Belyashi is a dish of Tatar and Bashkir origin, very common in the CIS countries. It is a fried round crazy or fresh dough patty with stuffing filling or finely chopped meat. How can you cook delicious Belyashi at home, you will learn from this article.
How to cook the dough for whites
The dough for Belyesha is two species - fresh and yeast. Which option is better to choose? Everyone is focused on its own preferences and tastes. Belyashi from yeast dough is obtained by lush, air, and from fresh - emphasis will be made on the filling. To simplify the task, the dough can be purchased in the store - ordinary yeast cake.
Fresh Dough Recipe for Belyesha
- kefir - 1 cup;
- egg - 2 pieces;
- flour - 3 glasses;
- sugar - 1 spoon dining room;
- soda - 1 spoon tea;
- salt - 1 spoon tea.
Prepare fresh dough as follows:
salt, soda and sugar are added to kefir, mix well. Slip eggs, pouring sunflower oil and whipped the mixture. The flour is required to pre-sift, after which it is added in small portions to the liquid composition and knead the dough. It is placed for an hour in a cold place.
Recipe for yeast dough for whiten
To prepare such a test it will be necessary to take:
- dry yeast - 1 bag (7 grams) or fresh - 20 grams;
- milk or water - 1 cup;
- sunflower oil - 1/3 cup;
- flour - ½ kilogram;
- sugar - 1 spoon dining room;
- salt - 1 spoon tea.
Prepare yeast dough as follows:
the yeast is dissolved in warm milk, sugar is added, stirred and give time to ferment reactions - usually it takes 5 - 10 minutes. After that, the sunflower oil is added. The flour is pre-sifted and administered portion, the dough is well mixed and leave it in a warm place until it increases after half.
How to cook filling for whita
The fillings in Belyashah are very different, although in the classic version it is always meat minced meat, and, in the initial interpretations of the recipe - made of lamb, with the addition of bow and pepper. For fans, experiment with fillings, in Belyashi can be placed as follows:
- meat is low-fat - 500 grams, milk - 75 milliliters; bulb - 1 - 3 pieces;
- chicken fillet - 400 grams, milk - 100 milliliters, potatoes - 1 piece, egg - 1 piece, bulb - 2 pieces;
- chicken fillet - 400 grams, bacon - 200 grams, milk - 100 milliliters, bulbs - 2 pieces;
- fish fillet (best perch or pike perch) - 500 grams, bread - 100 grams, milk - 100 milliliters, bulb - 1 piece, egg - 1 piece;
- potatoes - 500 grams, bulbs - 3 pieces, milk - 200 milliliters, egg - 1 piece;
- potatoes - 400 grams, cheese - 200 grams, bulbs - 2 pieces, milk - 200 milliliters;
- salted mushrooms - 500 grams, sunflower oil - 100 grams, bulb - 2 pieces, bread - 100 grams.
How to make meat filling for homemade whites
To do this, you will need:
- meat - 500 grams;
- lukovitsy large - 3 pieces;
- water or milk - 75 milliliters;
- salt, pepper - to taste.
To prepare a filling for whites you need:
cooking minced meat. Of course, you can buy ready-made, but your still will be better and will significantly affect the final taste of the dish. For the filling of Belyesha, it is best forced mince, cooked from beef and pork, he should not get excessively bold. If you wish, you can use lamb, but it has a specific taste that is not always and not everyone likes.
For juit of the fillings to the minced mell, you need to add bulbs. They should be cleaned and cut very finely, and best - skip through a meat grinder. After that, spray pepper and salt, if some more seasonings like your households - add them. Farm must be well to wash and pour water or milk to it or milk, it will provide the necessary consistency of the filling.
Another way to give Belyasham a special taste is to process a bow. Half from the required quantity can be fused, and half - raw to pass through the meat grinder or finely cut and add to the mince.
The most delicious filling of Belyesha, if you cook it in advance and give her time to miss in the seasonings within 10 - 12 hours - she will acquire tenderness and rich deep taste.
How to do Belyashi
For the preparation of whitish dough re-squeeze, roll into the harness and cut into portion pieces, dry each of them in flour and roll in thick (if the dough is fresh) or thin (if yeast dough) damn. In each, put the stuffing tablespoon and close it inside the cakes. In the classic version of the preparation of whites, on the one hand, the hole must be left, however, we rarely meet with us.
Pellet with minced meat must be left for 20 to 30 minutes in a warm place.
After that, Belyashi can be baked. There are several options for their preparation. The classic method - Belyashi is pre-roasted on a frying pan on both sides, and then they are laid out on the baking sheet, lubricated with oil, and bake in the oven for about 20 minutes, covering the foole, so that they have become soft.
If you like rosy crispy whites, you can bake them in a skillet, having twisted on both sides and driven under a lid on a small heat for about 15 to 20 minutes. Sunflower oil needs to add a lot so that the whlaries are not burned. After frying in a frying pan, if you put the whites in a saucepan and cover with a lid or a towel, "after a while they will become soft and gentle.
If you make real whites, with a hole, first need to fry them from the hole in a large amount of oil covering them up to half. Belyashi Tatar usually eat with sharp sauce. For its preparation, sharp seasonings are added to the broth (mustard, black and red pepper), butter and roasted onions. Such sauce is poured into the hole of the finished Belyash.
