Dough in milk for whites fried in a pan - a very tasty step-by-step recipe with a photo

Milk dough for pan-fried whites

359

Kitchen Tatarskaya

Calorie content 248.1 kcal

Portions 30 port.

Cooking time 140 minutes

Proteins * 12.1 gr.

Fats * 16.8 g

Carbohydrates* 37.3 gr.

Content

With all my heart and with great pleasure, I want to share an incredible recipe for an unusually tasty and mouth-watering dough for whitewash cooked in milk. Belyashi cooked on such a dough will please both children and adults. Cook and you won't regret it!

Ingredients

Cooking process

Pour milk preheated to a warm state into a deep bowl, add dry fast-acting yeast, salt and granulated sugar. Mix well. Leave in a warm place to activate the yeast.

Add chicken eggs to the matched dough, sift wheat flour through a fine sieve. Knead to a soft, elastic dough, cover with a clean kitchen towel or cling film, and leave to rise in a warm place for 1 hour. It all depends on which yeast you use.

Rinse and dry the pork and beef, then cut into small pieces. Peel the onions, rinse in cold water.

Pass the prepared ingredients through a meat grinder. Add salt, pre-washed and chopped greens, and black pepper to taste. Stir the filling thoroughly until smooth. After the expiration of time, the dough rises well and increases significantly in volume.

Beat the matched yeast dough a little and divide into equal parts. Roll each part with a rolling pin or stretch it with your hands into a cake. Place the cooked juicy meat filling in the center.