The best recipe for belaya. Recipes of Belyasha with Meat

Hot whites with a crispy crust are loved by adults and children, it is difficult to resist the aroma of fresh baked goods. Each hostess has his own baking recipe in stock, but not everyone knows that the dough for belyashas can be prepared not only with dry yeast, but also without yeast, and without eggs, curd, custard, on water or sour milk, in a frying pan, in a pan oven and even in the bread maker. Consider how to make different ways, delicious recipes for cooking appetizing patties in the form of step-by-step instructions in this article.

Dough without eggs on milk.

Who said that without eggs, the dough will not turn out magnificent. We put on the apron and get down to business. Prepare a quarter cup of sugar, 1 glass of warm milk, 4 cups of flour, 15-20 gr. dry yeast, a couple of st. spoons of sugar, a little salt.

Dry yeast is well activated when combined with warm milk. Preheat milk, pour in sugar, opara should be covered with bubbles. Add the yeast, dilute to a consistency of thick sour cream, let the opara 30 - 40 minutes stand.

Chop the fork with butter, add salt, attach to the risen spoon, knead the dough with the gradual addition of flour. Give the dough a firmness and elasticity, put it in a bowl, oil it, and let it rise for an hour, before increasing in a double volume.

Dough on the water.

If there is no milk available, it does not matter. A simple recipe for a water test will not be less tasty. Prepare 2 eggs, butter (60 g), 3 tsp sugar, 4 - 5 glasses of flour, a little dry yeast (20 g), salt to taste.

Connect the yeast with water, leaving for 15 minutes, after their activation, add some sugar. Separately to the eggs, add salt, rub. In the yeast mixture, pour in a little flour, combine the ingredients, knead the dough.

Dough without yeast.

Usually, when a dough without yeast is made, soda serves as a substitute. Prepare 3 glasses of flour, 1.5 cups of warm kefir, several st. spoons of lean oil.

Pour into a deep bowl of flour, add soda, salt. Pour in a slightly warmed kefir, a little lean oil, mix the mass. Lubricate your hands with oil, knead elastic dough. Cut into sausages, divide into portioned pieces.

The brewed way to prepare the dough.

Brewed dough is planted without eggs, but it turns out not less tasty and lush. Prepare 1 cup of hot boiled water, 4 tbsp. l. lean oil, 2.5 cups flour, salt to taste.

Pour the flour into the bowl into the bowl, make a groove in the middle, pour the lean oil. Rub the flour with butter, pour boiling water, knead the dough with the spatula, then carefully with hands, salt.

Pastry belyashas in the oven.

In fact, Belyashi is not only fried in a frying pan, besides fried foods are contraindicated in many diseases. Baking in the oven can fix the situation, it will turn out to be no less lush and soft, but do not forget to prepare juicy mince with onions and spices besides the test.

Prepare 2 eggs, 3 cups of flour, 2 to 3 tablespoons. l sugar, 25 grams of dry pressed yeast, 0.5 glasses of vegetable oil, half of 1 tbsp. spoons of salt, 2 onions, 300 grams of ground meat, black pepper.

Dissolve the yeast, adding a little water and sugar, remove the bowl in heat for 15 minutes, before swelling of the spoons. To the egg, add salt, sugar, attach to the egg-oil mixture. Pour into the mixture a half-glass of flour, knead the composition. When the yeast is right, add the batter, also the remaining flour, to the mobile soft ball. Cover with a towel, remove the ball for half an hour in a warm place, let it rise.

To make minced meat, add more onions for juiciness, black pepper, pinch of coriander. Minced meat should not be thick, it is desirable to dilute it with warm milk, water.

Dilute the batter into portions, roll the balls. In each hand crumpled cake lay the filling, no more than 1 tbsp. l., protect the edges, in the middle decorate the rim, grease the Belyashi with oil and send it to a warm oven, let it stand for a while. After - bake until browned crust. To Belyasha as long as possible remained soft, cover them with a napkin as soon as you get out of the oven.

Dough for belyasha with the addition of cottage cheese.

Cottage cheese mass is obtained porous, tender, airy. The recipe without yeast and with cottage cheese will appeal to children.

Cook 200 - 250 gr. sour cream, 400 gr. cottage cheese, 2 eggs, 700 gr. flour, 2 tbsp. l. sugar, salt to taste.

