Altusya
Ahhh, there it is!
And I wrote in the beginning about something that doesn’t come out sticky for me, it’s just that no one was visible on-line. Well, let's know
Lisss's
girls, I'm nervous shoto .. and they, besides me and the Muscovites, at least someone else turned out? otherwise they came out good the first time, I thought it was easier than this recipe and no ..

how I will do it, I will post a photo of the dough, maybe it will be easier to focus on the consistency
Altusya
Yes, lana, don't be nervous. Well, maybe we have toggos pens
All the same, you can't describe all the nuances. Maybe it's natural for you, for example, that the dough should be sticky. But it didn't work out for me, well, I didn't pay much attention. Or maybe she just didn't know how to fix it, or well, there is a lot of things ...
Gotta train
tatyana5417
All the whites are eaten, now I think in how many minutes to start physical exercises. Everything worked out, only the juice all the same for some reason flowed out when turning over and hissed strongly. True, the oil after frying remained light, and when the whitened flour was formed, no flour was required.
Lisss's
tatyana5417, so you did it ??? urrya !!! let me kiss you !!! 🔗

and what photos is not present? next time do not let us eat until the pictures are taken my already know, we have strict with this
Lisss's
oh, for joy I forgot to say - I do the whitewash closed, as in the whitewash, it does not flow out for me, unless it unsticks. but here the dough is thin, it usually stays here.

and further - when forming whitish hands and equipment, grease with vegetable oildo not sprinkle with flour - because the flour will burn in fat when frying. Wait, I'll write to the first post
IRR
Quote: Lisss's

girls, I'm nervous shoto .. and they, besides me and the Muscovites, at least someone else turned out?



Ludik,
fomca
Quote: IRR



Ludik,
Hi girls! Today I made your whites - just super! Even my child ate, he is 8 years old, he never ate anything fried dough at home! Simple and excellent! ... Regarding the stickiness of the dough - I did the kneading in a bread maker, only not in the "Dough" mode, but on the main one, there it is about 3 hours kneading and lifting with three strokes, only I do not let him bake, I stop the program ... So everything was kneaded great, everything came off the walls well when kneading, and then when cutting it was very soft and pleasant in the hands ... so everything is wonderful Thank you!
Lisss's
fomca, thanks for the tip! I'm so glad you did it! thank God, it means that the girls will succeed, they will correct the dough a little, and everything will be ok

if only a photograph, at least a small one ... I love to see how others do it ..
Violochka
I bought the meat for minced meat, this photo will raise any patient to his feet now I think you can knead in HP? or knead there and transfer to a bowl?
Lisss's
Violochka, look at the two posts above message from fomca - she was kneading just in xn and make sure that the dough was very soft, sticky, and not a dense bun. if it is not soft - add a bit of water!
Moskvichk @
I added some water to the HP when mixing, it seemed to me a bit dry kolobok ..
fomca
Quote: Violochka

I bought the meat for the minced meat, this photo will raise any patient to his feet, now I think you can knead in HP? or knead there and transfer to a bowl?
It's very convenient in HP, by the way, girls, I look at the consistency of the dough while kneading and already by eye I can add a little water or a spoonful of flour, so that the bun turns out well ...
fomca
Quote: Moskvichk @

I added some water to the HP when mixing, it seemed to me a bit dry kolobok ..
you see, I did everything right, by the way, a lot still depends on flour, everyone has different gluten, so who has more, who needs less ...
fomca
Quote: Lisss's

fomca, thanks for the tip! I'm so glad you did it! thank God, it means that the girls will succeed, they will correct the dough a little, and everything will be ok

if only a photograph, at least a small one ... I love to see how others do it ..
Finally I got there, time is needed, but here the kids are always under their feet ...
My report on the work done.

Belyashi GOST (as in a kiosk)

Belyashi GOST (as in a kiosk)
Violochka
Quote: fomca

Hi girls! Today I made your whites - just super! Even my child ate, he is 8 years old, he never ate anything fried dough at home! Simple and excellent! ... Regarding the stickiness of the dough - I did the kneading in a bread maker, only not on the "Dough" mode, but on the main one, there it is about 3 hours kneading and lifting with three strokes, only I do not let him bake, I stop the program ... So everything was kneaded great, everything came off the walls well when kneading, and then when cutting it was very soft and pleasant in the hands ... so everything is great Thank you!
your HP beeps when the oven starts? I have an old model, it doesn't

Lisss's, thanks!
Lisss's
Quote: Moskvichk @

I added some water to the HP when kneading, it seemed to me a little dry bun ..

