This primordially Tatar dish has long become a favorite among the most diverse inhabitants of our country. And how can you refuse a tidbit of the most delicate, slightly crispy toasted dough with hearty meat filling?
The juiciness of the meat is given by finely chopped or minced onion, which during cooking exchanges its bright taste and fragrant aroma with dense dough and minced meat.
And whitewash is prepared quite quickly and simply, the main thing for their preparation is the presence of patience and hard work of the hostess, as well as a large frying pan with a deep bottom in the house.
Traditional Tatar belyashi is made from beef tenderloin. You can use veal or pork to prepare their filling.
The use of mixed minced meat for the filling is considered quite popular: in which the same amount of ground beef is added to the pork twisted in a meat grinder. With pork, as a rule, minced meat turns out to be more juicy and softer.
But in general, the filling is a matter of taste, because it will not be possible to spoil it with a certain choice of meat, because a special aroma of the whites is given by minced or finely grated onions. Without this component, you will not be able to cook delicious fluffy whites in a pan.
Step by step recipe
| Ingredients | Quantity |
|---|---|
| vegetable oil - | 200 ml |
| wheat flour - | 550 g |
| dry yeast - | sachet |
| granulated sugar - | 50 g |
| salt and pepper - | taste |
| the water is slightly warm - | 360 ml |
| Ground beef - | 250 g |
| minced pork - | 250 g |
| onion heads - | 3 pcs. |
| Cooking time: 120 minutes | Calorie content per 100 grams: 180 Kcal |
Whitewash dough is kneaded from very simple ingredients available to everyone. Begin to knead the correct dough for whitewash should be with dough. To do this, dry yeast is diluted in a lukewarm will, 50 g of sugar and 75 g of flour are added.
In a sufficiently deep container, the ingredients are kneaded into a thick mass. Then the container is covered with a cotton napkin and infused for 20 minutes.
After that, the remaining flour is added to the finished dough, vegetable oil is poured in, the dough is salted and kneaded until homogeneous.
Minced pork and beef are mixed in a deep glass bowl, twisted onions are added. The minced meat is salted and a little ground pepper is put in it. If the filling is dry in appearance, you can add 75 ml of warm milk.
The finished dough is rolled out into a layer approximately 6 mm thick, then using a saucer with a diameter of 10 cm we cut even circles. Put a tablespoon of minced meat in the center of the dough piece, the edges of the dough mug are firmly pinched.
Place the whites in a pan well heated on the hob. You need to fry these meat pies in a sufficient amount of vegetable oil, the yeast dough rises during frying, and the oil is necessary so that the whites are fried evenly.
They are prepared at an average heating surface temperature, you should not choose strong heating: with it, one of the sides of the whitewash can burn.
Lush whites with milk and yeast
- slightly warm milk - 180 ml;
- water - 80 ml;
- butter - 80 g;
- wheat flour - 320 g;
- dry yeast bag;
- granulated sugar - 25 g;
- salt on the tip of a knife.
Mixing time: 30 min.
Calorie content of the dough in one piece: 60 kcal.
Milk makes a very tasty dough, tender, very light, literally melting in your mouth. Warmed water is added to warm milk, sugar is dissolved in the resulting liquid, yeast is added.
The mixture is infused for a quarter of an hour. Then an egg is driven into it and softened butter is added. The resulting mass is well mixed, then flour is poured into it.
Knead the dough and put in a warm place for an hour and a half.
- ground beef - 250 g;
- minced pork -250 g;
- onion heads - 2 pcs;
- cream - 150 ml;
- a small pinch of salt;
- pepper to taste.
Frying time: 90 min.
The components of the minced meat are mixed, 33% cream is poured in for juiciness and a special aroma.
The dough is rolled out, cakes are cut, in the middle of which a tablespoon of the prepared minced meat is placed.
The edges of the cake are bent in such a way that a small hole is formed in the top of the whitewash.
Belyashi are laid out in a preheated pan. The first side to be fried is the side with a small hole.
If the pan is hot enough, don't worry about the juice leaking out of the open pie. But, if you start frying from the closed side, then when it comes to the side with the window, the onion juice will be heavily sprayed in different directions. The whites are fried in a frying pan until fully cooked.
