The most delicious whites with meat and the best dough for making them with a step-by-step recipe, colorful photos and a detailed video.

I want to draw your attention right away: in order for the whites to turn out to be really tasty, juicy and tender, do not make any holes or holes in them, as it is written in many recipes. Let the meat juice stay inside the whites and not leak out, making the meat dry and tough. Below, we will definitely talk about this.

Homemade whites

All of us are familiar with the name belyasha came from the old name of a big pie. In the Bashkir and Tatar languages, it sounded like balish. Such a pie was baked from unleavened dough, and minced meat mixed with potatoes served as a filling for it.

In Russian cuisine, belyash is a small fried pie that has a round shape and, for some reason, with a mandatory hole on top. I would like to talk about this hole in more detail:

To tell you the truth, I don't know what the need for it is. But on the other hand, I know for sure that meat juice evaporates through this hole, and when the whites are turned over, when they are fried, it simply flows into the hot oil, making the minced meat drier and less tasty. The conclusion is obvious:

No holes! Try to tightly connect the dough, and then the minced meat will always be juicy, tender and very tasty.

First, let's start making yeast dough. In the meantime, it will rise, we will prepare a filling from minced meat.

You can, of course, go to the store or the market and buy ready-made minced meat, now this does not present any difficulties. But there is one but:

When purchasing minced meat in a retail network, ask the seller to cook it in front of your eyes from the pieces of beef and pork you have chosen. Otherwise, the presence of ears and tails, at the price of natural meat, in your minced meat will be guaranteed. So is it worth the risk?

Belyash is a Tatar cuisine dish that has become very popular in our area due to the fact that meat pies fried in oil came to our liking. Many people associate belyasha with street cuisine, with stalls selling hot pies, pasties and belyasha. A kind of lunch on the go. But street whites are also a big surprise, what they are made of, whether the expiration date of the products has expired, whether the dough is stale. There are no guarantees. What to do if you so badly want to eat belyashi with meat, but do not risk it. It's simple, you need to learn delicious homemade recipes and cook the whites yourself.

In fact, real Tatar belyash is a big cake that is baked, not fried. And what we are used to eating is closer to pies called peremyachi. But we have become so accustomed to calling them whites for so long and so much that we will most likely not be able to change the habit. I do not think that the whites will suffer from this, they will still remain the same tasty.

Belyashi with meat can hardly be called a dietary dish, since it is essentially fried in a pan in a large amount of vegetable oil. Almost deep-fried. Therefore, before you cook them, mentally be prepared that the pleasure of whites will cost you many, many calories eaten.

If this does not bother you too much, and you want tasty whites as before, let's figure out how to cook delicious homemade whites with meat, and what is required for this.

There are several recipes that are slightly different from each other. It's all about how the dough is kneaded and how the whites themselves are prepared.

First, we will consider how to cook whites with yeast dough.

Belyashi with meat on yeast dough, cooking in a pan - a detailed step-by-step recipe with a photo

The most common recipe for making homemade whites with meat is on yeast dough, followed by frying them in boiling oil in a pan. Such whites with meat turn out to be lush, ruddy and juicy inside. Most of us are just such whites and love. Cooking them is not that difficult, but it will take some time. It's all about the dough, which must be kneaded correctly and allowed to rise.

You can make a filling for whitewash with almost any meat, even a mixture such as pork and beef. A one-to-one ratio is fine. But you can make pork or beef whites with meat if you like it better. The main secret is to make the meat filling juicy; for this, a large amount of onion is used, water or broth is added to the minced meat.

But let's take everything in order to learn how to make delicious homemade whites with meat.

We need:

• flour - 800-900 grams (no more than 1kg),
• pressed yeast (not dry) - 15 grams,
• water - 1 glass (250 ml),
• milk - 1 glass,
• salt - 1 teaspoon
• sugar - 1 tablespoon
• egg - 1 pc,
• vegetable oil - 4 tablespoons,
• minced meat - 1 kg,
• onions - 3 pcs,
• fresh cilantro (optional) - 50 grams,
• ground black pepper and salt to taste.

