Dough for whitewash and pies (layout for 1 kg)

Category: Bakery products
Dough for whitewash and pies (layout for 1 kg)


flour 1 grade 640
domes (flour or water) - optional 40
sugar 46
butter or margarine 69
egg (melange) 69
salt 8
pressed yeast 23
water 170

Cooking method

  • I want to share a recipe for a good dough for pies and pies, baked and fried.
  • The layout was made in terms of home use. Scales are required! (otherwise I cannot vouch for the result). If you need more test, just multiply by 2, 3, 4 and so on.
  • This recipe has never let me down.
  • 1. Make the dough in a safe way (knead, rise for about 1 hour, knead and cut into products). The fat for the dough must be melted in advance! Knead with water or flour, depending on what kind of dough you get: if it's very thick, then water, if it's too soft, add flour. Or add nothing.
  • 2. Scatter 50 grams. This makes 20 pieces. (The loss of dough on the bowl (bowl) is calculated by weight. A small piece may remain).
  • 3. Lightly grease the table with rast. oil. Roll the dough into balls. Roll out into neat pancakes, about 10 cm in diameter. Place the minced meat balls on them.
  • 4. Cover with plastic wrap and let stand for 20 minutes.
  • However, if the kitchen is hot, they can come up faster. So take a look in 10 minutes.
  • 5. Well, they got away and got fluffy. It is necessary to make a "frill".
  • Whoever pinched the dumplings can easily cope. We leave holes 1-1.5 cm in size. Do not worry, the holes will increase when frying.
  • 6. Fry in semi-deep fat.
  • Heat the unscented vegetable oil vigorously. Fry first with the hole down, then turn over. While the other side is fried, gently pour the butter over the whites with a spoon. This will make the minced meat juicy.
  • And I never, never put water in the minced meat, I do not pour broth into the ready-made whites!
  • 7. Put the finished whites on the edge in a large saucepan, cover each batch with a lid. So the whites will come to readiness a little more and their hard crust will "go away" a little, and the excess fat will drain from the whites.
  • Dough for whitewash and pies (layout for 1 kg)
  • About minced meat.
  • For 50 grams of dough - 30 grams of minced meat. That is, we need 600 g of minced meat.
  • And keep in mind that about 100 g of minced meat is finely chopped (with a knife, not with a meat grinder!) Onions.
  • Salt, spices to taste. I salt 1.5 teaspoons of salt (approx. 6-7 g, I did not hang it on purpose) and also put black pepper. Granny, besides this spice, did not recognize anything in belyash and dumplings.
  • Baked pies (from this dough).
  • With cabbage.
  • Dough for whitewash and pies (layout for 1 kg)
  • Dough for whitewash and pies (layout for 1 kg)
  • With apples.
  • Dough for whitewash and pies (layout for 1 kg)
  • Dough for whitewash and pies (layout for 1 kg)
  • Council. Usually for large closed pies, I divide the dough into two parts, for the top a little more, and roll out 2 circles. Then I don't pinch anything !!! You just need to tuck the edges of the upper circle under the lower one, and when proofing, they stick together, and the cake will turn out to be smooth and beautiful.
  • Fried pies with potatoes (deep fried).
  • Dough for whitewash and pies (layout for 1 kg)
  • Pampushki (from this test).
  • Photo - this time I poured garlic dressing on top at the end of baking (although I was recently taught to throw hot buns into a saucepan with dressing and shake them so that they absorb the garlic spirit well).
  • Dough for whitewash and pies (layout for 1 kg)

The dish is designed for

1 kg dough = 20 whites or 2 pies

Time for preparing:

kneading 5 min., proofing 1 hour

Cooking program:

safe dough


Note 1. About the frill. If the dough is yeast, it turns out to be implicit after frying, this is normal. While with unleavened dough, the frill is prettier and retains its look. But it's better to bake such whites in the oven, and that's another story.

Note 2. About proofing. You need such a dense film, if there is no house - and there is none - a proofing chamber. I usually cut a thick white plastic bag and cover the top with whites and pies.The film should be lightly greased with odorless vegetable oil so that it does not stick to the dough.

Note 3. I also never dust the table with flour for fried pies. The deep-fried flour begins to burn and smoke. To prevent the whites from sticking, you must first lightly (!) Grease the table with odorless vegetable oil (!). This means dripping a drop onto the table and spreading it well with your hands before spreading the dough.

Note 4. How do you know if the oil is hot enough? I check with a grain of minced meat. If it's fried, then it's time to fry the pies. You can also test with a piece of dough or the handle of a wooden spoon.

Note 5. It is best to turn the whites and pies in a pan with wooden tongs (I have Chinese bamboo ones), and not with a slotted spoon. This way you are less likely to burn yourself with hot oil.

Note 6. Leftover eggs can be greased on top of a closed pie or used in other dishes. And don't be afraid of those "uneven" grams! The dough is good.

Note 7. Belyashi are also called permyachi, peremyachi or belesh. This will make it easier to Google for other recipes.

And finally. I know that many people do the opposite. First, the whites are sculpted with a frill, then they are defrosted and fried. But it's easier for me to sculpt the frills on the already distant dough (p. 4-5). And you do what is more convenient and familiar to you. This does not affect the final result.

