Belyashi GOST (as in a kiosk)

and what kind of electric oven is this, I do not quite understand? .. I fry in a frying pan in deep fat, and measure T oil before laying. How do you fry in the oven?

I have an electric oven, I cooked 4 pieces at a time. At a high temperature, after a while, incredible shooting began, even four fingers burned well, and the whites were also burnt. Subtract by division - again too burnt, but already without shooting. I also removed the division - I had to add 1 minute to the time before turning over. They came out pale anyway. We'll have to, next time, still experiment with the temperature. Here are just delicious from all the options: from the first to the last:

I also have an electric stove, I share my experience.
I have 6 divisions on the handle. I put the frying pan, pour oil 1.5-2 cm and set the cases. 4. When the pan is heated (I try it with my hand), I put a piece of dough in there and watch the process go. If I immediately blush well, I immediately subtract it for business. 3 and set the pan aside for 20-30 seconds. Then again on the stove and put the first 4 whites. They will be like a test for heating a frying pan for you. Usually I fry the rest of the batch for 3-3.5, just enough time for the minced meat to be fried and the blush is beautiful. I sometimes fry whites on request, so the process is worked out.
To prevent the whites from burning, never cut them with flour, only with rast. oil. Shooting from very hot oil, if you put the beef with minced meat down and moisture goes. They practically do not shoot at me.
I understand that you may have other gradations on the pens or sensors. Try to correlate my data with yours, I hope it comes in handy.
Good luck!

and what kind of electric oven you have, I do not quite understand? .. I fry in a frying pan in deep fat, and measure T oil before laying. How do you fry in the oven?

Yes, an ordinary electric stove with burners (4 pieces)

[svetta]

oh, I realized, but I thought somehow in the oven in deep fat

svetta She shared her experience above, how she fries my gas - it's easier to regulate in this regard ..

I also have an electric stove, I share my experience.
I have 6 divisions on the handle. I put the frying pan, pour oil 1.5-2 cm and set the cases. 4. When the pan is heated (I try it with my hand), I put a piece of dough in there and watch the process go. If I immediately blush well, I immediately subtract it for business. 3 and set aside the pan for 20-30 seconds. Then again on the stove and put the first 4 whites. They will be like a test for heating a frying pan for you. Usually I fry the rest of the batch for 3-3.5, just enough time for the minced meat to be fried and the blush is beautiful. I sometimes fry whites on request, so the process is worked out.
To prevent the whites from burning, never cut them with flour, only with rast. oil. Shooting from very hot oil, if you put the minced meat on the bottom and moisture goes. They practically do not shoot at me.
I understand that you may have other gradations on the pens or sensors. Try to correlate my data with yours, I hope it comes in handy.
Good luck!

Thank you very much for the advice, which is exactly what I decided to do next time. I'll play with switches in the process ...

Shattered the soul ... went to put the dough.
Oh and come off !!!

Sveta, yeah, we can

according to the dough - everyone has different flour, watch out for the water - the dough should be so lively, fluid, but not completely liquid

Well, sho, fry ...
I'll tell you. Made half a portion. The dough was kneaded very tight, although I measured everything with scales, then I had to interfere with the water, and this is not easy.
But all the same, it was far from the flowing dough, it still needed 50 grams of water, no less.
Distances, blinded 10 whites, fried. They ate it. Delicious!
But next time I'll make my proven recipe.

it still needed 50 grams of water, no less.

well, someone is liquid, someone is tight .. and I have - the most favorite, proven

Sveta, why didn't they add 50g of water? the main thing is not to change the recipes flour, because the amount of flour is given by the amount of yeast-salt-sugar, and if we want to know what kind of dough tastes according to this recipe, then the flour cannot be poured .. and water is just a variable component, because flour has a moisture capacity everyone is different. in GOSTs, in general, only the% moisture content of the crumb is indicated, they do not give water ..

well, someone is liquid, someone is tight .. and I have - the most favorite, proven

I don’t understand why this is so. I measured it with scales, the products are the same. WHY tight ???
I used this flour to bake bread yesterday, all according to the recipe, ordinary bun, ordinary bread.
And I didn't add water, because it was already sticking to my hands, well, not so much. I decided that after proofing the dough would be better, so I left it.

your flour is dry, moisture-consuming. that is, your 100 g of flour to a soft dough you need, say, 70 g of water. and my flour, so that the dough is soft, is enough, for example, for 100 g of flour - only 40 g of water. and if I pour 70g, then I will already have jelly ...

I say this conditionally, for example. I faced the same thing when I began to bake Luda mariana-aga's bread recipes. she has Canadian flour, very dry, absorbs immeasurably of water. and when I gave water like hers in the recipe, the dough pours like a ciabatta. I empirically picked up the moisture content of my dough, and so my flour takes only 68% of its water. do you understand? her flour takes 100g, and mine in the same recipe takes only 68g. something like that..

girls, sorry for the offtopic, do you sell NERVOCHEL in Kiev? I really need it (I'll rub it later)

🔗

🔗

your flour is dry, moisture-consuming. that is, your 100 g of flour to a soft dough you need, say, 70 g of water. and my flour, so that the dough is soft, is enough, for example, for 100 g of flour - only 40 g of water. and if I pour 70g, then I will already have jelly ...