Preparation:

1. The first thing we start to do when baking any pastry is, of course, the dough. Since we have yeast dough for whitewash with meat, we first prepare the dough.

The dough is made from yeast with the addition of a small amount of ingredients that will turn on the fermentation process. First, we need warm water and sugar.

Break the yeast into pieces in a bowl or ladle, then add a tablespoon of sugar and half the water, about 100 ml. Stir the yeast in water to dissolve the sugar and the yeast itself. This is called "dissolving" the yeast.

2. Now add 2-3 tablespoons of flour there and stir well until all the lumps are dissolved. You should get something like a batter. After that, cover the dough with a lid or tighten the bowl with cling film. Leave for 15-20 minutes for the dough to ferment and begin to rise into a lush, foamy mass.

3. When the dough comes up, it will increase in volume by one and a half times. After that, you can open it and pour it into a bowl or saucepan, in which we will continue to knead the dough.

4. Add the second half of the water, milk and an egg slightly beaten with a fork to the dough (so that the yolk and white are mixed). Add a teaspoon of salt there and mix everything well with a tablespoon or spatula.

5. Next, you need to gradually add flour. Literally 150-200 gr. stir the resulting dough at a time and between each addition until the dry flour in the dough disappears from view. This will mix better with the flour.

It is advisable to sift the flour in advance using a special sieve or do it directly into the bowl with the dough. For this, I usually take a special sieve-mug for flour and immediately sift it into a dough piece. Flour is saturated with oxygen and thanks to this the dough will be very fluffy, and the whites with meat will eventually come out really airy.

6. The most difficult thing is to guess how much flour you need for the dough in advance. the fact is that flour is of different quality and moisture. Even the humidity in the air can affect the amount of flour. Therefore, we add flour in parts and continue to stir. The maximum amount is 1 kg, you should definitely not put more than this. But until we come nearer to this line, we interfere further.

At some point, it will become impossible to stir with a spoon due to the thickness of the dough, then put it aside and continue with your hand. Alas, the dough will stick to your fingers, but this cannot be avoided.

If you have a special combiner for kneading dough or a bread maker, then it will be easier for you, since you can entrust them with difficult work. But I trust my hands more, because I can feel the dough, how thick and soft it is and whether there is enough flour. With experience, this feeling is deposited very deeply in the memory and even the amount of ingredients will not need to be measured, as happens with many housewives. We know the dough by touch.

7. Stop kneading enough when it becomes thick enough to begin to peel off the walls and hands, and at the same time all the flour from the day of the bowl will be mixed in. Then add 4 tablespoons of vegetable oil directly to the dough. It must be mixed well so that it completely dissolves in the dough. This can take about five minutes, it will make the dough plastic and homogeneous. The dough should stick well and be slightly softer than plasticine.

After that, cover the bowl with a lid or cling film and leave it to come up. The dough should increase in size. Do not put it in a cold place, it is better to leave it at room temperature or slightly warmer. Leave it on the rise for an hour and a half or two.

8. With a properly prepared dough, whites with meat are very tasty. After all, the dough is one of its main components.

The risen dough should approximately double in size. This means good yeast has been used and the kneading is correct.

9. Remove the dough from the bowl and knead it with your hands on a table or a special silicone mat. To prevent it from sticking to the table and hands, use vegetable oil to lubricate the surface and hands. Do not use flour, it may change the consistency of the dough.

Knead the dough well to squeeze out any air bubbles. When it deflates to its original size, becomes smoother and more pliable, return it to the bowl, cover and let rise one more time. You can skip this stage only if you are already in a hurry, for example, for the arrival of guests. But if you have time, then let the dough rise a second time, this will make it tastier and more fluffy.

While the dough comes up a second time, you can prepare the filling.

10. For the filling, take the prepared minced meat or scroll it yourself. One time is enough. Peel the onion and also roll it through a meat grinder so that the pieces are very small. A blender is also suitable for this, you can grind in it. If you are adding cilantro, chop it very finely with a knife. You need a teaspoon of salt with a bump, and half a teaspoon of pepper, if you do not like sharper.