In the eggs, add cottage cheese, sugar, salt, mix the ingredients, add sour cream, soda. Put in the flour, knead the soft, but not the batter. Lubricating the hands with an oil, remember well the com, place it in a bowl, put in heat for 30 minutes.

Wash the mince, add half a cup of cold water. Dividing the dough into parts, roll each piece into a circle, no more than 4 mm. Lay out the forcemeat, protect the edges, fry in a large amount of oil, then shift to a napkin to remove excess fat, the whites are ready.

Dough with kefir.

Belyash on kefir and without yeast are juicy, crunchy. Prepare an egg, kefir (1 glass), salt (1 tsp), flour (3.5 cups) sugar (2 liters), vegetable oil (2 tablespoons)

In a mincemeat it is good to add a little cream, belyashi will turn out juicy, similar to the Crimean cheburek chir - chir. To the yogurt add soda, stir, set aside the bowl for 5 minutes, after add sugar and eggs. Salt, season with oil, mix everything thoroughly, Add flour gradually, stirring constantly, mix a soft dough that should not stick to your hands. Wrap the dough in cellophane, leave for half an hour.

Meanwhile, you can tackle the filling. Add the onions to the stuffing, you can pour it to isolate the juice, salt, add a little sour cream. Cut the dough into slices by rolling them into balls. Slightly mash the pieces with your hands, put on the medium minced meat, 1 tbsp. l. Protect the edges, leaving a hole in the center, you can bake belyashi. Put a piece of Belyashik stitching down on the frying pan.

Pour more oil into the container, it should hide the Belyashi by about half, the forcemeat will seize, and the juice will not flow out. Cover the frying pan with a lid, fry over low heat, so that the stuffing is well fried. Place on a paper napkin, serve to a table with sour cream.

Baking bread in the bread maker.

When using the bread maker, it is not necessary to knead the dough by hand, the machine will do everything itself. Also set the optimum temperature so that the dough properly rises. The formulation can be any. You can cook without eggs, on the water, most importantly, the dough should not be too liquid and stick to the hands when molding belaya.

Dough made from sour milk.

Dough for Belyashas will not get worse, if instead of water you will use sour milk. Prepare: egg (2 pcs.), 0.5 liters of yoghourt, dry yeast (7 g.), 0.5 tbsp. l salt, sugar (2 - 3 tbsp), flour (1 kg).

It is not necessary to put opar, the dough will fit so quickly. Dissolve yeast in warm water, attach to flour, poured into a bowl in another bowl, mix until smooth. If the dough turned liquid, it does not matter, the main thing is to knead it well. Remove the dough for 1 hour in a warm place. Prepare in the meantime forcemeat, it is better from a young veal. Form belyashiki, fry in oil.

Dough on mayonnaise.

Very tasty and elastic dough is obtained in mayonnaise. Prepare: pressed yeast (15 g), sugar (2 tsp), salt (1 tsp), flour (3 cups), lean oil (3 to 4 tbsp), mayonnaise (3 tbsp), warm milk (1 glass), water (300 grams), egg (2 pcs).

When using mayonnaise, the main thing is to follow the sequence when you bookmark. Pour milk into the cup in a warm form, add water, beat in eggs, adding sugar, salt, sunflower oil, mayonnaise.

Mix everything thoroughly. Separately, combine the flour with the yeast, pour it into the prepared mixture. Give the dough to rise at least 2 times, after which it is possible to form belyashiki and bake until browning.

Mistresses think how to make a successful lush dough and at the same time simple, so as not to mess around in the kitchen for a long time. In fact, the dough for Belyashas is prepared from any ingredients that are available, it is important to remember one important condition of delicious baking - the dough loves the warmth of your hands, mix it with love, with care, cook with a good mood, ruddy, tasty treat your households will be satisfied .

The dough is actually very tasty, very often baked white bread and pies with any filling. It turns out always, even when there is absolutely no mood to cook. Often helps, especially if time is sorely lacking. Therefore, bake, try, feed your household and get praise in your address about delicious pies.

Dough:
Milk - 1 glass, Kefir - 1 glass, Eggs - 3-4 pcs.

