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Belyashi with meat on kefir and yeast in a pan

0
734
Kitchen Tatarskaya
Calorie content 187.5 kcal
Portions 6 port.
Cooking time 150 minutes
Proteins * 7.2 gr.
Fats * 7.2 gr.
Carbohydrates* 32.3 g
* per 100 gr. product
Belyashi with meat on kefir and yeast in a pan
Content

The dough for whites with meat on kefir is prepared with the addition of yeast or soda. It is mixed with yeast that it turns out to be elastic, soft and easy to work with, and the whites will remain soft the next day. This dough takes time to proof. Yeast only works well in warmth, so all whitewash products should be at room temperature.

Ingredients

Cooking process

step 1 out of 13
Pour dry yeast and sugar into a separate bowl, pour warm water and stir until the ingredients are completely dissolved. Leave this mixture for 15 minutes so that the yeast is activated and a yeast cap appears on the surface.
step 2 out of 13
Melt the butter in the microwave and heat the kefir a little. Pour warm kefir, a suitable yeast mixture into a bowl for kneading dough, add melted butter and salt. Whisk these ingredients well.
step 3 out of 13
Then add the sifted flour in portions to this liquid base, while stirring the dough with a spoon.
step 4 out of 13
Then transfer the dough to a work surface and knead it well with your hands. When kneading, you can add a little flour so that the dough becomes elastic and does not stick to the palms and surface.
step 5 out of 13
Roll the kneaded dough into a bun, cover with a napkin or a piece of film and leave for 1 hour (more) in a warm place.
step 6 out of 13
Your dough should double in volume during the proofing period.
step 7 out of 13
During this time, prepare the filling for the whites. Chop the peeled onions on a grater or in a blender. Chop the garlic in a garlic bowl. Transfer the onion and garlic to the minced meat. Add salt and black pepper to the minced meat to your liking and knead well.
step 8 out of 13
Wrinkle the dough that has come up with your hand a little and divide into pieces no smaller than a chicken egg. Roll the pieces into balls and leave them under plastic wrap for 10 minutes.
step 9 out of 13
Then grease the work surface with vegetable oil and roll all the balls into thin cakes on it. Minced meat may not be fried in thick cakes. Put prepared minced meat on each flat cake.
step 10 out of 13
Gently pinch the edges of the cakes or wrap them inward to make a small hole in the middle.
step 11 out of 13
Then press the formed whites a little with the palm of your hand to give them a flat shape, cover again with foil and let 10 minutes for proofing.
step 12 out of 13
Pour enough vegetable oil into a deep frying pan and heat it well. Fry the whites for 3-4 minutes on each side and until golden brown.
step 13 out of 13
Cut one whitewash in half to make sure the minced meat is ready.Remove excess oil from the fried whites with a paper towel and you can serve your delicious pastries to the table.

Bon Appetit!

 

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