Beljash are a traditional dish of Tatar cuisine, but they are loved not only in Tatarstan. It is possible to purchase these fried in butter pies with meat filling in almost any settlement of our country. Despite the fact that such food is not considered to be useful, not everyone can indulge in the pleasure of eating a ruddy pie with a crispy crust and juicy stuffing inside. Homemade pastries are less harmful than fast food, and a good idea would be to make Tatar pies with your own hands from quality ingredients. Wanting to cook belyashi at home, an experienced hostess will first of all ask about the recipe for the dough. Especially tasty is the dough for whites on kefir, which can be bland and yeast.
The technology of mixing yeast and unleavened dough for whitewash differs significantly, but the principles of making kefir dough with or without yeast are almost identical. Without knowledge of some points, it is difficult to get a perfect result.
- The taste of the dough depends on the quality of the original ingredients. The dough for whites can be made from flour of the first grade, but from the product of the highest grade, the patties will be more delicious. Kefir can take any fat, although some cooks are convinced that the dough is more tender on a fatty fermented milk product. In fact, if there is a difference, it is so insignificant that you can hardly notice it. From slightly peroxide kefir, the dough turns out to be more lush, but it is still undesirable to use spoiled food for culinary purposes.
- If the dough on kefir is prepared using yeast, the fermented milk product will have to be slightly warmed up - approximately to the temperature of the human body. It is impossible to heat it strongly, as under the influence of high temperature it is stratified into curd and whey. The best option would be to use a water bath or put kefir for a while in a warm place. For the preparation of unleavened dough, a fermented milk product is sufficient to get out of the refrigerator one hour before the start of the culinary process.
- Flour before preparing the dough must be sifted. Experienced cooks do it even twice. The main goal of this manipulation is not to purify the product from small litter, but to saturate it with oxygen. Sifted flour becomes loose, light, easy to mix with liquid ingredients, preventing the formation of lumps. Baking from such flour turns air.
- When preparing yeast dough, you need to ensure that the room is warm, there are no drafts, otherwise the dough either does not rise, or will fall. After the first raising, the dough is crushed and waited for it to rise a second time. Only after that you can begin to form and fry the whites.
- After kneading, the fresh dough is placed in a bag and left at room temperature for half an hour. During this time, the gluten will swell, and the dough will become more elastic. For fluffiness, baking powder and soda are added to the yeast-free dough. If kefir is sour, soda can be pre-extinguished.
Roast belyashi in a large amount of boiling oil. After they are laid out on a napkin so that it absorbs the excess fat, and only then it is served at the table. In hot form, these cakes are much tastier than in the cold, especially if the filling is made of lamb.
Yeast dough on kefir
- wheat flour - 0, 65-0, 7 kg;
- kefir - 0, 4 l;
- sugar - 40 g;
- salt - a large shchipot;
- pressed yeast - 25 g;
- refined vegetable oil - 40 ml.
Method of preparation:
- Heat kefir to 35-40 degrees. Pour oil into it, add sugar and salt. Crumble yeast into fermented milk product. Add about 100 g of pre-sifted flour to it. Mix well. As a result, you should get a dough, the consistency of a liquid sour cream. This is an opara. Leave it in a warm place until it increases three times in volume.
- Mix the dough with the remaining flour, knead the soft, but not sticky dough. Put it in a saucepan and wait until it rises, having doubled in volume. This will take about an hour.
- Break the dough to let the air out of it, wait for it to rise again.
Tear off the dough pieces, roll out, place the stuffing in the center, form round cakes and fry them in oil.
Straight yeast dough for whites on kefir
- wheat flour - 0, 45 kg;
- kefir - 0, 25 l;
- pressed yeast - 35 g;
- sugar - 30 g;
- butter - 75 g;
- vegetable oil - 60 ml;
- chicken egg - 1 pc .;
- salt - a pinch.
Method of preparation:
- Mash the yeast. Fill them with kefir, heated to 36-38 degrees, stir. It is necessary to achieve complete dissolution of the yeast in the fermented milk product.
- Break an egg into a bowl, add sugar and salt to it, stir it with a fork. Add an egg to kefir, mix well.
- In the liquid base, enter the sifted flour, knead the dough.
- In a water bath, melt the butter, not allowing it to boil. Cool it slightly, mix with vegetable oil, pour into the dough.
- Knead the dough with your hands until it is smooth.
- Form a dough from the dough, smear it with vegetable oil. Leave the dough to approach for 30-40 minutes. Pull it down, wait until it rises again.
Yeast dough without sponge cooks faster than with it. Kefir and a significant amount of yeast provide its fast lifting. Belyashi based on this type of dough to taste almost no different from those made according to GOST.
Fresh dough for whites on yogurt
- wheat flour - 0, 4-0, 45 kg;
- kefir - 0, 2 l;
- chicken egg - 2 pcs .;
- salt - a pinch;
- soda - 3 g;
- vegetable oil - 20 ml.
Method of preparation:
- The temperature of the ingredients that make up the dough should be at room temperature; remove them from the refrigerator beforehand.
- Beat eggs with salt with a whisk or fork.
- Mix soda with kefir.
- Combine kefir with eggs, whisk them together with a whisk.
- Mix the resulting composition with vegetable oil.
- Gradually add the sifted flour, knead the dough, not sticking to the hands. Put it in a bag, let it rest for 20-30 minutes.
From the unleavened dough, belyashis are not as lush as yeast, but also tasty. Even an inexperienced cook will be able to make such cakes.
Belyashi can be prepared from different types of dough. Popular is the dough on kefir. It fits faster than made with milk or water, it turns out tender and tasty. There are several recipes for this test, you can do it with or without yeast.