Belyashi GOST (as in a kiosk)

Helen, wow !! handsome men, not the word! and with a hole, by all the rules, well, vapschee !!

Luda, I will report (yesterday I was no longer able to, they tried belyashikov 2 or 3 things and fell off, and we live 2 hours ahead), listen. Weighed the ingredients on an electronic scale! I kneaded dumplings in HP on the mode (20 min.), Now everything is so ... I raised the dough 3 times. By the time it is about 2.5 hours (from 18 to 20.30) The dough is very plastic, not sticky. Then everything is as you taught. The husband was engaged in the filling (beef), he added ice (!) Water (damn, why did you write this word, because of it it took a long time to rise during the proofing). Everything went like clockwork. "Fly in the ointment" was when frying. At the last turning over (for 1 min.), "Art - shelling" with oil began, it was necessary to cover the pan with a lid, urgently remove it from the stove, and it would be a little quieter to remove the whitewash from the pan, putting on a tack mitten. Oh God! It is clear to the "hind" mind that she thinly stretched the dough, during frying it was inflated with bubbles that burst, juice flowed into the hot oil. But, thank God, no one was hurt ... And after the whites with a seagull, my little men are cheerful, cheerful and once again send you a huge thank you!

Helen, you are my golden !!! let me kiss you !! 🔗

how I love such reports - everything is detailed, everything is clear !! this artillery bombardment is the juice flowing out of the whitewash. and that's why I make them closed, and not of the classic shape with a hole in the patamushta from around the corner to take out the whitewash, holding the lid like a shield ... I decided to sacrifice the best shape!

Good luck to you and the peasants, say hello to them !! and thanks again for the story!

Yeah ... what if they see us? And with holes there are a couple of pieces, I tried for Kapet. They fired without a hole, the dough was thin, so it burst, it had to be thicker.

yeah, see what armor-piercing ones you got, we can fire in the trail. just make it a little quieter? happens, and from this. I do not particularly shoot, sometimes rarely .. I check the oil with a thermometer like this:

oh, my mother-in-law also makes a hole with a hole, for me it's a shanezhka or a cheesecake, but a belyash is associated like in a kiosk - a kind of pancake with a filling, although the reality may be different

And I love with a hole! first I heat the oil, then I put the whitewash down with a hole and close it with a lid. This is how the artillery fire begins - then I turn it over. But of course you need to follow, not to bring it to black)) then I take it off, put it on a plate and a small piece of butter in this hole .............. mmmmmmm mmmmmmm ..........

People, I'm here! (came running from the reception, I'm going on duty, so that until tomorrow I will be without you) Wow, what gizmo you have I don't know, I need this? What do you think? I have no fire - a cermet panel.

this is an infrared thermometer, it measures T at a distance - I measure T oil in a frying pan and T stone for baking in the oven with it .. liquids - such as syrup or water - measures poorly - shoots to the bottom of the saucepan, and gives an inaccurate T, compared to the usual T .. but I haven't found any more use for it yet .. if you need to measure this, you can take it. current should be taken on e-bay, it costs 15 dollars there, and I bought from us for 100 then as on e-bay I saw it, thought I would shoot myself

Well, not really, of course, you need it, so you can play, I will order, for 100 ... and for 15 ... We are familiar with e-bay. Thank you dear! Lyud, tell us more about the stone, eh?

[Lyulёk]

but the stone just today measured the oven for 30 minutes, it was already inside 250 in 15 minutes from the beginning, and the stone warmed up to 188 for 30 minutes of current! no electricity can be saved, so a thermometer is needed if you bake bread on a stone, hearth.the temperature of the stone, otherwise it’s impossible to find out, it warmed up to 235 only 45 minutes from turning on the oven, while at 250 - half an hour .. so here ..

stone to me lily-Lyulёk organized, I like it, he's cool and what do you want to know about him?

[Lisss's]

Lisss's, stop making fun of me!
I'm holding on here with all my strength, struggling with the desire to bake whitewash, but this recipe doesn't go away from the "last topics", I constantly stumble upon it!

I need a stone!

[Lisss's]

Lisss's, stop making fun of me!
I'm holding on here with all my strength, struggling with the desire to bake whitewash, but this recipe doesn't go away from the "last topics", I constantly stumble upon it!

Sonadora, don't fight yourself! if you knead it now in a cold curing oven, then in the morning ...

