Composition / ingredients
Cooking method
Choose a deep bowl, pour in dry yeast, sugar and salt, mix and pour in a glass of warm water. Mix well again, cover with a napkin and leave until a foam "cap" is formed. It will take about half an hour.
Pour preheated milk, a glass of warm water, vegetable oil into a separate bowl, sift half of the flour here. The resulting mixture is thoroughly mixed with a spoon and pour the yeast starter. Sift the remaining portion of flour and knead the dough. It will turn out not very thick, a little viscous. Cover with a clean towel and leave for 1.5-2 hours in a warm place. Sometimes I shorten the settling time of the yeast dough by using a special multicooker mode, but, of course, this is not necessary at all.
After the specified time, the dough should come up and increase in size. Gently crumble it, putting it on the table, lightly powdered with flour. We roll it into a ball and, having wrapped it with cling film, we send it to the refrigerator.
After lying in the cold for 40 minutes, the dough will be ready.
Start cooking belyash, enjoy the finished result!
The caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Dry yeast - 410 kcal/100g
