Belyashi are very tasty meat pies. The main difference between Belyesha is the preparation of the dough on yeast, although the occasion of Belyashi is preparing and without using this ingredient. The appearance can be the most different: open, closed Belyash, triangular, round shape. The meat cake is fried on vegetable oil. Test modeling does not cause extra problems. Properly toasted patty does not allow meat cutting. Stuffing does not lose its juice during cooking.
Secrets of good dough for whiten
- Well cooked dough has its own nuances. For example, if you do not add egg protein to flour, whites will get soft and juicy.
- To do not stick to the hand and board, you can lubricate the surface with vegetable oil.
- Summer flour needs at least 2 times. This stage is very important. During the sifting of flour is released from lish garbage (bugs, larvae, starch plates), also enriched Oxygen, to give pomp. If the flour is selected different quality, sieving gives the necessary homogeneity product.
How to cook a freezing dough for whiten
Recipe ingredients:
- Wheat flour - 500 g
- Chicken eggs - 2 pieces.
- Sour cream - 1 cup.
- Creamy oil - 2 tablespoons.
- Salt - 1/2 teaspoon.
- Sugar - 1 tablespoon.
Cooking process:
- Wheat flour is sieved in a deep and wide capacity.
- Chicken eggs are whipped with a wedge together with additional ingredients: butter creamy, sour cream, salt, sugar. The flour is a funnel, which is added to the resulting mixture.
- Dough gradually knead By falling up the flour from the bottom up. After the flour is mixed with the ingredients so that the ball does not fall asleep, the kneading is going on on a wooden board. Well mixed dough should not stick to hand and surface.
- The formed ball is covered with a towel or food film, placed in the refrigerator for 30 minutes.
- Dough for whites is ready to use.
How to cook the dough for whites on yeast
Recipe ingredients:
- Wheat flour - 1.5 kg.
- Chicken eggs - 3 pieces.
- Milk - 500 ml.
- Butter cream - 250 g
- Dry yeast - 1 bag.
- Salt - 1 teaspoon.
- Sugar - 1 tablespoon.
Cooking process:
- Chicken eggs, milk, salt and sugar are whipped in blender Or just a wedge.
- Creamy oil (or margarine) must be obtained from the refrigerator and let it be warm at room temperature.
- Soft oil is added to egg-milk mixtures whipped manually or on blender before a homogeneous state.
- Wheat flour is carefully sifted. In a funnel made in flour poured Prepared mixture, as well as yeast.
- Flour kneads, the ball turns soft and gentle.
- Now turn the test to approach. The bowl where the dough will lie, lubricated with vegetable oil to avoid sticking to the surface. Downtime in the refrigerator is about 2 hours.
- After time expires, the Belyesheska dough is considered prepared for modeling and roasters.
How to prepare the dough for whites "Drill"
Recipe ingredients:
- Wheat flour - 1 kg.
- Chicken eggs - 2 pieces.
- Milk - 500 ml.
- Creamy butter - 150 g
- Fresh yeast - 30 g.
- Salt - 1 teaspoon.
- Sugar - 1 tablespoon.
Cooking process:
- Frozen butter is rubbed on a large grater. This process is needed so that the oil is softened faster. Instead of cream oil, margarine is used. Warm oil can be just well to smoke fork.
- Milk is a bit heated, sugar and yeast are added to dissolve. Sugar increases the activity of the fermentation process.
- Chicken eggs with salt are whipped with a wedge.
- The sifted wheat flour is placed in a bowl. The flour is deepened for milk with yeast, eggs and butter.
- Dough is mixed up state homogeneity.
- Further, the resulting ball is descended into a cold water saucepan. Need to wait until he pops up. With the help of a clean towel it should be dried and kneaded in flour (approximately 1 cup).
- Smeared The dough is left under clean cloth or food fleet for 15 minutes. After a pause, the product is ready for the cooking whites.
The role of sugar is very important during the cooking of the dough on yeast. No need to be afraid that sugar will change the taste. Sugar added to quantity up to 4% is not capable radically change the finished product, and only moderately sweels it. Salt severity decreases, the required flavor is maintained. Fats and sugar are important components of delicious whites.
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