Crispy belyashi with meat on yeast dough

Step-by-step cooking

1. Step 1:

   

   Activate yeast.

2. Step 2:

   

   Knead the dough.

3. Step 3:

   

   Grease the table with vegetable oil and knead the dough for 7-10 minutes without adding flour until smooth.

4. Step 4:

   

   This stage is very important so that the whites are lush. Remove the dough in a warm place for an hour and a half for nursing.

5. Step 5:

   

   Chop the onion and add to the minced meat.

6. Step 6:

   

   Add salt, pepper, seasonings and slowly add cold water. The filling should not be very thick and very liquid. Put the finished minced meat in the refrigerator.

7. Step 7:

   

   When the dough has risen, it needs to be precipitated and left to approach a second time. The second cycle takes less time.

9. Step 8:

   

   Divide the dough into 15 equal parts.

10. Step 9:

    

    RFARSH is also divided into 15 equal parts.

11. Step 10:

    

    Form belyashi. In open belyash, meat is fried faster.

12. Step 11:

    

    Heat the oil in a frying pan to 160°-165° degrees. Fry on each side for 3-4 minutes. Put the whites in the oil first with the hole down.

13. Step 12:

    

    When ready, turn over and pour a teaspoon of boiling oil into the center of each belyash. The meat will be juicier and better fried.

14. Step 13:

    

    You can't turn belyashi over for the second time! Meat juice will leak out. Put the finished whites on a paper napkin.