The dish called "Belyashi" has Tatar and Bashkir roots. In Russia, it is quite popular, so it has many cooking options. Nowadays, any housewife already knows how to sculpt whites. However, each of them does this in its own way.
Juicy Cakes
In order to learn from personal experience how to sculpt whites, you can first try the simplest option.
To do this, you will need to prepare the following products.
For the test:
a glass of milk, flour, 7 grams of pressed yeast, 20 grams of salt, half a packet of butter, a teaspoon of sugar and half a glass of warm water.
For filling:
half a kilogram of minced meat, onion, 200 milliliters of cream, spices and 2 cloves of garlic.
Now you can begin to learn wisdom:
- The first thing to do is prepare the dough. To do this, you must first separately dissolve the sugar in warm water, add yeast and leave for 15 minutes until the mixture begins to ferment.
- Heat the milk and then mix it with melted butter and salt.
- Combine both masses, add a little flour and knead.
- Pour vegetable oil into a clean pan, put the dough in it, roll it on all sides and leave for a couple of hours to proof.
- To prepare the filling, add ground onion with garlic and spices to the minced meat. After that pour in the cream and mix everything again.
- The following is the sculpting process. You need to separate a piece from the dough, roll it into a ball, and then slightly flatten it on the table with your hand.
- In the center, place the filling and gently wrap the edges. In this case, the middle of the workpiece should remain open.
- Allow the semi-finished product to stand in this position for 10-15 minutes, and then bake in a pan in a large amount of vegetable oil. Ready-made pies must first be held on a napkin so that all the fat is gone, and then put on a dish and serve.
Interesting details
Before you figure out how to sculpt whitewash, you need to learn about them as much as possible. The first thing to remember is that for such patties, yeast or unleavened dough is mainly used. Another option is not suitable here. As a filling, meat is usually taken, arbitrarily cut into small pieces with a knife. To facilitate the work often use ready-made stuffing. This significantly reduces the time taken to cook. It is customary to add potatoes to meat. But sometimes, as an additional component, housewives use cereals (rice or millet). And in order to simplify the process at all, only spices are put with meat. It is in this form that the whites are familiar to most people in our country. In Soviet times, on every corner one could meet sellers selling warm "pies" with filling, which emanated a unique aroma. When cooking whites at home, we must remember that they are saturated with oil during frying and become very greasy. Therefore, before eating, they must be held on a napkin or paper towel.
For every taste
Real Tatar whites are usually made from a mixture of lamb and beef. But this is not a prerequisite. For the filling, pork and even chicken are quite suitable. The main thing is that the minced meat is not dry. This can be achieved in various ways:
- Add fermented milk products like kefir or fermented baked milk to the mixture. With their help, it is possible to achieve not only moisturizing the mass. Meat under the action of such a component becomes softer and more tender.
- Fresh onions can not be cut with a knife, but chopped using an ordinary grater. As a result, a huge amount of juice is released, which not only dilutes the dry meat mass, but also gives it a pleasant aroma.
In addition, you need to decide how to sculpt the whites. Someone likes the appearance of a ruddy filling against a crisp background, while others find this not entirely appropriate. Indeed, when baking, a portion of the liquid flows out through the hole, which begins to fade into the boiling oil. If you do not, then all the moisture remains inside.
Non-standard option
Some do not like how fried meat filling looks like. She becomes a little stiff and dry. To prevent this from happening, you just need to change the molding method. So how to sculpt closed whites? The recipe can be left the same or use a new interesting way.
The number of products should be as follows: per kilogram of prepared yeast dough, half a kilogram of minced meat, 100 milliliters of ryazhenka, a little salt 4 onions, ground pepper and vegetable oil.
The cooking technique is simple:
- Combine the meat product with chopped onions, mix, and then add the fermented baked milk and spices. Such a filling will be more tender and juicy.
- Tear off a small piece of arbitrary size from the dough and form a cake out of it with your hands.
- Put the filling in the middle, and then gently wrap the edges one after another in a circle.
The blank must be allowed to stand for a quarter of an hour. After that, it can be safely fried in boiling oil.