Soda -1 tsp, Sol-0.5 tsp, Sugar - 1 tsp.
Flour - 6 glasses
Vegetable oil - 3 tbsp. l. (in dough) and 250 g (for frying)

Filling:
Meat (any) - 300 g, Onion - 200 g, Salt, pepper - to taste

Of this amount of ingredients, I get 36 patties (whites).

First we prepare the filling. To do this, let's skip the meat through the meat grinder along with the onion, salting, peppering to taste. Put it in the fridge and do the dough.
Milk and kefir are mixed, add eggs, fork with a fork for a bit, then put salt, sugar, soda - again whisk a bit. Now add the flour to the resulting mass. Do not pour out all at once, but put a glass of 4 and a half and quickly mix. Liquid taste, add the flour gradually. The dough should be soft and stick a little to your hands. Now add it to it. oil and again knead it homogeneously. The whole process takes no more than 7 -10 minutes.
Now put the dough aside for 5-10 minutes (in a cellophane bag, sprinkled with flour). We put a frying pan on the fire, pour oil and start making pies. We divide the dough into two halves: one we leave, and from the other we make Belyashi. We tear off pieces with a tennis ball. I do not roll out the dough, but I just try to make the shape of the cake. In the middle we put stuffing (a little bit, otherwise it will not be baked) and tearing. Like this.
And you can make half of the white, and from the other half, pies with any other stuffing.

Pies immediately put in a hot oil (I first check for reliability, I pincer a small piece of dough and put it in a frying pan, if a piece immediately burns out - too much fire - it is necessary to reduce and wait, and vice versa: a piece of pale - you need to add fire). Belyashi put the stuffing down and wait until the browns, then turn over and again wait until the golden color. Like ready? We take out one, break it and see if the dough is baked inside.

Done - we take out on paper napkins or towels and lay a new lot. Here you are delicious and very fast.

I do not know how anyone, but I have ready-made pies right from under my hands, although I love to have a salad with tomatoes, and then a hot fresh seagull to drink - beauty ...

Bon Appetit! Good luck!

Pies are good with any stuffings: with potatoes, with cabbage and eggs, with green onions and eggs, with jam, with cottage cheese - for every taste. And you can just donuts without a filling to bake.

And it seems to me that from this test it is possible to cook buns and bagels in the oven.

For someone, preparing belaya is the pinnacle of culinary art.

But in fact, everything is much simpler.

It is enough only to knead a successful dough for belaya.

You can cook it in many different ways.

Enjoy a delicious Belyashik?

Dough for Belyash - general principles of preparation

Basically, for belyashey yeast dough, mixed with wheat flour of the highest grade, is used. But sometimes it is prepared in fast ways on kefir with the addition of a ripper. Flour before kneading is always sifted, then combined with the rest of the ingredients.

What is put into the dough:

Liquid (water, milk, whey, kefir);

Salt, sugar;

Fat (oil, margarine).

The consistency of yeast dough should not be liquid, but not too steep. It should turn out to be soft, elastic, give in to modeling. It takes about ten minutes to heave the mass. When ready, it will become homogeneous, start to lag behind the dishes and get out of hand. Then put into a large bowl and leave for lifting.

The fermentation time depends on the following factors:

1. Dough densities. If it is steep and packed with flour, the process will be long. Soft dough rises faster.

2. Temperature of the ingredients. Yeast dough is never kneaded on cold liquid or with ice flour. All ingredients should be warm, but not hot. Otherwise, you can brew yeast and they will die.

3. The temperature in the room. In the warmth yeast is activated faster. If the house is cool, the container with the test can be put on a pot of warm water.

4. Freshness of yeast. If they are late or of poor quality, the fermentation will be delayed or will not occur at all.

To ferment is not inhibited, before kneading the test it is recommended to leave all ingredients on the table in advance. The liquid is heated to 45 degrees. If butter or margarine is used, the products must be melted to a liquid state and cooled. Hot ingredients are not added to the dough.

Simple dough for white whites on water

Recipe for common yeast dough for belyashi, which is also suitable for modeling pies with various fillings. Including with sweet filling. Yeast is used raw. If they are not, then take 3 teaspoons of granulated.

Ingredients

1.5 tbsp. water;

35 grams of yeast;

3.5 tbsp. flour;

1 table. a spoonful of sugar;

. ¼ of a spoonful of salt;

40 ml of oil is grown.

