Tatar belarus air belts are loved all over the world not only because of the juicy meat filling, but also thanks to a gentle test: soft inside and crispy outside. We will learn how to cook the same dough today, based on the recipes below.
The recipe for the test for vaccines
The dough for vaccines differs from other varieties in the absence of yeast. Such a recipe is suitable for express cooking, as there is no need to wait until the yeast is activated, and after the dough will go even more than an hour.
Ingredients:
- flour - 4 items;
- butter - 180 g;
- eggs - 2 pieces;
- kefir - 1 item;
- salt - a pinch;
- soda - 1/2 tsp.
Preparation
Before you make a dough for belyash, flour must be sifted to get rid of possible lumps and saturate the product with oxygen. Soft butter melt and whisk with eggs, adding a good pinch of salt. Following the egg mixture, pour the homemade kefir and add the soda. To quench soda there is no need, since lactic acid from kefir will cope with this task.
Now we fill up portions of previously sieved flour in portions. We knead the smooth and elastic dough, put it in a greased plate and cover with a towel. We give the test half an hour to go, and then we proceed to the modeling of belaya.
The recipe for a test on white water
The recipe of this test is suitable not only for the preparation of belyashas, but also for fried pies.
Ingredients:
- flour - 4 items;
- yeast (pressed) - 20 g;
- salt - 1 teaspoon;
- butter - 2 tbsp. spoons;
- egg - 1 piece;
- water 250 ml.
Preparation
We sift the flour. Yeast poured warm water (you can add a pinch of sugar for a more intense activation) and set to activate for 7-10 minutes or until the surface of the water is covered with foam.
Take 3 cups of sifted flour and add to it soft butter, egg, a teaspoon of salt and a yeast solution. Knead the spoon and leave it to come in warm for 1 hour. At the end of the time, pour another glass of flour to the pan and mix a smoother, more elastic and molded dough. Leave it to go for another 30 minutes, without forgetting to cover with a towel, so as not to become worn. now from the approached test it is possible to mold magnificent magnificent beljashi.
Delicious dough for white sherbet on yeast
Ingredients:
- flour - 500 g;
- milk - 1 item;
- yeast (dry) - 1 teaspoon;
- sugar - 1 teaspoon;
- salt - 1 teaspoon;
- vegetable oil - 1/3;
- egg - 1 pc.
Preparation
Milk warmed to about a little above the room temperature and removed from the fire. Milk temperature is extremely important, since it is the process of "reviving" yeast that depends on it, if the temperature is insufficient - the yeast mushrooms are not activated, and if excessively high - will die.
In warmed milk, we dissolve a teaspoon of sugar, it will become a nutrient substrate for yeast. Well and further we enter "the culprits of a triumph" - yeast. We are waiting until the surface of the milk is covered with a characteristic frothy "cap", indicating the activation of yeast (usually it takes no more than 10-12 minutes).
We sift the flour and mix it with salt. We drive one egg into the flour, pour in the yeast solution and vegetable oil. We mix a smooth and elastic, but still soft, dough. If necessary, the amount of flour can be reduced or increased - it all depends on its humidity. We give the dough to go up, covered with a towel, 1.5 hours, after which you can use it for the intended purpose.
In this recipe, milk can be safely replaced with yogurt or yogurt, but the yeast still needs to be diluted and activated in warm water, 30-40 ml for this will be enough.