Lenok, tada must be taken!

I need a stone!

and me ... utopian ... Lyud, and mono sintering? you won't have to do it, Ludik will shoot

[IRA !!]

IRA !! isho so mona, bez stone

Luda, thank you and catch the report - this is all that we managed to hide.
🔗

[Leska]

Leska, Thank you!!! oh, handsome men, my mothers !!

[People]

People, can you knead the dough with your hands? Or necessarily in a combine?
How much live yeast to take, 15 grams?
The recipe first says -ice water, further on the recipe - heated to 36-37C.
Question. Why do we need ice water?

[Lisss's]

Lisss's -

As for the splashing and shooting of oil, it looks like it all depends on the oil. Fried in two of the same! pans (for speed - the guests were already in the corridor), and since there was only one remaining oil ... I opened a new bottle - so the whites fired on the new oil and tried to jump, and changing the burners did nothing.

Zhivchik , can I answer?

can the dough be kneaded by hand? Or necessarily in a combine?

it can be so and so

How much live yeast to take, 15 grams?

if fresh -15 is enough for the eyes, but not more than 20 grams.

Why do we need ice water?

Ice cold in minced meat

[Zhivchik]

Zhivchik, Tanya, you can use your hands, but you are tortured to knead - it is so sticky, soft, it must be, it is disgusting to pull with your hands .. mesi or in a combine, or in hp, why did it pull you to folk art - with your hands? Or did you get the scroll ??

I added ice water to the recipe. warm - for kneading dough, ice - for minced meat, where the protein in the meat somehow reacts correctly to ice water, in factories they throw a crumb of ice straight. then the minced meat is more juicy, the meat absorbs this water and this is made elastic straight in its raw form, cool just beat it well. I knock out minced meat in the combine with a dough attachment.

fresh yeast - yes, Leska I wrote you everything correctly

Leska, we simultaneously answered about butter - an interesting observation!

[Leska]

Or did you get the scroll ??

No, carset.
But seriously, I want to give your recipe to my sister. But she has neither a harvester nor HP.

I added ice water to the recipe. warm - for kneading dough, ice - for minced meat

Uh-huh ... And then I think, why is it my sister (cousin), when she makes minced meat for cutlets, she adds cold water. Yes, the chefs know.

Leska I wrote you everything correctly

Lesya, Thank you!

Tan, exactly - a carset! and I remembered, I remembered, my head was full of holes

well, let it knead with your hands, there anyway gluten develops without kneading, for such a proofing - everything will be ok

Ice water in minced meat is a great thing, as it turns out. The husband added water with pieces of ice to the ground beef (fanatically following the recipe) - the result: there was a lot of juice in the hot belyasha, the meat "floated", I tasted it first, then everyone was warned not to burn themselves with the hot juice! When cold, the filling has dried up.

Len, tell me ?? !! Here is a clever husband, his personal now always only with her husband to cook!

Ludik, I'll finish it: my husband got personal ones, got proud ... Sends thanks! Of course, if it weren't for him, I would have poured warm boiled water into the minced meat, so that the minced meat would be warm, so that it would distance faster ...

Girls !! I suggest BELYASHI in the RECIPE OF THE WEEK !!!

On Sunday I made this yummy. I did not add any water to the minced meat (finely chopped meat of a pig and cow and onions with salt and pepper). After frying on the side with holes, he turned everything over and put the pieces of butter on the holes. The whites inside are already boiled with butter. It was very tasty, very juicy inside ...

I am reporting. I prepared it. True, my dough, on the contrary, turned out to be a little liquid. After reading the stories in this thread, I was afraid to add flour, suddenly I would ruin everything. So she sculpted. But otherwise everything worked out. The icy water really literally "revives" the minced meat. Thanks for the good recipe.

[Luera]

Luera, thanks for the tip! glad you liked it!

another time, if you do, do not pour all the water at once, leave about a third, and add a little, you will see by the dough when there is enough

and there are no photos of belyashiks? I love to see who can do what ..

