Lush blankets in the pan - 6 best recipes

Delicious, hot with a golden crust on the outside and delicious meat juice inside. Sounds good, doesn't it? And this is all we can say about the most delicate belyashi with meat. Certainly on the holiday table, they occupy a place of honor and will be the first to be eaten by the guests.

The dough for whipping cooked much softer than for the rest of the bakery products. And at the top of the workpiece leave a small hole to release excess moisture. But through it the aroma of fried meat with onions also penetrates, which causes a wild appetite.

Knowing all the little nuances of the preparation of this dish, any hostess will win the hearts and stomachs of people tasting them. Therefore, let us take a closer look at several ways to prepare meat white meat.And you already decide which way is right for your family.

Lush blankets in the pan: a classic recipe

In fact, there are at least a hundred white recipes, in every kitchen of the world they are prepared with various meats, with the addition of a huge amount of onions and greens, and without it.And the names of them are completely different, they are united by the fact that it is fried mince in a dough and a very tasty result.

What you need to test:

  • Drinking water - 0.3 liters;
  • Granulated sugar - 45 grams;
  • Pressed yeast - 30 grams;
  • Chicken Egg - 1pc;
  • Margarine - 100 grams;
  • Salt - on the tip of a knife.

For minced meat:

  • Milled pork and beef - 0.4 kg;
  • Onion head - 1 piece;
  • White bread - 100 grams;
  • Garlic - 3 slices;
  • Pasteurized milk - 1 cup;
  • Spices - at the discretion.

Procedure:

First, of course, prepare the dough, knead the dough. Heat the drinking water to room temperature, mix the yeast thoroughly in it and pour the granulated sugar with salt.

When the liquid is reminiscent in consistency of liquid sour cream, we begin to sift portions of the mixture into exactly half the norm of wheat flour.

We bring the batch to the density of thick sour cream and set aside for about sixty minutes in a warm place. It should all bubble up and increase at least twice.At this time, divide the eggs into proteins and yolks. In proteins, you can drop a few drops of lemon juice and beat in a very strong foam, until resistant peaks.

And now we add warmed margarine, the remaining yolks and the second half of wheat flour to the brew. Thoroughly knead and very carefully enter the protein foam.Then send the dough back to a warm place, sometimes crushing it, for two hours.Next to the meat filling, prepared for this meat blanks are ground in a meat grinder, diluting it with the same chopped onions and garlic.

In the event that the minced meat is purchased already ground, separately chop the onion and garlic and mix it in the minced meat. Without them, it will still be dry.

Soak white bread for ten minutes in heated milk. Then lightly squeeze it, chop it with hands and put it in the filling. Add salt and different spices for your taste. We mix very well and let it brew for at least half an hour.And here both the filling and the soft dough are ready, let's proceed to the preparation of the belyashes themselves. Divide the dough into small balls, using a rolling pin, roll them out.

In the very middle we lay the minced meat, fix the edges on the top, do not forget about the hole, it must be there. Although you can blind them and the triangular shape. Now give them a rest fifteen minutes.Take a deep frying pan, pour sunflower oil into it, about three centimeters high, and heat it up well.

In the pan with sunflower oil, I like to add a piece of butter, it seems to me that the belyashes get so delicious.

The first side for roasting should be with a hole. Then fry, on the other hand.For a visual effect, I want to attach a video and cooking very tasty white trash.

Well, that's all, put the finished pies on a paper napkin for a few minutes, and then transfer to a platter. Mad flavor of this dish will gather around the table all the members of your family. Bon Appetit!

Belyashi with meat on milk and yeast

According to most experienced housewives, yeast dough, prepared without adding milk, turns out to be completely tasteless. And I completely agree with them, thanks to the milk, baking gets a very gentle creamy - milky taste, especially in the sweet baking. What can I say, even the smell of the finished baking is completely different, softer, or something.In the previous recipe it is quite possible to replace water with fatty milk. Or divide this rate in half and make half the water and half the milk. For example, you need to take 300 grams of water, and you take 150 grams of water and 150 grams of milk.

Yes, and make the stuffing a little thinner, so it is much faster to grab inside roasting belyash.

Here is a video example of making such whites:
Bon Appetit!

Tatar belyashi on kefir on the griddle

Belyashes are considered a traditional Tatar dish. And I learned this recipe from my Tatars friends. And for their baking, they use sour milk or ryazhenka, thanks to which the belyash comes out breathing and fluffy in appearance. Sometimes they added milk to the filling, for volume.

Grocery list:

  • Milk-sour - 0.3 liters;
  • Wheat flour - 400 grams;
  • Pressed yeast - 15 grams;
  • Eggs - 1 piece;
  • Sunflower oil - 20 grams;
  • Granulated sugar - 1 tsp;
  • Salt - on the tip of a knife.

Stuffing with kefir drink:

  • Young calf meat - 0.4 kg;
  • Onion head - 1 piece;
  • Garlic - 3 slices;
  • White bread - 100 grams;
  • Milk - 0.5 cup;
  • Spices - pinch;
  • Kefir - 1/3 cup.