Tatar belyashi on kefir in a pan
Ingredients for the dough:
- kefir - 150 ml;
- wheat flour - 320 g;
- egg;
- a small pinch of salt.
Mixing time: 40 min.
Calorie content of the dough in one piece: 55 kcal.
Kefir is poured into a large container, an egg is driven into it. With the help of wolves, the components are connected to each other. The mixture is salted, flour is poured into it, a soft, tender dough is kneaded.
Ingredients for the filling:
- beef tenderloin - 500 g;
- 2 onion heads;
- olive oil - 50 g;
- 4 potatoes;
- a small pinch of salt;
- pepper to taste.
Frying time: 90 min.
Calorie content of meat filling in one piece: 110 kcal.
Beef tenderloin and onion are passed through a meat grinder, ground or finely grated potatoes are added to them. Salt, a little allspice is added to the minced meat, all the ingredients are well mixed.
The dough rolls into a long sausage, small lumps are pinched off from it. Cakes are made from them. A tablespoon with a slide of minced meat is laid out in the middle of the cake.
Tatar whites are cooked with a small hole in the top of the pie. Each side is fried until fully cooked.
- Tatar belyashi are served with a specially prepared sauce. The following ingredients are required for the sauce: ripe tomato - 1 pc, apple or grape vinegar - 0.3 g, mustard - on the tip of a knife, garlic - 2 cloves, canned cucumbers - 100 g, olive oil - 6 large spoons. Olive oil is heated in a deep frying pan, finely chopped tomato is placed in it, apple cider vinegar is poured, spices are added. Within 10 minutes, the mass is stewed at a low temperature. Then the pan is removed from the hob, mustard, finely chopped garlic, finely chopped cucumbers are put into it. Mix everything well, and a delicious appetizing sauce for whites is ready:
- In order for the whitewash filling to be even more juicy and tasty, it is advised to add a little milk or cream to it;
- The whitewash dough should not be overly dense. A soft, docile dough that does not stick to hands and work surfaces is the right dough for whites.
Delicious aromatic whites that are cooked in a pan are quite easy to prepare. Once you try to cook this dish at home, after a while you will definitely want to treat your family with lush whites again.
Crispy crust, juicy and tender meat, unique aroma - these are the most delicious. I will tell you the secret of how to cook such whites at home so that the dough is light and airy, without a drop of excess fat. There is never much: no one can refuse a tidbit of the most delicate, crispy dough with a hearty filling.
Ingredients:
- 700 grams of any minced meat (I like pork + turkey);
- two heads of onions;
- 70 grams of water (10% by weight of meat);
- salt, black pepper - to taste;
- special seasoning for minced meat - to taste.
For the test:
- 500 milliliters of warm water;
- two teaspoons of dry yeast;
- 750 grams of flour;
- a tablespoon of vegetable oil;
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 liter of vegetable oil for frying.
The most delicious whites with meat. Step by step recipe
- Pour warm water into the mixer bowl, add sugar, salt, prescription yeast and one tablespoon of vegetable oil to it.
- Falling asleep in parts of flour, we begin to knead the dough. It turns out to be very soft, but at the same time it does not stick to your hands.
- Advice. The whitewash dough can be kneaded with your hands, in a cup. The most important thing is to observe the proportions given in the recipe.
- We transfer the finished yeast dough into a dish greased with vegetable oil, cover with a lid and put in a warm place. Ideal: an oven with the light on and the door closed.
- In minced meat (you can use any, but I like the combined one: pork + turkey meat) add onion chopped in a blender or meat grinder. If you grind with a blender, immediately pour water into the bowl of onions.
- Salt and pepper to taste (I also like to use special seasonings for minced meat - it turns out very fragrant). Stir until smooth.
- Lubricate the working surface with vegetable oil and spread the dough.
- We cut it into portioned pieces (about 40-50 grams in weight), make a "bun" out of each. We spread it on a board and cover with cling film. Leave for proofing: for 10-15 minutes.
- We make a cake from each ball: it is better to knead it with your hands, but you can also use a rolling pin. We try to keep the edges thinner than the middle.
