Soviet style Belyash
Soviet style Belyashis a step by step recipe.
- 1 kg of flour;
- 2 eggs;
- 10 g fresh yeast;
- 5 tbsp. l. vegetable oil;
- 2-3 tbsp. l. sugar;
- 1 tsp. salt;
- flour for rolling;
- vegetable oil for deep-fat
For the filling:
- 150 grams of beef and pork mince;
- 1 medium bulb;
- salt, black ground pepper.
To test the yeast diluted with 50 ml of warm water, add 1 tbsp. l. Sahara. Stir, leave in a warm place for 10-15 minutes. Separately mix 200 ml of warm drinking water with milk, add eggs, vegetable oil, remaining sugar and salt. Stir until smooth. Add the sifted flour in parts, stirring intensively, knead thick sour cream to consistency. Pour in the yeast, mix quickly, cover with a towel and leave in a warm place (about 400C) for 1.5 hours. Add 70-100 g of sifted flour. Knead, leave for 1 h.
For the filling, combine the beef and pork. Peel onion, finely chop. Add to the meat along with salt, pepper and 100 ml of ice water. Intensively knead.
The dough is divided into 12 pieces, each rolled into a 1-cm-thick flat cake. Put into the center of mince, blend as a classic patty, twist the two ends together, twist and press down, so that the belyash is 1.5 cm thick. Fry in deep- 7-10 min., Periodically pouring hot oil. Be sure to listen to the recommendations for using iced water in minced meat. It allows shredded meat not to stick together in a solid piece, but to remain juicy and airy.
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