[Ludochki (Lisss's)]

Belyashiki turned out strictly according to the recipe, everything is clear "how much to hang in grams." I kneaded the dough in a bread maker, put it in a multicooker for the spreading. The most difficult process was frying. The day before, I was badly burned when I removed the zrazy with an egg from the pan, psychologically I was afraid of hot fat.
But the thirst for "harmful whites" overcame my fears. Fat started to rustle on the 3rd batch, because condensation dripped from the lid. But I’m already a scientist: a smaller fire, on outstretched arms with long spatulas, I famously managed to turn over the whites. As for the photo, I am ready to take pictures endlessly, and then admire my masterpieces, embodied with a light hand Ludochki (Lisss's) !
Not modest, but true!

and there are no photos of belyashiks? I love to see who can do what ..

It's problematic with my photo now. I am only at home early in the morning and in the evening, and the lighting does not allow me to take pictures normally. And the flash is also bad. As for the weekend, he fotayu))) Belyasha did not live. But they were beautiful, almost like yours, only the meat was darker - I did it from beef.

[dancer]

dancer, what glorious handsome guys turned out !! well done, handy! I am glad that it turned out and liked it, for health!

Luera, Anya, yeah, I understood about the photo .. the main thing is that it turned out and liked it, thank you for your feedback!

[Lisss's]

We are now kaaaak lost weight ate How tasty it is! I even managed to take a picture, tomorrow I will post the pictures, otherwise there’s no time. The truth did not make it round, but oval Et so that the pan could fit more at a time Well, I have no time, n-e-k-o-g-d-a-aaa! Thank you, Lisss's!!!

[alina-ukhova]

alina-ukhova, good health to you and your family !! pictures will wait!

We are now kaaaak lost weight

nicho-nicho, it will dissipate before summer

Well! As I promised! My oval boys

oooo, what handsome men !!! super, perfect !!!!

[Lyudochka]

Lyudochka, here I am finally with the report. Thank you for such delicious food and a reckless feast of the stomach
I did whitewash at home for the first time in my life. The result is in the photo.

[Marisha]

Marisha, handsome men !! well done, I coped with the task perfectly !!

[recipe:]

my whites, but I made the dough in a bread maker slightly different (it's lazy to do it by hand ...)

recipe:

- dry shivers - 11 / 3h. l.
- wheat flour - 500g
- salt - 1 tsp.
- sugar - 0.5 tbsp. l.
- margarine - 50g (we took butter)
- vegetable oil - 1 tbsp. l
- milk - 320ml
main mode - dough, time 2 hours 20 minutes
the dough is enough for 14-18 whites, the dough is very tender. really liked it.

Cooking:

Divide the dough into 3 parts, roll out a sausage from each part and divide into 4 - 5 parts. then we roll out round pieces with a diameter of 8-10 cm. we put a bun of meat in them and press it down. we fold the edges.


Pour 3 cm of vegetable oil into the pan and put the whites face down, burn for 2 minutes

then turn over and fry for the same 2 minutes, a lot of juice forms inside the whitewash

[Luda]

Luda, the recipe stuck with me and is popular, thanks! The kneading and raising of the dough completely takes place in the bread maker for about 3 hours .. So - I take it out and cut it right away ... Beauty!

[Svetik]

Svetik, do you want my death ?? what little whites, the mind is incomprehensible !!! craftswoman, golden hands !!

Oh, come on! There is someone to learn from !!!! Here the nukumans want passion like!

Already drooling, as you want whitewash

[fomca]

Here the nukumans want passion like!

fomca, Light, so what's stopping us?

Already drooling, as you want whitewash

not the right word, I want to ... I've already dripped the whole keyboard, they are so appetizing, joyful and sunny Sveta turned out

Thank you very much for the recipe!
I made a double portion, the dough turned out great, knead in HP on the Pelmeni program, then in the oven with the lamp on on the rise, it rose perfectly, took live yeast into 2 portions, put its entire remainder 54 grams
I fried in a cartoon at Manual 180 degrees, since they burn on gas in my terrible saucepans, and in the cartoon I did not take ice water into the filling, but kneaded ice cubes by weight with cubes while kneading the cubes dispersed
THANK YOU

[Ana-stasy]

Ana-stasy, I also have whites on the menu today, I missed the "junk" food

good health to you and your family, I am very glad that you liked it!

And how to achieve such a filling taste as in Soviet times?
So, as with kittens? Bigger bow?

And how to achieve such a filling taste as in Soviet times?
So, as with kittens? Bigger bow?

kittens

Ludik! I'm with the whites. This kapets (details by evening horse) - guests are waiting. I'm a star there. Me and belyashi.