Dough for whites on kefir without yeast

Step-by-step cooking

1. Step 1:

   

   We prepare all the ingredients for the preparation of kefir dough for whites. In this recipe, it is better to use the most acidic kefir, this will eliminate the taste of soda. Also, kefir should be at room temperature, in no case, not from the refrigerator.

2. Step 2:

   

   Pour kefir into a small container, add baking soda, mix.

3. Step 3:

   

   In a large container for kneading dough, drive in chicken eggs, add salt and sugar, whisk the ingredients with a whisk.

4. Step 4:

   

   Pour kefir mixed with soda into the beaten eggs. Mix again.

6. Step 5:

   

   Start adding flour in small portions and knead the dough. At this point, the main thing is not to score the dough with flour. We transfer the formed dough to the desktop and continue to knead the dough for some more time.

7. Step 6:

   

   Return the dough to the container, pour vegetable oil into 2-3 doses, each time continuing to knead the dough thoroughly. Due to the addition of oil, the dough will not stick and will become more elastic. We form the finished dough into a ball, cover it with cling film and leave the dough to "rest" for 30 minutes. At this time, you can prepare a meat filling for the whites.

8. Step 7:

   

   After the specified time, remove the film, knead the dough and divide it into small blanks. We roll out each billet into a flat cake, spread the cooked meat filling and form belyashi, fry them in vegetable oil and serve them hot on the table.