Dough for whites

Belyashi - fried pies with a filling, most often from beef or mutton with onions. The dish belongs to the Tatar cuisine, but is popular far beyond the borders of Tatarstan. This dish is tasty and satisfying, they can have a quick bite, having rid themselves of the feeling of hunger for a long time. The taste of these Tatar pies depends not only on the filling, but also on the flour basis. The traditional dough for whites is put on the lees, but there are more simple options.

Cooking Features

The technology of dough preparation for whiting depends on its type, but there are general rules, without knowing which you can not get the expected result.

Dough flour must be sieved. In the process of sifting, it is not only cleaned of litter, but also saturated with oxygen, becomes loose and light. From such flour baking turns out more airy, knead the dough out of it is also easier. Experienced cooks sift flour even 2 times.
Traditionally, yeast dough is used for whites, which is put on milk or water. You can use both pressed and dry yeast. First, prepare the brew. To activate the yeast they are mixed with warm liquid and sugar. Fluid temperature should be approximately the same as the temperature of the human body. Under the influence of high temperatures, the yeast can die, at low temperatures, they simply will not work. Only by making sure that there is a reaction and high-quality yeast, you can proceed to the next stages of dough preparation, otherwise there is a risk of spoiling the products.
The room where the yeast dough is cooked must be warm. It must be protected from drafts. Otherwise, the dough will not rise or fall, which is equally bad.
Yeast dough should be given time to rise, it takes at least 1, 5 hours. But the usual yeast-free dough, after kneading, is allowed to rest for half an hour. During this time, the gluten contained in the flour swells and the dough becomes more malleable.
To prevent the dough from sticking to the hands when forming the whites, they are smeared with vegetable oil. It is impossible to wet the hands with water, since if the liquid enters the pan with hot oil, it will “shoot”.

Frying belyash has to be in small portions, but they are served necessarily hot. To keep the first batch of pies cool until the next copies are roasting, the ready-made belyashi are placed in a thick-walled pot or a bowl wrapped in a towel. The products themselves from this become softer.

Classic recipe for dough (on pressed yeast)

Composition:

wheat flour - 0, 55 kg;
water - 0, 27 l;
salt - 7 g;
sugar - 13 g;
pressed yeast - 15 g.

Method of preparation:

Boil water, let it cool to 35-40 degrees.
Pour sugar into water, dissolve yeast in it. Wait 10 minutes until yeast is activated. The appearance of the foam on the surface of the water indicates that the yeast has earned, and you can proceed to the next stage.
Mix sifted flour with salt.
When adding flour in portions to water with yeast, knead the dough.
Round the dough, cover the container with it with cling film or a towel, put in a warm place.
Wait for the dough to double. It will take 1-1, 5 hours.
Puddle the dough and leave for another hour so that it rises again.

After the second rise of the dough on live yeast, it is possible to proceed to the formation of belyashes and their subsequent roasting. This recipe for yeast dough for whites corresponds to the Soviet GOST.

Yeast dough for whites on milk

Composition:

wheat flour - 0, 35 kg;
pressed yeast - 25 g;
milk - 0, 2 l;
margarine or butter - 100 g;
sugar - 40 g;
salt - 5 g.

Method of preparation:

Sift flour and mix with salt.
Boil the milk. Add the margarine or butter, cut into pieces, stir. Achieve complete dissolution of this product in milk.
Allow the milky oil mixture to cool to 36-38 degrees.
Put sugar in milk, put yeast in it. Stir well.
Wait 10 minutes, then add flour to the liquid mixture and knead the dough.
Put the dough in a large saucepan. Cover with a damp towel and leave in a warm place for an hour and a half.
Break pastry, wait until it rises again.

After re-raising the yeast dough in milk is ready for use. Belyashi from it are obtained lush and tasty.

Dough for whites with dry yeast

Composition:

wheat flour - 0.5 kg;
dry yeast - 7 g;
warm water - 0, 25 l;
sugar - 20 g;
salt - 5 g;
chicken egg - 1 pc .;
vegetable oil - 80 ml.

