Hello dear hostesses!
Today we have a special recipe, it is suitable even for beginners, it is so simple.
We will make amazingly juicy and at the same time crispy and fragrant whites in a pan.
We have our own tricks for preparing these wonderful meat pies.
We will definitely share them with you. And also show the whole process with step-by-step photos. Forward!
Delicious yeast whites in a pan
To prepare belyashi we need:
For filling
- 700 gr minced meat
- 2 onion heads
- Salt, pepper, coriander to taste
For the test
- 500 ml warm water
- 2 tsp yeast (1 package dry)
- 750 gr flour
- 1 tsp salt
- 1 st. l sugar
- 1 st. l vegetable oil
- 1 liter vegetable oil for frying
At the output, we get 24-26 ruddy and delicious whites.
Cooking dough for belyashi yeast
First, knead the dough. To do this, place the yeast in warm water, 1 tbsp. l sugar, 1 tsp salt, 1 tbsp vegetable oil, mix to dissolve the yeast.
Then gradually add all the flour, kneading the dough.
The dough is quite elastic. Knead it until it stops sticking to your hands.
We put the finished dough in a glass or plastic dish and place it in a warm place so that it fits.
While the yeast is getting to work, making the dough fluffy, we will work on the filling.
Let's take minced meat, it can be ground pork and beef or minced meat with the addition of poultry meat, depending on which one you prefer.
We have minced pork + beef in equal parts.
One of their white tricks is that we will add 50 g of water to the minced meat to make it more juicy.
Onions need to be chopped in a blender or scroll through a meat grinder, combine it with water and add this onion gruel to the minced meat.
Salt, pepper, if desired, you can add coriander, it will give a piquant taste. We mix everything.
Meanwhile, our dough is ready.
Our task is to roll it into a long sausage and cut it into equal pieces.
We form these pieces into balls so that it is convenient to work with them later.
Another trick: to prevent the dough from ventilating while waiting for the filling, cover it with cling film.
After that, we take a bun from the dough and evenly flatten it with our fingers, giving it the shape of a circle.
Make the edges thinner than the middle. This will allow you to beautifully decorate the neck of the belyash.
Place the filling in the center of the circle.
Now, holding the dough with your fingers, we pull the edges to the middle and begin to collect the neck.
We constantly pinch the dough with an overlap, moving in a circle. A little practice and you'll be fine.
This is how you should get a pie, with a small hole on top.
Slightly press it with your palm so that the meat is better distributed inside.
We do this with all our koloboks - we stuff them with minced meat and pinch them.
Getting ready to fry our whites.
A few secrets:
- fry belyashi in a pan with a thick bottom
- add some salt to the oil to reduce splatter
- to check if the oil is hot enough for frying, dip a wooden spatula into it, if bubbles and hiss go, you can fry
- do not spare the oil, do not pour less than in the recipe, otherwise the whites will absorb a lot of oil during the frying process, instead of being immediately covered with a crisp
- do not try to cram as many whites as possible into the pan at a time, during frying they will become fluffy and stick to each other
We lower the whites into the oil with the “eye” down, fry for 3-5 minutes until browned.
Flip over and fry on the other side for another 3-5 minutes.
Try not to get the juice from the whites into the oil, otherwise such a shelling will begin, it won’t seem enough.
We take out the finished whites and put them on paper towels.
When the excess oil drains from them and they cool down a bit - you can eat! Meals for the whole family.
Belyashi are juicy, tasty, with a stunning crispy crust.
See you with new sweets in our blog!
Fried belyashi in a pan, cooked at home, will be an excellent alternative to store-bought pastries, because a dish made for your household with all your heart and soul is always tastier. In addition, it is much more pleasant to eat pies with meat filling, knowing for sure what is included in their composition. We will look at how to cook belyashi on yeast dough, which we will make on our own. A juicy filling, coupled with a rich aroma and a fried, ruddy dough, causes an appetite from the very first minutes of preparation, so do not be surprised if the finished dish instantly disappears from the plates!
- milk (fat content 3.5%) - 1 cup;
- dry yeast - 1 tbsp. the spoon;
- water (boiled) - ½ cup;
- butter - 100 g;
- flour - about 400 g (how much dough will take);
- salt - 2 teaspoons;
- sugar - 1 teaspoon.
- minced meat - 500 g;
- bulb - 1 pc. (large);
- salt, ground pepper - to taste.
