Belyashi with meat in the oven

Step-by-step cooking

1. Step 1:

   

   Prepare the dough. To do this, heat the milk and water in a saucepan to 37-40 degrees, but no more, since yeast will die in a hot environment. Sift the flour to saturate it with oxygen. Then the baking will turn out lush and airy. Note that you may need more or less flour. Focus on the desired dense, elastic consistency of the dough.

2. Step 2:

   

   In a bowl, mix flour, salt, sugar (or a sweetener that is not afraid of heat treatment), high-speed yeast, egg. Pour in the milk and water and start kneading the dough with a spoon. If the yeast is not fast-acting, pour them first in a small container with warmed milk, pour a teaspoon of sugar and leave in a warm place for 10-15 minutes. When a foam cap appears on the surface, add to the dough.

3. Step 3:

   

   Next, knead the dough with your hands (I did it right in the bowl). At the end of the kneading, stir in the soft butter. The dough turns out smooth, homogeneous, plastic. Form a ball out of it, cover with cling film and put it in the heat for 1 hour. You can put it in the oven, warmed up to 30-40 degrees.

4. Step 4:

   

   While the dough is coming, make minced meat. If the meat is frozen, defrost it by transferring it to the bottom shelf of the refrigerator in advance. Wash the pork, dry with paper towels, cut into small pieces. Twist the meat in a meat grinder, mix with finely grated onion. Add salt, pepper and pour in about 150 ml of cold filtered water for juiciness.

5. Step 5:

   

   Go back to the test. In an hour it will increase in volume by 1.5-2 times and will be ready for further process.

7. Step 6:

   

   Transfer the dough to a work surface sprinkled with flour. Form a sausage from the dough, divide it into 10 equal parts. Take one piece, mash it with your hands into a thin cake. Place the minced meat in the center (about 1 tbsp. l.).

8. Step 7:

   

   Pinch the edges of the dough with a bag, leaving the middle open. Do the same with the rest of the dough pieces.

9. Step 8:

   

   Lightly grease the baking sheet with vegetable oil with a high smoking temperature. Lay out the blanks at a distance from each other. Leave in the heat for 15 minutes to remove. In a bowl, lightly whisk the yolk. With a culinary silicone brush, lubricate the surface of the whites and the filling with it. Preheat the oven to 180 degrees in advance. Bake the products for about 25 minutes. Remember that the baking time and temperature may be different. Consider the specifics of your technique.

10. Step 9:

    

    When the pastry becomes ruddy, lush, check its readiness with a wooden skewer. Pierce the dough, if the stick came out dry, then it's ready. Remove the baking sheet from the oven. Allow the pastry to cool slightly and serve. Bon appetit!