- Put the minced meat in the middle of each cake (one dessert spoon with the top). Close the whitewash: pull the dough to the center, fastening in a circle (there is a hole in the center). Press a little with your hand so that the meat is evenly distributed (you can see this process in more detail in the video under the recipe).
- For frying whites with meat, we use a frying pan with a thick bottom and very deep (required), into which we add a pinch of salt. We lower the whites only in boiling oil (for this we lower a wooden stick or a spatula to the very bottom of the pan: if it boils, then the oil is ready).
- There should be a lot of oil, half a frying pan: then it will not be absorbed into the dough.
- We dip the whites in the oil: first we begin to fry the uncovered side. Immediately reduce the heat to medium so that the whites with the meat do not burn, but are baked. Turn over to the other side (somewhere in 2-3 minutes) and close the lid (for 1.5-2 minutes).
- We take out the finished whites with meat on a baking sheet covered with a paper towel so that all excess fat is absorbed. We try to get it out very carefully so that the juice does not spill out.
Belyashi is a primordially Tatar dish, but has long become international. This is my family's favorite pastry. They are prepared quite simply and quickly. And the taste is just eat away the mind. On the site "I love to cook" you will find a selection of recipes
Belyashi appeared in Tatar cuisine, but many residents of the CIS countries also liked these delicious meat pies. We will tell you how to cook whites, a detailed recipe, two types of dough and meat filling.
Features and differences of whitewash with meat
Classic whites are made from yeast dough stuffed with minced meat or minced meat. What is sold today in retail chains under this name can hardly be called whites, rather, these are ordinary pies with meat filling. The main difference between the whitewash is its round shape and a hole in the middle.
Why do they leave a hole in the whites
The hole is needed so that the filling does not remain moist during frying. In an ordinary pie, the meat filling is evenly distributed inside, without forming a thick layer that is difficult to fry. And in the whitewash, the filling is obtained as a cutlet, due to wrapping it in a circle of flatbread, and as the dough is fried, the filling simply may not cook. The side with the hole is always fried first, so that the raw minced meat is covered with a crust and, after turning, is fried, and the meat juice remains inside the pie.
Whitewash dough
There are dozens of recipes for dough for whites. Consider the two most popular options: classic yeast dough and yeast-free kefir.
Yeast whitening dough on water
Pour a tablespoon of sugar into a bowl and dissolve 25 g of fresh yeast in it. Pour in 250 ml of warm water, stir. Add 50 ml of vegetable oil, a teaspoon of salt. Sift 3 cups flour, knead the dough. Stir until smooth, elastic. You may need a little more flour, but do not make a tight dough.
Grease a large bowl inside with vegetable oil, put a ball of dough in it. Cover with a cotton towel and remove to rise to a warm, draft-free place. Usually, the dough takes 1-1.5 hours to ferment. If you see that it has risen and began to descend back, you are ready.
Dough for whites on kefir without yeast
This dough prepares faster than yeast dough. He needs to be allowed to settle for a little time, but at this moment you can just do the minced meat.
Take a glass of kefir, 2 chicken eggs, one tablespoon of sugar and two vegetable oils, one teaspoon each of salt and soda. About 3-4 glasses of flour will go into the dough, but based on its average amount, you need to take into account the quality of flour - you may need a little more or less.
Combine all ingredients and knead to a light dough. Sprinkle the resulting ball with flour, leave on the work surface and cover with the inverted bowl in which the dough was prepared so that it does not weather. Leave to rest for 15-20 minutes.
Filling for minced beef
For such a number of ingredients, which are indicated in the dough recipes above, 300 g of meat, 3-4 small onions, salt and pepper to taste are enough. Scroll the meat through a meat grinder, and cut the onion into small cubes. Add salt, a mixture of peppers, or a favorite condiment like hops-suneli, and knead the minced meat with your hands.
It's no secret that the whole gastronomic palette of whitewash taste lies in the meat juice released from the filling. To make it always tasty, you need to follow some simple rules:
- Choose mixed mince to keep it dry. You can take pork and beef, and a mixture of chicken (not breast fillet) with pork or beef. If the minced meat is too lean, add a small piece of lard when chopping.