Moskvichk @, smart girl!

fomca, very pretty turned out !! thanks for photos!
Violochka
I made them!
Belyashi GOST (as in a kiosk)

These are probably the most delicious fried pies in my performance! Awesome just a crust! Kneading in HP on the "Dough" program, topping up water, fry very quickly!
Altusya
Send me somewhere, where to teach me how to stick up the whites How this is done in principle, so that I don't have lumps left inside.
tatyana5417
Quote: Lisss's

tatyana5417, so you did it ??? urrya !!! let me kiss you !!! Belyashi GOST (as in a kiosk)

and what photos is not present? next time do not let us eat until the pictures are taken my already know, we have strict with this
When I do it on the day off, I will definitely take a picture, otherwise in the evening I get bad pictures because of the lighting, and somehow the belyashiks did not survive until the morning.
tatyana5417
Quote: Lisss's

oh, for joy I forgot to say - I do the whitewash closed, as in the whitewash, it does not flow out for me, unless it unsticks. but here the dough is thin, it usually stays here.

and further - when forming whitish hands and equipment, grease with vegetable oilDo not sprinkle with flour - because the flour will burn in fat when frying. Wait, I'll write to the first post
And not only flour, but vegetable oil was not required for me. Nothing stuck to anything.
Lisss's
Violochka, You are my joy!! smart girl, pretty guys fried!

just something tells me that there was not enough vegetable oil in the pan, eh?

Altusya, I sculpt whitewash in the same way as I put a ball of filling on a circle of dough with a khachapuri and pick up the edges in a knot up, then pinch tightly and flatten it with my palm from the ball into a circle like this
Scarecrow
Quote: Lisss's

well, to whom nasty ones ?? substitute the plates !!!

how beautiful they are!

Terribly fatty, terribly high in calories and damn delicious !!!

Do you remember when they sold whites (as well as fried pies), pricked them with a large two-pronged fork and handed them into their hands wrapped in such a narrow strip of paper that the seller had in a roll. She immediately oiled ...

Oh, golden childhood, when you could eat anything and as much as you want!
fomca
Quote: Violochka

your HP beeps when the oven starts? I have an old model, it doesn't

Lisss's, thanks!
No HP does not write at the start of baking, I just saw that baking and cooling takes a total of 1 hour 10 minutes, so I turn it off when the display shows exactly 1.10, and then I look, I let the dough rise in the HP bucket about half an hour, and then I take it out and fry it. I make a lot of baked goods using the same method, in the oven.
Lisss's
Yes, Natashik, and a fork, and a roll of paper tape - all of our childhood was spent in Chernigov, and where is yours?
Scarecrow
Quote: Lisss's

Yes, Natashik, and a fork, and a roll of paper tape - all of our childhood was spent in Chernigov, and where is yours?

And mine is all in the same Tula region, in which I live now. How big the country was and everyone ate almost the same thing. There are also large aluminum bitons (?), In which these fried in oil goodies were brought to the school cafeteria or to the tent, I remember like yesterday.
Violochka
Quote: Lisss's

Violochka, You are my joy!! smart girl, pretty guys fried!

only something tells me that there was not enough vegetable oil in the pan, eh?
Thank you! how much oil should there be? somewhere in my finger, a layer was poured, half probably remained. In general, I very rarely cook something fried, so I don't know how much to pour. I then blotted them with a paper towel. The first ones, when they fried, swelled up much more, at first they bubbled and the bubbles fried, but I did not have time to fry and mold, so I turned down the fire and there were not many fried bubbles.
Lisss's
there should be a lot of oil. on a frying pan 28cm in diameter it took me 700ml. they should swim in it, freely, then they inflate well.

This oil can then be filtered on a sieve through three layers of paper towels, and you can also fry something on it ..
Altusya
Altusya, I sculpt whitewash in the same way as khachapuri on a circle of dough I put a ball of filling and upward in a knot I pick up the edges, then pinch it tightly and flatten it with my palm from the ball into a circle like this