11. Combine meat with onions and spices in a separate bowl until smooth. In order for the whites with the meat inside to turn out juicy, you need to make sure that the filling does not turn out to be dry. When stirring the minced meat, make sure that it is very soft and does not crumble into meat grains. The minced meat should be much softer than for regular cutlets. For the right consistency, it can be diluted a little with drinking water or meat broth, if you have one. Here, too, you will have to look and feel the consistency, you may need 2-3 tablespoons of water, or maybe a little more. The main thing is to stir the water well in the filling so that it is completely absorbed into the minced meat and does not stand at the bottom of the bowl.

12. When the dough comes up a second time, you can start sculpting the whites with the meat. To do this, grease your hands and the surface of the table (rug or baking paper) with vegetable oil, lay out the dough and begin to divide it into balls no larger than your palm. Make balls the same size by eye, or divide the dough into halves. That is, the whole piece in half, because each half in half, then each quarter in half, and until you reach the desired size of the pieces. I got 12 balls.

13. Prepare the place where you will put the ready-made whitewash with meat. This can be a baking sheet, a sheet of baking paper, or a large dish. The whites should not touch so that they do not stick together.

Now we begin to sculpt the whites. Knead the dough ball with your fingers to make a flat cake. Not too thin, but try to keep the middle thicker. This will balance the thickness of the dough in the place where we will pinch it so that it sticks together, with the opposite side.

Place a heaped tablespoon in the middle of the flatbread.

14. Now you need to gather the edges of the dough together and make a kind of a bag out of it. Squeeze them tightly with your fingers so that the dough sticks together and there are no holes left, and the future whitewash becomes round. Then flatten the finished whitewash to a flatter state.

When frying, the whites inflate again and therefore should be flatter than the expected finished result when raw. Put the blinded whites on a baking sheet or sheet until they are fried.

15. In a deep skillet, heat the oil to a simmer and reduce the heat to lower than medium so that the whites do not burn on the outside and bake on the inside. Place the whites two or three in the butter (depending on the diameter of the pan and the size of the whites) and fry them on each side until they are well browned.

Fry them evenly on both sides. You can break the first whitewash and check whether the filling is ready inside, if everything worked out, then the frying temperature is normal. If the meat is damp, then reduce the heat and fry the whites a little longer.

Put the finished whites on a large dish or plate covered with paper towels or napkins so that excess oil is absorbed by the glass and absorbed into them. Belyashi with meat is already a rather fatty dish, why add oil from frying to it.

Ready-made whites are a great hot dish and can replace a whole lunch or dinner. Set and eat while they are still hot. Bon Appetit!

Belyashi on kefir - a recipe for making quick belyashi with meat with kefir dough instead of yeast

Yeast dough is very tasty and the whites with meat are simply wonderful, but its biggest minutes is the cooking time, considering how long it needs to knead, wait when it comes up twice, and before that prepare the dough. You don't always have a whole day to cook whites in a pan. On TV, such moments are suitable for an instant recipe - belyashi on kefir. Kefir will serve as the substance that will make the dough for the whiteness airy and fluffy. Instead of fermenting yeast in a warm environment, we will ferment kefir.

For a delicious homemade recipe for making whites on kefir, see this video. You will not believe how quickly whites are cooked with meat with such a dough, but they taste no worse and are fried in the same way in a pan.

Cook whites with meat for your family and for the arrival of guests. Share your successes. Love to cook deliciously and eat deliciously, because we have all the possibilities for this!

This delicious traditional Tatar dish can easily compete for the best treat with such harmful Western fast foods.

If desired, such pies can be bought ready-made or in the form of a semi-finished product, but homemade whites are still the best, of course, if you know how to properly fry them in a pan. To make the meat donut juicy and airy, you just need to follow the rules of the original recipe, and then success in the kitchen will not take long.

How to fry whites in a pan

Very often, on culinary forums, you can find desperate calls from hostesses to save them that are not fried or burned completely whitening with practical advice on how to cook them. And you need to start solving the problem from the root, namely from the dough and filling.