- Do not spare the bow. For every 100 grams of minced meat, take one medium onion.
- Stir in salt and pepper mixture to add a rich flavor to the filling. You can finely chop fresh herbs - parsley, cilantro, celery - choose what you like.
- After the minced meat is well kneaded, look at the consistency - it should be soft, loose, not too thick. If not, add ice water to the mixture.
If you have time, it is best to let the prepared minced meat stand for at least an hour in the refrigerator. The structure of the meat will change due to interaction with spices, and it will turn out to be tasty and tender.
How to sculpt whites with meat
Divide the resulting lump of dough into two parts and roll each into a clamp. Cut across into equal balls. Roll each piece a little with a rolling pin to make round cakes, 7-8 mm thick, while it is better to make the edges slightly thinner than the middle.
Place 2 tablespoons of minced meat on each tortilla. Divide the circle visually into 8-10 pieces. Using two fingers, lift one part of the dough, and pinch the next part to it with the other hand, forming an accordion in the center. Gather all the edges in this way, leaving a hole with a diameter of 1.5-2 cm in the middle of the pie.
When working with ready-made yeast dough, the work surface and hands must be lubricated with vegetable oil so that it does not stick. In the case of the kefir dough, sprinkle with flour.
How to fry whites in a pan
Preheat a large skillet and pour the vegetable oil into it until it covers the entire bottom. Wait for the oil to warm up.
Put the formed whites in a few pieces in the pan, with the hole down, leaving a distance of about 2 cm between the pies, as they will slightly increase in volume.
Fry over medium heat until golden brown, 3-4 minutes. Then turn over and fry the other side for about the same amount.
Put the finished whites on paper towels so that the glass has excess oil. Serve hot.
Step-by-step recipe for whitewash with meat in a pan with a photo
If you love whites, but don't know how to cook them, then this step-by-step recipe for minced meat pies will help you. Now there is no need to risk your health and buy whites in kiosks, because it is not known what kind of meat is in them.
Dish: Baking
Cooking time: 1 hour
Total time: 1 hour
Ingredients
- 500 g wheat flour
- 125 ml water
- 125 ml milk
- 1 tsp dry yeast
- 30 g butter
- 30 g vegetable oil
- 1 PC. egg yolk
- 250 g pork
- 250 g onion
- 1 tbsp. l. sugar
- 1 tsp salt
- black pepper
Step by step recipe with photo
For whites, a yeast-free dough is used. The dough on the dough turns out to be very fluffy and porous. And if you fry it, then vegetable oil will get into the existing pores and the whites will turn out to be very greasy.
1. Combine milk and water. These ingredients should be at room temperature. It is not recommended to use only milk or only water for the dough. In the first case, the whites will burn, and in the second, they will have a pale shade and a freshish taste.
2. Pour a teaspoon of dry yeast into the liquid mass, stir until it dissolves.
3. Melt butter or margarine over low heat or water bath.
4. Add butter to milk and yeast. Put the yolk, a little flour, salt and sugar there, stir the mass with a spoon. Do not put a whole egg with the protein in the dough. In this case, the dough will be less fluffy.
5. Now gradually add the remaining flour and knead the dough.
Put the dough in a bowl, cover with a towel and put in a warm place for half an hour.
Pork filling
7. In the meantime, prepare the filling. To do this, cut 250 grams of meat into small pieces and mince.
8. In order for the filling to be juicy, you should take meat and onions in equal proportions. Peel the onion and chop finely.
Add the onion to the minced meat, season with salt and pepper to taste.
How to cook whites with meat in a pan
9. Divide the prepared dough into small pieces, from each make a flat cake with a diameter of 10-12 cm.
10. Place a spoonful of filling in the middle and seal the edges, leaving a hole in the middle.
Form all the whites and leave to stand on the table for 10 minutes.
11. In the meantime, heat the pan and pour in the vegetable oil. You will need a lot of oil; when frying, it should cover half the height of the whitewash. This is necessary so that the whites are completely fried when turning over.
Fry the whites first on the side with a hole, and then on the other side over medium heat until golden brown.
According to this recipe, from the given amount of products, 9 pies with meat were obtained.