For frying whites:
Fried belyashi recipe with photo step by step in a pan
How to cook dough for belyash yeast
- First, let's knead the yeast dough for whites. To do this, dissolve sugar and dry yeast in a container with warm water. We leave for 10 minutes.
- At this time, in a small saucepan over low heat, melt a piece of butter, cool slightly. We heat the milk to a warm state, pour it into a deep bowl, pour in the already liquid oil, add salt.
- Pour the yeast into the butter-milk mixture, and then begin to pour the flour, constantly stirring. When the yeast dough for whites becomes thick, spread the contents of the bowl on a floured surface of the table. Continue kneading by hand until the dough stops sticking to your hands.
The dough recipe for whites, which includes milk, can perhaps be called one of the best. This dough is incredibly soft and airy, and working with it is a pleasure! Our hearty meal is ready! Bon appetit!
Belyashi is a favorite dish of many people. And almost all housewives know how to cook belyashi at home. And if everything is clear with the dough, that is, each housewife uses her own recipe, then questions sometimes arise with how to wrap whites. Namely - how to wrap belyashi?
Classic way:
- After the dough has already come up, divide it into portioned pieces the size of a small chicken egg.
- We roll out the dough with a rolling pin and put the filling in the middle, level it with a spoon. We form whites in this way - we wrap the dough towards the center, making folds.
- Stuffing should not be completely hidden.
- We fry the belyashi in a large amount of vegetable oil, first put the minced meat down, and then carefully turn it over so that the juice does not leak out.
There is a way to wrap whites in a triangle - this is a fairly simple and convenient way. The dough is also rolled out, the filling is put and we form a triangle, leaving a small hole.
- In fact, no matter how you wrap the whites, the main thing is the dough recipe and the filling. One of the secrets of minced meat preparation is the 1:1 ratio of fried and raw onions and the filling should be semi-liquid. All this will give juiciness and great taste.
As with any pastry, not only taste is important for whites, but also a neat and attractive appearance. That is why the housewives came up with several ways of interesting modeling of these Tatar pies at once. The most common are round whites with and without a hole, as well as whites in the shape of a triangle. Of course, the method of sculpting does not affect the taste, but if you attach particular importance to the aesthetic side of cooking, then the material on how to sculpt belyashi will certainly serve you well.
How to sculpt belyashi with meat?
We have already dwelled on various methods more than once, and therefore more than a dozen recipes are waiting for you on the site. Here we will devote all attention to the molding process.
Round whites with holes are considered the most authentic. Due to the presence of a hole on top, they are evenly fried, and in addition, broth can also be poured into such pies to make it juicier.
Classic whites look like a bag with a hole in the center. The first step in modeling is rolling out portions of dough. Before rolling, grease the work surface with oil, so the dough will not stick, and due to the lack of flour on the table, it will be easier to blind the edges together.
In the center of each of the rolled cakes, place a portion of minced meat and distribute it closer to the edges, leaving about one and a half centimeters free. Picking up the edges one by one, pluck them together until they close into a ring right in the center.
How to sculpt belyashi with a hole?
There is an easier way to sculpt perforated whites. Roll out the pastry and place the ball of minced meat in the center. Connect two opposite edges in the center without closing them together.
Do the same with a couple of other edges.
How to sculpt round whites?
While some people find it easier to form whites by pinching the edges together, others prefer to make a hole by cutting the dough in the center. By the way, if you didn’t know how to sculpt whites without a hole, then this method will also come in handy for you, because in this case you can stop at the second stage of molding without making an incision on one of the sides.
Having rolled out and laid out the filling in the center of the dough, begin to pick up the edges, moving in a circle.
Connect the dough in the center, well blinding all the collected edges.
Turn the belyash seam down and cut the smooth surface of the dough. Using a knife and fingers, stretch the dough towards the edges, forming a round hole. Then you can immediately proceed to frying (belyashi are first fried, putting the hole down in the oil) or baking.
How to sculpt triangular whites?
Having dealt with various techniques for sculpting round whites, we turn to no less popular - triangles. Making them is also simple and fast, in addition, if you do not know how to sculpt wack whites, then this technique can be applied in practice to them.
The beginning of molding is the same as in the case of other modeling methods. First, the dough is rolled into a circle, then the meat is laid out on top of it.
Now connect the three edges of the circle together and blind them together in the very center. Go over the sides of the edges to also secure them tightly together. The side edges can be fastened just like that or make curly modeling.
