Galinka77
: rose: Thank you, thank you, I did them for the first time, everything worked out! I took into account that the dough should be "sticky". My only "joint" is that I first made them round, until my husband went into the kitchen and said that the real whites were flattened, and I forgot. For a long time we have not bought the purchased ones, we have not eaten, I have not fried myself, I have forgotten the form. Delicious, I recommend. all my big family liked it !!! : girl_claping: THANKS !!!
irina.111111gd
Specialist. Registered. It was also not very convenient for me to measure 39 grams of sugar, etc. But I did it, I can say that it turned out to be whitish. It tastes like, but looks like ... black. But that's why the oil was black when frying, I don't understand. There was no unnecessary flour, everything was growing. greased with oil, baked over medium heat. And in the end, the whites were half black. What could be the reason?
Svetta
irina.111111gdMaybe the oil itself, in which it was fried, was of poor quality? Did you take refined store or which one?
irina.111111gd
Rafin. deod. oil. You are all right because of him. It can be seen not of high quality. Today I bought another. Belyashi turned out to be beautiful and tasty! Thanks for the recipe, I've been looking for this for a long time!
Svetta
irina.111111gd, that's nice that there was a reason. Now the whites will be wonderful!
Meli
Belyashi GOST (as in a kiosk)
Belyashi GOST (as in a kiosk)
Meli
svetta, thank you very much for the recipe !!!
I just registered and this is my debut. First recipe and first message.
Well, the first inserted photo on the Internet ...
When I was still a girl, my mom sold belyash at a kiosk near the grocery store. I helped her sometimes after school, well, and often ate them, despite the strict ban on flour of my gymnastics coach .... "Forbidden fruit" for me was always - belyashi When I tried it - the taste is simply amazing - out of habit I began to look around, is my coach nearby ... (then I remembered that I was already a grandmother)
I overcooked them a little, the oil was too hot, I need to practice. I'll try again tomorrow.
Meli
Well, I should have written Lisss's .... Well, by the way, one extra THANKS will not hurt.
irina.111111gd
svetta, but how can I communicate with you by personal mail? Itself on this site did not find how ..

Svetta
irina.111111gdYou can click on the green scroll under my profile and write a message.
Rituslya
I have a huge THANKS to the author of this recipe! I made. Everything worked out great. And a lot! There are a lot of whites! Baking in a cartoon that maintains a temperature of 170 degrees.
Thanks for the tip to cover with a napkin. Wah! The result is soft and delicious to the point of disgrace!
eye
today we also repeated the whites!
again everything turned out great, the dough is song, the proportions are verified, there is a lot of meat, very tasty!
Thanks to the author!
p. from: raw yeast 30 g, put in the refrigerator overnight, it turned out that for 12 hours, an hour to warm up and sculpt (in oil).
Rituslya
Tatyana, thanks for the recommendation about raw yeast. At first I also jumped everything in order to accurately calculate for the kneader, but in the end I put it in the bread maker and did not think any more. HP Panasonic mode 13-2 hours 20 minutes.
I pulled it out. Proofing. Nachin silt. Proofing. I'm frying.
Well, sooo many goodies!
Mine snapped and disappeared instantly.
Rituslya
I haven't written two messages in a row for a long time.
But here !!!
I tried it by night too. Sooo delicious!
She covered the remaining whites with three towels, so as not to chill.
But, as they say, you can eat away the mind from the deliciousness.
The dough was made by HP Panasonya
The filling was mixed by the sweet guy Ken.
ptitsa
I also brought my thanks for the recipe! Delicious!
Belyashi GOST (as in a kiosk)
Belyashi GOST (as in a kiosk)
eye
Olga, very beautiful koloboks!

and what plate ... whose portion is this?

ptitsa
Thank you! Koloboks began to turn out when I bought a deep fryer.I am very pleased with her, before, when I did something deep-fried in a frying pan, I didn’t like it, it was flat, it splashed, and since the high temperature could not be sustained, the dough was soaked in oil through and through, very fat. And in it it is good, immediately a crust, and norms will lie on a napkin a little.