1. The dough for whites is kneaded with a classic yeast dough, but not dense, like bread, but very soft. After that, the dough should rise within 1 hour. The correct dough fries well, and thanks to its elasticity, it does not crack during frying and does not release filling juice.
2. To prepare the filling, you need to take a lot of onions, almost as much as meat. In addition, the onion needs to be cut into small pieces with a knife, and not to make life easier for yourself with kitchen choppers. In the process of heat treatment, the chopped onion releases juice, which, firstly, softens the meat, and secondly, serves as a kind of broth inside the whitewash, in which the meat is steamed and quickly cooked.
3. Also, when kneading the filling, do not be afraid to thin the minced meat and dilute it with a little milk.
4. It is not worth rolling out the dough for whitewash by more than 6 mm. The dough of this thickness will not burn at the correct temperature regime, it will cook well and let the heat pass to the meat.
5. After you have blinded the whites, give them a little time to rise, literally 10 minutes, and only then start frying.

How many minutes to fry the whites

It is necessary to lower the whites in well-heated oil with a seam or a hole down, and fry under a lid over a fire for a little less than average 7-8 minutes, and only then turn over and bring to readiness without a lid for 7-8 minutes.

At home, 15 minutes frying in a pan with a properly set flame will be more than enough for the whites to become golden brown, well done and not burn.

How to fry whites in a pan

Ingredients

• - 0.6 kg + -
• - 0.6 kg + -
• - 400 ml + -
• - 2 tsp + -
• - 1 tsp without slide + -
• - 1.5 kg + -
• - 1 sachet + -
• - 1 PC. + -
• - 1.5 tbsp. + -
• - 0.5 l + -

How to fry whites in a pan

On the Internet, you can find many video recipes on how to make whites, but the most delicious pies are those prepared according to the traditional recipe. Moreover, this is the simplest option, no frills, and indeed, all ingenious is simple.

1. First of all, we need to prepare a dough, for this we dilute the yeast with sugar in ½ cup of warm water (no more than 35 ° C) and leave it until the reaction - the formation of foam, for about 20 minutes.
2. After a third of an hour, pour the dough into a volumetric bowl, where we also pour 300 ml of lukewarm milk (no more than 35 ° C), drive in an egg, add 1 tsp. salt, then add a little, literally 1-1.5 tbsp. sifted flour and a whisk, knead a thin, uniform dough, without lumps.
3. And after that you can add more flour and stir the plastic and VERY SOFT! dough. The dough ball should hold its shape and not spread, but at the same time be much softer than regular bread.
4. Now we dust the dough ball on all sides with flour, wrap it with foil or cover it with a lid and leave it warm for half an hour or an hour to rise. In the meantime, we'll get to the stuffing.
5. The secret of the juiciness of the whites lies primarily in the amount of onion and its slicing. According to the classic recipe, you need to take onions in the same proportion with meat, which we did.
   In addition, onions are in no way allowed! pass through a meat grinder or grind in a blender, and exclusively crumble with a knife with your own hands in tiny cubes.
6. Now combine finely chopped onion with minced meat, add ¾ tbsp. salt, season with black pepper and mix well. Now you can pour milk into the filling and mix the minced meat again. Milk will add tenderness and juiciness to the filling.
7. We leave the finished composition for the whitewash to infuse until the dough is suitable for us.
8. When the dough rises well, stir it again and separate the portioned spherical pieces in size about 1.5 times smaller than a tennis ball.
9. We knead each piece of dough by hand into a cake, and then stretch it a little with a rolling pin, but slightly thinly. Put 1 tablespoon in the center of the cake. with a slice of filling and seal the edges tightly on top, or leave a small hole if you like perforated whites.
10. Turn the blinded whitewash with the "seam" down and press lightly so that the filling spreads evenly inside. Do not turn the whites with a hole! Cover the finished pies with a napkin and leave for 10-15 minutes on a greased board to rise slightly.
11. At this time, we put a large pan on the fire, heat it, then pour in the oil and heat it on a medium flame almost to a boil, after which we reduce the temperature a little (by 1-2 divisions) and it is on this fire that we will fry the whites.
12. Put the whites in the hot oil with the seam (hole) down and fry for 7 minutes under the lid, then turn the pies with the ruddy side up and cook for another 7 minutes, but without covering.