Homemade Belyashi is very tasty, satisfying and similar dish will have to taste all the households.
Step-by-step recipes of homemade whites with meat from yeast, bulk, kefir test
2017-11-20 Marina ExtenderEvaluation
Recipe
Time
(min)
Portions
(person)
In 100 grams of finished dishes
8 gr.
20 gr.
Carbohydrates
30 gr.331 kcal.
Option 1: Classic Homemade Belyashi with yeast dough meat
In the recipe, homemade yeast dough starts on fresh milk. That is usually the hostess do, but sometimes take half or the third part of ordinary water. Minced pork. Remember that all products for yeast dough take room temperature or a little warmer.
Ingredients:
- 640 g of flour;
- egg;
- 9 g yeast;
- 400 g of pork;
- 250 ml of milk;
- 150 g onions;
- 5 g garlic;
- 30 g of sugar;
- salt and pepper;
- 60 g. oils;
- 200 ml oil for frying.
Step-by-step recipe for classic white
Melt oil. Or replace margarine. Milk simply warm up to about 40 degrees. We mix it with sugar and yeast, in a couple of minutes we throw the egg, we stick together, put a small spoon of salt, and then melted oil. All stirring, add flour. We prevent while in your hands there will be a soft dough. We remove it into the heat, cover it so that the crust does not swell. Since Belyashi will frighten enough of one good lift, it is not necessary to form again.
Puffs are cooking from twisted meat, crushed bow and garlic. We refuel the salt, on this amount about a teaspoon without a slide. You can pee. Mix carefully. If the meat is not very fat and even dry, we pour several spoons of water or milk.
The rising dough divide on the pieces of about 75 grams, each put in front of him on the table, rounded with hand. We give balls a few minutes so that they raise.
Each piece rolled up in a cake, put minced meat, connect free edges. Belyash sparkle to get a round pate.
Heat the oil. It is advisable to choose a smooth frying pan so that the layer was the same everywhere. We put Belyashi, fry on both sides, bring until readiness.
It is important to catch the desired temperature. If the fire is big, then the meat inside will not have time to get ready. If you cook with minimal mode, the dough will absorb oil. Belyash when bookmarking into the oil should immediately start "squall", but not very active.
Option 2: Quick Belyes Recipe with Meat (Lazy)
This recipe is just a find. Belyashi can be prepared on it in half an hour or even faster. The dough is based on a kefir, which is easily replaced by the rich, ion.
Ingredients
- 0.4 l kefir;
- 0.25 kg of any minced;
- egg;
- 10 g soda;
- 0.28 kg of flour;
- 50 g onions;
- oil for frying.
How to quickly cook homemade whites with meat
In a large bowl, we throw an egg, we pour kefir, fall asleep soda, salt and add a pinch of sugar, which is not specified in the recipe. We shall with a wedge or mixer. I fall asleep flour, stir again.
Onions ruby \u200b\u200bvery finely, literally to the crumb. Pour the prepared vegetable into the dough and immediately add any minced meat, actively stir.
We spread Belyashi spoon in heated oil. Fry, like pancakes. The first side is smashing? I turn over, cover and steam 2-3 minutes.
For such a principle, you can cook whlasts with different fillings, use mushrooms or fish minced stuffing chopsticks.
Option 3: Belyashi with meat (with hole)
Reception of appetizing homemade whites with meat and a small hole in the middle. Thanks to this formation, the meat is fried a little, fully comes to readiness, gives a very pleasant fragrance. Stuffed minced meat from any meat.
Ingredients:
- 250 ml of water;
- 1.5 sugar spoons;
- 70 ml of oil;
- 0.55 kg of any meat;
- egg;
- 4.5 art. flour;
- bulb;
- garlic at will;
- 0.5 beam parsley;
- 11 g yeast (bag).
How to cook
We warm the water, it should become warm, add sugar with yeast and about a glass of flour. We do a bolt, give 15 minutes to stand.
We whip the egg and an incomplete teaspoon of food salt. We add to yeast, we pour vegetable oil or melt margarine. You can knead the dough on the creamy oil, we fall asleep the flour, wash, leave for an hour and a half.
Puffs are preparing the usual: meat and onions crushing, put the chopped parsley, salt, garlic at will. Mix carefully.
Does the dough rose well? We make small balls from it, lay out on the table, cover the film. After 15 minutes, everyone rolls over, put into the central part to put minced meat, smear. Now the most important thing is the modeling. We collect the edges of the laying of the stitching, leaving the hole. Belyash sparkle slightly.
Warm oil. We put Belyash on the pan always hole down. I turn over, as soon as the dough is twisted. Meat, too, can roast a little.
Is Belyash ready? After the coup on the second side, broth should form in the hole, sometimes it is quite a bit if the meat is dry. As soon as the liquid begins to be boured, that is, boiled, you can shoot Belyashi from a frying pan.
Option 4: Homemade Belyashi with bulk dough meat
Another test version on kefir, but these homemade whites with meat are more like the original. The filling does not fall asleep in the total mass, but is paved in the middle. It is advisable to use fine mince.
