Belyashi with dry yeast on water

Step-by-step cooking

1. Step 1:

   

   Here is everything we need. Well, and also deep-frying oil, of course. Put a glass of water for the filling in the freezer, and turn the oven on at 30 degrees.

2. Step 2:

   

   Take a bowl, pour yeast and sugar into it

3. Step 3:

   

   Pour in warm water and leave in a warm place for 10 minutes. Yeast should react with sugar. If you are in too much of a hurry, then you can not wait 10 minutes, but immediately move on to the next step, but I think that 10 minutes is not so much) you can wait.

4. Step 4:

   

   The next step is to pour most of the flour and salt into a bowl.

5. Step 5:

   

   Knead the dough. As you knead, add flour, so that it is not too dense. I always lubricate my hands with vegetable oil when working with the dough. Try it, it's very convenient.

6. Step 6:

   

   Turn off the oven. Put the dough in a bowl or saucepan, cover with foil, wrap in a large towel and send it to the oven for 20 minutes.

7. Step 7:

   

   Meanwhile, let's do the stuffing. Add chopped onion, salt and pepper to the minced meat. Knead thoroughly for 10 minutes. You can beat off the minced meat - pick it up and throw it into a plate.

8. Step 8:

   

   Did you forget about the water in the freezer? We take it out, pour it into the minced meat, and mix everything thoroughly again. Now let's leave him to rest.

10. Step 9:

    

    We take the dough out of the oven, it has already risen.

11. Step 10:

    

    Sprinkle the table with flour. Divide the dough into 8 equal parts (35-40 gr)

12. Step 11:

    

    Roll out each part into a flat cake.

13. Step 12:

    

    We put minced meat in the center of the tortilla,

14. Step 13:

    

    And pinch. You can pinch it completely, or you can leave the hole so that the stuffing is visible. Turn on the stove and put a frying pan with oil on it for 10 minutes so that it warms up, and in the meantime our whites will settle down a little.

15. Step 14:

    

    In the hot oil, gently lower the whites with a pinch down. By no means the other way around! Fry for 3-4 minutes

16. Step 15:

    

    Turn over and fry again for 3-4 minutes. Do not rush to get the whites, even if it seems to you that they have already turned red, but there is not enough time yet. It is important to us that the dough and filling are completely fried

17. Step 16:

    

    Put the finished whites on a paper towel and let cool down a little. Well, you and I have turned out wonderful whites with a slightly crispy crust and airy inside, with a delicious and juicy filling. Enjoy your meal.