Bread dough. Secrets of cooking

Russia is a multiethnic country, and therefore the Russian cuisine is distinguished by the variety of dishes that were introduced by different peoples living on its vast territory. Dishes of meat, fish, vegetables with the most unusual ingredients and taste, hard-to-pronounce names and centuries of history - all this is rich in the cuisine of the peoples of Russia. And one of these dishes - Belyash, has long been familiar to everyone and came to our table from the Tatar and Bashkir cuisine. In fact, it's a meat patty, and the dough for white buns is usually fresh or yeast. The filling is used mainly from minced meat and finely chopped meat. Belyash has a round shape, sometimes a small hole is made in it. In some localities, white whites are made of a treutol form.

How to cook dough for white? In fact, there are many options. There are fairly common and popular recipes for kefir, butter or fresh. But still the traditional dough for Belyashi has its own unique properties. Outside, after cooking, a delicious, thin and crispy crust is formed, and inside there are large enough pores that make the belarus airy, without interfering with the taste of the meat filling. In this case, the dough should be very small stretch, slightly sticky, but only a little. Do not forget about how a high-calorie dish is white. The dough for this reason should not be too thick. The ability to do it will come with experience.

And now, in fact, the recipe for how to make such a dough on white bacon: four tablespoons of high-quality flour must be poured with water, brought to the state of white boiling (hot water, boils, but does not boil yet), then mix everything quickly to prevent it from forming The dough pieces are unnecessary in this dish.

The fact that the flour is brewed, and contributes to the larger pores that are formed in the test of belyasha. It should be separately from the procedure in two cups of boiled and necessarily warm water to dissolve 50-60 grams of live yeast. If dry yeast is used, the dose should be reduced fourfold. In this mixture, add one teaspoon of salt and two tablespoons of sugar, and then - four tablespoons of vegetable oil. All this is thoroughly mixed, then flour is added. The softest dough is mixed. Yes, it should be as soft as possible, because for fried pies, unlike baked pies, it is important for preserving the taste.

The dough for Belyashi is prepared without any problems, but it is better to keep the recipe at first with all the care to get exactly the dish you want. For dressing beljashah oil will ideally approach, but not a flour which can then to stick, trying to spoil taste. Dough should, as they say, "come up" in a warm, but not a hot place. A battery or a slightly warmed-up oven is an ideal option. However, it is important to ensure that the dough does not overheat, otherwise the yeast can be cooked. In addition, if an oven is used, it is necessary to cover the baking so that it does not overdry.