Belyashi - one of the most famous Tatar dishesthe kitchen. Almost everyone loves them. The recipe of cooking is extremely simple, there are no exotic products and spices, availability and low price also captivate many. There are several recipes for meat whitewashing, which will be useful for every culinary specialist. To know how to make meat blankets, you should learn some tricks, which will be discussed later in the article.
Necessary products for the test
The classic recipe uses the usualyeast dough. In order to prepare it correctly, it is necessary to follow step-by-step instructions exactly and add the products exactly to the extent specified in the recipe.
For a kilogram of dough, the following ingredients are needed:
- wheat flour - 633 g;
- water - 300 g;
- dry yeast - 10 g;
- butter - 50 g;
- salt - 10 g;
- sugar - 20 g
To make the dough right and tender, flourIt is necessary to sift through a sieve. In this case, it is saturated with air, it turns out to be more airy, and various inclusions that may be in the flour will not get into the dough.
Dough preparation process
Sifted flour should be put in a bowl, addyeast and melted butter. Heat the water to 50-60 degrees and dissolve salt in it with sugar. Then pour the liquid into a bowl and start kneading the dough.
Stir the dough with your hands until it ishomogeneous consistency and will not stop sticking to your hands. Since the moisture content of the flour may be different, in some cases you will have to add a small amount of this product. But only after you are completely sure that the dough for meat and meat is still too liquid.
The mass should be gentle and uniform.After that, you need to cover the bowl with cling film or a clean towel and set aside for 40-60 minutes for the dough to rise. After that, it must be thoroughly mixed again, you can add a little flour. Set the dough aside, let it stand for 40-60 minutes. After this time, it needs to be mixed again and divided into portions. From 1 kg of dough should make 12-15 belyashey.
Dough in the bread maker
If there is a bread maker at home, then it is absolutely not necessary to knead the dough by hand, especially since this process is quite laborious and complicated. In the bread maker, this is much easier and faster.
You will need the following products:
- flour - 650 g;
- vegetable oil - 2 tbsp. l .;
- water - 300 g;
- dry yeast - 1 p.
In the bowl device, you must first pour warm water, add vegetable oil, sifted flour and dry yeast.
Note!Products must be placed in the same order as it is written in the recipe and nothing else - this is a feature of bread makers. First pour liquid ingredients and only then dry. However, about 10% of devices require the addition of dry products at the beginning. The order of the ingredients for your breadmaker model can be found in the instructions.
When all products are in place, you need to click onbutton "Raising dough without baking." After pressing, do not immediately leave, you need to follow the mixing process. As previously reported, flour moisture plays a big role. You may need to add some flour or water. Dough on meat blankets will be ready in time indicated on the display of the bread machine.
Classic stuffing
Perhaps many will find it trivial, but the tasteThe fillings directly depend on the quality of the products. That is why it is recommended to buy raw meat and prepare minced meat from it yourself. In this case, you can be completely sure that there are no harmful impurities and additives, which are often found in the finished minced meat.
Delicious Belyashi with meat at home are obtained inIf the mince is not ground through a meat grinder, but chop the meat with a knife on your own. In this case, it is more juicy and tasty. At 12-15 whites, you need to take 700 grams of minced meat, 200 grams of onions, some greens (ideally - tarragon), salt and pepper.
The required amount of onion needpeel, rinse and cut into cubes. Onion slices should not be too small, onions should be well felt in the filling. Now you need to add greens. Fresh tarragon is sometimes difficult to find, in this case you can use dill or parsley. Salt mince, add red and black pepper.
Chicken stuffing
Многие люди достаточно сложно воспринимают pork meat The chicken is much more useful and easier to digest. The chicken meat recipe, of course, is not a classic, but the dish is very tasty and satisfying. To prepare 12-15 whites you need to take the following amount of products:
- minced chicken - 800 g;
- onion - 150 g;
- thyme - 1 tsp;
- garlic - 2 cloves;
- milk - 50-100 ml.