Similar option
The first closed Tatar pies began to be prepared in Soviet times by workers of canteens. Given the large volumes of baking, this decision was justified. But each culinary specialist had his own secret on how to sculpt whites without a hole. Moreover, the composition of the filling and the formulation of the dough did not matter. The beginning of the process remained the same. The dough had to be divided into a certain number of parts, and then each of them with simple hand presses turned into a cake. Next, exactly in the middle, it is necessary to lay the meat product, forming it in the form of an oval cutlet. After this, it remains only to connect the edges of the tortillas, pinching them with your fingers, by analogy with dumplings or dumplings.
After a short workout, a certain skill appears, and work on is easy. Billets, as before, should be allowed to rest a bit. After that they can be fried. First you should lay them with the seam down, and then just turn them over.
Original solution
Usually every housewife seeks to make something of her own in the recipe so that it is individual and not like the others. To do this, you can use the new method of how to sculpt whites with a hole. The usual wrapping is known to all. But if desired, it can be improved a bit. To do this:
- To lay a part of the filling on a preformed test piece.
- Wrap the edges so that they converge at one point, forming a nodule in the form of a ball. This is very similar to the way manti is cooked.
- Turn the workpiece in a knot down.
- On the smooth side, make a cut with a small knife, and then turn the edges with your fingers and form an even hole.
When frying, first of all, put the semi-finished product on the side with the hole in the pan. Thus, it will be possible to prevent the leakage of juice from the inside of the belash. It turns out an even lush cake with a neat hole and a pleasant aroma. But it is better to eat it after complete cooling.
What is vak-belyashi?
In Bashkir national cuisine there are many interesting dishes. One of them is Vak-Belyash. Sometimes people ask why it is so unusual called? What is the difference between this "pie" and the usual whitish for all? It turns out that the difference exists both in the way of kneading the dough and in the preparation of the filling.
To work you need the following ingredients.
For the test:
250 grams of margarine, a third of a teaspoon of salt, flour, 6 grams of baking soda and 7 tablespoons of kefir.
For filling:
minced meat (it is better to take a mixture of beef and pork), onions, potatoes and ground pepper.
Everything is done, surprisingly, quickly:
- To extinguish the soda in kefir, and then add the remaining components and knead the uncooked dough.
- For the filling, cut fresh potatoes and onions into small pieces.
- Next, you need to figure out how to sculpt “vak-belyashi”. To do this, a flattened piece of dough must be placed on the palm of your hand. Put the filling on top, and then, gradually raising the fingers of the other hand, apply the edges to the middle. The workpiece is a bit like a volcano.
- Put the blanks on a baking sheet covered with paper.
- After 10-12 minutes, put it in the oven, having previously collected there 200 degrees.
After 40 minutes, the Bashkir “Wak-Belyashi” will be ready.
Different techniques
Until now, no one can say for sure how to sculpt the whites. Every housewife tries to do it in a way that is convenient for her. There are dozens of completely different ways, so there is always a choice. Take, for example, a variant of a whitewash with a hole. To save the hole, you must first place the index finger of one hand in the center of the filling. After that, with the other hand you can raise the edges of the dough and squeeze them together, forming a neat hole with two fingers. In order for the filling to be evenly distributed inside, use the palm to press the workpiece slightly. After that, you can safely send it to the pan. There is another option that is much simpler than all previous ones. First you need to take two cakes. On one of them, distribute the filling so that around the edge there is a free space of 1.5-2 centimeters. Put a second cake on top and methodically pinch both pieces around the perimeter.
It turns out a closed workpiece. If necessary, a hole can be made in it with a conventional knife.
Unusual geometry
Everyone is used to perceiving whites as round pies with complex filling inside. And how to sculpt meat with meat so that they look even more unusual and at the same time delicious. There is an exit. You can simply change the geometry of the workpiece itself.
To do this, you still need oval dough cakes and meat filling. At first glance, nothing changes. But the surprise is ahead:
- It is necessary to distribute the juicy minced meat over the workpieces laid out on the table in the usual way.
- After that, each of them must first raise one end.
- Then divide the remaining part in half and wrap towards each other so that a regular triangle is obtained. If desired, a small hole can be left in the center. So the workpiece will look more impressive.
- Fry the semi-finished product on both sides. First of all, put on the pan the part where the seams are.
- At the very end, it is necessary to cover the container and slightly reduce the fire. The whites should be a little sweaty.
After that, they can be taken out and laid on the dish in a neat pile.