We will not turn over the whites anymore, otherwise juice may begin to come out of the seam. That is why independently regulate the frying temperature so that in 14-15 minutes of cooking, the whites do not burn out and do not remain pale, quite possibly damp inside.

Put the finished meat buns with a fork on a dish lined with napkins to drain excess fat, and after a couple of minutes they can be transferred to a serving dish for serving.

If you follow our recipe step by step, you will be able not only to prepare an excellent filling, but also learn how to properly fry the whites in a pan to make them soft, juicy and literally melting in your mouth. But we warn you in advance, get ready for the fact that after such cooking your household will demand these delicious meat pies for breakfast, lunch and dinner every day.

Hello dear friends and guests of my blog! Today I want to continue the topic of delicious baked goods in general and juicy whites with meat in particular.

I already told you how to bake them in a frying pan, you can see. And in this article I will describe in detail for you the recipes for making these lush Tatar pies in the oven.

We will consider their cooking on different types of dough. And I assure you, they will be just as tasty. And someone will like these methods more.

If you bake them in the oven, they will not be as greasy as in a pan. Cooked in this way, they are softer and softer than their fried counterpart.

According to this recipe, we do not add an egg or butter to the dough, so as not to make it heavier. It should be light and airy.

Ingredients for the dough:

• Water - 250 ml
• Pressed yeast - 15 g (If you have dry - 5 g.)
• Salt - 1 teaspoon
• Flour - 350-400 gr.
• Sunflower oil

For filling:

• Minced pork - 400 gr.
• Onions - 2 pcs.
• Salt, pepper to taste
• Water - 2 tablespoons

First, let's prepare a dough for whites:

1. Pour a glass of warm water into a bowl, add sugar and dilute the yeast there. Then pour 200 grams of flour into it. Mix everything with a shredder.

2. Cover with a napkin or plastic wrap and leave the dough in a warm place for 10 minutes.

3. After 10 minutes the dough has become fluffy and you can continue to knead the dough. Season with salt and then add the sifted flour and stir.

4. First, you can knead with a spatula, and then it will be more convenient with your hands. To keep it from sticking to your hands, add one tablespoon of oil.

If your yeast base sticks to the table or hands, brush a little vegetable oil on your hands or table.

6. Grease the bowl and dough with butter and cover with a napkin. Place in a warm place so that it increases 1.5-2 times for 20 minutes.

7. In the meantime, let's get down to stuffing. Add finely chopped onion, salt and pepper to the minced meat. Mix well. Then lift it up with your hand and, as it were, throw it down into the bowl. Do this several times. Thus, you beat it off. It doesn't have to be dry. In this case, add 1-2 tablespoons of water for juiciness.

Add herbs and garlic if desired. This is how you like it.

8. Remove the dough and stir it with your hands and put it back in a warm place. Then after 20 minutes, repeat and remove again for one hour.

9. Roll it out with a sausage and divide into several pieces for the whites.

10. Arrange the balls into tortillas. Press the edges with your fingers so that they are thinner than the middle. Then put the filling in the middle and press down with your fingers.

12. Give them some rest, about 20 minutes. This will turn out to be whitish without a hole.

13. In order to get it with a hole, you first need to roll it out with a rolling pin, then put the minced meat in the middle. Gather the edges with a fold in a circle. Press down a little and set aside to rest for 20 minutes.

14. Put parchment paper on a baking sheet and put our pastries there. You can put a little butter in the hole to make them juicier. coat with yolk for shine and place in an oven preheated to 180 degrees.

15. After 20-25 minutes, the soft and juicy whites are ready. They emit such an amazing aroma that you want to eat them right away.

But do not get carried away too much, leave it to all family members or guests 🙂.

Cooking fluffy belyashi with minced puff pastry

And here is an unusual recipe for you. You can buy the dough itself in the store or cook according to my recipes, which I described. Take it out of the refrigerator in advance to defrost it for at least two hours. Any minced meat is suitable for the filling. Such pastries are perfect for treating guests.

