Russia is a multinational country, and therefore Russian cuisine is distinguished by a variety of dishes that were brought in by different peoples living in its vast territory. Dishes from meat, fish, vegetables with the most unusual ingredients and taste, unpronounceable names and centuries-old history - all this is rich in the cuisine of the peoples of Russia. And one of these dishes is Belyash, which has long been familiar to everyone and came to our table from Tatar and Bashkir cuisine. In fact, this is a meat pie, and the dough for whites is usually fresh or yeast. The filling is used mainly from minced meat and finely chopped meat. The whitewash has a round shape, sometimes a small hole is made in it from above. In some places, belyashi are made in a triangular shape.
How to make
dough for whites? In fact, there are many options. There are quite common and popular
recipes for kefir
dough, pastry or fresh. But still, the traditional dough for whites has its own unique properties. Outside, after cooking, a tasty, thin and crispy crust forms, and inside there are quite large pores that make the whitish airy, without interfering with enjoying the taste of meat filling. In this case, the dough should be a little stretching, a little malleable, but only a little. Do not forget about how high-calorie dish - whites. The dough for this reason should not be too thick. The ability to do it will come with experience.
And now, in fact, the recipe for how to make such a dough for whitewash: four tablespoons of high-quality flour must be filled with water brought to a white boiling state (the water is hot, boils, but does not boil yet), then mix everything quickly to prevent it from forming lumps of dough unnecessary in this dish.
The fact that the flour is brewed, and contributes to the large pores that are formed in the dough. In this case, it is necessary to dissolve 50-60 grams of live yeast separately in two glasses of boiled and necessarily warm water separately from the performed procedure. If
dry yeast is used, the dose should be reduced by four. Add one teaspoon of salt and two tablespoons of sugar to this mixture, and then four tablespoons of vegetable oil. All this is thoroughly mixed, after which flour is added. The softest dough is kneaded. Yes, it should be as soft as possible, because for fried pies, unlike baked cakes, it is important to preserve the taste.
The dough for whites is prepared without any problems, but at first it is better to follow the recipe with the utmost care to get the exact dish you want. Oil is ideal for cutting whites, but not flour, which can then burn, trying to spoil the taste. The dough should, as they say, "fit" in a warm, but not hot place. On a battery or in a slightly preheated oven - perfect. However, it is important to ensure that the dough does not overheat, otherwise the yeast may cook.
In addition, if an oven is used, baking must be covered so that it does not dry out.