If you want to leave a hole in the center of the belyash, then on the contrary, you will need to start modeling from the base, and approaching the top, you can simply carefully pinch the dough with your fingers in a circle or tuck it inward, right to the filling. The latter method is especially suitable for vak whites, as it allows you to pour the broth into the center and protect the meat from drying out.
Articles on this topic:
A dish called "belyashi" has Tatar and Bashkir roots. In Russia, it is quite popular, so it has many cooking options. Nowadays, any housewife already knows how to sculpt belyashi. However, each of them does it differently.
Juicy pies
To learn from personal experience how to sculpt belyashi, you can first try the simplest option.
To do this, you will need to prepare the following products.
For test:
a glass of milk, flour, 7 grams 20 grams of salt, half a pack of butter, a teaspoon of sugar and half a glass of warm water.
For filling:
half a kilogram of minced meat, onion, 200 milliliters of cream, spices and 2 cloves of garlic.
Now you can begin to master the wisdom:
- First of all, you need to prepare the dough. To do this, you first need to separately dissolve the sugar in warm water, add the yeast and leave for 15 minutes until the mixture begins to ferment.
- Warm the milk and then mix it with melted butter and salt.
- Combine both masses together, add a little flour and knead.
- Pour vegetable oil into a clean pan, put the dough in it, roll it on all sides and leave for a couple of hours to proof.
- To prepare the filling, add chopped onions with garlic and spices to the minced meat. After that, pour in the cream and mix everything again.
- Next comes the molding process. You need to separate a piece from the dough, roll it into a ball, and then flatten it slightly on the table with your hand.
- Place the filling in the center and carefully fold the edges. In this case, the middle of the workpiece should remain open.
- Let the semi-finished product stand in this position for 10-15 minutes, and then bake in a pan in a large amount of vegetable oil. Ready pies must first be held on a napkin so that all the fat is gone, and then put on a dish and serve.
Before you figure out how to sculpt whites, you need to learn as much as possible about them. First of all, it should be remembered that for such pies, mainly yeast or unleavened dough is used. The other option won't work here. As a filling, meat is usually taken, arbitrarily cut into small pieces with a knife. To facilitate the work, ready-made minced meat is often used. This significantly reduces the time spent on cooking. It is customary to add potatoes to meat. But sometimes, as an additional component, the hostess uses cereals (rice or millet). And in order to completely simplify the process, only spices are put with meat. It is in this form that belyashi are familiar to most people in our country. In Soviet times, on every corner you could meet sellers selling warm “pies” with filling, from which a unique aroma emanated. When cooking belyashes at home, one must remember that they are saturated with oil during the frying process and become very fatty. Therefore, before eating, they must be held on a napkin or paper towel.
For every taste
It is customary to cook real Tatar belyashi from a mixture of lamb and beef. But this is not a prerequisite. Pork and even chicken are quite suitable for the filling. The main thing is that the cooked minced meat is not dry. This can be achieved in different ways:
- Add fermented milk products such as kefir or fermented baked milk to the mixture. With their help, you can achieve not only moisturizing the mass. Meat under the influence of such a component becomes softer and more tender.
- Fresh onions can not be cut with a knife, but chopped using a regular grater. As a result, a huge amount of juice is released, which will not only dilute the dry meat mass, but also give it a pleasant aroma.
In addition, you need to decide how to sculpt belyashi. Some people like the look of a ruddy filling against a crispy crust, while others find it not entirely appropriate. Indeed, when baking, part of the liquid flows out through the hole, which begins to smoke, falling into the boiling oil. If it is not done, then all the moisture remains inside.
Non-standard option
Some people don't like the way the fried meat filling looks. It becomes a little stiff and dryish. To prevent this from happening, you just need to change the molding method. So how to sculpt closed whites? You can leave the recipe the same or use a new interesting way.
The number of products should be as follows: per kilogram of ready-made yeast dough half a kilogram of minced meat, 100 milliliters of fermented baked milk, a little salt 4 onions, ground pepper and vegetable oil.
The cooking technique is simple:
- Combine semi-finished meat with chopped onion, mix, and then add fermented baked milk and spices. Such a filling will be more tender and juicy.
- Tear off a small piece of arbitrary size from the dough and form a cake out of it with your hands.
- Put the filling in the middle, and then gently wrap the edges one by one in a circle.
The workpiece must be allowed to stand for a quarter of an hour. After that, it can be safely fried in boiling oil.
