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Today we belyashi! I think many people love this bakery. Today belyashi cook on kefir test - it's much faster and easier than with yeast. And tasty, not less yeast! Take the prescription to a note!
Ingredients for cooking:
For the dough:
Kefir, of any fat content - 300 ml
Sour cream - 2 tbsp. l.
Chicken egg - 1 pc.
Vegetable oil - 3-4 tablespoons. l.
Sugar - 1 tbsp. l.
Salt - 1 hour. l.
Soda - 1/2 hours. l.
Flour - about 550 g
For filling:
Minced beef - 500 grams
Onions (major) - 1 pc.
Salt, ground black pepper - to taste
To prepare the dough in a bowl pour the yogurt is better of course, that it was warm, break an egg, add salt, sugar, sour cream and pour somewhere 2 tbsp. l. vegetable oil. All this agitation is carried out simply plug (whisk).
I sift the flour in a separate bowl first, and only then are often added to the dough. First, I add only half the amount of flour, and it was at the same time put a soda. Everything well kneaded.
Then I have often add the remaining flour. The dough is not worth much to "score" with flour, in any case, it will be a little sticky. It is better to add a little vegetable oil. Add a spoonful - mixed, then another spoonful. In the final result, the dough will not be so sticky. Blanking of the bowl with the dough with a cotton towel, and move on to the preparation of the filling.
I use mixed minced meat (pork, beef), this option I like best, but someone can only use beef or beef such as chicken - it's a matter of taste. In the finished stuffing add finely chopped onion. Only the pre-I prefer to fry the onion in a small amount of vegetable oil, or... As this time, first I fold it as a separate bowl, add a few pinches of salt, a little ground black pepper, and rubs his hands to form juice. And then I add to the stuffing. Then again, salt and pepper to taste, stir. For juiciness can add a little cold water.
We proceed to the preparation of Tat themselves. Divide the dough into pieces, weighing 60-70 g, rounded them and spread on the work surface, lightly greased with vegetable oil.
Further, the right hands each slice of cake in the mash, put in the middle of the meat stuffing - somewhere 45-50 grams ...
... select edges and tightly zaschipyvaem. I prefer to do belyashi is closed, if you prefer belyashi with a hole - then leave a small hole in the middle. Then each belyashi slightly flatten.
Fry belyashi in hot oil well (I pour oil into the pan on one finger) on a small fire, with two sides to form a beautiful golden brown. Belyashi ready, bon appetit!