Belyashi is a very popular pastry.
It's always nice to have a bite to eat with fresh, crispy, juicy whitewash.
It is not only tasty, but also satisfying.
Of course, we are not talking about the dubious quality of baked goods sold on the streets.
How to cook whites at home, and we’ll talk about this today.
How to cook whites at home - the basic principles of cooking
Belyash is a fried pie, usually with meat filling. Recipes of whites differ in the method of preparation of the dough and the composition of the filling. Previously, dough for whites was prepared in water or sour milk without yeast. Today, whites are made from yeast dough, so they turn out delicious and lush.
Traditionally, the filling is made from ground beef, sometimes with the addition of pork. But you can use minced meat from any meat. It is seasoned with spices and salted. To make the filling juicy, add a lot of finely chopped onion or a small amount of water to the minced meat. All thoroughly knead with your hands and leave for a while. Also, the filling for whites can be prepared from potatoes, cheese, rice or fish.
When the filling is ready, and the dough has approached, proceed to the formation of whites. The dough is divided into pieces and left for another ten minutes for proofing. Then each piece is kneading with hands in a cake. Put the filling in the center and pinch the edges to the center, leaving a small hole in the middle.
Finished whites are fried in a large amount of sunflower oil until brown on both sides.
We have collected the best recipes on how to cook whites at home, so that the baked goods are tasty, lush and juicy.
Recipe 1. How to cook whites at home - a classic recipe
Ingredients
flour - four glasses;
spice;
milk - 250 ml;
salt;
onion - two heads;
dry active yeast - 15 g;
stuffing - half a kilogram;
refined sunflower oil - 100 ml;
granulated sugar - 6 g.
Cooking method
1. We dilute the yeast in milk, preheating it to 40 C. Then salt, add sugar, stir until the yeast is completely dissolved. Pour three tablespoons of vegetable oil and an egg, whipping it with a fork.
2. In the resulting mixture, gradually introduce the flour and knead the dough not too steep. Cover it with a clean towel and leave for an hour. Then we crush the dough and leave for some more time.
3. Peel the bulbs and chop it in a blender. Onions, together with spices and salt, add to the minced meat. Pour half a glass of boiled water here and knead thoroughly with your hands. We remove the filling in the refrigerator.
4. Approach the dough into small pieces and leave for proofing. Then, we knead each ball with our hands in a cake and put the filling in the middle. Wrap the edges to the middle and pinch, leaving a small hole.
5. In a frying pan, bring the butter to a boil, reduce the heat and spread the whites, with the hole down. Fry on both sides until golden brown.
Recipe 2. Belyashi "Homemade"
Ingredients
Dough
half a glass of warm water;
flour;
dry yeast - a bag;
10 g of salt;
100 g butter;
milk - a glass;
sugar - a teaspoon.
Filling
a pound of mixed minced meat;
spices for minced meat;
large onion;
salt;
two cloves of garlic;
150 ml of 33% cream;
vegetable oil for frying.
Cooking method
1. Dissolve sugar in heated water and add dry yeast. Mix and leave until a hat appears on the surface.
2. Pour melted butter into warm milk. Salt, add the yeast mixture and mix. Knead a smooth, elastic dough, gradually adding flour.
3. Pour two tablespoons of melted butter into a deep bowl and spread it over the walls and bottom. We shift the dough into it and roll it in oil. Cover and set in heat for two hours.
4. Peel the garlic cloves and grind them through a garlic squeezer directly into the minced meat. Add finely chopped onions and spices to this. Mix, pour in the cream and knead again. Insist minced meat for ten minutes.
5. We knead the dough. We grease hands with oil and divide it into small balls. Put them on the table and leave for ten minutes. Stuffing is divided by the number of balls obtained from the dough.
6. Sprinkle the table with flour, put a piece of dough and knead it in a flat cake with your palm. In the middle we put the filling and fasten the dough to the center, leaving the filling open in the middle. Leave the whites for a quarter of an hour.
7. Fry in a deep frying pan, pouring a large amount of oil into it, until golden brown, starting from the side with the hole. Frying on both sides, put the whites on the grill.
Recipe 3. How to cook whites at home with mushrooms and chicken
Ingredients
kefir or ryazhenka - a glass;
black pepper;
milk - a glass;
bulb;
salt;
three eggs;
champignons - 300 g;
flour - six glasses;
minced chicken - half a kilogram;
soda - 3 g;
vegetable oil - 140 ml.
Cooking method
1. Lightly warm the milk, combine it with kefir and mix. Add three tablespoons of oil, slaked soda and eggs. Beat everything well with a mixer.
2. Now we begin to add flour a little, without stopping whipping the dough. As soon as it becomes thick, begin to knead with your hands. We place the dough in a suitable dish, cover it with cling film and leave it to come.
3. Bulbs are freed from husks and chopped as finely as possible. Add the onion to the stuffing.
4. We clean the mushrooms, cut into slices and fry in vegetable oil. Cool the mushroom frying and put it into the minced meat. Mix everything thoroughly.