This delicious traditional Tatar dish can easily compete for the best treat with such harmful Western fast foods.
If desired, such pies can be bought ready-made or in the form of a semi-finished product, but homemade whites are still the best, of course, if you know how to properly fry them in a pan. To make the meat donut juicy and airy, you just need to follow the rules of the original recipe, and then success in the kitchen will not take long.
How to properly fry whites in a pan
Very often, on culinary forums, you can find desperate calls from hostesses to save them not fried or burned out completely whitening with practical advice on their preparation. And you need to start solving the problem from the root, namely from the dough and filling.
- The dough for whites is kneaded with a classic yeast dough, but not dense, like bread, but very soft. The dough should then rise within 1 hour. The correct dough fries well, and thanks to its elasticity, it does not crack during frying and does not release filling juice.
- To prepare the filling, you need to take a lot of onions, almost as much as meat. In addition, the onion needs to be cut into small pieces with a knife, and not to make life easier for yourself with kitchen choppers. In the process of heat treatment, the chopped onion releases juice, which, firstly, softens the meat, and secondly, serves as a kind of broth inside the whitewash, in which the meat is steamed and quickly cooked.
- Also, when mixing the filling, do not be afraid to thin the minced meat and dilute it with a little milk.
- It is not worth rolling out the dough for whitewash by more than 6 mm. The dough of this thickness will not burn at the correct temperature regime, it will cook well and let the heat pass to the meat.
- After you have blinded the whites, give them a little time to rise, literally 10 minutes, and only then start frying.
How many minutes to fry the whites
It is necessary to lower the whites in well-heated oil with a seam or a hole down, and fry under a lid over a fire for a little less than average 7-8 minutes, and only then turn over and bring to readiness without a lid for 7-8 minutes.
At home, a 15-minute frying in a pan with a properly set flame will be more than enough for the whites to become ruddy, well-done and not burnt.
How to fry whites in a pan
Ingredients
- - 0.6 kg + -
- - 0.6 kg + -
- - 400 ml + -
- - 2 tsp + -
- - 1 tsp without slide + -
- - 1.5 kg + -
- - 1 sachet + -
- - 1 PC. + -
- - 1.5 tbsp. + -
- - 0.5 l + -
How to fry whites in a pan
On the Internet, you can find many video recipes on how to make whites, but the most delicious pies are those prepared according to the traditional recipe. Moreover, this is the simplest option, no frills, and indeed, all ingenious is simple.
- First of all, we need to prepare the dough, for this we dilute the yeast with sugar in ½ cup of warm water (no more than 35 ° C) and leave it until the reaction - the formation of foam, for about 20 minutes.
- After a third of an hour, pour the dough into a volumetric bowl, where we also pour 300 ml of lukewarm milk (no more than 35 ° C), drive in an egg, add 1 tsp. salt, then add a little, literally 1-1.5 tbsp. sifted flour and a whisk, knead a liquid, uniform dough, without lumps.
- And after that you can add more flour and stir the plastic and VERY SOFT! dough. The dough ball should hold its shape and not spread, but at the same time be much softer than regular bread.
- Now we dust the dough ball on all sides with flour, wrap it with foil or cover it with a lid and leave it warm for half an hour or an hour to rise. In the meantime, we'll get to the stuffing.
- The secret of the juiciness of the whites lies primarily in the amount of onion and its slicing. According to the classic recipe, you need to take onions in the same proportion with meat, which we did.
In addition, onions are in no way allowed! pass through a meat grinder or grind in a blender, and exclusively crumble with a knife with your own hands in tiny cubes. - Now combine finely chopped onion with minced meat, add ¾ tbsp. salt, season with black pepper and mix well. Now you can pour milk into the filling and mix the minced meat again. Milk will add tenderness and juiciness to the filling.
- We leave the finished composition for the whitewash to infuse until the dough is suitable for us.
- When the dough rises well, stir it again and separate the portioned spherical pieces in size about 1.5 times smaller than a tennis ball.
- We knead each piece of dough by hand into a cake, and then stretch it a little with a rolling pin, but slightly thinly. Put 1 tablespoon in the center of the cake. with a slice of filling and seal the edges tightly on top, or leave a small hole if you like perforated whites.
