How to cook with meat belyashi : step by step cooking dishes
Bakery Products / / August 12, 2017
- Dry yeast
- Minced meat
- Salt and pepper
belyashi are fried upgolden brown cakes of dough with meat stuffing.This dish is a favorite of many families.If you follow all the rules of cooking, you can get a wonderful taste pastries.The dough is prepared for Tat bezoparnym way.Dry yeast pour a small amount of milk or warm water and allowed to stand for about 7 minutes.Flour is a must sift and pour into a large bowl slide.Yeast is added to the flour and mix thoroughly.
Those who want to know how to cook belyashi with meat, it must be remembered that the correct dough Tat must be sufficiently liquid.To the flour and yeast are added eggs, sugar, salt and warm milk.The dough is mixed well manually and then coated with vegetable oil and sprinkle with flour.Dishes covered with a lid and put about an hour in a warm place.While the dough is suitable, you should take meat than it is juicier, tastier the belyashi are obtained.It is not necessary
meat washed in running water and passed through a meat grinder.Bow for the filling is best cut into small pieces.In two-thirds of the meat usually put one-third of onions.To the filling has turned more tender, the stuffing is necessary to scroll twice and add cold water into it.Spices and salt are added to taste.When the dough increases in volume by half its punched and rolled into a bundle.Then cut into 20 equal-sized pieces, rolled them into balls and leave on the table for some time.Desk should be sprinkled with flour and roll out each ball of cake.
Each cake spread one teaspoon of minced meat.Properly close the stuffing in belyashi - this is a very important point.To get a very juicy belyashi, they do not make the hole, but simply shaped patties.Shaping real belyashi, you must lift up the edge of the dough evenly, to form a pouch and close up it, leaving a small opening.To meat for Tat evenly distributed inside and better roasted, lightly flatten the workpiece need to hand.Ready for baking belyashi allowed to rise for half an hour.
Then fry them on a preheated pan in a large amount of vegetable oil.The pan cover is desirable, so as not to be sprayed with oil.If belyashi with holes, then fry them fried as to turn them in this case impossible.If the oil is overheated, it will burn quickly belyashi and filling at the same time does not have time to fry.If the oil is too little warmed up, then belyashi absorb too much oil and it will be very bold.Do not put blanks in the pan is too close to each other, otherwise they will be difficult to overturn.
Like other fried pies, belyashi reach readiness for 15 minutes.Ready belyashi gently remove from the pan and put on a paper towel to absorb excess fat in it.You have to be very careful to not spill boiling oil.Belyashi Serve hot to the table.Belyashi very tasty with cold milk.They can be served as a separate dish, and you can apply for a festive table among many other snacks.This delicious pastries will appreciate all sitting at the table.