Belyashi is one of the most famous dishes of Tatar cuisine. Almost everyone loves them. The recipe is extremely simple, there are no exotic products and spices, affordability and low price also bribe many. There are several recipes for whitewash with meat that will be useful to every cook. To know how to cook meat whites, you should learn some tricks, which will be discussed later in the article.
Essential Dough Products
The classic recipe uses regular yeast dough. In order to properly prepare it, you must follow the step-by-step instructions exactly and add products exactly in such volume as will be indicated 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.
In order for the dough to turn out to be correct and tender, the flour must be sifted through a sieve. In this case, it is saturated with air, it turns out more airy, all kinds of inclusions that may be in the flour will not get into the dough.
Dough preparation process
Sifted flour should be put in a bowl, add yeast and melted butter. Heat water to 50-60 degrees and dissolve salt with sugar in it. Then pour the liquid into a bowl and start kneading the dough.
Stir the dough with your hands until it has a uniform consistency and stops sticking to your hands. Since the humidity 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 meat dough with meat is still too thin.
The mass should be gentle and uniform. After this, the bowl should be covered with cling film or a clean towel and set aside for 40-60 minutes to raise the dough. After that, you need to mix it thoroughly 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 kilogram of the test should be 12-15 whites.
The dough in the bread maker
If there is a bread machine at home, then it is absolutely not necessary to knead the dough by hand, especially since this process is quite laborious and complicated. In a bread machine, this is much easier and faster.
You will need the following products:
- flour - 650 g;
- vegetable oil - 2 tbsp .;
- water - 300 g;
- dry yeast - 1 p.
First, pour warm water into the bowl of the device, add vegetable oil, sifted flour and dry yeast.
Note! Products must be put in such a sequence as it is written in the recipe and nothing else - this is a feature of the breadmaker. First pour liquid ingredients and only then dry. However, about 10% of the devices first require the addition of dry products. The order of bookmarking the ingredients for your bread machine model can be found in the instructions.
When all the products are in place, you must click on the button “Raise the test without baking”. After pressing, do not leave immediately, you need to follow the process of kneading. As previously reported, flour moisture plays a large role. You may need to add some flour or water. Meat dough with meat will be ready after the time indicated on the display of the bread maker.
Classic filling
Perhaps many will find it commonplace, but the taste of the filling directly depends on the quality of the products. That is why it is recommended to buy raw meat and cook minced meat from it yourself. In this case, you can be completely sure that there are no harmful impurities and additives that are often found in prepared minced meat.
Delicious meat whites with meat at home are obtained if the minced meat is not grinded through a meat grinder, but chop the meat with a knife yourself. In this case, it is more juicy and tasty. For 12-15 whites, you need to take 700 g of minced meat, 200 g of onions, a little greens (ideally tarragon), salt and pepper.
The required amount of onion needs to be peeled, washed and cut into cubes. Onion slices should not be too small, the onion should feel good in the filling. Now you need to add the greens. Fresh tarragon is sometimes quite difficult to find, in this case you can use dill or parsley. Add minced meat, add red and black ground pepper.
Chicken Filling
Many people are quite difficult to perceive pork. Chicken is much more healthy and easier to digest. The recipe for whitewash with chicken meat, of course, is not classic, but the dish turns out to be very tasty and satisfying. To prepare 12-15 whites, you need to take so many products:
- minced chicken - 800 g;
- onions - 150 g;
- thyme - 1 tsp;
- garlic - 2 cloves;
- milk - 50-100 ml.
In a bowl put minced chicken, chopped onions, grated garlic, thyme, salt and pepper. Knead thoroughly and taste, if necessary - add the missing spices. After pouring a little milk, it will give the minced meat juiciness and tenderness. The thing is that minced chicken is rather dry in itself, milk will make the filling very juicy.
How to sculpt whitewash
In order to cook meat whites in a pan, deep-fried or in the oven, the first thing they need to be properly molded. This process is not very complicated, everything will work out even for a novice cook. From a kilogram of finished dough, you need to make 12-15 balls, each of them rolled into a thin and round cake. Its thickness should not be more than 1 cm.
In the center of the cake you need to lay out a sufficiently large ball of filling. The edges of the dough must be fastened together at the top of the filling. In this case, the dough should not completely cover the meat, a little mincemeat should be visible. 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 whites, put them on a board sprinkled with flour. Cover with a clean towel, put in a warm place, for about 30 minutes. Only after this can you proceed directly to the heat treatment of semi-finished products.
Cooking whites with meat in a pan
At home, whites are best cooked in an ordinary frying pan, then they turn out a crispy crust. To prepare the whites, you need to take a good pan with a thick bottom. Otherwise, the crust will already begin to burn, and the meat will still remain raw.
Pour a sufficiently large amount of oil into the pan, it should be almost half the size of the semi-finished product. Heat it well and now you can put the whites. First, they need to be laid with minced meat down, thanks to this, the upper part of the meat will be fried and juices will not flow out of it. When the crust acquires a beautiful, ruddy color - turn over. Fry the whitewash on the other hand to the same state.
Note! Very often it turns out that the crust has already acquired the desired shade, but the meat inside is still raw. In this case, the dish can be cooked in the oven. It is not recommended to use a microwave at the same time, the forcemeat may become too dry.
The meat whites in the pan are ready, now you can taste it. If for any reason, this method of heat treatment does not suit you, they can be prepared differently.
Belyashi in the oven
Since a large amount of vegetable oil was used in the previous recipe for whitewash with meat, they were fried in a pan, it is likely that such a cooking option is not suitable for many people. Agree, it turns out not the most wholesome food.
In this case, they can be cooked in a conventional oven, the taste will be almost the same as the original, only the whites will not be too fat.
Preparation of semi-finished products is exactly the same as for frying in a pan. First you need to grease the baking sheet with a small amount of vegetable oil, then put the whites gently on it. The distance between them should be at least 5 centimeters, since during the preparation process the dough increases significantly in volume.
To get a beautiful and golden brown crust, grease the egg on top of the whitewash. Preheat the oven to 210 degrees and set the pan for 30 minutes. After this time, both the dough and the filling should be ready. If the meat is still raw, then the whites should be put in the oven for several minutes, bring them to full readiness.
Secrets of delicious whitewash
In this recipe, the dough was cooked in plain water - this is a classic option. But if you want to treat yourself to an unusual recipe for whitewash with meat, then in this case you can use kefir instead of water. 650 g of flour requires about 400 ml of liquid.
When preparing the filling, professionals recommend using two types of meat, for example, pork and lamb. So the mince is incredibly tasty and juicy.
If ground beef is used in meat dumplings with yeast, you will have to increase the juiciness of the dish. Beef meat is a little dry. To do this, you need a small amount of crushed ice, which should be added to the minced meat immediately before molding the semi-finished products. Immediately after the formation of the whites, it is necessary to start frying, the ice should begin to melt directly during heat treatment. Then the liquid will begin to absorb the smell and taste of the meat, thereby the filling will be very tender and juicy.
Conclusion
Now you know how to cook meat whites so that they turn out to be very tasty, juicy, have a golden crisp.
In the presented recipes, only two types of filling were indicated. If desired, you can use lamb, beef, veal and any other types of meat. Instead of dry yeast, you can use ordinary pressed yeast, by the way, experienced chefs prefer this. About 1 g of dough will need to add about 50 g of yeast. But first they need to be mixed in warm water with sugar and wait until bubbles begin to form on the surface of the liquid.