Luda, this knot I have, apparently very good. huge comes out, therefore it is not baked and remains thick.
Yes, well, let it be, you can do it not only in this form.
Lisss's
Ol, if the dough was dense, that's the problem. it stretches worse (my soft very gently embraces the meat with a thin layer), and apparently, it breaks worse - since it remains dense, uncooked .. because the soft dough rises easily and then fries with bubbles like that .. add some water, and let the proofing for about 20 minutes, and then fry .. everything should work out!
Altusya
Yeah, Lud, I get it. It's about the test, or rather, maybe in my hands
Lisss's
Olchik, exactly in the test! so do not slander your hands! here you get pretty little whites - then you have to ask for forgiveness at the pens!
Altusya
Oh, yes, yes, you're right, I sin
Natashulya
Can you please tell me if you knead the dough for the night and start frying in the morning?
Nobody tried it like this. And it’s very lazy to get up very early on the weekend.
Lisss's
I, too, thought that this dough can be safely put in the cold store for the night .. knead, let it ferment for half an hour, knead and in the cold store for the night. and in the morning in hot water to warm, shape and distance, and fry .. but in practice I have not tried it yet. Natashulya, if you try, please tell me how it will turn out, okay?
Natashulya
I tell you:
At 11 pm I kneaded the dough according to the recipe, put it in the refrigerator, stood the dough until 9 am, rose 3 times. I kneaded it (in a warm room and from the hands the dough warmed up), divided it into pieces - 18 pieces, stuck on the whites, let it come up, fry it on low heat according to the author's recommendation.
The dough did not stick to the hands or to the table, did not grease anything when working with oil, it was molded perfectly, preliminarily kneading each piece before work. The dough was well molded, nothing came off. I just greased the table with butter, where I put ready-made whites so that they would fit.
Now about the finished product. Everything turned out just super! And they fried perfectly, and about how delicious it is !!!!!!! Generally I am silent. It is not possible to come off!
Thanks to the author for the recipe!
You can try it with a variety of fillings. My husband is thrilled with sweet fillings (fruit, jam).
I will do more, albeit harmful, but sometimes you can pamper yourself
I report without a photo, and I photographed my culinary work, but my hands did not reach to exhibit a photo and I abandoned this business. So try (sorry)!
Natashulya
Oh, I forgot to write about minced meat!
MEAT: 2/3 pork, 1/3 chicken.

Luda, I gave you the plus sign!
Lisss's
Natashulya, well, I thought that it was possible for the night !! thanks for what I did and confirmed by experience, I am very glad that it turned out and liked it!

but without pictures - it's a pity, so I like to see how others do it ...
Natashulya
As for the photos, I understand, I like to see it myself, but I don't have enough time to do this, and even the entrance for the camera on my computer is covered - it needs to be repaired!
But I can assure you - there are similarities with the author!
Moskvichk @
And I did it yesterday with potatoes! ;) Mashed potatoes + fried onions + dill ....
Lisss's
Natashulya, I understand what you can do .. successfully repair everything for you, then we will admire your handsome men!

Muscovite, cool, tasteful !!
Moskvichk @
yes .. I really liked this dough. everything is in a tunic and nothing burns and is fried well .. Thanks again
Lisss's
means, for your flour well suited! What brand of flour do you use - maybe this will help the girls?
Moskvichk @
I'M ONLY SOCHALNIC !!!!
Kapet
I feel - now they will be hammered with their feet and scratched with a manicure ...

According to the author's link, which he gave in the title to the original source: 🔗 really whitish, although not quite classic in shape.
And what the author has in the photo is pies with meat, or a cutlet in dough. Real whites are fundamentally different from them in that they have a hole on one side, and the filling in them is fried directly in oil, when the whites are fried first of all from this side, and not just stewed inside the dough.

Who is interested in looking at a real belyash - here:

Well, and here 🔗 classic Tatar beles ...

Litter, if that ... I did not want to offend or offend anyone ...

Shl. And I remember very well the "whites from the kiosk". As students, we always argued when they were poisoned, what breed of dog went to these pies. And now this is actively traded with us. True, there has been no smell of GOST for a long time. However, just like the original whites ...

ZY2. I adore real homemade whites, and I hate at the same time for their ability to instantly annihilate before our eyes ...
Lisss's
Kapet, I have nothing against it, I wrote right in the first post - I like the closed one more. it so happened, there is no dispute about tastes

and you can lay out your vision in a separate topic, accompany with photos - your own - and there will be another wonderful version of belyash! they are all good, the more good the better !!
Kapet
Quote: Lisss's

Kapet, I have nothing against, I wrote right in the first post - I like the closed one more. it so happened, there is no dispute about tastes

and you can lay out your vision in a separate topic, accompany with photos - your own - and there will be another wonderful version of belyash! they are all good, the more good the better !!
Thank you so much for not taking offense at the old Armenian!

Margit
Quote: Kapet

.... Who is interested in looking at a real belyash - here:

Well, and here 🔗 classic Tatar beles ...
Kapet
We, too, are not bastard, and we also have recipes for whitewash here, and not only on third-party sites.

Belyashi in Tatar (peremyachi)
Kapet
For some reason, I assumed that another recipe for whitewash here would be just impudent plagiarism ...
Dr. Lena
Girls, here I am honored! Help yourself! Lisss's (enok), thank you, dear,:

Belyashi GOST (as in a kiosk)

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