The secret of success is in yeast, which makes the dough more tender, airy, but also high in calories. The classic version is prepared with fresh yeast, the modern one is prepared with dry yeast. These meat Tatar pies are fried in an abundance of oil, which should be remembered when kneading. Excess water and flour will create problems - the fat will start to crack and shoot splashes if you overdo it with them. Therefore, when processing, you need to use vegetable oil. By the way, the Tatars will have this dough for peremyachy - according to the name of these pies.
The five most commonly used ingredients in White Dough Recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Sugar | 398 | 0 | 0 | 99.7 |
| Wheat flour | 325 | 12 | 1 | 67 |
| Dry yeast | 410 | 49 | 6 | 40 |
| Chicken Eggs | 80 | 12.7 | 10.9 | 0.3 |
| Milk | 68 | 3.2 | 3.6 | 4.8 |
A variety of belyashi - for connoisseurs of Tatar cuisine
In the old days, each region of the country had its own recipes for dough for whites. Many of them have survived to this day and are actively used, differing from each other in shape, size and cooking methods. The classic one is round, with a hole in the center, filled with minced meat, mainly beef or lamb. The second main ingredient is onions in large quantities. Throughout the history of the dish, dozens of its varieties have appeared, differing in fillings: potatoes, cabbage, carrots, pumpkin, fish, cheese, any other meat besides beef and lamb.
What kind of dough to make for belyasha?
Everything depends on the hostess, on the tastes of her and her family. There are ways: sourdough and non-sourdough, yeast and lean, fast, liquid, as well as the terrible "drowned", in which the finished dough is filled with cold water and remains in it until it floats with the help of carbon dioxide accumulated inside. It is believed that "drowned" dough is obtained by any housewife, even incompetents.
The five fastest dough recipes for belyasha:
| Name of the dish | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Quick fluffy dough on kefir without yeast | 20 min | 230 | +76 |
| Dough for white bread without yeast on milk and kefir with soda | 20 min | 250 | +38 |
| Crispy dough for whites | 30 min | 256 | +58 |
| Balisha dough | 30 min | 304 | +36 |
| Dough for whites on kefir without yeast | 50 min | 257 | +49 |
Useful tips :
- the less water when processing the dough, the less oil splashes when frying
- process the finished dough by greasing your hands with vegetable oil
- rash less flour when processing so that it does not burn when frying
- egg white adds rigidity to the dough
- sift the flour twice
- to make the minced meat juicier, add broth or water to it