Preparation

1. Warm up the water. It should be just above body temperature.

2. Add sugar, after it yeast, stir until dissolving and leave for five minutes.

3. While the yeast is dissolved, the flour is sifted.

4. We salt water with yeast, mix and pour into the flour. We proceed to knead the test with your hands. In the course of poured vegetable oil. Instead, you can take margarine, pre-melted and cooled.

5. We knead the dough to a homogeneous consistency, it is possible that flour may need a little more or less.

6. Let's mix the dough into a large saucepan and cover it with a cloth towel. We put it for fermentation in a warm place. You can put it near the stove or near the battery.

7. After an hour and a half check. After a good ascent, we hold our hands and leave them until the second ascent. You can start modeling products.

The recipe of the dough for belyashi on kefir without yeast

Recipe for the test for belaya, which will help out, if there is no time. He does not need to wander and stand for several hours. At the same time the baking turns out to be airy, porous, with high taste qualities.

Ingredients

1 tsp. soda (you can use a baking powder);

1 tablespoon of salt;

400 ml of yogurt;

Preparation

1. Pour the yogurt into a large bowl. It should be warm, it is better to just hold it at room temperature. If you decide to warm up on the stove, then you need to do it carefully. The sour milk product can easily curdle into cottage cheese.

2. Add the kefir soda and stir. The reaction will go, soda is extinguished in an acidic environment, and kefir will increase in volume.

3. Add raw eggs, followed by salt. We take the corolla and whisk the mass to homogeneity.

4. Add the flour. It remains only to knead the dough. Consistency should be ordinary, as for pies.

5. The test does not need to wander, but it is better to leave it in the heat for fifteen minutes to gluten the gluten of flour. It will be much easier to work with the waste mass.

Dough for belyashe yeast on milk "Cold"

The peculiarity of this recipe for the test for belyashes is the ability to get it in advance. For example, in the evening, and in the morning please the family with fresh belyashas or pies. Or cook in the morning, and press the products after work.

Ingredients

One glass of milk;

0.5 tsp. salts;

One spoonful of sugar;

7 g dry yeast;

Oils 2 spoons;

Flour about 2.5 glasses.

Preparation

1. We dissolve in milk the yeast immediately with salt, we lay sugar. Let's stand up to the full discrepancy of grains.

2. Add flour, during the batch, pour in the oil.

3. The dough should become soft, slightly sticky. We fix it to smoothness and homogeneity. The dish should not stick to the dishes.

4. Transfer to a large bowl, cover with a towel on top and put in the refrigerator. There it will feel great to 12 hours. Some mistresses prefer to transfer to a greased package. But in this case, you need to tie it at the edge and leave enough room for lifting.

5. Then we take it out, leave it for half an hour in the warmth and you can sculpt the belyasha.

Liquid dough for white

Belyashas are very airy, soft and porous. And all thanks to the consistency of this test. Of course, not only the technique of kneading, but also baking is different. We will mix up in the wild. But you can also use whey, milk or a mixture of it with water.

Ingredients

300 ml of water;

2 tsp. yeast dry;

1 tsp. salts;

1 table spoon sugar;

Flour about three glasses;

30 ml of oil.

Preparation

1. The liquid is heated to a warm state.

2. We put sugar in it, immediately sprinkle yeast and a glass of flour. Shake, leave for 10 minutes.

3. Add salt, then butter and flour. Consistency should not turn out thick, but with a spoon it should not drip.

4. Leave to ferment for another fifteen minutes.

5. We put a frying pan on the stove, pour oil into it for frying. Warming up.

6. We collect the dough with a spoon, put it into a frying pan in the form of pancakes. Smearing to the sides.

7. On top put the minced meat, distribute evenly.

8. Close the fresh portion of the dough so that it covers the entire filling.

9. After frying the first side, whitewash gently invert. Cover the frying pan and bring it to the ready.

Dough for belyashe yeast on kefir

It is not necessary to use kefir for this recipe for the test. You can also take sour milk, yogurt without additives (natural), fermented baked milk. Yeast on the recipe is used dry.

Ingredients

200 ml of kefir;

3 cups of flour;

100 ml of vegetable oil;

7 grams of yeast;

1/3 of a spoonful of salt;

1 tablespoon of sugar.

Preparation

1. We sift the flour and leave it for the time being.

2. Whisk whisk kefir with the addition of salt and sugar, put the yeast, stir it vigorously and leave for ten minutes to dissolve the granules.

