Not many can boast of indifference to ruddy and appetizing belyashas. On the contrary, this dish is not very useful, it is not completely deprived. But you can at least somehow mitigate the risks of eating this tempting snack by cooking it yourself. At least you will be assured of the quality of the products used.
With the filling of the problems will not arise, but with the test will have to procure. And in order to reduce the time costs as much as possible and at the same time get an excellent result, use our recipes and prepare the dough for white whites on kefir.
Dough for Belyash on kefir with yeast - recipe
Ingredients:
- flour - 980 g;
- kefir - 490 ml;
- eggs - 2 pieces;
- dry yeast - 15 g;
- refined vegetable oil - 90 ml;
- granulated sugar - 75 g;
- salt - 10 g.
Preparation
In a bowl, pour half the prescribed amount of slightly warm kefir, dissolve yeast and sugar in it, add a little flour, mix and let stand for fifteen minutes in the heat. Then add the eggs, pour the remaining kefir, dissolve salt in it, and refined oil, mix and, gradually filling up the sifted flour in small portions, we start the dough. It should be soft, but absolutely not stick to your hands. We cover the container with the test with a film and a clean cloth cut and place it in the heat for about sixty minutes. During this time, the mass should double. Now we divide it into the required number of equal parts and proceed to the formation of belaya.
Dough for vodka on kefir
Ingredients:
- flour - 480-600 g;
- kefir - 250 ml;
- Butter - 110 g;
- soda, extinguished with vinegar - 5 g;
- eggs - 2 pieces;
- salt - 5 g.
Preparation
We sift into a bowl three glasses of wheat flour, and grind it there through a grater of butter, beforehand it is good frost-bitten. Next, grind carefully the flour with oil until a fine crumb is obtained, and then pour in the yogurt, drive in the eggs, add the soda, salt and mix well. The flour is further added with caution, so as not to overdo it. The mass should not stick to the hands, but at the same time its consistency should remain soft, much softer than, say, a pelmeni dough.
We cover a well-cut fast dough for white-flesh on kefir with a food film or put it in a bag and leave it on the table at a standard room temperature for a minimum of thirty minutes to ripen. Only after this we proceed to the formation of vaccines from it.
Dough without yeast on kefir for belyash on the frying pan
Ingredients:
- flour - 1 kg;
- kefir - 250 ml;
- milk - 250 ml;
- soda, redeemed with vinegar - 10 g;
- salt - 10 g;
- granulated sugar - 30 g;
- large chicken eggs - 3 pcs .;
- refined vegetable oil - 60 ml.
Preparation
In a deep and wide bowl, mix milk and kefir, add eggs and whisk the mass a little bit with a whisk. Next, pour the granulated sugar, salt and hydrated soda and whisk again. Now start gradually, in small portions, sift in a bowl of wheat flour and mix. First, do this with a spoon, and then put the mass on the flour-dusted table and knead it with your hands. We are getting slightly
Of the finished dough, we form belyashi. To ensure that the dough does not absorb too much fat when frying products in a frying pan, we grease our hands with the stitching of belashi with vegetable oil.
This version of the test is perfect not only for cooking on a frying pan white. It produces excellent fried pies with any filling.