Tue, 11/26/2013 – 21:32 Chef
Baking Recipes Russian cuisine
Description: Everyone’s favorite belyash is not so difficult to cook. You can add some of your favorite spices to the recipe, and get your own unique recipe for whites.
Ingredients
1 part yeasts
500g Flour
1,1⁄2 bowls Milk
3 Tbsp Sugar
1 tsp. Salt
1 Eggs
6 St.l. Vegetable oil
500 g Minced pork+beef
1 Onion
3 salt and pepper
6 tbsp Water
Instructions
1) Cooking minced meat : add chopped onion, salt and pepper to the minced meat, stir well. for juiciness and softness of the minced meat, you can add cold water. to recapture. (to do this, we collect the minced meat in a lump and throw it back into the bowl 15 times (or even more)) refrigerate for an hour.
2) Prepare the dough: dilute the yeast in warm water, let rise a little take a bowl where you will stir the dough, pour warm milk into it, add the yeast mixture, salt, sugar, egg, vegetable oil, and mix well. While stirring, gradually add flour, and replace the dough. the dough should be elastic so that it does not stick to your hands and work utensils (for this, you should not add a large amount of flour at all, but just knead the dough for a long time and persistently, (my husband kneaded the dough, I did not have enough patience)) place in a warm place and let rise 2 times.
3) Cooking belyashi: Pour vegetable oil into a deep frying pan (the oil should be in a large amount, so that the oil level when spreading the white reaches its middle.) let it heat up. Lay out the belyashi with the hole down, let it brown, fry on both sides.