3. We pour in the oil. Then immediately pour the flour. We knead until the dough takes all the flour.

4. Cover the bowl with a napkin and forget about it for 1.5 hours.

5. After this time, you can immediately form belasy.

The recipe for whey protein on whey

Serum is cheaper than milk many times and easily replaces it. This product can be used in the test for belaya. The products are airy, light and delicious.

Ingredients

0.5 liter of whey;

1 tsp. salts;

2 tablespoons of sugar;

2 spoons of a plant. oil;

3 tablespoons of plums. oil;

1.5 tsp. yeast;

Preparation

1. Immediately melt the butter and give it a little to stand to cool.

2. Add sugar and salt to the serum, stir and add the raw egg. All must be dissolved to homogeneity.

3. Add the yeast, leave for a few minutes to dissolve.

4. Pour the melted butter and then add the sifted flour.

5. As we blend gradually, we pour in the vegetable oil.

6. We put the finished dough into a high pan and leave it for fermentation in the heat.

7. When it rises well, you need to mash. We proceed to the formation of products after the second ascent.

Dough for belyashe yeast (cauliflower method)

The odorless way of kneading yeast dough for belyash has its own peculiarities. It is used to produce a gentle crumb with uniform porosity. Also, the spooky method is used when adding a large amount of baking and for baked in the oven belaya.

Ingredients

10 g of yeast;

500 ml of milk;

20 g of sugar;

7 g of salt;

40 ml of oil;

0,7 kg of flour.

Preparation

1. Warm up to 45 degrees milk, pour into a large bowl. Add two glasses of flour and yeast with sugar. Stir until the lumps dissolve. Then cover with a napkin and put in heat for two hours. During this time the opara will rise well, start bubbling, it will smell sour.

2. Whisk the eggs with salt until the grains are dissolved and pour into the spoon.

3. Add the remaining sifted flour, but not all at once. Perhaps it will take a little less.

4. Stir and gradually pour in vegetable oil. Mass we get in the way. This is done before she stops falling behind her hands. We form the bun, put it into a greased pan.

5. Cover and keep in a warm place until a good lift. Since the opara has already been dumped, it will take a little time, sometimes half an hour.

6. We form Belyashi and fry in a pan.

If butter is added to the dough, it is not necessary to melt it. You can simply hold the product warm with the rest of the ingredients until completely softened, and then add to the total mass.

Yeast is better to mix before mixing. To do this, they are combined with the sweetened prescription liquid and are a quarter of an hour. The same way they check their lift. On the surface should appear a magnificent hat made of foam.

If there is a lot of sugar in the test for belaya, then they will burn in a frying pan and will not have time to be baked inside. If you do not put sugar at all, then the color of fried products will be gray and not very appetizing.

If the dough is not acidic, then the products will turn out to be tough, tasteless, will quickly stale. If the dough is peroxygenated, the Belyashi will not taste good either, but they will not be able to be roasted well and will smell sour. Therefore, you can not leave the yeast dough without control.

If you add a little starch to the flour, the fried foods will remain soft for a longer time and stiffness will stall.

To prevent the dough from sticking to your hands during a warm-up, you need to drop a little vegetable oil on them and grind them. You can simply moisten the brush in cold water.

Home belyashi, as well as chebureks, sausage in the test for satiety and digestibility can even replace a full dinner.

All that is required of you, so it's up to you to decide what kind of dough for the whites you want to make, pick up a filling for it. You can use ready-made, purchased dough as usual, but you can make your own homemade, your own preparation. So, of course, much tastier and more useful. It can be a yeastless, flaky, simple or unleavened dough. So it has long been believed that homemade whites are mostly made from yeast dough, so it's not up to us to decide what is better for dough for belyash, the recipe is simple for him - it's unambiguous. In addition, with the yeast dough, the whites are more magnificent, juicier and softer.

There are a lot of ways to make a dough for white whites: classic, fast, "drowned", opaque, unpaired and others. In addition, each of these recipes, for the preparation of a dough, undoubtedly has its own subtleties and secrets. The only thing that remains unchanged is that all the classic Belyashas turn out to be a round shape, and in the middle they have a small hole, which in the pie is needed so that during the frying the meat stuffing is not damp.

