Minced meat for meat whites with meat: mastering culinary wisdom

Any housewife will be able to cook homemade whites, if she knows little chef's tricks. The receptions are simple, the products are ordinary, and the result is impressive for both men and even young children.

The main trick, it’s the main

You just need to remember that dough for whites cannot be rolled in flour! Why? Because the temperature of the deep fat (oil preheated to a high temperature or a mixture of oils) is so high that dry flour burns in it. It is simply impossible to use this mixture a second time, and smoke in the kitchen is difficult to remove even with a hood.

Roll out, rather just form, cakes for whites (they are fried pies with meat) on a surface greased with vegetable oil. It is not necessary to contaminate the countertop for this purpose, you can just take a baking sheet, or a baking sheet, or a silicone mat.

Homemade Belyashi: making dough

To make delicious, juicy, and most importantly, easy to digest fried pies, the dough itself should be appropriate for them - soft, easily taking shape, not spreading when baking. Oil (deep-frying) at the same time forms a golden crust, but does not penetrate inside, does not weight the whitish.

The ingredients of the test for 16-17 whites:

• yeast - 10 grams of fresh baking or two bags of 11 grams of dry;
• sugar - one tablespoon;
• salt - one teaspoon;
• vegetable oil (unrefined sunflower oil) - a quarter cup;
• chicken egg - one piece;
• baking flour (in no case add pancake) - three glasses;
• milk of any fat content - one glass.

Dough preparation process

Leaven:

1. In a small bowl (200 ml), you must dissolve the yeast in a spoonful of warm water (a little warmer than the temperature of the palm). Stir to a homogeneous mass.
2. Pour in a spoonful of sugar.
3. Add a spoonful of flour.
4. Pour a quarter cup of slightly warm milk, since hot milk will not allow the yeast to grow, and in the cold they will develop very slowly.
5. Stir thoroughly until smooth.
6. Put in a warm (you can on the radiator) place for fifteen minutes.

Follow the development of the mass. It should rise, increasing approximately three times. Consistency - creamy, without pronounced bubbles, very tender.

Opara:

1. In a saucepan (a liter and a half) mix the egg, vegetable oil, salt, warm milk. To stir thoroughly.
2. Pour in the leaven. Mix gently, try not to break the delicate texture.
3. Pour flour in a portion (in a glass). Mix. Monitor the condition of the mass. Before fermentation, the initial sponge should have a consistency of thick sour cream.
4. Cover with foil (you can use a traditional towel).

In an hour and a half, the mass should double.

The dough should be knocked down - hands should be doused with oil. Remove the dough, put on an oil surface and divide into 16 pieces. Then form round (if possible) cakes.

Cakes can lie up to two hours even uncovered. A thin crust forms on their surface. Themselves in volume increase slightly.

Minced meat recipe for whites

You can prepare the filling for our fried pies from various ingredients. The basic rule is their compatibility. Here, for example, minced meat for whites with meat is juicy classic. Its ingredients:

• low-fat pork - 500 grams;
• two small juicy bulbs;
• a quarter cup of milk;
• butter - 50 grams;
• salt - half a teaspoon;
• pepper to taste.

Pork through a meat grinder, finely chop the onion, mix, pour in the milk. Chop the butter into small pieces. Stir with bulk, salt and pepper.

And now the minced meat for whites with meat is juicy, in which we add chicken. Ingredients:

• low-fat pork - 300 grams;
• chicken (pulp from the breast) - 250 grams;
• two small juicy bulbs;
• a quarter cup of milk;
• butter - 50 grams;
• salt - half a teaspoon;
• ground black pepper - to taste;
• curry seasoning - to taste (for an amateur).

Pork through a meat grinder, finely chop the chicken with a knife, chop the onions finely, mix with chicken, then with pork. Pour in milk. Chop the butter into small pieces. Stir with bulk, salt and pepper.

Minced meat for whites with meat is juicy: add cabbage. Ingredients:

• fatty pork - 400 grams;
• one small juicy onion;
• fresh white cabbage - 200 grams;
• chicken egg - an ode thing;
• salt - half a teaspoon;
• black pepper - to taste.

Finely chop the cabbage. Stir, knead with hands for about a minute. Refrigerate for ten minutes. Pork through a meat grinder. Chop the onion finely and finely. Remove the cabbage from the refrigerator. Wring out. Combine with minced meat and onions. Add the egg, salt, pepper. Mix.

Minced meat for meat with meat based on veal. Ingredients:

• veal (beef is not fried) - 500 grams;
• two juicy small onions;
• fat cream (preferably village) - 100 grams;
• salt - a quarter of a teaspoon;
• a mixture of black and white pepper - to taste.

It is advisable to chop or pass the veal through a large grill in a meat grinder. Chop the onions finely. Stir with minced meat, add cream, salt, pepper.

But mincemeat for whitish juicy pork is considered a classic - the result is always predictable, it is impossible to make a mistake.

Whitening and frying

Mash prepared cakes by hand (rolling pin is not needed) in a circle with a diameter of up to 12 mm. Put a ball of minced meat in the center (take with a spoon from the bulk and roll up, no need to do it in advance). Wrap the dough around the minced meat, pinching to the center, leaving a small hole in the center.

Prepare five to six whites (how many are in a standard skillet). Pour a sufficient amount of oil in a pan with high walls or in a stewpan (most often it is unrefined sunflower oil), 2-3 mm high. Preheat over high heat. The readiness of the oil to determine by the hissing drops of water (they should not crack).

Reduce the intensity of the fire. Carefully put the whites down hole. After 2-3 minutes, turn over, and after 2-3 minutes the whites are ready. Work with the rest of the dough and minced meat according to the described scheme. Enjoy your meal!