As for any baking, not only the taste is important for whites, but also a neat and attractive appearance. That is why the mistresses came up with several ways of interesting modeling of these Tatar pies. The most common are round whites with a hole and without, as well as belyashi in the form of a triangle. Of course, the method of molding does not affect the taste, but if you attach a particularly high importance to the aesthetic side of the cooking, then the material on how to sculpt the Belyashi will certainly serve you well.
How correctly to mold whites with meat?
We have already dwelled on different ways of preparing belaya , and therefore on the site you will find not one dozen recipes. Here we will devote all our attention to the molding process.
The most authentic are round whites with holes. Due to the presence of a hole on top, they are evenly fried, and in addition, in such pies you can also pour the broth so that the filling is juicier.
Classical Belyashi look like a pouch with a hole in the center. The first stage of modeling is rolling out dough pieces. Before the rolling starts, lubricate the working surface with oil, so the dough will not stick, and due to the absence of flour on the table, the edges can be easier to blend with each other.
At the center of each of the rolled flat cakes, place a portion of minced meat and distribute it closer to the edges, leaving free about one and a half centimeters. Selecting the edges one by one, pincer them together until they are closed in a ring right in the center.
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How to mold whites with a hole?
There is also an easier way of sculpting perforated belaya. Roll out the dough cake and put the minced bean into the center. Connect the two opposite edges in the center, without interlocking them.
Also do the same with a couple of other edges.
Next, bend the corners of the dough from all four sides.
How to sculpt round whites?
While for some, it's easier to mold the belaya, tearing the edges together, others prefer to make a hole, notching the dough in the center. By the way, if you did not know how to mold a white knot without a hole, then this method will also come in handy to you, since in this case you can stop at the second stage of forming, without making an incision with one of the sides.
Roll out and put the filling into the center of the dough, start picking the edges, moving in a circle.
Connect the dough in the center, blinding all the edges thoroughly.
Turn the belay over with a seam and cut the smooth surface of the dough. Using a knife and fingers, stretch the dough to the edges, forming a round hole. Then you can immediately go to roasting (Belyashi first fry, laying in the oil hole down) or baking.
How to sculpt triangular whites?
Having dealt with various techniques of modeling round belyashas, we pass to no less popular triangles. Doing them is also simple and quick, besides, if you do not know how to mold a vaccine, then this technique can be applied in practice and in relation to them.
The beginning of forming is the same as in the case of other molding methods. First, the dough rolls into a circle, then meat is laid on top of it.
Now connect the three edges of the circle together and blend them together in the center. Walk along the sides of the edges to also tighten them together. The lateral edges can be fastened simply or make a molded figure.
If you want to leave a hole in the center of the white cloth, then the molding will have to start from the base, and when you come to the top you can just gently pinch the dough with your fingers in a circle or tuck it inside, directly to the filling. The latter method is especially suitable for vaccines, since it allows to pour broth into the center and protect meat from drying.