Yeast dough for white

We have already said that any dough will fit on whites, but most often housewives prefer to use yeast dough. It is with him that these pies turn out to be more gentle. And the dough for freshly baked white can be used in cases when it is necessary to cook whites at a pace, since a simple dough consumes less time than dough on yeast.

There are also several ways how to prepare a quick yeast dough. Here is the usual recipe for the test using yeast. It's dough on milk. Milk is preheated in advance, so that the yeast is activated quickly and begin to work actively. Advice: when preparing yeast dough, always use only fresh yeast, of high quality, it is clear that it will directly depend on them how well the dough rises, and, accordingly, its final result - Belyashi.

Ingredients:

for 1 kilogram of flour take:
sugar - 2 tablespoons;
dry yeast - 5 or 7 grams;
salt - 1 teaspoon;
egg chicken - 1 piece;
milk - a half liter.

How to cook:

Dry yeast mix with flour (such yeast in the liquid does not dissolve), after pour warm, warm milk mixed with sugar and salt, In the mixture to drive in the egg and knead the dough for belaya, not cool, but as a thick homemade sour cream, well, maybe a little bit thicker. If necessary, if the dough clings to your hands, gradually add the remaining flour to get the desired consistency. Prepared a delicious dough for white belies on an hour to leave in a warm place, so that in 2 or 3 times the dough increased in volume.

Dough for Belyash on kefir

As hochetsya their children, and themselves in a bargain to pamper something sweet or tasty, well, at least fluffy belyashami. Ah, that's too lazy to mess around with a yeast test. You should never get upset, especially when a pack of yogurt is lying in the fridge, obviously not needed by anyone. On kefir we will prepare a dough for belyashi recipe on kefir, which we decided to throw you. With such a dairy product, pies are wonderful: delicious, the dough rises no worse than yeast (even in consistency it is better).

Another plus for white whites, made on kefir - the dough on yogurt from the filling is not damp. In addition, this dough can be kneaded in a matter of minutes. In the refrigerator, this dough is a couple of days away, in the event that you could not use it all.

Let's sum up, this "plus" test has a lot of weight. We need to make cakes out of it, try it yourself, and we think that preparing a batter for the belyasha with our recipe will really make you happy, and you will bake these pies all the time.

Ingredients:

kefir, curdled milk or sour milk - half a liter;
chicken eggs - 2 pieces;
soda and salt - 0.5 teaspoonful each;
sugar - 1 teaspoon of sand;
a packet of margarine;
wheat flour -800 gram approximately.

How to cook:

In the microwave oven, melt the margarine, but do not boil it. Put the melted margarine aside for cooling. In kefir (it should not be cold) pour a little beaten egg mixer, mix. To the yogurt and eggs add salt and sugar, beat again with a mixer (can be a whisk or a fork), add a warm margarine.

The next step: Sifted with soda wheat flour (it is clear that we mix soda not with all flour, but taking ¼ of its part, ie let it be a half teaspoon of soda with 200 grams of flour. And then you can add all the flour The dough with the above listed ingredients will turn out soft and do not stick to your hands.

Mix the dough. Leave on the table, covered with a napkin, for 15-20 minutes. After this period, the dough should be kneaded again, if it sticks a little, to dust the table with flour. Another 15 minutes to put the dough under a napkin. Later, to mold the Belyasha.

Yeast dough for white

Very good, elastic, crunchy, soft, it turns out dough, and pies - well, just delicious, not otherwise! Such an air dough for belyashi recipe, which we publish below, can still be used for chebureks and pies. This is perhaps the easiest recipe for cooking dough, which does not get unstuck during the frying and does not tear. In addition, the dough is gently tucked, and you can mold neat and beautiful round cakes from it. Without fail, prepare, deliver to your relatives a pleasant joy.

Ingredients:

for the test:

warm water - 250 grams;
raw yeast - 20 grams;
egg yolk;
salt, sugar (to taste);
flour - 250 grams;
vegetable oil - 2 tablespoons.

How to:

Let the yeast rise. To do this, take 50 grams of warm water, yeast, one teaspoon of flour and sugar. Once the foaming foam, add the rest of the water, yolk, 200 grams of flour and salt. From these ingredients knead the dough (should get viscous). In the dough, gradually pour in vegetable oil, stir well and add the remaining 50 grams of flour. The dough at the outlet should not be too dense.