What a wonderful dough! I will definitely make my favorite whites from this dough! Thank you for the recipe, I'll bookmark it for now ..
Quote: kuzea

What a wonderful dough! I will definitely make my favorite whites from this dough! Thank you for the recipe, I'll bookmark it for now ..
Thanks I am glad. Try this dough, it is "fluffy" and the crust of fried pies turns out to be bright, tanned.
I almost forgot.
For everyone, a note.
On closed pies I have molds with a diameter of 20 cm (usually I cut into 4-6 servings and are immediately eaten, while they are fresh). 500 g of dough and 300 g of filling for each pie.

If you have a large form with a diameter of 30-35 cm - you need more dough, then only 1 pie is enough.
Mamadaragaya, how delicious !!!!
Thank you, you made me feel good! And in detail how! And most importantly, tricks from experience - great value! Thank you.
GREAT !!! Thank you very much!
Ladies, thanks for the feedback!

And I didn’t just write about technology. This is just as important as the recipe.
Even if you are used to doing with another test, it will still come in handy.

When I start whitewashing and put in the dough, everyone already licks their lips in advance.
Although it is high in calories ...
What is melange?
Quote: Galleon 6

What is melange?
A mixture of protein and yolk. You just need to mix with a fork.
(I usually have this when eggs come across cracked, I quickly pour them into a jar, stir them with a whisk or fork and use them on an omelet or baking).
Thank you! take note!
Lenochka, thank you very much for the recipe! Very nice and pies and whites. How much dry yeast should you take? I do not use fresh
It's my pleasure! I would take 6-7 grams of dry yeast (regular, not fast-acting). Fast-acting - see on the package by the weight of flour, they usually write there how much to take for 500 grams of dough, count it on 640 grams of flour with a calculator. Good luck!
mur_myau, Helen, thank you, as I myself did not think to look at the bag
Baba Valya
What an appetizing pastry, I have taken away to bookmarks, thanks.
Yes, we usually do, then read the instructions if something doesn't work out.)))

Baba Valya,
Thank you!
Thank you very much for the recipe! Today I baked two pies, one with cabbage and an egg, the other with currants and apricot confiture. The dough is delicious. Thank you!
Thanks for your feedback. I am glad that I liked the dough, cook it for health.
Quote: mur_myau
Fry in semi-deep fat.

Lenochka, and it is possible a little more in detail?

What is semi-frying?

How much, well, at least approximately, do you need to pour oil for frying?

And on what fire do you fry your whites?

Do not cover the pan with a lid)?

I rarely cook whites because of my unwillingness to wash the stove and everything around after frying ...

The festival is always in the pan !!!

And what about you, oil splashes when frying?

I am so afraid of whitewash with a hole, again because of the "festival" ...

Quote: mur_myau
For 50 grams of dough - 30 grams of minced meat.

Lenochka, and if you put more minced meat, it will not be quite the coat, right?

Proportions dough - minced meat in all the recipes are different, I met recipes in which minced meat is more than dough)) ...

Quote: mur_myau
About minced meat

And what grate do you pass the meat through?

And another question, in the recipe flour is 1 sec., For the tower / high-pressure, the amount of liquid will most likely have to be adjusted, right?

P.S. Lenochka, and what should ideally be the dough according to this recipe?

I corrected my dough according to your recipe as follows): -40 gr. flour ("Makfa") and +40 gr. water, compared to the dough for whites that I did before, this dough is quite dense ...

The last dough, from which I baked the whites, resembled a dough for yeast pancakes, I confess that it was not very easy to cut with it, but what kind of whites came out, the homemade ones almost swallowed their tongues ...

Well, okay), put it on proofing), let's see how the dough behaves further ...
mur_myauElena, what a good dough you have and you can cook pies and whites. Everything is described in great detail, and tips will help prevent mistakes when frying whites! I have my own recipe for yeast dough for whites and fried pies, but I will definitely try yours!
Hey. Semi-frying is when half immersed in hot oil. (And they are deep-fried). Oil takes about half a liter for 20 whites. Pour for a start on a 5 cm layer, considering that the level will rise when the whites are lowered into it.

To avoid splashing around, I fry in a wide, low saucepan (or high-sided saucepan). I turn it over with two forks or Chinese bamboo tongs. If you fry with the hole down, they will not sprinkle.

Minced meat is better less, otherwise it can crawl, they will simply open when frying. The grinder grate is the largest. The last times I spun the onion in a blender in mashed potatoes.

The dough is tight, but it also sticks well, does not stick to the table and hands. The main thing is to give it a good distance and not dry it out (cover with a film). Tell us later how it happened.

Thank you, by the way, for your gratitude, and I also admit that I haven't eaten this for a long time, I have been on the LCHF diet for several months, there, in principle, grow. butter in such an amount is undesirable, as is the dough.

Thank you. In principle, the same is true for other yeast doughs. I described the process itself and the cooking technology.
Thanks for the recipe! Excellent whites came out. Only flour next time I will decrease the gram by 50-60, it turned out to be a very cool dough, it was hard for the bread maker
Dough for whitewash and pies (layout for 1 kg)
Lenochka thanks for the recipe for a delicious dough for whites and pies! And a special thank you for the secret with sculpting "frills" on selected dough with filling! I really ferment the dough much longer before cutting and shaping. And I immediately put the decorated whites in deep fat. Thus, the frill is preserved during frying. When the first batch is being fried, I manage to stick another batch at that time.

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