Yeast dough with dry yeast for whites: recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Belyash is a yeast pie with meat fried in a large amount of fat. It can be safely called the first representative of fast food on the territory of the Union. Today, the choice of dishes is so diverse that you can try something new every day without repeating yourself, but people's love for whites is eternal.

For all their simplicity, many are faced with the problem of cooking whites - either the dough is not airy enough, or it is too fat, or the crust is not successful. How to make dough with dry yeast for whites, how to cook whites themselves and avoid failures, we will tell in this article.

Basic of the basics

Most housewives are afraid of yeast dough, arguing that it is too capricious, does not rise and remains heavy. Yes, in 1 case out of 100 it can be a fatal accident and the will of the stars, but poor-quality yeast is to blame for most failures. For those who do not practice regular baking of bakery products, we recommend purchasing dry yeast instead of fresh. They are more tolerant of storage - keep them dry and dark and you won't have any problems.

And yet everything happens - even the most persistent yeast can "fail". In order for this not to be found in the form of stone dough, it is worth checking them in advance. To do this, add a large pinch of yeast and the same amount of sugar to a mug of warm water. Cover the glass and leave for 5-10 minutes. If during this time foam appears on the surface of the liquid, then the yeast is working, they can be safely put into action. By the way, you can safely check fresh yeast with this method.

Basic yeast dough for whites with dry yeast

Products according to this recipe are obtained by everyone and always (naturally, subject to the use of initially high-quality products). To prepare, take:

• warm milk - 270 ml;
• egg - 1 piece;
• dry yeast - 7 grams (standard pack);
• sugar - 1/2 tbsp. spoons;
• butter room temperature - 25 grams;
• vegetable oil - 4, 5 tbsp. spoons;
• flour - 470-500 grams (focus on consistency);
• s alt - 1/2 tsp.

Cooking?

Add sugar and yeast to milk, set aside for 12-17 minutes until foam appears on the surface.

Stir s alt and egg into yeast mixture.

Add half the flour, mix until smooth.

Stir the butter into the white yeast dough with dry yeast.

Add half of vegetable oil, mix again.

Sleepingremaining flour, knead the dough.

Finish with the rest of the vegetable oil.

Knead the dough for 7 minutes to develop gluten.

Put the dough into a bowl, cover with a kitchen towel and let rise until doubled in size.

Punch down the dough and let it rise again.

Use the risen dough with dry yeast for the whites for the second time when forming products. The finished dish will amaze you with its texture - a thin, crispy crust and a finely porous soft dough that absorbs all the juices of the filling.

By the way, the recipe can be used to make fried pies, donuts, etc. The filling can be both s alty and sweet.

Yeast dough for whites with dry yeast and ayran

Yeast dough on fermented milk products is more soft and tender than analogues on milk or water. We suggest you cook the dough on ayran. Ingredients:

• ayran (slightly warmed) - 490 ml;
• s alt - 2 tsp;
• flour - 900 grams;
• sugar - 2 tsp;
• vegetable oil - 6 tbsp. spoons;
• yeast - 2.5 teaspoons without a slide;
• eggs - 2 pieces.

Cooking

This dry yeast dough for whites also starts with the "awakening" of the yeast. To do this, mix ayran with yeast and sugar, set aside for 15 minutes until foam appears on the surface of ayran.

Add eggs, s alt to the yeast mixture, stir.

Sift flour, knead again until smooth.

Add at the endvegetable oil, mix thoroughly. You will get a slightly sticky dough - you should not be embarrassed by this.

Put the dough in a deep bowl, cover and let rise for 1.5 hours - yes, this is a faster dough for whites with dry yeast.

It is recommended that the shaped products from this test be retested for 10-15 minutes to achieve greater fluffiness.

Belyashi recipe from start to finish

Of course, the dough itself will not provide you with whites, so now we will tell you what to stuff, how to shape and how to fry products to achieve the best result. An amazing dough is used here - with a rather complex composition, but the softest and very tasty. You can substitute any of the options above if you wish, but we recommend using this dry yeast porcini dough recipe at least once.

Ingredients:

• potato broth (not recommended to replace) - 300 ml;
• dry yeast - 16 grams;
• sugar - 2 tbsp. spoons;
• eggs - 4 pieces;
• s alt - 1.5 tsp;
• pasty cottage cheese - 300 grams;
• mashed potatoes warm - 300 grams;
• soft butter - 120 grams;
• sifted flour - 1400 grams;
• vegetable oil - 4 tbsp. spoons.

Filling:

• raw minced meat (preferably mixed) - 1000 grams;
• garlic - 2 chopped cloves;
• s alt - 2 tsp;
• onion - 2 pieces, chop;
• pepper,spices - to taste.

From the specified amount of products, very, very many whites are obtained. If you do not have the task of feeding the company, then feel free to divide the initial amount of food by 2, or even by 3.

How?

To make fluffy dough for whites with dry yeast, mix warm potato broth with yeast and sugar and leave in a warm place for 10-15 minutes until a fluffy foam cap appears.

Separately, in a bowl, mix cottage cheese, mashed potatoes and eggs until smooth.

Add a decoction with awakened yeast to the potato-curd mixture. Mix thoroughly.

Pour in half the flour. Blend again until smooth.

Add butter. Stir.

Sift the rest of the flour and mix until smooth, adding vegetable oil.

At the end of the batch, the mass should lag behind the work surface. Do not add more flour - it can clog the dough.

Pour this white yeast dough into a deep bowl, cover and let rise for an hour.

While the dough is rising, mix all the ingredients for the filling.

Divide the risen dough into pieces of 45 grams. Roll them into balls, cover with cling film.

Heat vegetable oil in a deep frying pan (just a little, but the bottom should be completely covered).

Shape whites one at a time, giving them a triangular or round shape. Don't forget to make a hole in them! Otherwise, the dough with dry yeast for whites will burst infrying process.

Fry the blanks on a fire no higher than medium, laying them first with a hole down to "seal" the whites and keep all the filling juice inside.

If desired, the dough and filling recipe can be used to make pies in the oven. The recommended cooking temperature is 190 C without convection.