I say this conditionally, for example. I faced the same thing when I began to bake Luda mariana-aga's bread recipes. she has Canadian flour, very dry, absorbs immeasurably of water. and when I gave water like hers in the recipe - the dough pours like a ciabatta. I empirically picked up the moisture content of my dough, and so my flour takes only 68% of its water. do you understand? her flour takes 100g, and mine in the same recipe is only 68g. something like that..

I understand that ... only when everything was swelling, then I understood ...

Duc there are 2 rules:

1.Water do not pour in all, but about 2/3, add the rest as you mix. we watch when the dough becomes the consistency required by the recipe - and immediately stop adding water, even if not all that was poured in according to the recipe!
(the dough should be a little bit literally softer than necessary - because during fermentation the flour will still absorb water, the dough will become tighter than it was during kneading)

2.if you have poured in all the water that went according to the recipe, and the dough still has not reached the consistency specified in the recipe, add a tablespoon until we achieve what is indicated

[Lisss's]

Lisss's, such a recipe is wonderful, but how to weigh everything in grams, do not tell me, for example, 39 grams of sugar, water-332 grams? I really want to, belyashikov

Do you have a scale? We weigh everything in the same way as the rest of the products we put a bowl on the scales and pour 39 g of sugar into it, the scales do not care if you pour 39, or 38, or 40 g, but the recipe does not care, and we also pour water by weight

[Lisss's]

Lisss's, thanks for the lightning fast answer
Yes, that's just the point, there are no scales, I broke my son, I can't find the travel ones, here the accuracy should be high, if the grams are spelled out like that ..... So, then on an intensive search for kitchen scales

Lena, there is no GOST recipe without scales, there is a current so ..

ksati, here they said in the topic, there is also a recipe for belyashiks on the forum, also good, flip through the pages, maybe there in glasses? ..

Lyudochka, your fuse for me, recipe! It happens like this, you look at the recipe, and you know what you will definitely cook, you really want to try it, that's all !!!
Painfully seductive you get them !!! I will definitely try this one, only later !!! Scales in the Kitchen are a necessary thing, very necessary, I previously could not do without them at all. So your whites are a terribly strong incentive to start buying scales !!!!!

Lena, nice to hear

when you do, be sure to keep an eye on the water - read it, just above your post I am writing how to adjust the water because the girls wrote that the dough was too tight. your flour in Russia is drier, you may need more water

[Lyudochka]

Lyudochka, honey, and you don't cover with a lid when frying, no?

Fry them with a lid?

And did you give them the proofing of my hare, in the already formed form)? If the answer is yes, then the next question smoothly follows - skoka?

Another question ... 44 gr. minced meat for the filling is it according to GOST?

I looked in Luda's magazine:

900 g of cutlet meat (beef, lamb)
160g onion
15 g salt
4 g ground black pepper
120g water

Output - 1200g filling

Inbeeeat tangled lope of meat to twist: 650 or 900 gr. ...

And here's what I wanted to ask ... my whites, as a rule, fest when frying, why should I come up with something like that, shob avoid this festival songs and dances ?

[Kroshik]

Kroshik, Innul, I answer - accept!

Lyudochka, honey, and you don't cover with a lid when frying, no? Fry them with a lid?

I put the whites in the fat, it swells, turns red, then I turn it over and cover it with a lid. more fire

And did you give them the proofing of my hare, already formed)? If the answer is yes, then the next question smoothly follows - skoka?

I shape and shape them. The process is like this - she blinded all the whites, they stand quietly under the film. usually the first one stuck together costs about 10 minutes at the time when I add the last one. I put the pan to warm up - this is another 5-7 minutes. in total, the first whites are fried after 15-17 minutes of proofing. but the last whites are much more beautiful and magnificent so that 25-30 minutes of proofing will not hurt them, but the current will benefit

Another question ... 44 gr. minced meat for the filling is it according to GOST?

I looked in Luda's magazine:

Output - 1200g filling

according to Luda, you need 55-60g of filling. I give 44. there are two points - at that moment such a piece of meat was defrosted, I counted the components for it and it turned out more than enough meat, as for my taste. mine is definitely not needed anymore, so if you want a lot of filling, take 44g, and if sooooo much, take 55-60

And here's what I wanted to ask ... my whites, as a rule, fest when frying, why should I come up with something like that, shob avoid this festival songs and dances ?

shobe not festivals, or I mold them without a hole and fry them after the coup under the lid. but they are still actively shelling! IRRka, for example, he fries them in his Dax - grit, ideally I don’t have Dax, but I tried it in Panasonic - it’s not that, the power is not enough, and the quantity - three of them doesn’t suit me, and they’re violent, nothing can be done about it - ” character is not treated "(c)

[very hot oil,]

I often fry whites (according to orders), and have already written how to fry them.
Shooting from very hot oil, if you put the beef with minced meat down and moisture goes. And when turning over, they can shoot if there is a hole somewhere and juice flows out. They practically do not shoot at me.
Adjust the oil heating for yourself once and you will be happy!