Ingredients:
- 0.45 l kefir;
- 10 g of sugar;
- 0.37 kg of flour;
- 0.25 kg of minced;
- 12 g soda;
- egg;
- bulb;
- oil for frying.
Step-by-step recipe
If the dough needs to be kneading quickly, we use a mixer. We combine the following ingredients: egg, kefir, sugar, soda, slightly salt. We beat a minute. Put flour, knead the dough. Must get a mass, as for lush foddes.
Mix mix with crushed bulbs, season with spices.
Heat the oil, sufficiently layer in 3-4 millimeters. Now we work quickly: lay out the dough in the form of thin foddes. Quickly in the central part lay out the minced layer without affecting the edges. We recruit the dough and the "hide" filling. Fry Belyashi from two sides.
Onions for these whites are desirable to chop very finely, even better to twist the blender, as the pieces may not reach ready, they will criste.
Option 5: Belyashi with meat on kefir in the oven
A variant of baked homemade whites with meat, which are preparing in the oven. The dough can be attributed to the category of rapid recipes, as it is prepared in Soda.
Ingredients:
- 0.22 l kefir;
- 3 tbsp. flour;
- 0.45 kg of minced;
- 0.1 kg margarine;
- 0.1 kg of bows;
- 2 eggs;
- 12 g soda.
How to cook
We remove one yolk at once. The protein and the remaining egg whipped, introduce a melted margarine, kefir, soda. Dough Solim. You can add some sugar. We scribble, fall asleep flour, take about three glasses. Mix soft dough. Cover, leave for ten minutes.
Grinding onions, connect with minced meat for whites, put the spices, stir.
Lepim Belyashi. It is advisable to form products with a hole, just above you can find a detailed description. Put on the tray, leaving a place.
To the remaining yolk, add a spoonful of water, whipping, lubricate Belyashi. The stove is about half an hour at 200 degrees.
If in the middle of baking through the hole in each Belyash add a little broth, then the lazy version of Tatar triangular pies will be.
Option 6: Homemade Belyashi with meat and rice
Another relaxing formulation on the yeast dough. So that it happens, knead you need three hours before cooking. Only from the magnificent and high test dough are soft.
Ingredients
- 250 g of water;
- 150 g sour cream;
- 11 g yeast;
- flour;
- 0.4 kg of meat;
- 0.1 kg of bass;
- 1.5 sugar spoons;
- salt and pepper;
- 1 bulb;
- 4 spoons of rice;
- oil for frying.
How to cook
Dough make classic. In the warm liquid, dissolve high-speed yeast with sugar and salt, we introduce the sour cream, fall asleep the flour. Mesib, we remove to stand it in warmth.
Since the filling with rice, we twisted not only meat, but also a piece of sala. You can completely or partly replace Kurdyuk. If fat pork is used, then immediately take 0.5 kg of meat.
Rice drunk, add to twisted meat, put the crushed bow. We refuel the filling with spices, stir.
After an increase in the dough at least 2.5 times, you can sculpt Belyashi. We form products with a hole or close the filling. Fry on an ordinary skillet.
A yeast dough should be warm, it is cleaned in the dishes with high sideboards, often it is a saucepan, but you can not throw the usual lid. Cover only a kitchen towel or another "breathable" cloth.
Option 7: Homemade Belyashi with meat from the dough on sour cream
Very good test option that does not worry for several days. Smetane is used for it 20%. From these products will be 15-16 home white whites, that is, with a hole.
Ingredients
- 80 ml of milk and 2 tbsp. l. in mince;
- 400 g sour cream;
- 10 g of yeast (dry);
- 0.8 kg of flour;
- 0.5 kg of minced;
- 2 bulbs;
- 3 eggs;
- 1.5 sugar spoons;
- salt pepper;
- oil for frying.
How to cook
In warm milk (80 ml) add yeast, stir. Separately in a large bowl send eggs, fall asleep to them and a half teaspoons of salt, add sour cream with sugar. We stir up a whisk to homogeneity.
We pour the yeast into the mass of sour cream, stirred and fall asleep flour. We mix. Prepared dough leave up to one good lift.
Grinding onions, send to mince, put a teaspoon of salt, pepper to taste, pour milk. Mix.
We divide the dough for 15-16 balls, lay out on the table, cover, let's give ten minutes. Then roll around the rolling pin, distribute minced meat, lepimati with a hole, collecting inside the fold.
We lay white to the hole down into the warm oil. Fry this side, then neatly turn over. After cooking, we shift in a bowl, fry the next game.
You need to turn over Belyashi neatly, but very quickly so that when the slope has flowed as little juice as possible. Otherwise, when you get into boiling oil, it will start "shoot".
Option 8: Belyashi with meat from puff pastry
If there is no desire to knead the dough or simply lacking time, then this recipe will come in handy. Such whites can be frying on a frying pan or cook in the oven. The dough is used ready puff.
Ingredients
- 0.5 kg of test;
- small egg;
- spice;
- 300 g mincedi;
- 100 g onions;
- fryer oil.
How to cook
Grind onions, mix with meat minced meat, add spices to them.
