I recommend everyone to try to prepare such belyashi. They just pose in the mouth! Delicious, soft, gentle, nourishing. I'm ecstatic!
Cooking belyashi
Belyashi like everyone in our family. The dough is cooked in this recipe, it turns a lush, during frying does not absorb much oil, crispy crust and juicy filling insane!
You will need:
- milk - 1.5 cups;
- fresh yeast - 20 grams (5 grams can be used dry);
- flour - about 800 grams;
- salt - 1.5 teaspoons;
- sugar - 1 tablespoon;
- Butter / margarine - 30 grams;
- vegetable oil - 30 ml.
For filling:
- any minced - 500 grams;
- onion - 1 piece;
- salt and pepper to taste.
How to cook:
Heat the milk to a temperature of not more than 40 degrees, then add the salt, sugar and yeast. Stir the ingredients, sprinkle in some flour, to obtain a liquid dough, remove the brew in a warm place.
At this time, sift the flour, add the melted butter, and sunflower oil. Add the flour and knead the brew flexible and not too stiff dough. Cover the dough with a towel and store in a heat for an hour, so it is up.
At the time, until the dough is suitable, you can prepare the stuffing. It is better to make stuffing yourself by scrolling through the meat with the onions through a meat grinder. To taste, add pepper and salt. You can pour a bit of water to minced meat was juicier.
I think the process of modeling Tat is not necessary to paint. All of the standard. Roll out the dough pieces in layers, put the stuffing, zaschepit edges and slightly flatten the patties.
Pan put on the fire, pour in the oil. When the oil is warmed up, you can upload belyashi. Putting pies need tucks down, fry over high heat, and after turning on the other flank, the fire must be reduced. Ready belyashi need to put on several layers of paper towel to excess fat stack.
Try it, it turns out very tasty!
