Belyash is a yeast pie with meat fried in a large amount of fat . He can be safely called the first representative of fast food in the Union. Today, the choice of dishes is so diverse that you can try something new every day without repeating yourself, but people's love for whites is eternal.
For all their simplicity, many are faced with the problem of making whites - either the dough is not airy enough, then it is too fat, then the crust failed. How to cook the dough with dry yeast for whites, how to cook the whites themselves and avoid failures, we will tell in this article.
Foundation basis
Most housewives are afraid of yeast dough, motivating this by the fact that it is too capricious, does not rise and remains heavy. Yes, in 1 case out of 100, this may be a fatal accident and the will of the stars, but low-quality yeast is to blame for most of the failures. For those who do not practice regular baking of bakery products, we recommend purchasing dry yeast instead of fresh yeast . They are more resistant to storage - provide them with a dry and dark place and will not know the problems.
Nevertheless, anything happens - even the most persistent yeast can “fail”. In order for this not to show up in the form of stone dough, it is worth checking them in advance. To do this, add a large pinch of yeast and the same amount of sugar to a mug of warm water. Cover the glass and leave for 5-10 minutes. If during this time foam appears on the surface of the liquid, it means that the yeast is working, they can be safely put into action. By the way, with this method you can safely check and fresh yeast.
Basic yeast dough for whites with dry yeast
Products according to this recipe are always obtained by everyone (naturally, provided that initially high-quality products are used). To prepare, take:
- warm milk - 270 ml;
- egg - 1 piece;
- dry yeast - 7 grams (standard pack);
- sugar - 1/2 tbsp. spoons;
- butter at room temperature - 25 grams;
- vegetable oil - 4.5 tbsp. spoons;
- flour - 470-500 grams (focus on consistency);
- salt - 1/2 tsp.
Cooking
Add sugar and yeast to milk, set aside for 12-17 minutes until foam appears on the surface.
Add salt and egg to the yeast mixture.
Add half the flour, mix until smooth.
Stir in the butter into the yeast dough for whites with dry yeast.
Add half the vegetable oil, stir again.
Pouring the remaining flour, knead the dough.
Add the remaining vegetable oil at the end.
Knead the dough for about 7 minutes to develop gluten.
Put the dough in a bowl, cover with a kitchen towel and let it go until it doubles in size.
Wash the dough and let rise again.
For the second time, use a suitable dough with dry yeast for whitewash, forming products. The finished dish will amaze you with its texture - a thin, crispy crust and finely porous softest dough that absorbs all the filling juices.
By the way, the recipe can be used to make fried pies, donuts, etc. The filling in this case can be both salty and sweet.
Yeast dough for whites with dry yeast and ayran
Yeast dough on fermented milk products is more soft and tender than analogues in milk or water. We suggest you make dough on ayran. Ingredients:
- Ayran (slightly warmed up) - 490 ml;
- salt - 2 tsp;
- flour - 900 grams;
- sugar - 2 tsp;
- vegetable oil - 6 tbsp. spoons;
- yeast - 2.5 tsp without a slide;
- eggs - 2 pieces.
Cooking
This dough with dry yeast for whites also starts with the "awakening" of the yeast. To do this, mix ayran with yeast and sugar, set aside for 15 minutes until a foam appears on the surface of the ayran.
Add eggs, salt to the yeast mixture, mix.
Sift flour, knead again until smooth.
Add vegetable oil at the end, mix thoroughly. It will turn out a little sticky dough - you should not be confused.
Put the dough in a deep bowl, cover and let go for 1.5 hours - yes, this is a faster dough for whitewash with dry yeast.
Formed products from this test are recommended to come up again within 10-15 minutes to achieve greater splendor.
Whitewash recipe from start to finish
Of course, the dough alone will not provide you with whiteness, so now we will tell you how to start, how to form and how to fry products to achieve the best result. An amazing dough is used here - with a rather complicated composition, but the softest and very tasty. If you wish, you can replace it with any of the options listed above, but we recommend that you use this recipe for dough with dry yeast at least once.
Ingredients:
- potato broth (not recommended to be replaced) - 300 ml;
- dry yeast - 16 grams;
- sugar - 2 tbsp. spoons;
- eggs - 4 pieces;
- salt - 1.5 teaspoons;
- pasty curd - 300 grams;
- warm mashed potatoes - 300 grams;
- soft butter - 120 grams;
- sifted flour - 1400 grams;
- vegetable oil - 4 tbsp. spoons.
Filling:
- raw minced meat (better mixed) - 1000 grams;
- garlic - 2 minced cloves;
- salt - 2 tsp;
- onion - 2 pieces, chop;
- pepper, spices to taste.
From the specified number of products, very, very many whites are obtained. If you do not have a task to feed the company, then boldly divide the initial number of products by 2, or even by 3.
How?
In order to prepare a magnificent dough for whitewash with dry yeast, mix a warm potato broth with yeast and sugar and place in a warm place for 10-15 minutes until a fluffy frothy hat appears.
Separately, mix the cottage cheese, mashed potatoes and eggs until smooth.
Add broth with woken yeast to the potato-curd mixture. Mix well.
Pour in half the flour. Mix again until smooth.
Add butter. Knead.
Sift the rest of the flour and mix until smooth, adding vegetable oil.
At the end of the batch, the mass should lag behind the working surface. Do not add more flour - it can clog the dough.
Put this dough with dry whitening yeast in a deep bowl, cover and let go for an hour.
While the dough is coming, mix all the toppings.
Divide the approaching dough into pieces of 45 grams. Roll out balls from them, cover with cling film.
Heat vegetable oil in a deep frying pan (a little, but the bottom should be completely covered).
Form the whites one at a time, giving them a triangular or round shape. Do not forget to make a hole in them! Otherwise, the dough with dry yeast for whitewash will burst during the frying process.
Fry the blanks on a fire no higher than average, laying them first with the hole down to “seal” the whitewash and keep all the filling juice inside.
If desired, the recipe for the dough and toppings can be used to make pies in the oven. Recommended cooking temperature - 190 C without convection.