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Belyashi as in the bazaar

0
867
Kitchen Tatarskaya
Calorie content 157.8 kcal
Portions 6 port.
Cooking time 120 minutes
Proteins * 8.4 gr.
Fats * 10.1 gr.
Carbohydrates* 25.1 g
* per 100 gr. product
Belyashi as in the bazaar
Content

The whites "as on the market" should be airy, soft, large and with a hole in the middle. Prepared from yeast dough in water. Any mince is suitable, and a lot of onions are added to it, half of which can be fried. Cooked whites should be kept in the oven or in a saucepan under the lid to soften.

Ingredients

Cooking process

step 1 out of 11
First, prepare all the products for baking the whites. Minced meat (pork, pork and beef or chicken) can be taken ready-made or the meat can be twisted in a meat grinder.
step 2 out of 11
For the dough, slightly warm clean water in a separate bowl and dissolve a piece of fresh yeast in it. Add some sugar to the yeast to speed up fermentation.
step 3 out of 11
Then pour vegetable oil into the bowl and pour the flour sifted onto a sieve. Salt the dough a little.
step 4 out of 11
First with a spoon and then with your hand, knead the dough well until smooth. Roll the kneaded dough into a bun, cover with a napkin and put in a warm place for 1 hour so that it comes up.
step 5 out of 11
Peel the onions and chop them finely. You can fry half of the chopped onion in a skillet. Then transfer the onion to the minced meat, add salt and black pepper to your taste. Pour some water or broth to the minced meat so that it is not too tight.
step 6 out of 11
Knead the minced meat with onions well and beat off several times.
step 7 out of 11
After an hour, knead the dough that has come up, divide it into pieces and roll each piece with a rolling pin into a circle up to 6–8 cm in diameter. When working with the dough, sprinkle it with flour.
step 8 out of 11
Spread the prepared minced meat on round blanks.
step 9 out of 11
Carefully wrap the edges of the blanks in a circle so that a hole remains in the middle.
step 10 out of 11
You can fry the prepared whites immediately. Heat vegetable oil well in a skillet, and there should be enough oil to reach the middle of the whitewash. Put the whites in the heated oil with the meat downwards so that the juice does not leak out.
step 11 out of 11
Fry them over medium heat for 3-4 minutes on each side and until golden brown. Transfer the fried whites first to a paper towel to remove excess oil, then place in a saucepan or warm oven. Belyashi "as in the bazaar" are ready. You can serve it to the table.

Bon Appetit!

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