Hello, my name is Oksana, welcome all to their culinary channel! Here I publish recipes for simple, affordable and delicious meals, pastries, salads of the most common products... I would be glad if someone will be interesting and useful. Read, comment, put the Huskies, and subscribe!
1 of this month I published Tat recipe with kefir - and, in principle, the recipe was without any problems - minced meat, the usual dough on yogurt. I made them shut - well, that is, without the "traditional" hole in the middle. AND... It turns outBecause of this hole it does, and not belyashi steel (for comments)!
I decided to remedy the situation - especially found the recipe for an unusual yeast dough... I have a reason to prepare the "right" belyashi. But the opinion, on the test, write below ...
Ingredients for cooking:
For the dough:
Milk - 150 ml
Water - 300 mL
Yeast (compressed) - 30 g
Sugar - 1/2 Art. l.
Sol - 1.5 hours. l.
Disintegrant - 1.5 hours. l.
Flour - 500-550 + g 4 tbsp. l. to brew
For filling:
Minced meat - 500-600 g
Onions - 1-2 pieces.
Greens - to taste
Salt, black pepper, spices - to taste
Vegetable oil for frying Tat
First, put the yeast brew. In a bowl crumble the yeast, add sugar, pour the warm milk, put 4 tbsp. l. flour, stir well, and set in a warm place. Opara is expected to increase by 2-3 times. But, I use fresh compressed yeast, if you will take instant dry yeast, then you can not put the brew, and just kneading the dough.
Then pour into the brew warm water, put salt, and... Baking powder! Yes, I also thought it was strange at first - it inspired me immediately to try this recipe. All the mix.
Now 2-3 hours add the sifted flour and knead the soft, and even a little lipkovatoe dough, do not overdo it with the flour - if there is a stiff dough, and then belyashi be tough. Remove the dough in a warm place to rise.
Until the dough "fit," I made a stuffing of minced meat. There is nothing new... Finely chopped onion (scrolls through a meat grinder, grate) is added to the minced meat, if desired add chopped fresh herbs (dried), your favorite spices, salt, black pepper, and all is well knead. And if the low-fat ground beef, then you can add a little water, for juiciness.
It took 45 minutes, the dough is increased by 2.5 times, under the condition that it was in my simply on the plate at room temperature.
And you can already start making belyashi. Working surface of the table grease with a little vegetable oil, spread the dough out of the bowl, press down. Divide into pieces - I shared 50 grams, but the size depends on your preference. Rolling pin or right hand making tortillas - thinner at the edges than in the middle. Put the meat filling, and pick the edge to the middle on the principle khinkali - just leave in the middle of a small hole. And slightly flatten.
Fry belyashi in a sufficiently large amount of vegetable oil with 2 sides. First, put the pan direction with the hole, and after browning, overturn.
And, as always, spread belyashi first on paper kitchen towels or napkins, give to drain excess oil. And in general, of course belyashi it turned out delicious - which is surprising, baking powder to completely remove a specific flavor of yeast. But, what kind of it has become a rubber... No wonder, there is a rule:
If the dough is added the baking powder, to use it you need as quickly as possible.
Therefore, I definitely would never add the baking powder to yeast!! dough, and you do not advise!