- Turn the blinded whitewash with the "seam" down and press lightly so that the filling spreads evenly inside. Do not turn the whites with a hole! Cover the finished pies with a napkin and leave for 10-15 minutes on a greased board to rise slightly.
- At this time, we put a large pan on the fire, heat it, then pour in the oil and heat it on a medium flame almost to a boil, after which we reduce the temperature a little (by 1-2 divisions) and it is on this fire that we will fry the whites.
- Put the whites in the hot oil with the seam (hole) down and fry for 7 minutes under the lid, then turn the pies over with the ruddy side up and cook for another 7 minutes, but without covering.
We will not turn over the whites anymore, otherwise juice may begin to come out of the seam. That is why independently regulate the frying temperature so that in 14-15 minutes of cooking the whites do not burn out and do not remain pale, quite possibly damp inside.
Put the finished meat buns with a fork on a dish lined with napkins to drain excess fat, and after a couple of minutes they can be transferred to a serving dish for serving.
If you follow our recipe step by step, you will be able not only to prepare an excellent filling, but also learn how to properly fry the whites in a pan so that they turn out soft, juicy and literally melt in your mouth. But we warn you in advance, get ready for the fact that after such cooking your household will demand these delicious meat pies for breakfast, lunch and dinner every day.
Not the last place in the preparation of any pastry is the base. A properly prepared dough for the whites is already a victory. There are many cooking options, and the choice is yours. All recipes are good in their own way.
It may seem strange, but it is in this variant that a minimum of products are used and a stable result is achieved.
- 0.5 l of water;
- salt;
- about a kilogram of flour;
- ½ pack of pressed fresh yeast;
- 10 g sugar;
- 50 ml odorless vegetable oil.
First you need to activate the yeast. To do this, we dilute them in a glass of warm water, add a salt spoon of sugar and 5 tablespoons of flour. Mix everything thoroughly and leave at room temperature for half an hour, until bubbles appear on top and the volume increases.
Dough is a batter that helps yeast gain strength.
Pour the remaining liquid into a deep cup, add sugar and salt. Stir with a spoon until everything is dissolved. When the dough is ready, we pour it into the total mass with sunflower oil. We begin to knead the dough by adding the sifted flour. As a result, it should not stick to hands and dishes. Roll up a bun, sprinkle a little and cover with a tea towel or plastic wrap.
It should increase in volume in a warm place by 2-3 times. Next, stir with your hands and let stand again. The dough is ready.
Gadgets are good helpers in the kitchen. With them it is easy not only to bake, but also to simply prepare the dough. Using the recipe above, you can cook the dough in a bread maker without getting your hands dirty.
To make it work, let's reduce the amount of ingredients by 2 times. Read the instructions before adding the ingredients to the bowl. Most often, liquid components go first, and then dry components.
Insert the bucket in its place and set the "Dough" mode. For many gadgets, this takes 1 hour and 30 minutes.
This method greatly simplifies the process, since there is no need to put a dough. But in general, such a replacement will not play a role on the quality of the finished product.
For the dry yeast dough, take:
- egg white;
- dry yeast package (10 g);
- 1 kg of flour;
- 2 tbsp. l. Sahara;
- 500 ml of water;
- 1 tbsp. l. salt;
- vegetable oil.
Dissolve sugar with yeast and salt in boiled liquid. Add protein and butter and stir with a whisk. Knead the dough by adding flour.
Choose bulky dishes so that the dough does not run away when it rises.
Since yeast is fast acting, one double or threefold increase in volume will be sufficient. After that, feel free to start forming whites.
On the water
Also, this dough is also called "Drowned Man". The cooking technology is unusual, but having tried it, it can become your favorite option.
Prepare for 1 kg of flour:
- 500 ml of water (milk can be used);
- 2 eggs;
- 30 g yeast (preferably pressed);
- 150 g soft butter;
- Art. l. a spoonful of sugar;
- h. l. salt.
Dissolve margarine in lukewarm water, and then yeast. Salt, sugar and add eggs, a glass of sifted flour. After mixing, give the shape of a ball and lower it into a deep container with cold water, without folding it into any bag.