Ingredients:

• Puff pastry - 500 gr.
• Minced meat - 500 gr.
• Onions - 1 pc.
• Carrots - 1 pc.
• Egg - 2 pcs. (one for lubrication)
• Cheese - 150 gr.
• Salt and pepper to taste

Cooking method:

1. Finely chop the onion and grate the carrots on a medium grater. Fry them until soft.

2. Place the sautéed vegetables with minced meat. Season with salt and pepper. Break one egg in there. Mix everything well.

3. Cut out round bases from the dough, you can use a wide soup mug or tin can. Cut holes in half of the circles in the middle, here you can use a not wide glass.

4. Place the minced meat on a solid circle in the middle and cover it with a circle with a hole on top. Staple the edges gently with your fingers or a fork.

5. Cut the cheese into small pieces and place a few pieces in the middle of each whites. Cover a baking sheet with parchment paper, place the baked goods there and brush with egg yolk.

6. Preheat oven to 180 degrees and bake them for 30 minutes.

During baking, the dough rose and they became very fluffy. Let them cool slightly and you can eat. With cheese, they are simply divinely delicious.

Video on how to cook Tatar belyashi with meat and potatoes

In Tatar, oven-baked belyashi are called wak-balish. These are small meat pies. They can be with a completely closed filling inside, or with an open hole on top, with a hole. I found a detailed video for those who like to watch recipes more.

Ingredients for the dough:

• Flour - 4 cups
• Egg - 1 pc.
• Milk - 175 ml.
• Butter 400 gr.
• Salt - 1 teaspoon

Flour for the dough is usually indicated approximately, because here you need to look at the kneading, how it will reach the desired consistency. You may need more or less of it.

For the filling you will need:

• Any meat - 500 gr.
• Potatoes - 500 gr.
• Bulb onions - 500 gr.
• Salt and pepper to taste

The products have been prepared, now watch the detailed video recipe that I found on youtube and I really liked it.

These are the different recipes for making delicious whites I have prepared for you. Take your pick. Which one do you like best? I would be very glad to receive your comments.

I'm done for today and I want to wish you all the best. Come to me again, there are a lot of delicious and simple recipes ahead of you.

Tatars consider belyashi to be their national dish and call them "peremyachi". The sponge method of preparing this treat, which has been used for a long time, is not suitable for all housewives. After all, you need to set aside time for dough and wait until it rises.

It was decided to knead the whitewash dough using dry fast-acting yeast. The airiness of the baking does not suffer from this, moreover, the cooks will not have to stay in the kitchen for a long time.

The appearance of the pastry resembles pies, only round in shape. For minced meat, you can use any meat with the addition of onions, salt and other seasonings.

Classic dough using dry yeast for whitewash

3 eggs; 100 ml of water; half a kilogram of flour; half a liter of fat milk; ¾ pack of butter and one bag of dry yeast (11 g)

To make the dough soft and airy, I propose to master some techniques. As I said, we will use packaged dry yeast. They begin to act faster if you create favorable conditions for this.

Cooking our dough:

1. Heat the water and dissolve the yeast.
2. Leave the mass in a warm place for a quarter of an hour until a foamy head appears on the surface.
3. In a bowl, combine warm milk, dough, soft butter, and eggs. Season with salt and add flour in portions.
4. Knead the whitewash dough on the counter and transfer it to a deep bowl so that it fits.
5. After 40 minutes, knead the dough and let it rise again.
6. Divide the whitewash dough into egg-sized portions and cover with a napkin. After 20 minutes, start forming the whites.

Flour products cooked on kefir dough do not stale for a long time. Warm pastries are airy and soft. Let's not waste time and study the recipe by which the dough is quickly prepared in catering establishments.

For whites, you will need minced meat and dough ingredients:

a glass of fatty kefir (preferably not the first freshness); 3 eggs; small bag of dry yeast; 450 g wheat flour; a teaspoon of sugar and the same amount of salt.

Now let's knead the dough:

1. Heat kefir slightly and mix with yeast. Choose a warm, draft-free place, put the cup down, and allow the yeast to start working.
2. After 20 minutes, a foam cap will appear on the surface of the mass, which means that the dough is ready for further use.
3. Mash eggs with sugar and salt, add dough.
4. Add flour in parts and rub the lumps thoroughly.
5. When the dough is steep and difficult to stir with a spatula, place the mixture on the table and knead the dough with your hands.
6. Set aside the whitewash base for a couple of hours by placing it in a bowl and covering it with a napkin.
7. After 2 hours, knead the airy dough and let it rise again. The whitewash base is now ready and can be cut into separate pieces.
8. Choose the size of the pieces based on your preferences. Do not make them too large, focus on a medium-sized lemon.

