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Milk whites without yeast

879

Kitchen Tatarskaya

Calorie content 166.2 kcal

Portions 6 port.

Cooking time 75 minutes

Proteins * 10 gr.

Fats * 8.4 gr.

Carbohydrates* 17.4 g

Content

The recipe for making whites in milk and without yeast will appeal to those who do not like yeast baked goods. The dough turns out to be rich and is kneaded with milk, premium flour and with the addition of butter. Whites on such a dough will be tender, fluffy and very fragrant, and cook them faster than on yeast dough.

Ingredients

Cooking process

First, knead the whitewash dough. Heat milk in the microwave, break an egg into it, add salt and whisk everything well.

Grind the cooled butter on a medium grater and stir with the milk mixture.

Sift the premium flour on a sieve and add three portions to the milk mixture. Stir the dough well with a whisk after each portion.

After the third portion, knead the flour with your hands. Then roll it into a bun, cover with a towel or a piece of film and place in the refrigerator for 30 minutes.

During this time, prepare the meat filling. Add chopped onion, salt and black pepper to the minced meat to your liking and mix everything first with a spoon, and then beat it several times so that the minced meat becomes homogeneous.

Divide the rested dough into small pieces, roll them into balls and then roll them into thin cakes. Put a spoonful of minced meat on each piece.

Wrap the edges of the cakes, forming neat whites with a hole in the middle.

Heat the oil well in a deep skillet. Put the whites in the butter with a hole downwards so that the minced meat is fried immediately and the juice does not leak out. Fry the whites over medium heat and 3-4 minutes on each side. If you don't like a very fried crust, then cook the whites under a covered lid.