5. The dough is divided into pieces. We form palms from each cake, making a small depression in the middle. Put the filling in it and start collecting the edges towards the middle.
6. Fry the whites in a large amount of well-heated lean oil.
Recipe 4. Belyash with fish
Ingredients
Dough
salt - 3 g;
flour - 750 g;
drinking water - a glass;
butter - 100 g;
sachet of yeast;
30 g of granulated sugar.
Filling
fillet of any fish - half a kilogram;
salt;
onion;
black pepper;
50 ml of sunflower oil;
flour - 30 g;
lean oil for frying.
Cooking method
1. Slightly heated drinking water is combined with melted butter. Separately, beat the eggs with a fork and introduce them into the butter-milk mixture. Gradually add the flour, after sifting it, and knead the soft, smooth dough. Let him come up a couple of times. Then divide into pieces and leave for proofing for another ten minutes.
2. Dip the fish fillet in boiling water. Boil it until half ready. Shred the peeled onions as finely as possible. We spread the chopped onion and pass it until light brown. Sprinkle with flour and fry for a couple of minutes. We twist the fish fillet in a meat grinder and add the fried onions to the minced fish. Salt it, pepper and mix.
3. Knead the dough with your palms in a flat cake. Put the fish filling in the middle and pinch to the center of the edge of the dough. Fry the whites in a large amount of hot vegetable oil.
Recipe 5. Oven with potatoes and meat in the oven
Ingredients
yogurt or kefir - one and a half glasses;
spice;
flour - five glasses;
salt;
two onions;
two eggs;
butter or margarine - 200 g;
potatoes - 4 pcs.;
salt - 5 g;
400 g minced meat;
3 g of baking soda.
Cooking method
1. Cut margarine or butter into slices and put in a bowl. Sift half the flour to it and grind everything with your hands into crumbs. In yogurt, add slightly beaten eggs, salt and soda quenched with boiling water. Pour the resulting mixture into crumbs of flour and oil. Gradually add the remaining flour and knead the dough. We put it in a plastic bag and leave it warm for half an hour.
2. Peeled potatoes coarsely three. We clean and chop the onion as small as possible. Add chopped vegetables to the minced meat, pepper, salt and knead everything with your hands.
3. Divide the dough into pieces. From each, we form a flat cake with our palms and put the filling in the middle and tuck the edges of the dough in the middle. Put the whites on a baking sheet and grease them with ghee. We send them to the oven for forty minutes. We bake at a temperature of 180 C.
Recipe 6. Belyash according to GOST in the multicooker
Ingredients
black pepper - 2 g;
336 ml of filtered water;
wheat flour - 534 g;
onions - 113 g;
bag of dry yeast;
13 g of sugar;
700 g of beef;
salt - 16 g;
liter of lean oil.
Cooking method
1. We breed yeast with sugar in warm water. Stir well. Leave for ten minutes to form a foam on the surface. Add the remaining ingredients and knead the dough. We leave, covered with a film, to approach. We squeeze a couple of times.
2. My beef and we clean from veins and films. We cut it into pieces and twist in a meat grinder. Peeled onions chopped as small as possible. Add the onion to the minced meat, season with pepper and salt. Pour a little cold water and mix thoroughly.
3. Grease hands and table surface with lean oil. We divide the dough into pieces, roll them into balls and leave for a quarter of an hour to come up. Flatten each piece with a palm into a cake. Put the filling and pinch the dough in the center.
4. Pour enough oil into the multicooker capacity. We warm it well in the "Baking" or "Frying" mode. We spread the whites in the hot oil and fry them until golden brown on both sides.
Recipe 7. Puff pastry whitewash
Ingredients
a pound of puff pastry;
ground black pepper;
a pound of minced meat;
salt;
bulb;
150 g of hard cheese;
carrot;
two eggs.
Cooking method
1. We clean vegetables. We chop the onion as small as possible. Three carrots. Fry the chopped vegetables in vegetable oil until golden brown, cool and add to the minced meat. We drive the egg into it, pepper, salt and mix until smooth.
2. Puff pastry completely defrosted and cut circles. In half of them, make holes in the center.
3. In the center of the circle without a hole, lay out the filling. Cover with a circle of dough with holes on top. Fasten the edges of the dough with a fork. Finely chop the cheese and put it in the middle of the future whites. Lubricate the baking surface with a beaten egg.
4. Put the whites on a baking sheet. Bake at a temperature of 180 C for half an hour.
How to cook whites at home - tips and tricks
The whites will be juicy if you add a small amount of broth or water to the filling.
Cut the vegetables into the filling as small as possible so that large pieces do not damage the dough.
Put the finished whites in a bowl and cover with a lid so that the pastries do not lose moisture and become dry.
Fry the whites in a cast iron pan. Its bottom is evenly heated, and the pies are fried better.