Roll dough. For classic whites, you can cut mugs. But it is better to cut rectangles, it will be more reliable and without waste. The size of pieces at its discretion, each Belyash will be two times less.
I scroll egg, lubricate the dough around the perimeter, we capture no less centimeter. On one half lay minced stuff, cover with a free side, we take off. Let all Belyashi, let's give a little on the table, so that the seams are growing.
We lay out the formed whites with meat into a heated fryer, fry to ruddy color.
If puff whites will be baked in the oven, then before planting in the furnace they can be lubricating, sprinkled with seeds seeds. And do not forget to make a puncture to exit steam.
Belyashi is a tasty and all favorite dish, it refers to Tatar cuisine. These are ordinary lush fried pies with meat. Prepare them completely simple, quickly, the main thing is to decide on the recipe for Belyashi. The advantage of these pies is the minimum amount of ingredients that can be found from each mistress.
How to make the dough for whites
For the preparation of dishes, they take water, milk, kefir, sour cream. As for yeast, you can add them if you want to get air and soft Belyashi, but then you need to consider that you have to cook longer than usual. Initially, you need to make a layer, then wait 1-1.5 hours until it rises, and only then start kneading. Most owners love fast dough recipes that exclude yeast.
Yeast
If you decide to cook baking, using this way, then you need to understand that this is a long process. It is necessary to wait until the yeast is swollen, and the dough is suitable. Using the proposed number of ingredients, you can get about 20 pies. When forming, make them small, because they have to grow. For cooking needed such products:
- water - 2 glasses;
- sugar sand - 30 g;
- salt - 10 g;
- oil - 60 g;
- flour - 3 glasses;
- dry tremors - 10 g
If you are stuck with all the ingredients, you can take a container, pour water into it and warm it up. Put the yeast, sugar and half a cup of flour. Beat with the help of a whisk, cover with a napkin and wait 30 minutes until the opara is suitable, and after adding the remaining components. Mix everything thoroughly, wash the mass on sunflower oil. Before the formation of pies will correctly place it in a warm place for 40 minutes.
Fast
For those who do not like to mess around for a long time in the kitchen table, there is a simple preparation recipe. In the case under consideration, the yeast is present, but only work will move far much faster. The resulting Belyashi will be air and soft, such pies will necessarily have their own lovers. To quickly prepare crispy, fragrant baking, use such a set of ingredients:
- flour - 1 kg;
- egg - 2 pcs;
- milk - 500 ml;
- salt - 10 g;
- white sugar - 20 g;
- margarine - 150 g;
- dry yeast - 11 g
In the container, pour milk, warm, pour trembling, sugar and salt. After stirring, leave for 10 minutes, but as long as the grater is crushed with margarine. You can simply warm it up by installing it into the microwave. Place the remaining components to the milk-egg mixture, with the help of a whisk everything is thoroughly stirred. It is not worth a lot of kneading the mass, otherwise the pies will turn out dense.
At kefir
This recipe is also characterized by the speed of preparation, although it will not affect the quality of the finished dish. In addition, the resulting mass can be involved for frying any pies, not experiencing that they will turn out to be acidic. If you decide to take advantage of this recipe, then you need to be prepared for the fact that there is too much oil overrun. Otherwise, you will not get a crispy baking. First, stocking in the following ingredients:
- kefir - 200 ml;
- flour - 600 g;
- egg - 3 pcs.;
- sugar - 20 g;
- soda - 10 g;
- salt - 10 g;
- sunflower oil - 40 g.
In the deep container, pour kefir, add the remaining ingredients to it. To enter flour gradually, small portions and stir all the time. If you do not fulfill this condition, then baking will be "wooden". After mixing, put the resulting mass into the polyethylene package. Send it a warm place and wait for 20-30 minutes. This time can be used to prepare the filling.
On milk
If you take advantage of this recipe for cooking, then you will delight your seven gentle and very tasty pies. It is possible to obtain this result even if the recipe does not imply the use of eggs. The cooking process is characterized by its simplicity and small duration, the set of products is simply minimal and there is every mistress. It includes:
- margarine 50-60 g;
- sugar - 40 g;
- yeast - 30 g;
- salt - 10 g;
- milk - 300 ml;
- flour - 800-900 g
In the container, pour milk, slightly warm and send tremors. After stirring, add the remaining components - you must have a mass of sour cream consistency. Staging a bowl of 40 minutes on the stove or put into the oven for the minimum temperature. In the melted soft margarine, add a salt, the resulting mixture is placed in the already splashing poured, pour flour.
Without yeast
This option is suitable for those who do not like yeast dough. The recipe is very simple, and the duration of cooking is small. Although the yeast does not have to use, the dough on Belyashi is carried out gentle and lush, and such a result is achieved due to the combination of milk and kefir. Pies are delicious, air, juicy and completely uncooked. All you need is just to connect the following components:
- milk - 200 ml;
- kefir - 200 ml;
- flour - 1.2 kg;
- egg - 4 pcs.;
- soda - 10 g;
- sugar sand - 10 g;
- sunflower oil - 60 ml.
