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Belyashi with meat on milk and dry yeast

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707
Kitchen Tatarskaya
Calorie content 140.6 kcal
Portions 4 port.
Cooking time 90 minutes
Proteins * 7.1 gr.
Fats * 10.6 gr.
Carbohydrates* 21.4 g
* per 100 gr. product
Belyashi with meat on milk and dry yeast
Content

Whites on dough mixed with milk and dry yeast are very fluffy, crispy and juicy. For juiciness of minced meat, you can add a piece of ice to it before sculpting and salt the onion. To prevent the whites from absorbing a lot of oil during frying, you can pour a spoonful of alcohol into the pan. For cooking, we take a food processor as an assistant.

Ingredients

Cooking process

step 1 out of 5
Sift the whitewash flour onto a sieve and put it in the bowl of a food processor. Then add the amount of dry yeast and salt indicated in the recipe to the flour. Pour vegetable oil and some warmed milk into a bowl. Knead the dough using the special nozzle and at medium speed. Then put the dough in a separate bowl, cover with a napkin and leave for 30 minutes (more is possible) to fit.
step 2 out of 5
After this time, knead the dough and knead a little more with your hands so that the excess carbon dioxide leaves. Cover the dough with a piece of cling film and refrigerate for 15–20 minutes.
step 3 out of 5
Then, in a food processor, twist a piece of meat together with the peeled and chopped onion, salt and black pepper.
step 4 out of 5
Divide the kneaded dough into small equal pieces and roll them into flat cakes. Spread the cooked minced meat on the tortillas. Then wrap the dough nicely, forming a small hole in the middle.
step 5 out of 5
Heat the vegetable oil well in a deep skillet. Put the whites into it with the hole down. Fry the whites over medium heat for 3-4 minutes on each side and until golden brown. Remove excess oil from fried whitewashed napkins and the dish can be served.

Bon Appetit!

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