The first closed Tatar pies were prepared in Soviet times by canteen workers. Given the large volumes of baking, this decision was quite justified. But each culinary specialist had his own secret of how to sculpt belyashi without a hole. Moreover, the composition of the filling and the recipe for preparing the dough did not matter. The beginning of the process remained the same. The dough had to be divided into a certain number of parts, and then each of them, with the help of simple hand pressures, turned into a cake. Next, exactly in the middle, you need to lay the semi-finished meat product, forming it in the form of an oval cutlet. After that, it remains only to connect the edges of the cake, pinching them with your fingers, by analogy with dumplings or dumplings.
After a short training, a certain skill appears, and the work goes on easily. The blanks, as before, must be allowed to rest a little. After that, they can be fried. First you should lay them with the seam down, and then just turn them over.
original solution
Usually, each housewife seeks to add something of her own to the recipe so that it is individual and not like the others. To do this, you can use a new way of how to sculpt belyashi with a hole. The usual wrapping is known to all. But if desired, it can be improved a little. For this you need:
- Lay part of the filling on a pre-formed dough piece.
- Wrap the edges so that they converge at one point, forming a knot in the form of a ball. This is very similar to the way manti is prepared.
- Turn the workpiece upside down.
- On the smooth side, make an incision with a small knife, and then unfold the edges with your fingers and form an even hole.
When frying, first of all, put the semi-finished product in the pan on the side where there is a hole. Thus, it will be possible to prevent the leakage of juice from the inside of the belyash. It turns out an even lush pie with a neat hole and a pleasant aroma. But it is better to eat it after it has completely cooled down.
What is "wak-belyashi"?
There are many interesting dishes in the Bashkir national cuisine. One of them is “wak-belyash”. Sometimes people ask why is it so unusually called? What is the difference between this “pie” and the usual belyash? It turns out that the difference exists, both in the method of kneading the dough and in the preparation of the filling.
To work, you need the following ingredients.
For test:
250 grams of margarine, a third of a teaspoon of salt, flour, 6 grams of baking soda and 7 tablespoons of kefir.
For filling:
minced meat (it is better to take a mixture of beef and pork), onions, potatoes and ground pepper.
Everything is done surprisingly quickly:
- Soda to extinguish in kefir, and then add the rest of the ingredients and knead the uncooked dough.
- For the filling, cut fresh potatoes and onions into small pieces.
- Next, you need to figure out how to sculpt “vac-whites”. To do this, a flattened piece of dough must be placed on the palm of your hand. Put the filling on top, and then, gradually lifting the fingers of the other hand, apply the edges to the middle. The workpiece is a bit like a volcano.
- Place blanks on a baking sheet lined with paper.
- After 10-12 minutes, put it in the oven, having previously typed 200 degrees there.
In 40 minutes, the Bashkir "vac-belyashi" will be ready.
Different methods
Until now, no one can say for sure how to sculpt belyashi correctly. Each hostess tries to do it the way she likes. There are dozens of completely different ways, so there is always a choice. Take, for example, a variant of a belyash with a hole. To save the hole, you must first place the index finger of one hand in the center of the filling. After that, with the other hand, you can lift the edges of the dough and squeeze them together, forming a neat hole with two fingers. In order for the filling to be evenly distributed inside, press the workpiece a little with the palm of your hand. After that, you can safely send it to the pan. There is another option that is much simpler than all the previous ones. First you need to take two cakes. On one of them, distribute the filling in such a way that there is a free space of 1.5-2 centimeters along the edge. Put a second cake on top and methodically pinch both blanks around the perimeter.
It turns out a closed blank. If necessary, you can make a hole in it with a regular knife.
unusual geometry
Everyone is accustomed to perceive belyashi as round pies with a complex filling inside. And how to sculpt belyashi with meat so that they look even more unusual and at the same time appetizing. There is an exit. You can simply change the geometry of the workpiece itself.
For this, you still need oval cakes of dough and meat filling. At first glance, nothing changes. But the surprise is ahead:
- It is necessary to distribute the juicy minced meat over the blanks laid out on the table with a habitual movement.
- After that, each of them must first lift one end.
- Then divide the rest in half and wrap towards each other so that you get a regular triangle. If desired, a small hole can be left in the center. So the workpiece will look more impressive.
- Fry the semi-finished product on both sides. First of all, put the part where the seams are on the pan.
- At the very end, the container must be covered with a lid and slightly reduce the heat. Belyashi should sweat a little.
After that, they can be taken out and laid on a dish in a neat pile.
