Belyashi - fried cheesecakes with meat from yeast dough. Yeast dough is prepared in two ways: steamed and steamed. The paired method of preparing the yeast dough is used when they have a sufficient amount of time (5-6 hours). You can cook the yeast-free yeast dough for whites in 2-3 hours.
You will need
- for the test:
- - 500 g of wheat flour;
- - 1 glass of water or milk;
- - 1 tablespoon of butter or maharin;
- - 1 tablespoon of vegetable oil;
- - ½ teaspoon of salt;
- - 15 g of yeast.
- For filling:
- - 400 g of meat (pulp);
- - 2-3 onion heads;
- - salt, ground pepper to taste.
- For frying:
- - 100 g of vegetable oil.
Instruction manual
1
In the prepared spacious container, pour warm water or warm milk heated to 35-40 degrees. Add previously diluted in a small amount of warm water or milk, yeast, salt, vegetable oil.
2
Stir all the ingredients and add the sifted flour. Knead the dough.
3
Melt the butter or margarine to a thick sour cream and add to the dough before finishing the batch. Continue to knead the dough until the butter is completely connected to it. A well-kneaded dough becomes homogeneous, without lumps of unmixed flour and easily lags behind the walls of dishes and hands.
4
Sprinkle the kneaded dough with flour, cover the container with the dough with a clean towel and place for fermentation in a warm place with a temperature of 25-30 degrees for 2-3 hours. After one hour, the risen dough must be kneaded to remove carbon dioxide bubbles, which slows down the fermentation of the dough. A second blast is done after another hour and the last - before cutting the dough.
5
Cook the meat stuffing. Chop the meat finely or mince it. Then mix with finely chopped onions, add pepper and salt.
6
Cut the prepared yeast dough into small cakes. In the middle of the cakes, put a tablespoon of the filling and pinch the edges of the dough, giving the shape of a cheesecake.
7
Heat vegetable oil in a frying pan and fry the line, you need to fry the open side of the whites, then the closed side.
note
Make sure that the finished dough does not stand up, since its quality will deteriorate. Products from overdue dough will turn out rough, with a sour taste.
Useful advice
The non-paired method of preparing yeast dough requires a slightly larger (about one and a half times) amount of yeast compared to paired.
