Belyashi

Belyashi

Category: Bakery products

Ingredients
Dough:
Serum	250 ml
Fresh yeast	15 g
Sugar	0.5 table. spoons
Salt	0.5 teaspoon spoons
Vegetable oil	1 table. the spoon
Flour	375 g
Mixed minced meat (50:50 pork, beef)	500 g
Medium onion (cut into cubes)	3 pieces
Tomato juice (delicious, icy)	100 ml
Salt, pepper to taste

Cooking method

• Grind yeast with sugar + whey + salt + vegetable. butter + flour. The dough is sticky. And let yourself! We cover it with foil and put it in the refrigerator until morning (or, like me, from morning to evening). The dough has tripled.
• Lubricate the handles thoroughly with vegetable oil, shape the whites like cheesecakes and fry in hot vegetable oil. Put in butter directly with the hole down.
• Minced meat. I have been doing this all my life and am happy.
• Mix the minced meat well.
• What can I tell you ?! After dinner, my husband volunteered to clean up the kitchen and wash the deep fryer in which I was frying whitewash. All clear?

The dish is designed for

12 large whites

Note

Belyashi of joint Ukrainian-Ukrainian production directly from Germany.

Qween + s = Belyashi

Dough from Qween with my microscopic changes.
The original recipe is HERE.

Similar recipes

Belyashi (Korata)

Tatar belyashi (peremyachi) (Margit)

Permyachi belyashi (multicooker DEX) (Agata21)

Nice, and probably delicious, however, as always with you!
Or you can ask two questions:
1. for the first time there was juice in minced meat, what does it give?
2. I have never used a deep fat fryer for a whiteness, what does it technically look like: put whites in the basket with the open side down, and then lower it into the deep fryer? And how many minutes, and how much power? (Smart people told Tete Bese on the forum that the unit would be idle, so it will be idle, But I need to use it somehow)

[Aunt Besya]

People! On the second day they became even tastier! I type in one hand, in the other hand
whitewash. : red: Mmmmmmmmmmmmmm ......

Aunt Besya , Thank you!

About tomato juice.
1. It is not cut off from the minced meat, but is remarkably absorbed by it. This gives the very coveted juiciness.
2. Without changing the taste of the minced meat, the juice makes the minced meat tastier, richer, if I may say so.

About the deep fryer.
Insert the wire shelf into the deep fryer. I cooked at t ° 190 ° - for me this is the maximum t °. Belyashi put it in the heated oil, cut down. If you take out the grate, put the whitewash, and then dip the grate in the butter, the whitewash will stick tightly to the grate. I can't say the exact time. Periodically looked into the basin and looked. The underside has browned, turned it over with tongs and fry further. It seems to me that when frying in a deep fryer, the whites do not come out as greasy as from a frying pan. Although I laid out the ready-made whites on paper towels.

And you can also fry in a frying pan, otherwise I do not have a deep fryer, and I really like such things.

[skate]

skate , the frying pan is a classic, fryer-show-off.

But who is in the heat of the heat !!!! made it closed (well, somehow I like it more, but Soku, exclusively inspired by you, was not in the house (I am sitting with a lumbago, I cannot crawl to the store), so this will be the next stage

Hurrah! Wait! And quickly to the store for juice. I knew, I felt that the "highlight" was hidden! Here it is - add juice!
And do not cut the onion into a meat grinder, but cut it into pieces (or can I not cut it very finely into a meat grinder, I'm afraid)?

[Mruklik]

Mruklik and thank you for asking for whitewash!

You don't need onions for a meat grinder! Cut and cut. Just try to prevent the onion from peeking out of the hole in the dough - it can burn.

Thank you, smart girls, for such a wonderful and easy recipe. She baked pies with cabbage and, at the request of my granddaughter, with potatoes. Everyone is delighted, although I often spoil them with pastries.Previously, I used a different recipe for fried pies, and they turned out to be denser. And these are directly airy. Now it's the turn of the whites. The recipe has already gone to the people with my light hand. All my "aunts" -girlfriends will bake today, and then they will report to me.

Made whites today according to a joint recipe by Stern and Queen. Only in the minced meat instead of tomato juice I added a tablespoon of delicious tomato sauce. Well, what can I say? All glamor with its white and black truffles nervously smokes on the balcony Another THANKS

I really want whitish ... Where to get the serum? (maybe a stupid question ?!) And can you replace fresh yeast with dry yeast? Can I make dough in a bread machine?

Lyudmilka_N, I buy whey in the store, many make homemade cottage cheese. But in the end, whey can be bought on the market or replaced with potato broth. Dry yeast will need 1.5 tsp. spoons. I have never made this dough in HP, because here the whole "trick" is that the dough comes up slowly in the refrigerator.

thanks for the answer

I also have a similar dough, but it fits in the refrigerator for half an hour, only the yeast should be fresh. donuts made from this dough are very good as the dough does not absorb fat.

We also love whites! Especially so delicious Thank you very much! I wanted to ask, what is your model of deep fryer? And how many whites can you fry at one time? Maybe not quite in the subject. I'm looking for a deep fryer so that it would be convenient to fry the whites. And ... I just can't decide. Are they much less oily in deep frying than in a frying pan? or is the result not very different from those in the pan?

As for me, the result is not different at all. My deep fryer is very small, only one whitewash. Since I knew that I would use it extremely rarely, I bought the cheapest one.

We also love whites! Especially so delicious Thank you very much! I wanted to ask, what is your model of deep fryer? And how many whites can you fry at one time? Maybe not quite in the subject. I'm looking for a deep fryer so that it would be convenient to fry the whites. And ... I just can't decide. Are they much less oily in deep frying than in a frying pan? or is the result not very different from those in the pan?

iman081
I will try to dissuade you from the deep fryer.
The biggest disadvantage of the deep fat fryer, in my opinion, is the high oil consumption - the pies should float freely in the deep fat. To use this oil a second time is not just undesirable, but harmful, which means we pour it out.
I will not say that it is convenient to fry in a deep fryer, rather not. The fryer's pan is deep enough, it's not a frying pan, getting fried pies is quite inconvenient - you can get burned. The pies are the same buttery as those fried in a pan, it all depends on the dough recipe.
There are a lot of minuses, but, in my opinion, no pluses.
I got rid of mine safely by giving it to my neighbor. She pampered herself a little and threw it into the closet until better times: - when oil instead of water will flow from the tap - she said.

thanks for the answers, but honestly I was upset. I wanted one more kitchen device, well, you need to take a free space in the kitchen, otherwise the disorder will now have to update the list of wishes. We are stubborn, not a deep fryer, so a slow cooker

It's obscenely delicious
I only have a couple of digressions - minced veal (which was) and always do closed (this is how my mother taught)