In bread maker
Prepare with this kitchen appliances - just one pleasure. While the dough for whites in the bread maker, you can start preparing the filling. This recipe can be used for any pies, but better if their filling is meat. At your own discretion, you can add potatoes to it. To begin with, you will need to prepare such products:
- milk - 1.5 glasses;
- flour - 2.5 glasses;
- vegetable oil - 80 ml;
- sugar sand - 20 g;
- salt - 10 g;
- dry yeast - 15
In the bread maker send milk, put all the bulk components and a couple of spoons of sunflower oil. Set the "dough" mode, wait until the whole mass is pretty missed. After cooking you need to wait 20 minutes. After the specified time has expired, add fillings and fry the formed pies in a large number of sunflower oil.
On sour cream
The base with dry yeast is very elastic and gentle. The secret to obtaining such a result lies in the addition of sour cream. You can use the prepared mass not only for the dish under consideration, but also for the frying of any other pies. To please your seven delicious homemade baking, prepare the following ingredients in advance:
- flour - 2 glasses;
- sour cream - 1 cup;
- yolk eggs - 2 pcs.;
- dry tremors - 30 g;
- margarine - 70 g;
- salt is a pinch.
Yeasts to stretch in sour cream, place yolks, salt and flour. The last product is added slowly by periodically stirring with a spoon. At the very end, put the softened margarine. Protectly mix the resulting mass, cover with a kitchen towel for 2 hours. After the specified time, knead the yeast dough on the table, lubricated with vegetable oil.
On serum
To prepare this product there is one unusual ingredient - vodka. The restless option will appeal to everyone, and vodka does not completely affect the taste of the finished baking, because it turns out the fragrant, tender and lush. And you need to add vodka so that in the process of frying pies as little fat as possible absorbed the test. You still need the following products:
- serum - 1.5 glasses;
- flour - 3 glasses;
- salt - 10 g;
- sugar - 20 g;
- vegetable oil - 20 ml;
- dry yeast - 10 g;
- vodka - 20 ml.
In the deep capacity, put 50 ml of warm serum, add other bulk components to it, except salt. After thorough mixing, the resulting mass returned for 15 minutes. In the rest of the flour, put salt, vodka and yeast yoke. To mix the test on Belyashi on the table, lubricated with sunflower oil. Before the formation of meat pies, wait another 20 minutes until the mass is increased in volume.
Belyashi - very popular pastries.
It is always pleasant to eat fresh, crunchy, juicy whitewash.
It is not only tasty, but also satisfying.
Of course, we are not talking about dubious quality baking, which is sold on the streets.
How to cook Belyashi at home, about it and talk today.
How to cook Belyashi at home - the basic principles of cooking
Belyash is a fried patty, as a rule, with meat filling. White's recipes differ in the method of preparing the dough and the composition of the filling. Previously, the dough for whites was prepared on water or sour milk without yeast. Today, Belyashi is prepared from dough on yeast, so they are obtained with appetizing and lush.
Traditionally, stuffing makes minced beef, sometimes with the addition of pork. But you can use mince from any meat. It is seasoned with spices and salted. So that the filling turned out to be juicy, a lot of finely chopped onions or a small amount of water is added to the mince. Everyone is thoroughly smeared with your hands and leave for a while. Also, filling for Belyes can be prepared from potatoes, cheese, rice or fish.
When the filling is ready, and the dough approached, proceed to the formation of Belyesha. The dough is divided by pieces and leave it for another ten minutes for proofing. Then each piece is kneading with their hands in the pellet. The center is put on the center and cover the edges to the center, leaving a small hole in the middle.
Fry ready-made whlaries in a large number of sunflower oil to a rush on both sides.
We collected the best recipes, how to prepare Belyashi at home so that the pastries get tasty, lush and juicy.
Recipe 1. How to cook Belyashi at home - classic recipe
Ingredients
flour - four glasses;
milk - 250 ml;
onions - two heads;
dry yeast active - 15 g;
farm - Polkilogram;
sunflower refined oil - 100 ml;
sugar sand - 6 g
Cooking method
1. We drag the yeast in milk, heated it is pre-40 C. Then Solim, add sugar, stir, to completely dissolve yeast. We pour three spoons of lean oil and egg, whipping it with a fork.
2. In the resulting mixture, we gradually introduce the flour and wash the dough not too cool. Cover it with a clean towel and leave for an hour. Then we by ignion the dough and leave for another while.
3. The bulbs purify and shred it in a blender. Onions, together with spices and salt add to mince. This is also poured half a cup of boiled water and carefully wash your hands. Remove the stuffing in the fridge.
4. It approached the dough divide into small pieces and leave it to the proof. Then every ball kneading his hands in a cake and put on the middle of the filling. The edges wrap up to the middle and replacing, leaving a small hole.
5. In the pan, lean oil is brought to boil almost to a boil, we reduce the fire and spread Belyashi, hole down. Fry on both sides to rosy.
Recipe 2. Belyashi "Home"
Ingredients
Dough
half a cup of warm water;
dry yeast - bag;
100 g of butter;
milk - a glass;
sugar - h. spoon.
Filling
polikylogram of mixed minced meat;
grinding spices;
major bulb;
two cloves of garlic;
150 ml of 33% cream;
vegetable oil for frying.
