When in your hands hot belyashi with juicy meat and crispy, and somewhere nearby, literally at your fingertips, there are several of the same handsome, like to think that life is good.
Recipe for crispy Tat on yeast dough
Activate the yeast. Knead the dough.
Table grease with vegetable oil and knead the dough for 7-10 minutes without adding flour until smooth.
This step is very important to belyashi it was lush.
Remove the dough in a warm place for an hour and a half for nursing.
Chop the onion and add to the stuffing. Return the salt, pepper, spices and slowly adding cold water.
The filling should not be very thick and very fluid. Ready minced put into the refrigerator.
When the dough has risen, it has to be upset and leave to approach a second time. The second cycle takes less time.
Divide dough into 15 equal portions (approximately 55 g).
Stuffing is also divided into 15 equal portions (approximately 46 g).
Belyashi form. In open belyashi roasted meat faster.
Heat the oil in a frying pan to 160 ° -165 ° degrees.
Fry each side for 3-4 minutes.
Stack belyashi a first oil hole down.
When you are ready to turn in the center of each Tat pour a teaspoon of boiling oil.
The meat will be juicier and better fry thoroughly.
Belyashi second time to turn the impossible! Spilled meat juice.
Belyashi ready to put on a paper napkin and then you need to get them to try ...
I wish you bon appetit!
Details and nuances of the preparation, see the video clip.
VIDEO RECIPE
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