Method of preparation:

Mix warm water with yeast and sugar. Wait for the foam to appear on the surface of the water. This will happen no later than 10-15 minutes.
Add egg and butter, whisk until a homogeneous composition is obtained.
Flour, sift, mix with salt, add to the liquid mass.
At first, the dough will turn out to be watery and sticky, but with prolonged kneading (about 30 minutes) it will get a firm consistency and will cease to stick to hands.
Cover the dough with a towel and let it sit for 1, 5 hours in a warm place to serve.
After a specified time, the dough will increase by 2 times. It will remain kneaded, and you can immediately proceed to the formation of belyashes.

Dough made with dry yeast does not require double lifting, which saves time. In fast-food establishments, this variant of yeast dough is more often used when cooking belyashes.

Yeast-free dough for whites on kefir

Composition:

flour - 0, 8 kg;
kefir - 0, 5 l;
soda - 5 g;
salt - 5 g;
vegetable oil - 60 ml;
chicken egg - 2 pcs.

Method of preparation:

Sift flour, add soda to it, mix.
Kefir and eggs remove them from the refrigerator beforehand, so that they can warm up to room temperature by the time the dough is prepared.
Break eggs into a bowl, add salt, whisk together.
Add butter and kefir to eggs. Whisk it all together, so that the result is a homogeneous liquid mass.
Combine the resulting mixture with flour, stir with a spoon.
When the dough becomes so thick that it becomes difficult to stir it with a spoon, sprinkle flour on the working surface of the table, put the dough on it and knead it with your hands. The dough is ready when it stops sticking to the hands.
Roll the dough into a ball, place it in a plastic bag and leave for half an hour.

After that, pieces of the desired size can be separated from the dough, rolled out, filled with filling, fastened the edges of the dough and fry the belyashi in a large amount of boiling oil. If you use the recipe dough, cook belyashi get quickly enough.

Cottage cheese dough

Composition:

wheat flour - 0, 4 kg;
cottage cheese - 0, 4 kg;
soda - a large pinch;
salt - 2-3 g;
milk - 50 ml;
vegetable oil - 60 ml;
chicken egg - 1 pc.

Method of preparation:

Curd through a meat grinder or wipe through a sieve.
Add salt, egg, milk and butter to the curd. Stir until smooth. At this stage, you can use a mixer with nozzles for the test.
Add soda and a third of the pre-sifted flour to the liquid mass.
Stir well, avoiding the formation of lumps.
Add the remaining flour in parts and knead the dough until it is thick enough. Some flour may remain, worry about it is not worth it - flour consumption depends on the consistency of the used cottage cheese.
Roll up the dough into a ball and place in a plastic bag, leave for 20-30 minutes, after which you can begin to make belyashes.

From the cottage cheese dough, belyashis are tender and somewhat unusual, many people will like this variant of Tatar pies.

Potato dough for whites

Composition:

wheat flour - 0, 4 kg;
chicken egg - 2 pcs .;
dry yeast - 11 g;
potatoes - 0.5 kg;
vegetable oil - 60 ml;
salt - 5 g;
sugar - 20 g.

Method of preparation:

Peel the potatoes. Cut it into large chunks, cover with water, you can lightly salt it.
Place the pan with the potatoes on medium heat. When the water in the pan boils, reduce the intensity of the flame and cook the potatoes until soft.
Potato decoction pour into a cup, mash potatoes.
When the broth cools down to about 38 degrees, add yeast and sugar to it, wait for the reaction. Use should be 0, 25 liters of decoction.
Mix the broth with mashed potatoes.
In a separate container, beat the eggs with salt, add oil to them, mix.
Combine the oil-egg mixture with the potatoes. Stir until a homogeneous composition.
In portions, enter the sifted flour, mixing the dough thoroughly each time.
After adding the last portion of flour, knead the dough until it is no longer sticky.
Leave the dough in a warm place, covered with cling film.
After one hour, crush the dough and wait until it rises again, after which the dough will be ready to work.

If you like to discover new tastes, you should try potato dough.

There are many options for preparing dough for whites. Fans of culinary traditions make it with yeast, people who have little time for cooking, prefer dough for kefir, gourmets will like recipes with cottage cheese and potatoes.

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