Cooking method
1. In heated water, dissolve sugar and add drier yeast. Mix and leave until the cap will appear on the surface.
2. In warm milk, we pour the melted butter creamy oil. Solim, add a yeast mixture and mix. We mix smooth, elastic dough, gradually begging flour.
3. Pour into a deep bowl two spoons of fused oil and smear it along the walls and the bottom. Put the dough into it and run in oil. Cover and put in heat for two hours.
4. Garlic slices clean and shred them through the garlic catcake directly into the mince. Here we add finely fluttered onions and spices. Mix, pour cream and wash again. Insist the mince ten minutes.
5. Under the dough. Hands lubricate oil and divide it into small balls. We lay them on the table and leave for ten minutes. Farm Delim on the number of the resulting balls from the dough.
6. The table sprinkle with flour, put a piece of dough and knead it in the pellet palm. On the middle put the filling and fasten the dough to the center, leaving the middle of the stuffing open. Leave Belyashi by a quarter of an hour.
7. Fry in a deep pan, pouring into it a large amount of oil, to a ruddy crust, starting from the side with a hole. Frying on both sides, lay white whisha on the grille.
Recipe 3. How to prepare Belyashi at home with mushrooms and chicken
Ingredients
kefir or rippy - a glass;
black pepper;
milk - a glass;
bulb;
three eggs;
champignons - 300 g;
flour - six glasses;
chicken minced chicken;
soda - 3 g;
vegetable oil - 140 ml.
Cooking method
1. Heat slightly milk, connect it with kefir and mix. Add three spoons of oil, haired soda and eggs. Pretty everyone whipped with a mixer.
2. Now we begin to add flour gradually, without stopping the dough. As soon as it becomes thick, you begin to wash your hands. We put the dough into suitable dishes, cover it with a food film and leave to approach.
3. The bulbs will be released from husks and bold them as much as possible. Onions add to mince.
4. Clean mushrooms, cut into pieces and fry in vegetable oil. Mushroom stroke cool and introduce into the mince. Mix everything thoroughly.
5. Dough division to pieces. We form palms from each cake, making a small deepening in the middle. We put a stuffing in it and start collecting the edges to the middle.
6. Fry Belyashi in a large number of well-hot lean oil.
Recipe 4. Belyashi with fish
Ingredients
Dough
salt - 3 g;
flour - 750 g;
drinking water - a glass;
creamy oil - 100 g;
yeast bag;
30 g of sugar sand.
Filling
fillet of any fish - Polkylogram;
bulb onions;
black pepper;
50 ml of sunflower oil;
flour - 30 g;
lean oil for frying.
Cooking method
1. Slightly heated drinking water we connect with shaken butter. Separately, the fork whipping the eggs and introduce them to the oil-milk mixture. Gradually add flour, pre-laying it, and knead the soft, smooth dough. Let him come up a couple of times. Then we divide into pieces and leave for another ten minutes.
2. Fish fillet is lowered in boiling water. Boil it until half-ready. Purified onion bubbling as much as possible. We lay out the crushed onions and pass it to light rosy. We sprinkle all the flour and fry a couple more minutes. Fish fillet twisted on the meat grinder and add roasted bow into the fish mince. Solim him, pepper and mix.
3. Slices of dough kneading palms in a cake. We put on the middle of the fish filling and cover the dough edge to the center. Fry Belyashi in a large number of hot oil hot oil.
Recipe 5. Belyashi with potatoes and meat in the oven
Ingredients
prostokvasha or kefir - a half cups;
flour - five glasses;
two bulbs;
two eggs;
creamy oil or margarine - 200 g;
potatoes - 4 pcs.;
salt - 5 g;
400 g mincedi;
3 g soda food.
Cooking method
1. Margarine or oil rubbed pieces and lay out in a bowl. We sift half the flour to it and carry all your hands into the crumb. Kefir add slightly whipped eggs, salt and boiled soda. We pour the resulting mixture into the crumb of flour and oil. Gradually, we set the remaining flour and wash the dough. We put it into a plastic bag and leave it warm half an hour.
2. Purified potatoes in three. Onions clean and crumbling as much as possible. We add crushed vegetables into mince, pepper, salt and smear all your hands.
3. Dough division to pieces. From each form a flat cake with palms and put a stuffing in the middle and convert the edge of the test to the middle. Belyashi lay out on a baking sheet and lubricate them with fucked oil. We send them to the oven for forty minutes. We bake at a temperature of 180 C.
Recipe 6. Belyashi according to GOST in a slow cooker
Ingredients
black pepper - 2 g;
336 ml of filtered water;
wheat flour - 534 g;
onions - 113 g;
sachet dry yeast;
13 g of sugar;
700 g beef;
salt - 16 g;
liter of latter oil.
Cooking method
1. We are dragging in warm water yeast with sugar. Pretty stirring. We leave the minutes for ten, foam formed on the surface. Add the remaining ingredients and wash the dough. Leave, covering the film, approach. I do not sing a couple of times.
2. My beef and cleaned with strey and films. We cut it with slices and twist on the meat grinder. Purified bulbs rubim as gloss as much as possible. Add onions to mince, season all with pepper and salt. We pour some cold water and mix thoroughly.