[Lyudochka]

Lyudochka, my sun, you are clear, well, what a thank you, and you were not too lazy, painted everything is as for morons with all the details, you'll get rid of the little man ...

The dough is breaking up (by the way, the water is gone like Luda's, 415 gr., But the dough !!!), the filling is ready, blunder ...APCthe fairy tale will begin ...

svetta Svetlana, thank you so much for your "5 kopecks" ...

These are the first in my life self-cooked whites !!!



Thanks for the recipe!

Thanks for the recipe !!! : girl_love: Yesterday I fried, today I put the dough again. I added a little water, they didn't shoot in the pan. You need to pinch well.The dough is excellent.

These are my most favorite whites, this is my first recipe that I saw when I came to the HP site !!!!! And I fell in love for a long time - I remember you all the time, Luda! And I again with the report !!!!!

but when will I be honored with wonderful belyashiki ??? - May holidays are ahead .. RESOLVED !!!

These are my most-favorite whites,

and mine. Such a great recipe - all the notes in the orchestra

Light, you have a photo, as the author will be happy with (afftor)

Lisss's, thank you so much for the wonderful recipe!
The dough is great !!!
Ate faster than fried
True, there was not much oil in the house, so they did not swim, but proudly lay down
in a frying pan. But still delicious, och crisp, thanks again!

girls, what beautiful belyashikii everyone has ... well done! _{went to defrost meat ...}

And yesterday I didn't have enough meat for everyone - there was one sucker, but it was long .... I cut it into two parts and stuffed it into the dough - it turned out a sausage in the dough, only fried. Delicious!

Thanks for the recipe. I added water (the dough turned out to be tight), fried in a deep fat fryer 8-9 pieces at a time, it turned out to be smooth, round with a crispy crust, made without holes. I will make the recipe again, I will bring it to perfection

I noticed that if kefir is added to the minced meat instead of water, then they don't shoot.

thanks for the recipe, I have now fried the whitish delicious and as it turned out it was not difficult at all.

Thank you so much for the recipe !!!! The family is delighted with the whites. I searched for the perfect dough for a long time and found it. I tried to fry pies with him - delicious!

Thank you so much for the recipe, everything turned out great !!!
very juicy, delicious even when cooled down!
cut the dough in 50 g each, minced meat in 40 g each.
I added tomato juice from the refrigerator to the minced meat, I advised.
crust is crispy even after resting in a saucepan



Oven for everyone !!!

nickname for some reason is not inserted ...

Today my husband and I walked for a long time in the forest with a child and, walking home, we decided that we really want to be whitewashed)))))))
Found your recipe, read the reviews and decided Go !!!!
The dough is above all praise !!!! I kneaded it by hand, proofing in a cartoon
The dough rose well
Thanks for the advice to sculpt with oil on your hands - a great way
The dough is soft and tasty after cooking
Thank you!!! Delicious

Delicious !!!! Thank you very much for the excellent recipe, definitely for permanent use !!!
But I just didn't learn how to pinch them beautifully - some koloboks are obtained, but they do not affect the taste))) I made them with turkey fillets))))

thanks for the recipe! oh-oh-very tasty!

Oh, so appetizing, I ought to pamper my own at the weekend, I haven't baked anything for so long, now I'll try belyashi)

[Lisss's]

Lisss's, very tasty whites
I prepared it. They ate everything

Here's another wonderful recipe from Luda I almost missed. I should try. I love belyashi But today the child ordered dumplings in his plans. Bookmark the recipe for now

Can you please tell me, can you knead the dough in HP on the Basic Dough mode? Can I put it in the refrigerator after that? And I correctly understood that vegetable oil can be added instead of margarine? And if you knead in HP, then all the ingredients can be added at once, and not like the last oil in the recipe?

Can you please tell me, can you knead the dough in HP on the Basic Dough mode? Can I put it in the refrigerator after that? And I correctly understood that vegetable oil can be added instead of margarine? And if you knead in HP, then all the ingredients can be added at once, and not like the last oil in the recipe?

I kneaded the dough several times and sent it to the refrigerator overnight, from my point of view, the quality did not suffer. Of course, before sculpting the whites, he needs to warm up at room temperature, or give the whites more time for proofing before frying.

from my point of view, the quality has not suffered

And from my point of view, the quality of the cold dough is even higher, it somehow becomes more perfumed or something ...

You need to warm it up, yes ...

For a long time I love cold dough with tender love ...

Here they are

Still, when baking, they would not burst forever somewhere, a hole would form

All I want too !!!

Well, how delicious, everything is in moderation, in size. there is no photo, because they are made and immediately someone eats them, thank you very much for the recipe. I ran to the next frying pan)))