Dough for belyashi. cooking secrets

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

Russia is a multinational country, and therefore Russian cuisine is distinguished by a variety of dishes that were brought by different peoples living in its vast territory. Dishes from meat, fish, vegetables with the most unusual ingredients and taste, hard-to-pronounce names and centuries-old history - all this is rich in the cuisine of the peoples of Russia. And one of these dishes is belyash, which has long been familiar to everyone and came to our table from Tatar and Bashkir cuisine. In fact, this is a meat pie, and the dough for belyashi is usually unleavened or yeast. The filling is used mainly from minced meat and finely chopped meat. Belyash has a round shape, sometimes a small hole is made in it from above. In some areas, belyashi is made in a three-tone form.

How to make dough for whites? In fact, there are many options. There are quite common and popular recipes for kefir dough, rich or unleavened. But still, the traditional dough for belyashi has its own unique properties. Outside, after cooking, a tasty, thin and crispy crust is formed, and inside there are quite large pores that make the belyash airy, without interfering with enjoying the taste of the meat filling. In this case, the dough should be very smallstretchy, a little stretchy, but only a little. We should not forget about how high-calorie dish - belyashi. For this reason, the dough should not be too thick. The ability to do it will come with experience.

And now, in fact, the recipe for how to cook such a dough for belyashi: four tablespoons of high-quality flour must be poured with water brought to a white boil (the water is hot, boils, but does not boil yet), then mix everything quickly to prevent lumps of dough that are unnecessary in this dish from forming.

It is the fact that the flour is brewed, and contributes to those large pores that form in the white dough. In this case, separately from the procedure being performed, 50-60 grams of live yeast should be dissolved in two glasses of boiled and necessarily warm water. If dry yeast is used, then the dose should be reduced by four. To this mixture, add one teaspoon of s alt and two tablespoons of sugar, and then four tablespoons of vegetable oil. All this is thoroughly mixed, after which flour is added. The softest dough is kneaded. Yes, it should be as soft as possible, because for fried pies, unlike baked pies, this is important to preserve the taste.

Belyashi dough is prepared without any problems, but at first it is better to follow the recipe with all care in order to get exactly the dish you want. Butter is ideal for cutting whites, but not flour, which can then burn, trying to spoil the taste. The dough should, as they say, “approach” in warm, but nothot place. By the battery or in a slightly preheated oven - ideal. However, it is important to ensure that the dough does not overheat, otherwise the yeast may boil.

Also, if using an oven, be sure to cover the pastries so they don't dry out.