In the CIS countries, few people do not know about the existence of such pies as belyashi. They are prepared everywhere in bazaars, markets and train stations.
It should be noted that homemade belyashi is better than bought ones. In belyashi of your own preparation you can be sure. Specifically sure of the quality of meat, juiciness, dough.
For some people cooking belyashi may seem difficult. However, there is no special knowledge for cooking this type of Tatar pastry. It is only important to know some tricks that will make belyashi juicier.
Ingredients of dough for belyashi:
- warm milk – 100 ml;
- water – 200 ml;
- dry yeast – 5 g;
- sugar – 10 g;
- salt – 9 g;
- vegetable oil – 30 ml;
- flour – 450 g.
Ingredients for stuffing:
- minced meat – 400 g;
- onion – 250 g;
- salt – 5 g;
- ground black pepper – 1/4 tsp.
Preparation of belyashi:
Pour milk and 100 ml of water into a bowl, pour sugar, salt and 60 grams of flour. Pour yeast into the mixture, mix the ingredients,
cover the yeast mixture and leave it for 20 minutes. After that, pour the rest of the water into the opara, pour in parts of the flour.
As soon as the dough becomes homogeneous, you can
knead
it on the table for 5-7 minutes at least.
Put the dough in a container and cover with a lid, let it increase in size – 1.5 hours. At this time, prepare the stuffing – finely dice onions.
Do not use a meat grinder for onions, otherwise the stuffing will become too liquid.
Pour salt and ground black pepper into the onion, squeeze with your hands until the juice appears. Add minced meat to the onions, mix thoroughly by hand and beat.
If the minced meat is not fatty, add cold water or crushed ice to the stuffing for juiciness.
Let the stuffing stand under the lid while kneading the dough. Grease your hands and work surface with oil and continue kneading the kolobok.
Sprinkle the table with flour and divide the dough into 12 equal parts of 65 grams each. Shape small koloboks, cover with cellophane.
Roll each kolobok into a small cake. Make the edges thinner than the center. Put stuffing in the center of each flatbread, seal inside. Be sure to leave a hole at the top.
Make the belyashi flat and place on parchment.
Cover the belyashi with a towel and let stand for 10 minutes. Heat vegetable oil in a skillet and place the belyashi in it with the hole down.
Remember that the belyashi should float in the oil. Fry the patties for 4-5 minutes on each side.
If the belyashi inside turned out to be raw after frying, then send them to the oven for 7-10 minutes at 180 degrees.
This way you get juicy and flavorful belyashi, better than from the station.