The dish is from the anniversary cup to the Victory Day, it was given to my mother as a siege woman.
And the potsayka - these two went to - looked with hungry eyes (this is not correct, of course).
Belyashi GOST (as in a kiosk)

qjl
I tried your recipe today. The minced meat is juicy, the dough is delicious. Husband appreciated, and already ate.

Belyashi GOST (as in a kiosk)
OxanaSh
Lisss's, thank you so much for the recipe. I have been baking these whites for a long time. It baked on Sunday.
I usually make dough and minced meat in the evening, and bake on the next. day . I try to do it either to the guests, or when we go to visit (somewhere nearby), otherwise I myself will swear a lot, they are very sincere.

Belyashi GOST (as in a kiosk)

Astilba
Lisss's, Thank you so much for the whitewash recipe!
Everything turned out great! Fried whites stuffed with oval cabbage in a heavy frying pan, nothing sprinkled or flowed out. The taste of the dough is amazing, I will definitely repeat it.
Olekma
I've been baking these whites for a long time too! very successful, I usually make 2 servings
eye
and we did it again at the weekend!
recipe -
this time more onions have been done, very good. juicy!
Lasto4ka
The recipe is the bomb! Fatty, of course, often not, but that's why they are white! The crust is awesome, even when standing up.
Thank you!
I drag to bookmarks
Caramelle
Normal people at night either sleep - or they watch TV and I am under the TV - while I was worried about our gymnasts in RIO, I also arranged a "goodbye waist" Vkusnotischaaaaa !! For the third year I have been baking according to YOUR recipe, thank you from all the household! Only these whites are recognized as natural
Belyashi GOST (as in a kiosk)
traher
accidentally somehow stumbled upon your belyashi
sculpted all night
everything worked out, ATP for the recipe! yummy I write and eat


