The main thing in Belyashas is a delicious meat filling , but it would be nothing, do not surround it with a layer of crunchy and ruddy dough. The latter can be prepared on a yeast or bezdozhzhevoy basis, using kefir or milk, having eggs in its composition or kneading without them. Below, we will analyze several variations of the test for meat belies, each of which has its own texture, taste and dignity.
The recipe for battered meat with meat
Let's start with the most basic recipe, the dough for which is prepared on a no-fat basis, and rises due to the presence of soda in the composition. Such dough after frying becomes surprisingly crispy, elastic and delicate.
Ingredients:
- milk - 115 ml;
- soda - 1/2 teaspoon;
- kefir - 115 ml;
- eggs - 2 pieces;
- vegetable oil - 35 ml;
- flour - 360 g.
Preparation
Combine the dairy ingredients (milk and yogurt) together, add the butter there. Eggs whip with a pinch of salt and sugar, and then, without stopping the whipping, start pouring a mixture of dairy products. Combine the flour and soda together, and then start gradually pour liquid to it. Mixed dough put off to rest during the preparation of the filling in order for it later to be easier to work with. A quick dough with meat is ready.
The recipe for yeast dough for white meat with meat
Classic lavish dough, suitable for cooking deep-fried pies, and for belyashey, is kneaded on a yeast basis. The amount of yeast in relation to flour is small, but is sufficient to ensure the test is airy.
Ingredients:
- instant yeast - 1 tbsp. a spoon;
- water - 445 ml;
- flour - 490 g;
- vegetable oil - 25 ml.
Preparation
After warming the water to a temperature slightly above room temperature, dilute a pinch of sugar in it and pour in instant yeast. Due to the fact that the yeast is high-speed, their activation does not take much time. In the center of the hill of flour make a well and pour in it the yeast solution together with the oil. Start mixing the dough with a fork, and then with your hands. After 5 minutes of stirring, leave to proof before doubling in volume. Approached and rested dough, divide into portions, form belyashi from it and give it a second time, for another 15 minutes, before roasting.
Dough for Belyasha with meat on yogurt
Slightly more dense and viscous is kefir dough, which does not prevent him from gaining a lot of fans. This recipe is also very fast and does not contain yeast in the list of ingredients.
Ingredients:
- kefir - 240 ml;
- eggs - 2 pieces;
- soda - 1/2 teaspoon;
- flour - 175 g.
Preparation
Combine the flour with soda and add a good pinch of salt. Whisk the eggs and combine them with kefir. Pour the mixture of eggs and yogurt into flour, knead the smooth dough and divide it into equal portions. Let the dough lie in the warm, covered with a damp cloth, about 10 minutes before the beginning of the molding of belaya.
The recipe for a delicious dough for white meat with meat
A standard yeast dough, cooked on the basis of milk, will also come in handy for making belaya. Thanks to the addition of eggs, this dough easily keeps the juicy filling from the meat even after the pies cool down, and also remains crispy from the outside.
Ingredients:
- eggs - 2 pieces;
- milk - 355 ml;
- sugar - 15 g;
- olive oil - 85 ml;
- yeast - 2 tsp.
- flour - 475 g.
Preparation
Before you make a dough for white meat with meat, mix the flour with the yeast. Eggs whisk, and bring the milk to a temperature slightly above room temperature and dissolve in it the crystals of sugar. In the center of the dry mixture, make a well, pour in milk, eggs and butter. Knead the homogeneous dough and leave it for half an hour. After a while, proceed to the formation of belaya. Finished belyashi leave for proofing for 15 minutes before the beginning of roasting.