Wait for the lump to pop up. It is necessary to carefully pull it out and dry it with a towel. Slowly add the remaining flour. We leave alone for 15 minutes and you can start cutting.
Milk
This product is more often used in the manufacture of yeast dough for whites. It turns out to be a little harder than usual. But, many people prefer this particular option. It is more suitable if the products will be baked in the oven.
We take the following products for 1.5 cups of milk:
- 1.5-2 cups of bread flour;
- 100 g butter;
- 2 yolks;
- 2 tbsp Sahara;
- fast-acting yeast - 10 g
We put a dough of 100 ml of warm milk, sugar, yeast and 100 g of flour. While it is suitable, mix the rest of the liquid with oil and yolks.
In a large bowl, knead the butter dough, combining all the ingredients. When the mass stops sticking to the palms, cover and leave for 40 minutes until the volume increases.
Once in a frying pan is enough for baking, but if you decide to fry in a pan, let the dough take on oxygen again.
Before putting the finished product in the oven, brush the surface with yolk to get a ruddy and beautiful crust.
On whey
If you boiled cottage cheese and there is whey left, do not rush to pour it out. It is believed to be useful and perfect for making whitewash dough with meat.
Would need:
- milk whey - 450 ml;
- sugar - 3 tablespoons;
- salt;
- dry yeast - 10 g;
- refined oil - 5 tablespoons
Pour granulated sugar and yeast into the whey and stir with a large spoon until the bulk ingredients are completely dissolved. Stir with two tablespoons of flour and leave for half an hour.
When the dough is ready, pour oil in there, add salt and flour.
It is always best to sift flour before use. So it becomes more magnificent, and accordingly the taste of finished products improves.
Put in a large bag and leave for a couple of hours.
Kefir dough for whites
The basis on this fermented milk product can be made in two versions: with and without yeast. Let's look at the first method first.
Required products:
- 15 g dry yeast;
- two eggs;
- a kilogram of flour;
- half a liter of kefir;
- 100 g of sunflower oil;
- 100 g granulated sugar;
- salt.
Consider a step-by-step recipe for making a dough for whites on kefir:
- We take out the sour product from the refrigerator. It should be warm.
- We dilute sugar and yeast in one glass of the drink. Add a couple of tablespoons of flour. We are waiting for a small rise.
- In a deep cup, combine the remaining kefir with eggs, butter and salt with a whisk.
- Gradually adding flour that was sifted in advance, knead the dough.
- We cover with a film or a bag and put it closer to the warmth.
- As soon as the diameter of the ball becomes 2 times larger, you can start cooking.
Such a base in finished form should turn out to be even more magnificent than according to the classic version.
Yeast free
Leave the ingredients the same as in the previous recipe. Let's make an exception by replacing the yeast with baking soda (15 g).
We will cook as follows:
- Kefir should not be cold. We immediately add soda here and leave it for a while so that it is extinguished in an acidic environment.
- When the mass is bubbling, you can add salt and sugar, and then eggs. With a whisk we bring to homogeneity.
- We pour oil here.
- Pour flour in small portions. This must be done so as not to overdo it with density.
The dough only needs to lie down a little, and it is ready.
On sour cream
We will need:
- half a kilogram of flour;
- egg;
- margarine -50 g;
- dry yeast - 2 tsp;
- salt;
- sugar - 2 tbsp. l .;
- sour cream - 100 g;
- water - 1 glass.
As always, dissolve sugar and yeast in water by adding a couple tablespoons of flour. Let it stand.
Then it should be mixed with sour cream, margarine softened at room temperature and the rest of the flour. The finished dough should come up once before starting to cook.
Dough for whiskers in the oven
A great way out when there is no time, because guests must come or just relatives are waiting for something tasty for dinner. The fact is that the dough for whites is started without the use of yeast. Accordingly, it is immediately ready for use and there is no need to wait for the rise.
Composition required for baking:
- 3 eggs;
- 50 ml sour cream;
- 200 ml of milk;
- 360 g margarine;
- 40 g of soda;
- 700 g flour;
- 40 g of salt.
