The plump, “finely porous” shell of the belyash reliably holds not only the filling, but also a large amount of meat juice, which makes this dish incredibly tasty and popular. In addition, the process of preparing the dough is lightning fast - you don’t need to wait for it to rise, because the Minutka belyashi are prepared on yeast choux pastry without proofing.
Ingredients for 12 pcs. whites:
- a) good quality flour - 500 g,
- b) warm water - 150 ml,
- c) water 100 degrees - 150 ml,
- d) sugar - 15 g,
- e) salt - a large pinch,
- e) yeast - 9 g,
- g) odorless vegetable oil - 35 ml.
Filling:
- a) minced turkey (you can use any meat) - 350 g,
- b) large onion - 120 g,
- c) water - 2 tbsp. spoons,
- d) salt, pepper - optional.
Preparation will take less than an hour:
1. Because The dough does not require proofing; you should start by preparing the filling. The onion needs to be either grated, or (which is easier) blended with a blender along with a small amount of water for greater juiciness.
2. Combine the minced meat with onion gruel, salt and pepper.
3. Pass all the flour through a sieve.Immediately set aside 2-3 spoons for further addition (you may not need it at all).
4. Start the yeast by stirring it with sugar in warm water. After 3-4 minutes. The dough will be ready, covered with bubbly foam.
5. Pour the yeast mixture into the flour that has been mixed with salt.
6. Send the oil here too.
7. After superficial stirring, pour in boiling water.
8. While the mixture is hot, stir it with a spoon. Then mix in with your hand.
9. After 5 min. After kneading, the workpiece will no longer stick very much. During the process, you can add the reserved flour, but do not beat the dough - it should not be stiff.
10. Grease the working surface with oil (flour is no longer needed here, as it will burn when frying). For convenience, first divide the large flour ball in half, then each block into 6 more pieces.
11. Roll them into balls.
12. Immediately start making whites. Just flatten the dough with your palms and add the filling.
13. Gathering the edges, pull them towards the center, like a bag.
14. Flatten the white meat a little - this will make it easier to fry.
15. Place all workpieces on a greased, flat surface.
16. Heat oil in a cauldron. Its amount should reach at least the middle of the whitewash or even higher. Make the heat moderate. Place the belyashi into the deep fryer first with the side where the connection was. Once the crust has browned, fry the other side.
17. Place the Minutka whites on paper napkins so that they absorb excess oil.
So, without spending a lot of time, you can make delicious belyashi for a snack or a full lunch. You need to bite them carefully, because the middle is full of hot juice.
Try it, bon appetit!
