While some of us prefer airy and light belyashas, others choose as a basis a crisp dough. The latter turns out to be crunchy not only due to the peculiarities of the composition of the ingredients, but also due to the correct, moderately thin rolling and the way of preparation. In this material, we will learn how to make a delicious and crunchy dough for belaya.
Delicious dough for belaya
Classics for fried belyashe is considered a yeast base. This dough turns out to be crispy from the outside and porous inside, the consistency is slightly viscous, which helps to keep excess moisture. The basis of the yeast for this recipe is suitable for the preparation of not only belyashas, but also ordinary pies .
Ingredients:
- flour - 65 g + per dust;
- water 720 ml;
- instant yeast - 10 g;
- granulated sugar - 15 g;
- vegetable oil - 55 ml.
Preparation
One glass of water is brought to a boil and we pour in flour. Brewed with boiling water, the flour will make the dough a bit lean and bubbly. Rest the remaining water and dilute the yeast in it. Next, pour in the sugar. When the brewed meal has cooled to a warm, pour in the yeast solution and oil, mix thoroughly. Generously pour the table with flour and pour the batter over. Start gently to mix it, picking up portions of flour. When the dough becomes soft and slightly sticky, but will already be collected in a bowl - ready. Leave the dough to come in the heat for about an hour and everything, the most delicious dough for belyashas is ready, then you can proceed with the molding of the belaya. To sculpt the belyashi is most convenient on the oiled table, so the dough will not stick and there will be no burning during the frying due to crumbling flour.
Crispy dough for white
If you do not like to work with a yeast test, you can get crispy whites with air crumb without adding yeast. Such a crispy dough is suitable for vaccines and for traditional white fries in deep frying.
Ingredients:
- kefir - 240 ml;
- flour - 345 g;
- soda - 1 teaspoon;
- eggs - 2 pieces;
- vegetable oil - 45 ml.
Preparation
Before you make a delicious dough on white buns, heat the kefir to room temperature, so it will react better with soda. After pouring soda, leave the mixture for a minute. After a lapse of time and beat the eggs, add a pinch of sugar and salt, and then pour in the oil. After thoroughly whisking all together, pour the ingredients into the flour and mix the soft dough. Leave it to rest in the warmth, covered with a damp napkin, and then proceed to stamping and preparing crispbreads.