3. Hands and surface of the table with lean oil. We divide the dough into pieces, roll them into the balls and leave for a quarter to approach. Each piece is spoiled with a palm in a cake. We put the stuffing and take the dough in the center.
4. In the thickness of the multicooker, we pour enough oil enough. Well warmed it in the "Baking" or "frying" mode. We spread in the hot oil of Belyashi and fry them to a ruddy crust on both sides.
Recipe 7. Belyashi from puff pastry
Ingredients
polkylogram of puff pastry;
black pepper ground;
polkilogram of minced;
bulb;
150 g of solid cheese;
carrot;
two eggs.
Cooking method
1. Vegetables clean. Onions shining as much as possible. Carrot three. Fry crushed vegetables in lean oil to rosy, cool and add to mince. They also drive the egg, pepper, salt and mix to homogeneous consistency.
2. Puff pastry completely defrost and cut the circle. In half of them, make the hole in the hole.
3. In the center of the mug without hole lay out the filling. Top of covering the dough with holes. The edges of the dough fasten the fork. Finely cut the cheese and put it on the middle of the future whites. Lubricate the baking surface with a whipped egg.
4. Laying Belyashi on the baking sheet. We bake at a temperature of 180 ° C for half an hour.
How to cook Belyashi at home - Tips and tricks
Belyashi will turn as juicy if you add a small amount of broth or water to the filling.
Cut vegetables in the filling as magnificent, so that large pieces do not damage the dough.
Finished whites fold in a bowl and cover with a lid so that the pastries do not lose moisture and did not dry.
Fry whores in a cast iron frying pan. It is uniformly warming up, and the pies are roasted better.
Belyashi is a kind of fried pies, but unlike many of them, Belyash has an open top and a special taste. Like any other dish, shrouded in Bellyash legends has its own history and is more likely to Tatar cuisine. The Tatars themselves call it "stroke". Traditionally, the drowshes are prepared with meat filling and mainly of yeast dough. Modern Belyash, which in retail is simply a round closed patty with filling inside, without any holes - a long-range relative of a properly cooked Tatar drum.
Recipes whites are known dozens. Belyashi and the quality of the test are distinguished, and in the composition of the minced meat, and even in shape. Classic Belyashi with meat is prepared exceptionally round shape and necessarily with a small hole in the middle, which is left so that the meat filling with frying remains half. The traditional filling for Belyesha is a minced meat, consisting of lamb, chicken, or a mixture of pork and beef. The meat minced meat is more preferable for the recipe for real home whites, although modern cookies, which are always not averse to experiment, prepare no less tasty whites with potatoes, with cheese, with chicken, with fish. The secret of juicing homemade minced meat for Belyesha - in the amount of onions (than it is more, the better). It is possible to deliver mince by any spices to taste or add to the enhancement of a little thicker garlic or finely chopped fresh greens to enhance the taste. Some hostesses prefer to add a little water to mince for greater jucia.
Methods of cooking test for Belyesha There is a huge set: fast, classic, dual, "drowned" and others. Each of the recipes, of course, has its own secrets and features. So that the liquid dough does not stick to the hands, it is desirable to lubricate with vegetable oil, like the board, on which you intend to roll the dough. The flour must be sifted at least two times to enrich it with oxygen and clean from all sorts of impurities. The egg protein makes the dough more hard and hard, so if you add only yolks to the dough, Belyashi is very soft and juicy.
Choose a recipe, prepare the dough, divide it into parts that roll in the balls and decompose them on the surface of the table spoiled by flour. Rock or fingers, break the balls into the cake with a diameter of 12-15 cm, 5-7 mm thick. In the middle of each such cake, put 1 tbsp. Stuffing and collect the edges of the cake to the center. Splitting edges, leave the hole in the center. Slightly close the blanks, giving them a round shape, and leave another 20 minutes so that they rose. Then lay the whitefish hole down into a deep pan or a schill with a lot of hot oil at a distance of 2 cm from each other, as they will slightly increase in the volume in the process of frying. Fry Belyashi from two sides to ruddy crust. Ready Belyashi be sure to lay out on a paper towel to glass extra oil.
Prepare the dough for whitelles in the good arrangement of the spirit and must be happy, because the dough is very sensitive and to the warmth of your hands, and to the mood with which you are going to work. Using our simple tips and recipes, you can be absolutely confident that the result will be otned.
Fresh (Reframe) Dough for Belyesha
Ingredients:
500 g flour,
1 stack. sour cream
2 eggs,
2 tbsp. butter or margarine,
1 tbsp. Sahara,
½ CHL Salt.
Cooking:
Sketch the flour by a hormster. Make a deepening in it, in which put the sour cream, oil, salt, sugar, lean the eggs and quickly knead the dough. Start the finished dough into the ball, put on the plate, cover with a towel and put in a cold place for 30-40 minutes.
Unopened yeast dough for whiten
Ingredients:
4 stack. flour
1 stack. milk or water
1 egg,
20 g yeast,
4 tbsp. butter or margarine,
1.5 tbsp. Sahara,
½ CHL Salt.