Added on Tuesday 23 Aug 2016 08:17

Belyashi GOST (as in a kiosk)
Caramelle
Quote: traher
accidentally somehow stumbled upon your belyashi
sculpted all night
Another night owl This is what delicious whites do to people
traher
Olima
Many thanks to the author of the recipe. Belyashi turned out to be simply magnificent. I love recipes in which everything is clear in gramme.
But the fact that they are "like in a kiosk", I do not agree. They don't put so much minced meat in the sold whites, but in these just one meat
Belyashi GOST (as in a kiosk)
Yarinka
And I did yesterday, they are very similar to almost all whites, super tasty, mine are absolutely delighted: bravo: who presented them here, but they do not look like the pimply of the author of the recipe and in appearance the lightest ... mine were heavy and fried slightly touching the bottom of the pan ... I will repeat next week with extra water and dough and minced meat.
Low bow for a wonderful recipe from our childhood !!!!!
eye
Irina, which means that the flour is dry, my dough from makfa is steeper with the same gramme, yes, the dough should be weaker, right on the edge.
and kefir is good for minced meat instead of water: it does not immediately flow, only the whey "bounces off" from the temperature
Yarinka
Clearly, thanks, the flour was a "French thing" .... yes, a little dry, you need to "fill" your hand
As for kefir, they say minced meat does not really ask for kefir and eggs ... here you need to think
eye
about kefir - you need to try it, it gives juiciness very well, I wrote above.
And what about eggs? I don't even add an egg to the cutlets.
anavi
Girls, what do you think - if you do not deep-fry? Will it be tasty al no? On a dry (well, slightly greased) frying pan, for example (or Princeska, for example), or bake in the oven? Can't be fried ... Will you get whites?
eye
anavi, Olga, then cook better manti or dumplings, these are also very tasty options, and they are whitish for that, so that they are fried.
anavi
eye
We baked the whites again, at 32 degrees almost 4 hours before cutting, gave only 500 g of flour, added a couple of tablespoons of table water, the dough turned out to be suitable in consistency, but after baking it was more rubbery than usual (I usually baked with a cold night rise ).
Ekaterina2
Belyashi GOST (as in a kiosk)
I wanted so much today junk food whitish, which already brought teeth. I went to look for a recipe.I found this one, and for the dough I weighed everything in grams, as it is said, and measured out each piece of dough, and minced meat !!! How delicious it turned out !!! Two types of minced meat: the first is pork, chicken, onions and the second is pork, chicken, onions, pumpkin (which was previously slightly simmered in the microwave for 2 minutes). Minced meat remained a little, made 2 meatballs and immediately fried.
Delicious! Daughter and husband approved, such food rarely appears in our house.
Next time I will add a little water right away, after the first workout I added 40 ml.
Nastasya78
Good day. For the first time today I baked whites from my own dough. My experience is not very great in working with dough, the bread maker is only a little over a year old, but everything worked out. You HUGE HUMAN THANKS from all our family! The husband and the boys really liked it! And even I ate one, although I stick to a separate diet. Themselves the softest, crusty crust, meat - just right!
My flour is dry, I added water about 1 tbsp. l. in the process of mixing. The gingerbread man was perfect. After mixing in the oil, it became loose, sticky.
The dough was allowed to stand in a warm oven under an oiled film and a towel.
I don't know how to make balls like a cook, plucking them off a large piece with my fingers. Therefore, I simply divided the dough into 16 parts using a knife, crushing the edges cut off with my fingers.
The dough was on the edge. The balls wouldn't work. The dough spread a little, "floated" :-)))
Fried in a pan in a large amount of vegetable oil. Gone is 1 liter. I have 9 divisions on the scale, I fried it for 5, then 6, periodically adjusting the power. Everything is baked and fried.
Of the changes - I added less water to the minced meat, since the onion was chopped in a blender and gave a lot of juice. But I like it better. I don't like to feel the individual pieces of onion on my tongue, so I prefer not to cut it, but chop it with a blender.
Next time I will add sour milk to the minced meat - a couple of tablespoons of sour cream or a little kefir, you can also add a little fatty cream, especially if the minced poultry. The meat will be more tender. Checked on pasties.
I RECOMMEND TO ALL!!! If Grands were given for recipes, this one would definitely take the Grand !!!




Belyashi GOST (as in a kiosk)




Yes, it took only 2.5 hours to proof with three hand strokes. Next time I will do a double portion. There are not enough whites left after a one-time meal ... :-))
Cielito lindo
Good day! Can you please tell me if anyone tried to bake whites according to this recipe in the oven? Fried, alas, you can't ...
Svetta
Cielito lindo, in the oven baked these are already pies. The whites are only fried in oil.
Crochet
Quote: Cielito Lindo
Has anyone tried this recipe to bake whites in the oven?

Cielito lindo, Elena, bake boldly, get delicious pies with meat filling !!!

I sometimes bake for my eaters, not fry belyashi pies from whitewash dough with whitish filling.

The dough rises in the oven just uuuuh how !!!
Deer
Thank you very much for the recipe, my husband said - these are exactly the ones FROM KIOSK. The dough is fluffy, there was no rubberiness, very tasty. Deep fried, I will definitely repeat
Nastasya78
Thank you. I never tire of thanking for the recipe!




Belyashi GOST (as in a kiosk)




Belyashi GOST (as in a kiosk)
Passiflora
Experienced users of this recipe help out
I got something wrong, rubbery and tasteless
The dough seemed to be done correctly, not tight, soft, a little sticky, I measured everything on the scales. The water really took more -350-355gr., Proofing 3.5 hours, 3 strokes. She made pies with cabbage and potato filling. Final proofing 25 min.
Everything was fried beautifully, swollen, bubbled. But the final result somehow did not please, the dough is just rubber, even hard to bite off. And some tasteless. They eat mine, but I see that something went wrong.
I suspect she messed up somewhere. But that's where
Made with live yeast - 18g.
OxanaSh
Quarantine, so quarantine, what can be better than whites, where there is a lot of fruit
I completely forgot how to insert a photo, I have it turned upside down.Belyashi GOST (as in a kiosk)

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