On the board, where the Belyashas will be sculpted, sprinkle the flour a little, pour out the dough for the white cakes and mix them again. Even if a little dough and will stick to your hands, then you do not need to pour more flour on the dough, it will turn out to be heavy, and for doughy white dough it should be lean. Spoon the dough with butter, roll on the flour-strewn table, and knead it. You will see how the dough gradually slides into the ball and stops sticking to your hands. Dough put in a bag, oiled, put in a warm place for lifting. We think, half an hour the test will suffice, it is possible to sculpt belyashi or patties.

Dough for beans with meat

Absolutely wonderful, unpretentious dough, quickly prepared, and besides it turns out incredibly tasty. And the Belyashas themselves are crunchy, tender and so elastic that they simply melt in their mouths.

Ingredients:

for the test:

flour - 3.5 full glasses;
milk - 1 200 g glass;
oil - 1 tablespoon;
yeast - 1 tablespoon;
chicken egg - 1 piece;
to taste - salt
for stuffing:
beef meat - 0.5 kg;
onion - 2 pieces;
water - 0.5 cup;
black pepper and salt - as needed;
oil for frying - 130 grams.

How to cook:

To begin with, prepare the beef: wash it, cut it into the same small pieces so that these pieces fit in the meat grinder. In the same way, you should clean the onion, wash, cut into 4 parts, or even more, separately put aside (we will also pass it through a meat grinder). After you prepare the meat and onions, pass them through the meat grinder two times. The resulting mince is diluted with water (this is not discussed) and add your favorite spices for meat along with black pepper and salt. Re-mix thoroughly, and ... the mince is ready.

Now proceed to the next stage - dough for white meat with meat. After the flour sifts through the sieve, add salt to the flour, dry yeast, stir together with salt and flour, pour in vegetable oil one chicken egg, although this ingredient is optional. All the mixture to knead well, gradually pour in water or warm milk. Dough kneading hands, but not tight, but always soft. Let the ready test stand for twenty minutes, covered with a towel, let it lie down in the warmth on the table.

At the end of the period, once again knead the prepared dough quickly, then try to give it a long sausage shape. Cut the sausage billet into pieces, the size of an egg, and roll them into a lozenge. The thickness of tortillas should not be more than five millimeters. After immediately one by one, put a little forcemeat on all these prepared cakes. The edges of the future Belyasha roll with your fingers. How to wove one by one all the belaya, fry them in a heated frying pan, in oil.

Dough for Vaccines

Vak - Belyashi - a favorite dish of Tatarstan people. In many regions of Bashkortostan this dish is like children. However, whatever it was, but outside of Tatarstan the vaccines - these wonderful pies, are very few people are familiar with. We decided to correct such a historical injustice and tell a little about this miracle - Belyasha.

With their closest relatives, classical whites they have very little in common. Yes, the shape is the same, round, although the sizes are smaller, and in the filling, in addition to onion and meat, there is also potatoes. Dough for vaccines is not yeast at all, it is made on kefir. Therefore, it can and is prepared faster and easier. But, nevertheless, the main difference between the traditional wafers and the traditional ones is that these patties are never roasted in oil, but are cooked in the oven. So for those who do not like fatty foods, the dough for vaccines will come in handy.

Ingredients:

for the test:

a packet of margarine;
wheat flour - 4 glasses;
kefir - 1,5 glasses;
food soda - ¼ tsp;
eggs of chicken - 2 pieces;
common salt - 1 tsp.

How to cook:

In kefir pour ¼ tsp. soda, stir well and give five minutes for the mixture to stand. After driving a chicken egg, salt, beat whisk, to get a uniform, foaming mass. Add this mass to kefir.

Displace with the softened margarine sifted wheat flour. Margarine with flour to grind his hands, until you get a large crumb. Fat in the recipe of vaccines is not included. It is better not to add it to the dough for whitebread. Our version of the recipe for vaccines is as close as possible to the original version.

The resulting liquid and dry mixtures are mixed together. Do not be afraid, if the mass of you is a little cloddy it will turn out - continue it to homogeneity to mix. As soon as the dough for wafers ceases to stick to your hands, put it in a special film or plastic bag for 0.5 hours or 1 hour. During this time, the dough will become even more smooth, soft and plastic, and it will be easy for you to dazzle white whites from it.