Let's start:

The dough recipe is more than simple, thanks to the addition of sour milk, it is prepared without sponge. Yeast, granulated sugar, an egg (which was preheated at room temperature), sunflower oil and wheat flour are dissolved in the heat of kefir.Mix the mixture well, then transfer the dough to a warm place to rest and double the volume, at least two hours. Sometimes you can not bring him to much.Well, in the preparation of minced everything is quite traditional. Young calf's meat, onions and garlic should be thoroughly ground, then mix white bread soaked in jelly with salt, salt and sprinkle with spices.

The main thing is that the stuffing was without too much moisture, because kefir will very much liquefy it.

Therefore, I very well squeeze white bread from milk. And kefir is added in small portions, mixing well each time.

Now proceed to the preparation of whites. Roll the balls out of dough like tennis balls, then roll them into flat cakes using a rolling pin, spread out the stuffing in the center and make patties.

To fry them should be in a pan with high sides. I advise you to try to cook for this recipe, you will be surprised how they have a pleasant aroma.I hope that you decide to cook the belyashes according to this recipe and you will like them. Cook with pleasure.

Bon Appetit!

Lush meat with rice and rice

Sometimes I get so different, I can mix a lot of dough and then only comes the understanding that there will not be enough filling. It does not matter, on some culinary site I read that rice can be added to the filling.I tried, and you know it will turn out very even not bad. Therefore, I decided to share the recipe with you.

Composition of products:

  • Any meat or minced meat - 0.4 kg;
  • Onions - 1 piece;
  • Garlic - 2 slices;
  • Rice - 0.15 kg;
  • Salt is a pinch;
  • Spices - at the discretion.

What we do:

The taste of this stuffing will come out more saturated meat, but a little dryish, because it contains fewer additional ingredients, but the belyash will become more satisfying.

The added various greens will help to add a saturation of taste, the more diverse it will be, the taste will be more interesting. It depends on the preferences of your family.Some manage to mix even buckwheat with minced meat, filling it with various aromatic spices: coriander, thyme, allspice and so on. I think this option can also be cooked at least once, in order to know whether you like this dish or not.

Cooking simple and quick whites on kefir

It happens that a piece of meat remains in the fridge and you do not know what to make of it? And for goulash it seems not much, and for dumplings is not enough. And now let me teach you a very easy and fast way to prepare the most delicious meat-based belyashey.Just find another glass of kefir in the fridge, preferably not quite fresh, it will be very tasty, I promise.

Composition of products:

  • Kefir 3.5% - 250 ml;
  • Flour - 220 grams;
  • Soda - 1/3 tsp;
  • Sunflower oil - 3 tablespoons.

Filling:

  • Meat - 400 grams;
  • Onions - 1 piece;
  • Salt, spices - half a teaspoon.

Let's start:

You can take the minced meat, and you can twist any meat in a meat grinder.

First, make the stuffing, because it will be tastier and juicier only in the case when there is not much infusion.

Also chop the onion finely, you should get 1 part of onion in two parts of minced meat. Stir, add salt and spices. Then, for a few minutes, chop it up for complete mixing.Now sift the floor of a glass of flour into a plate, pour the kefir into it and mix with a fork. Next, pour the slaked soda and the remaining flour and knead well until the flour is completely absorbed. The dough should be soft and not much viscous.

Then add one spoonful of sunflower oil and knead it thoroughly for five minutes. The result is a smooth, uniform and elastic dough, almost not clinging to your hands.Ready dough roll into a ball and give a rest for about thirty minutes.Then we grease a baking sheet with sunflower oil and sculpt on it at the same time the necessary amount of whites for one pan.

Such belyashi can not be sculpted in advance, because they can dampen the filling.

Heat oil well in a frying pan, it needs to be poured about one centimeter. And fry the belyashi hole down to the golden crust.Drain the finished products folded on napkins and transfer to a dish.
That's all, bon appetit!

The recipe for making no-yeast dough

You know, this recipe breaks all stereotypes, that without yeast dough it will never be tastier than yeast dough. In it we add baking powder and dairy products, which makes them more dietary and less damaging to our figure.

What you need to test:

  • Wheat flour - 600 grams;
  • Sour cream - 0.200 kg;
  • Butter - 60 grams;
  • Granulated sugar - 1 tsp;

Filling:

  • Meat - 500 grams;
  • Onions - 1 piece;
  • Salt is a pinch;
  • Spices - at the discretion;
  • Garlic - 2 slices.

Let's start:

Put the sour cream in a bowl, add butter to it, salt and mix the eggs and half a spoon of soda with vinegar.Sift flour parts and mix it all together. Now put it in the cold for 45 minutes. You see, in what a difference, yeast dough requires itself heat. Fresh dough is best played best in a cold place.Now take up the preparation of the filling. Fresh dough is good friends with a completely different fillings. Both juicy berries and dry stuffing. But meat is certainly better, because this dough will be slightly thinner and denser.

Now from the test, as in the previous recipes, roll the balls. Put the stuffing in the middle, fold the meat and fry in a large amount of sunflower oil, in a deep frying pan.Fried pies must first be laid on a napkin that would stack all the fat. And then set the table and call everyone to tea.As you can see, it is not at all difficult to prepare belyashi, and I have provided various ways to choose from, both with and without yeast. So, choose the recipe you like and cook with pleasure for your relatives and close friends.

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