not be. Flour may need more or less - follow the consistency of the mass, it must be plastic, but not liquid.
3. Delete in the middle of the test, pour oil into it. Mix the dough again. Cover the mass of the film and retain it aside.
4. Grind onions. Couple meat, onions, egg, salt and pepper.
5. Plug off the slices from the dough, knead them and post the meat stuffing in the middle.
6. Cut the edge to the middle and turn them, leaving the central "window".
7. On the red-hearted oil, you lay white by hole down. Meat cake must be divered into the oil almost half. Translate fire to the middle position, and fry Belyashi on both sides.
8. Next, reduce the fire, cover the frying pan and fry Belyashi until readiness.