Put minced chicken meat in a bowlOnions, grated on a fine grater garlic, thyme, salt and pepper. Mix everything thoroughly and taste, if necessary, add the missing spices. After pouring a little milk, it will give the stuffing juiciness and tenderness. The fact is that chicken mince itself is rather dry, milk will make the filling very juicy.
How to sculpt belyashi
To cook meat with meat in a pan,deep-fried or oven, the first thing they need to properly blind. This process is not very complicated, everything will work out even for a novice chef. From a kilogram of finished dough, you need to make 12-15 balls, roll each of them into a thin and round flat cake. Its thickness should not be more than 1 cm.
По центру лепешки необходимо выложить достаточно big ball stuffing. The edges of the dough need to be stapled together at the top of the filling. In this case, the dough should not completely cover the meat, there should be a little stuffing. The dough is attached with a kind of "assembly" around the meat. How should the semi-finished product look, see the photos posted later in the article.
Thus it is necessary to form all the belyashes,lay them on a board sprinkled with flour. Cover with a clean towel, put in a warm place for about 30 minutes. Only then can you proceed directly to the heat treatment of semi-finished products.
Cooking belyashey with meat in the pan
At home belyashi best cookin a conventional frying pan, then they get a ruddy crisp. For cooking whites need to take a good frying pan with a thick bottom. Otherwise, the crust will begin to burn, and the meat will still be raw.
Pour a large enough amount into the pan.oil, it should be almost half the size of the semi-finished product. Heat it well and now you can put belyashi. First, they need to be laid with minced meat down, thanks to which the upper part of the belyash will be fried and the juices will not flow out of it. When the crust acquires a beautiful, ruddy color - turn it over. Fry white meat on the other side to the same state.
Обратите внимание!It often happens that the crust has already acquired the desired shade, but the meat inside is still raw. In this case, the dish can be finished in the oven. It is not recommended to use a microwave oven at the same time, the stuffing may become too dry.
Belyashi with meat in the pan ready, now you can taste. If for any reason, this method of heat treatment is not suitable for you, they can be prepared differently.
Whites in the oven
Since in the past recipe for meat whippingA large amount of vegetable oil was used, they were fried in a pan, it is likely that this option is not suitable for many people. Agree, it turns out not the most useful food.
In this case, they can be cooked in a conventional oven, the taste will be almost the same as that of the original, only the belyashes will not be too fat.
Preparation of semi-finished products is exactly the same asand for frying in a pan. First, you need to grease the baking sheet with a small amount of vegetable oil, then lay it neatly on it. The distance between them should be at least 5 centimeters, as in the process of making the dough significantly increases in volume.
Чтобы получилась красивая и румяная корочка, Belyashi top should be smeared with an egg. Preheat oven to 210 degrees and set the baking sheet for 30 minutes. After this time, both the dough and the filling should be ready. If the meat is still raw, then the belyashi should be put back in the oven for a few minutes, bring them to full readiness.
The secrets of delicious whites
In this recipe, the dough was prepared in plain water -This is a classic version. But if you want to treat yourself to an unusual recipe for white meat, then in this case, instead of water, you can use kefir. About 650 ml of liquid are needed per 650 g of flour.
In preparing the filling, professionals recommend using two types of meat, for example, pork and lamb. So stuffing turns out incredibly tasty and juicy.
If in white meat with yeast is usedground beef, will have to enhance the juiciness of the dish. Beef meat is a little dry. This will require a small amount of crushed ice, which should be added to the stuffing immediately before the molding of semi-finished products. Immediately after the formation of whites you need to start frying, the ice should begin to melt directly during the heat treatment. Then the liquid will begin to absorb the smell and taste of meat, thus filling will be very tender and juicy.
Conclusion
Now you know how to make belyashi with meat, so that they turn out very tasty, juicy, have a golden crisp.
В представленных рецептах было указано только два kind of stuffing. If desired, you can use lamb, beef, veal and any other types of meat. Instead of dry yeast, ordinary pressed ones can be used, by the way, experienced chefs prefer this. At 1 kilogram of dough you will need to add about 50 g of yeast. But first they need to be stirred in warm water with sugar and wait until bubbles begin to form on the surface of the liquid.
