Yeast whites on water

Delicious, juicy, appetizing, from ordinary products! Yeast belyashi on water is the most famous recipe of Tatar cuisine, which are deep—fried open pies with meat filling. In these whites, potatoes are added to the filling, it gives it a special juiciness and taste.

Snezhana

The author of the recipe

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Composition / ingredients

servings:

For the dough:

Wheat flour

450

Water

Chicken eggs

Dry yeast

1.5

Vegetable oil

Sugar

Salt

For filling:

Minced meat

350

Potatoes

Butter

Onion

Ground black pepper

to taste

Salt

to taste

For frying:

Vegetable oil

135

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 7 g

Fats 38 % 19 g

Carbohydrates 48 % 24 g

293 kcal

GI: 13 / 0 / 88

Step-by-step cooking

Cooking time: 3 h 30 min

Step 1:
How to make yeast whites on water? Start cooking with the dough. How to make dough? Prepare the products for him. Yeast dough for whites will be made on the water. It is ideal for meat pies fried in a frying pan. Pre-sift the flour, this will saturate it with oxygen, which will make the dough more lush and softer. Wash and dry the egg.
Step 2:
Put a tablespoon of sugar, a tablespoon of flour in a glass, pour everything with warm water (the water should be at a temperature of about 36-38 degrees). Stir to disperse the dry ingredients. Add a teaspoon of dry yeast. Stir the mixture and put it in a warm place for 15 minutes to activate the yeast.
Step 3:
After the prescribed time, a yeast "cap" should appear on the surface of the mixture in the glass — this means that the yeast has been activated. If this does not happen, then you will have to replace the yeast with others.
Step 4:
Pour the mixture into a deep bowl. In the same place, beat in one chicken egg and pour in vegetable oil, add salt. Stir the mixture to disperse the egg.
Step 5:
Start pouring the sifted flour in parts, stirring the dough with a spoon each time. When the dough becomes difficult to stir with a spoon, sprinkle the work surface with flour and put the dough on it. Continuing to add flour, knead the dough with your hands. Flour may need more or less than the specified amount, you will look at the state of the dough.
Step 6:
The dough should be elastic and smooth, slightly sticking to the hands. It is not necessary to make it too steep — the whites will turn out to be tough. Put the dough back into the bowl, cover the bowl with a towel and put it in a warm place for 2 hours to rise.
Step 7:
When the dough rises well, knead it and let it rise again.
Step 8:
Meanwhile, do the stuffing. How to make the filling? Meat (it is better to use pork and beef in equal parts, it will turn out juicier) rinse and twist in a meat grinder.
Step 9:
If you use pre-cooked or ready-made minced meat, then it remains only to fill it: add finely chopped onions, salt and ground black pepper to taste. To make the filling more tender and juicy, add peeled potatoes grated on a medium grater to the minced meat (but you need to add a little so that it does not spoil the taste of meat pies). Mix all the ingredients, the filling is ready.
Step 10:
Divide the finished dough into equal small pieces. Roll them into balls, then roll each into thin cakes.
Step 11:
Put a little filling in the middle of each tortilla.
Step 12:
Form the whites, gathering the edges of the dough into folds, leave a hole in the center.
Step 13:
You can pour a little melted butter or fat into the center of the belyash to make the filling juicier.
Step 14:
In a frying pan, heat the vegetable oil for frying. Put the whites in the pan, first with the open side down. Fry them until browned on medium heat, then turn them over and fry on the second side, covering the pan with a lid so that the meat is well fried.
Step 15:
The whites are ready when, when pressed, transparent juice will stand out in the hole. Serve the belyashi to the table hot. Enjoy your meal!

Belyashi are national Tatar pies made of yeast dough and, as a rule, with meat filling. Belyashi differ from the classic meat pies in yeast dough not only in the way of molding, but also in taste. Housewives in the homeland of these pies like to add potatoes and mutton fat to the meat in the filling, they make the filling more tender and juicy. But it's a matter of taste. The recipe for belyash, which has undergone various kinds of changes, has spread all over the world. And in Russia, belyashi is now no less popular than other pastries.

Important! Using dry yeast, it should be borne in mind that they occur in two forms: active and instant (read the instructions carefully before use!).
Active dry yeast looks like beads or small balls. Before applying them, they must be brought out of "sleep mode". To do this, the active yeast is diluted in warm sweet water, milk or whey. The formed bubbles, foam or "cap" indicate that the yeast is ready for further use. Active dry yeast must be brought to complete dissolution in the liquid, otherwise, due to the remaining grains, the dough may not rise and the baking will be spoiled (yeast grains that have not dissolved in the liquid and got into the dough will not disperse on their own, which means they will not work).
Instant dry yeast is easier to use. They do not need to be activated before use. Such yeast, along with other ingredients, is simply added to the dough. As a result, the baking time is reduced.
It should also be remembered that both types of dry yeast may differ in their activity from different manufacturers.

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .