Belyashi meat - the best recipes .How to cook a tasty and belyashi meat .
Recipes / / August 12, 2017
Aroma Tat, which is brought to our perception, especially in his student years, does not allow to pass by that stall in which they baked.Eternally hungry students, after the pair flew like flies in such stalls to enjoy their taste.Now canteens sell burgers, pizza, hot dogs and many different other.But still, at the peak of the European snacks such as discreetly left on the back burner, and our native belyashi with meat, as always in demand.
belyashi gained so much in popularity that hundreds of chefs work with a variety of their fillings.And how to prepare belyashi at home, alas, today is not all yet known.Attempts to their preparation, no doubt, were every one of us, but not always end with success.Something is wrong, something is not taken into account that some may not know - but I want to cook a delicious and flavorful belyashi own.So, to fix all the flaws, in our section you will learn how to prepare the dough for Tat, stuffing, how to properly bake, you learn some cooking secrets Tat from leading chefs.
Recipe 1: belyashi meat
For the dough pies:
- milk - 1 cup;
- flour - 3 cups;
- dry yeast - a bag;
- egg - 1 pc .;
- sugar - 1 tbsp .;
- vegetable oil - 1/3 cup;
- salt to taste.
- fat lamb or beef - 350 g;
- onions - 2 pcs .;
- salt and pepper - to taste,
- water - how much will and vegetable oil.
Let's start from the dough.Heated milk and dissolve the yeast in it a bag.Be sure to add sugar to the milk that our yeast and actively worked.Brushed aside.For 15 minutes the yeast will swell.Transfused them into a warm bowl and add egg and oil.Mix a whisk until smooth.Now we need to add flour in batches and stir all the time.Add flour until until our dough becomes elastic and starts to keep up our hands.That is why it is not necessary to adhere to the above rules flour, because flour, unfortunately, is different.Thus, the dough we already have the necessary consistency, we shall cover it with a towel and set aside for an hour.As a rule, I always set aside it in the oven.Guarantee that there are no drafts, and the place is quite warm, because at the plate, we always something being cooked, steamed, stewed ...
When our dough rise well, put it on the work surface, divide into pieces of 50 grams, and eachone little roll in flour.Roll out the tortillas.
miss Prepared meat grinder or chop in a blender along with the onions.Seasoned meat with salt and pepper.If you have your own preferred spices for meat, then you may add them.And yet - if you turned out pretty thickish consistency of the meat, you can pour it into broth or waters.Well mixed and repel it in the wall of the bowl as cutlets.Finely chop the fresh dill and add to the stuffing.Stir with a spoon and place in the middle of the cake.Now, lift the edge of the dough and tucks at the top, leaving a small hole at the top for steam to escape.
lay them gently on a work surface closer to the plate, to later you would take them more convenient.In 15-20 minutes, leave them to be slightly lifted.
And now the most important process - the final!In a frying pan warm up butter and begin to invest our pies hole down.On medium heat, bake belyashi, and when they are lightly browned, gently shovel flip them on the other side and continue to cook.Pour a tablespoon of oil in the hole, so that the filling is even juicier.Beautiful, blush, and most importantly delicious and fragrant belyashi served with pride to the table.I'm sure - the result will be excellent!
Recipe 2: belyashi with meat (beef)
For the dough:
- fresh yeast - 40g;
- Salt - 1 tsp .;
- sugar - 1 tbsp .;
- Eggs - 2 pcs .;
- Melted butter - 2 tbsp .;
- milk - 2.5 cups;
- flour - about 7 cups -7.5.
For the filling:
- beef - 300g;
- onions - 1 pc .;
- ground black pepper and salt to taste.
host for the preparation of dough.First crumble the yeast and mix them with the sugar.Fill it with warm milk, fill up 2 cups of flour and knead the brew.After 20 minutes, brew to add all the other ingredients.Gently knead the dough.Tighten the bowl of a food or plenochkoj will lay neat kitchen towel and set aside in a place where there are no drafts.Well, if your kitchen plays a calm and gentle music - the dough of this love.Hold the dough for 1.5 hours in a warm place.
While our dough for Tat is suitable, prepare the stuffing for future Tat - well, when the stuffing too little insisted.Beef can grind in a blender along with the onions.Or you can chop the onion, fry it a little in a skillet with butter and add to the stuffing - there can be at your discretion.Finely chop the dill and add to the stuffing.Season the ground meat according to your taste and set aside aside - let them learn about all of the ingredients.Note that you do not get thick stuffing.If the meat was not bold, you can pour a bit stuffing broth.
When the dough is suitable for Tat, turn it out onto a work surface and roll roll and cut into uniform pieces.Of this amount, the test you should have about 30 pieces of Tat.So, push palm, giving it the shape of cakes for each piece of dough.In the middle of each cake with a spoon lay out the stuffing and tucks at the top edges of the dough, leaving open midway.
We frying pan heat the oil and place belyashi meat down into it.On medium heat, fry the patties to the beautiful rosy color.Then turn belyashi and continue to fry.In the process of cooking poured oil on top of the filling.
Cook fragrant tea and serve their lovely creature to the table.
Recipe 3: belyashi meat (mixed minced meat)
And you know what belyashi can be prepared even in the oven.Crusts in these Tat turns crispy and delicious.
- flour - 700 g;
- yogurt - 1 cup;
- butter - 125 g;
- chicken egg - 1-2 pieces.
- into the dough and 1 egg for lubrication Tat surface;
- soda - ½ tsp,
- 1/2 tsp salt
For the filling:
- mixed beef - 400 g;
- onions - 1 pc .;
- salt and pepper to taste,
- a little broth.
First, prepare the dough.Frays butter together with a little flour sifted through a large grater.In a separate bowl, whisk, beat the egg, add it to yogurt and soda.Pour into flour mixture, stir and begin to enter the flour stream that turned out not elastic dough.Put it in a bowl, we shall cover with a towel and set aside.Themselves take for cooking meat.Chops onions, meat miss in a meat grinder, season with spices and stir.You can pour a little broth.Then once again stir the stuffing.
now on test pinch off small balls.To warm up their hands, so that you get the size of the cake in the palm of your hand.For each pancake Put cooked minced 1 tbspLift the edge of the cake and zaschipyvaem them on top, leaving a gap for stuffing value 5 cents Soviet.
Shots baking sheet with parchment paper and grease it with oil.Put beautiful masterpieces, leaving the distance between them - they will increase in size.Whisk egg whisk and lubricate their surface so that they after baking you get a nice, shiny and rosy.
Preheat your oven to 180 * C, and send the products to be baked 40-45 minutes.
After baking, cover with a towel and let them stand on the baking 15-20 minutes.All your belyashi meat ready and you can apply them with a cup of fragrant and tasty tea.
belyashi with meat - secrets and tips from experienced cooks
- To belyashi a skillet get a nice uniform color, be sure to pour in the pan until the oil products it swam.Thus, they will circle rosy.
- The meat stuffing, you can add your favorite spices.