Immediately extinguish the soda in sour cream and while the process is in progress, dilute margarine and salt in warm milk. Then we mix both ingredients and start adding flour. We knead the dough.
To make it easier to cut, place it in a plastic bag and send it to the refrigerator for a short time, after which it will become elastic.
You can easily quickly cook up whites, bake and feed loved ones.
Crispy baking base
If your family loves crusty pies more, then this recipe is better than others.
Prepare:
- 30 g margarine;
- 25 g mayonnaise;
- 280 ml of water;
- salt;
- 5-10 g of fast-acting yeast;
- 80 ml of vegetable oil;
- 600-700 g flour.
Put half of the water with salt and mayonnaise on the fire and wait until it boils. We put a glass of water in there and knead quickly so that there are no lumps. Set aside to cool down a little.
Add yeast and vegetable oil to the rest of the liquid, mix with choux pastry. We begin to add the rest of the flour.
When the dough is elastic enough, we leave it alone to lie down.
Potato and yeast dough for whites
If you are hearing about this option for the first time, then be sure to try it. It is known that potato starch gives lightness to the dough and prevents it from getting stale quickly.
Approximately 20 whites will be obtained from this number of products:
- 400 g potatoes;
- salt;
- 50 ml of vegetable oil;
- 50 g sugar;
- 20 g dry yeast;
- 1 kg of flour.
We wash and peel the potatoes. Rinse it again and send it to boil in salted water, which does not need to be drained all when the root crop is ready. Leave in about 2 cups and mash with a blender. Add egg and butter here.
Mix dry ingredients separately in a cup: yeast, flour and salt. Add to potatoes. The dough should stick a little to the fingers. Put the whole mass in a bag and leave to prove.
After about an hour, the volume will increase by about 3 times. Watch this moment and stir in the dough. One more rise and you can start cooking.
For ease of cutting, grease the surface of the table or cutting board with vegetable oil.
Curd base for whitewash
If you can use whey and kefir, then why not try the dough with cottage cheese, which will add a certain piquancy to the dish.
If about 400 g of curd mass remains in the refrigerator, then you must add:
- 4 cups full of flour;
- 2 chicken eggs;
- a tablespoon of sugar;
- the same volume of salt;
- a glass of sour cream;
- 2 teaspoons of baking soda.
The dough will be yeast-free, so it will take much less time to make.
First, pour the sour cream into a large bowl and add soda there. While it is extinguished in an acidic environment, beat the eggs a little. Cottage cheese must be thoroughly kneaded with a fork or worked with a blender.
We combine everything and add salt and sugar. When starting to add flour, be careful not to overdo it, as we don't need a too tight option. Belyashi just get very tough. The dough should rest.
Don't waste time and get busy with the filling.
If you decide, using this recipe, to bake products, then you should still use yeast, which replaces soda. For such a volume, you can take 30 g of the pressed product. Also add muffins, that is, butter or margarine.
For the dough to come up faster, all the ingredients must be warm.
South American novelty on our table
In Brazil, you can often find pies that vaguely resemble our whites. The unusual dough hides the chicken filling, which, according to the local flavor, is necessarily spicy. You will definitely be able to surprise everyone at the table.
Ingredients for Brazilian Coke Dough:
- chicken broth - faceted glass;
- melted butter - 3 tbsp;
- pumpkin puree - 150 g;
- milk - 200 ml;
- flour - 700 g;
- spices.
Dry mix:
- ground nut - 90 g;
- bread crumbs - 120 g.
Batter:
- egg;
- 2 tbsp flour;
- 1 tbsp water.
We put a saucepan with chicken broth and milk on the fire. We prepare mashed potatoes, rubbing the pumpkin pulp on a coarse grater. We send it to the liquid along with spices and simmer until tender, which can be determined by the softness of the consistency.
Sift flour, pour into a bowl and immediately stir continuously so that there are no lumps and the mass does not burn. Remove from the stove, cool. After adding melted butter, mix again, but with your hands.
To shape the products, take the ball in the palm of your hand, put the filling in the middle with the other hand and cover it completely. After that, dip it first in a beaten egg batter with the addition of liquid and flour, and then roll it in a nut mass with breadcrumbs.
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