Dough for breaded whites in a breadmaker

What will it take to make the dough for belyashas in the breadmaker turn out to be fragrant, lush and tasty? It is enough to have at hand a reliable and faithful assistant - a bread maker, and also to buy all the necessary products. In general - that's all!

Ingredients:

for the test:

flour (the highest grade) - 600 grams;
sugar - 40 grams;
water (warm) - 300 milliliters;
salt - 10 grams;
table margarine - 20 grams;
dry yeast - 7 grams.

How to cook:

All the ingredients, except for table margarine, put in a bowl multivark, and set the "dough" mode. After 15 minutes of kneading the test, add the previously softened margarine (it should be at least room temperature). If the dough is cooked by hand, add all the ingredients to the flour, knead the dough, and add the margarine in parts, gradually adding it to the dough.

Ready to lay out on the table, powdered with flour, a little to crumple.

Dough for Belyasha in the oven

We are used to traditionally baked pies or belyasha in vegetable oil, and it should be enough for frying. For those who do not like fried food, but prefers to eat less saturated and high-calorie meals, we can recommend a dough for belyashas in the oven.

Ingredients:

for the test:

wheat flour - 700 grams;
sour kefir - one full glass;
butter - 125 grams;
Egg - 1 piece plus 1 egg yolk for lubricating the surface of belaya
Salt and soda - for ½ teaspoons.

How to cook:

We rub through a large grater a hard butter, we mix it with a handful of wheat flour. Next, beat one egg in a separate bowl and add kefir, salt and soda. We combine both masses for the dough and slowly introduce the remaining flour for batching not a steep dough (it should be soft to get). After we set the dough aside for proofing, cover with a waffle towel. After the ready dough for the belyashee in the oven spread on the table, sprinkle a little flour and knead it.

Bon Appetit!

Juicy white biscuits with a crispy crust of dough is a delicious and satisfying dish. It does not leave anyone indifferent. Dough for belaya can be different - on yogurt, yogurt or simply on water. In any case, the toasted dough turns out to be crispy, but inside it remains lush and airy.

Dough for belaya on water

Meat stuffing is done at its discretion and taste. Let's start preparing the dough.

Ingredients:

1 egg;
4.5 cups of wheat flour;
20 yeast (you can replace 1 tsp of yeast in the form of a dry powder);
250 ml of water;
50 grams (one and a half spoons) of butter;
half a spoonful of salt.

Preparation:

To start, yeast should be dissolved in slightly warmed water, leave it for 20 minutes in a warm place. Then knead the dough, adding egg, salt, butter, pour in a mass of 3.5 cups of flour. The consistency of this test is soft. The dough is placed in a deep bowl, covered with a towel and left in a warm place for an hour. In the dough that comes up, add the remaining flour, make kneading and allow the dough to come up within 20 minutes. During the proofing, the dough should be covered with a towel so that its upper part is not worn out.

To prepare the white dough, spread the dough on the table, separate small pieces from which rolled flat cakes. The meat filling is laid out in the center of each of these blanks and the edges are patched open or closed. How it's done?

With open protection of the edges of the dough for white whites, a "window" remains in the middle. Fry such belyashi, completely immersing them in boiling oil, or fry first the open side, and after - the bottom of the white.

If the dough of Belyasha fully covers the meat, roasting is carried out from two sides. The only thing is that with this method of preparing belyas it is difficult to determine the degree of readiness of the filling.

To ensure that the crust of whites is crispy, they need to be laid out hot in one row.

Dough yeast for belaya on water

The formula is designed for 20 large white whites. Since during the frying process, the whiteish is increased 2 times, the billet should be small.

Ingredients:

1 tsp. powder of dry yeast;
0,6 kg of wheat flour;
0.4 liters of water;
half a teaspoon of salt;
a spoon with a slide of sugar;
50-60 ml of vegetable oil.

Preparation:

Warm water is poured into a deep bowl, yeast is planted in it. Further, 100 grams of flour and sugar are added to the solution, mixing to a homogeneous mass. Bowl cover with a towel, leave for half an hour. Further in the dough, add salt, the rest of the flour and mix everything thoroughly. The last in the dough is injected with vegetable oil and kneaded. In a warm place, the dough for belyash should approach, having increased 3 times. The dough is ready for baking.