Instant dough

Belyashi can be prepared from dough, which is kneaded by an emergency method. You do not have to devote a lot of time to treats, but all because you will now know one universal recipe.

For one bag of dry yeast you will need:

450 g flour; 300 ml of water; incomplete tablespoon of sugar; a pinch of salt.

Dough preparation method:

1. Dissolve salt and sugar in water.
2. Add yeast and let stand for 5 minutes.
3. Adding the sifted flour in parts, knead the dough. It will turn out to be slightly sticky, but the whites will be airy and crispy.

Dough baked in a bread maker

The bread maker is intended not only for baking various bakery products. By setting a certain mode, with its help you will knead the dough into whites. Moreover, you do not even need to make an effort to this, the whole process will be taken over by the kitchen "helper".

Put in the container: 350 g of flour and water; 40 ml of sunflower oil; dry yeast bag; half a teaspoon of salt and a full teaspoon of sugar.

Depending on the type of bread maker, the dough will knead from 45 minutes to an hour and a half. You just have to put it on the table and mold the whites.

Filling for whitewash

The classic whitewash filling consists of lamb and onions. But the chefs have managed to invent new varieties of minced meat, which include:

• 550 g of meat; 70 ml of milk; 3 large onions and a bunch of herbs.
• 600 g chicken fillet; 3 onion heads; 5 potatoes and a glass of full-fat milk.
• 450 g fish fillet; 1 egg; a slice of stale bread soaked in milk (1 glass); one large onion.
• 150 g processed cheese; 400 g of raw grated potatoes; 70 ml of milk; 3 pickled cucumbers; an egg and one onion.
• Half a kilo of pickled mushrooms (preferably milk mushrooms); 100 ml of vegetable oil; bulb; 2 slices of rye bread.

After kneading the dough in any way, start cooking the minced meat. If you were unable to buy lamb, take any meat and twist it through a meat grinder twice.

A detailed recipe for classic minced meat for whites is as follows:

half a kilo of lamb; a glass of cream; 3 medium onions; pepper and salt to taste.

2 kg. For frying whites: 250 ml of refined vegetable oil.

Preparation:

1. Rinse and dry the meat.
2. Cut the veins and film with a sharp knife, chop together with the onion in a meat grinder.
3. Add cream, salt and pepper.
4. Knead the minced meat with your hands.
5. Divide the dough into pieces, roll in flour and roll into flat cakes.
6. Put a spoonful of minced meat in the center of the workpiece, wrap the edges of the workpiece towards the middle of the circle, but so that the filling remains open.
7. Fry the whites in hot vegetable oil on both sides.

Serve hot, sprinkled with sour cream or sour cream sauce.

1. If you want the filling to be more tender and juicy, prepare it well in advance. In a few hours, she will have time to soak in the smell of onions and marinate.
2. Choose a warm, draft-free place to rise yeast dough.
3. A juicy filling is obtained by frying onions. Chop the onion and send half to the pan, add the rest to the raw minced meat for the whites.
4. Soft whites are the result of baking them under foil. After you fry them in oil, fold them on a baking sheet and place them in the oven for 1-15 minutes, covered with foil.
5. The crispy crust on the surface of the whites is formed only when they float freely in hot vegetable oil.
6. The dough will not rise with expired yeast. Each package has a deadline for product realization, please pay attention to it when making purchases.
7. By crushing the whitewash dough, you improve its structure. If you ignore this advice, baked goods will not turn out so fluffy and soft.
8. Before frying, the whites should lie on the table for a few minutes and rise. It is not worth sending them to the pan right away, since the baking will not turn out very successful. Sour cream is considered the best sauce for whitewash. To prepare it, mix sour cream with chopped herbs and lightly salt.
9. Serve the whites to the table hot, sprinkled with sauce.