Cooking:
Dissolve in warm milk yeast and interfere until they completely dissolve. Then add eggs, sugar and salt (you can pre-confuse eggs with sugar and salt), pour flour and knead homogeneous, not very cool dough. At the end of the process, add melted cooled butter (or margarine). Mix the dough until it stops sticking to the hands and a bowl. Predicted dough slightly suck flour, cover with a towel and put in a warm place. When the dough rises (after 2-2.5 hours), accumulate it and let it come again. After that, you can proceed to the baking of whites.
Daughter yeast dough for whiten
Ingredients:
1 kg of flour,
2.5 stack. milk or water
2 yolks
2 tbsp. butter
30 g yeast,
1 tbsp. Sahara,
1 tsp. Salt.
Cooking: 
In warm milk, dissolve yeast, pour half the flour and half of the sugar. Put the cooked layer in a warm place for 1 hour to come up. During this time, it should increase in volume by 2 times. When the opara rises, add to it in a piece, salt, the rest of the flour and knead the dough (it should not stick to the hands and easily lag behind the dishes). If bubbles appeared on the test, and it began to settle, it means that it is ready.
Fast yeast dough for whites
Ingredients:
1.5 kg of flour,
500 ml of milk,
3 eggs,
250 g of butter,
1 tbsp. Sahara,
1 bag of dry yeast,
1 tsp. Salt.
Cooking:
Softening butter or margarine at room temperature. Wake up with a mixer egg, milk, sugar and salt. Continuing to beat, add softened oil in small portions. Try to make the oil well stacked. Then, add a whipped mixture to the sifted in advance of flour, then pour dry yeast and knead the soft plastic dough. Grease the finished dough from all sides with vegetable oil, put in a bowl, also lubricated with vegetable oil, and put for 2 hours in the refrigerator. When the time comes out, take the dough and proceed to the cooking whites.
Sour cream-yeast dough for whiten
Ingredients:
500 g flour,
250 g sour cream
2 yolks
30 g yeast,
70 g of butter,
½ CHL Sahara,
½ CHL Salt.
Cooking: 
Distribute yeast in sour cream. Add yolks, salt, sifted flour and knead unbroken dough. At the end of the knead, add softened butter, stirrate, cover the tank with a napkin and put in a warm place. After 1.5-2 hours, do it. The fermentation process will continue for about 40 minutes, then the dough will start slowly down. Remove the dough again, cool and lay out the table for further work onto the vegetable oil.
Feeded yeast dough for whites
Belyashi from this test is incredibly delicious, keep the initial freshness for a long time and remain soft.
Ingredients:
600 ml of milk,
1 egg,
4 tbsp. vegetable oil
1.5 ppm yeast
1 tbsp. Sahara,
½ CHL salts
flour.
Cooking:
Divide the yeast in warm milk, lean the egg, pour vegetable oil, add sugar and salt. Mix everything thoroughly. Gradually add flour and knead the dough of medium elasticity. Skate the ball from the dough and put for 2 hours in the warm place. The dough will increase in size and will become softer and elastic. Now divide the dough on certain pieces for the alleged whites, lay out onto a flat and large dishes, cover and let it take another 10-15 minutes. During this time, pieces will further increase in the amount, and the dough will be easy to succumb to further processing.
Yeast dough for whites on kefir
Ingredients:
1 kg of flour,
500 ml kefir,
1 egg,
10 g dry yeast,
100 g of water,
2 tbsp. Sahara
Salt to taste.
Cooking: 
Divide the yeast with sugar in warm water and wait until the foam is formed. At the wide capacity, pour flour, add kefir, egg, diluted yeast and start kneading the dough. Mescape until it becomes soft and will not stop sticking towards the hands. Then cover the dough and leave for 1 hour in a warm place.
Dough for Belyesha "Drilling"
Ingredients:
1 kg of flour,
500 ml of milk,
150 g of oil or margarine,
2 eggs,
30 g of fresh yeast,
1 tsp. salts
1 tbsp. Sahara.
Cooking:
Stit on the grater cold oil and leave at room temperature so that it is heated. Run yeast and sugar in warm milk and leave to approach. Eggs sweat with salt. In a bowl, pour flour, leaving one glass for rolling, pour milk with yeast, add eggs, butter and knead the dough. Ride the ball from the dough and lower it into cold water, pouring into a large saucepan or bucket. When the dough pops up, remove it, dry the napkin and knead the remaining glass of flour. Put the dough left to lie down under a napkin for 10-15 minutes.
Dough for whites "Wonderful"
Ingredients:
1.5 stack. flour
½ stack. Warm milk,
2 egg yolks,
½ pack softened margarine,
1.5 tbsp. Sahara,
50 g of raw yeast.
Cooking: 
Divide yeast in milk, add softening margarine, sugar and other ingredients. Everyone thoroughly knew your hands. Leave the resulting knob of the dough for 40 minutes, and then you can already roll the dough and start baking. If you decide to make baking tomorrow, put the dough into the bag and remove the refrigerator, where it, by the way, can be stored for 4 days.
Many of the preparation procedure for Belyesha may seem very difficult, but in fact, observing the proportions of products and adhering to the recommendations specified in the recipes, everything, believe me, will be much simpler, and the cooking process will bring a lot of pleasures, and the result is the more step!
Enjoy your appetite and new culinary discoveries!
Larisa Shufkaykin
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