Yeast dough with dry yeast for belyasha: recipe

Belyash - a fried in large quantities of fat yeast patty with meat. He can be called the first representative of fast food on the territory of the Union. Today, the choice of dishes is so varied that you can try something new every day without repeating it, but people's love for the Belyasha is eternal. For all their simplicity, many are faced with the problem of making belaya - the dough is not air enough, it is too greasy, the crust has failed. How to make a dough with dry yeast for belaya, how to cook yourself belasy and avoid failures, we will tell in this article.

Basis of the basics

Most housewives are afraid of yeast dough, motivating it by the fact that it is too capricious, does not rise and remains heavy. Yes, in 1 case out of 100 this can be fatal accident and the will of the stars, but in the majority of failures low-quality yeast is to blame. For those who do not practice regular baking of bakery products, we recommend buying dry yeast instead of fresh ones. They are more resistant to storage - provide them with a dry and dark place and will not know the problems.

And nevertheless, everything happens - even the most persistent yeast can "fail". In order that it is not found in the form of a stone test, it is worthwhile to check them in advance. To do this, in a mug warmed to warm water, add a large pinch of yeast and the same amount of sugar. Cover the glass and leave for 5-10 minutes. If during this time foam appears on the surface of the liquid, then the yeast is working, they can be safely put into action. By the way, this method can safely check and fresh yeast.

Basic yeast dough for white syrups with dry yeast

Products on this recipe is obtained at all and always (of course, provided the use of initially high-quality products). For preparation, take:

• Milk is warm - 270 ml;
• Egg - 1 piece;
• Dry yeast - 7 grams (standard pack);
• Sugar - 1/2 tbsp. Spoons;
• Butter at room temperature - 25 grams;
• Vegetable oil - 4.5 tbsp. Spoons;
• Flour - 470-500 grams (refer to the consistency);
• Salt - 1/2 tsp.

Cooking?

Add sugar and yeast to the milk, set aside the minutes for 12-17 until the foam appears on the surface.

Stir in the yeast mixture of salt and egg.

Add half the flour, mix until smooth.

Mix the butter in the yeast dough for white syrups with dry yeast.

Add half of the vegetable oil, mix again.

After pouring the remaining flour, knead the dough.

In the end add the remains of vegetable oil.

Knead the dough for 7 minutes for gluten.

Put the dough in a bowl, cover with a kitchen towel and let it come until it increases in size twice.

Rinse the dough and let it rise again.

The second time comes the dough with dry yeast for white whites use, forming products. A ready-made dish will amaze you with its texture - a thin, crispy crust and a fine-pore softest dough that absorbs all the juices of the filling.

By the way, the recipe can be used to make fried pies, donuts, etc. The filling can be both salty and sweet.

Yeast dough for belyash with dry yeast and ayran

Yeast dough on fermented milk products is more soft and tender than analogues on milk or water. We suggest you cook the dough on ayran. Ingredients:

• Ayran (slightly warmed) - 490 ml;
• Salt - 2 tsp;
• Flour - 900 grams;
• Sugar - 2 tsp.
• Vegetable oil - 6 tbsp. Spoons;
• Yeast - 2.5 teaspoons without a slide;
• Eggs - 2 pieces.

Preparation

This dough with dry yeast for belyashey also begins with the "awakening" of yeast. To do this, mix the ayran with yeast and sugar, set aside for 15 minutes before the appearance of foam on the surface of ayran.

Add eggs and salt to the yeast mixture, mix.

Sift the flour, knead again until smooth.

At the end, add the vegetable oil, mix it carefully. You will get a slightly sticky dough - you should not be embarrassed.

Put the dough in a deep bowl, cover and let it come for 1.5 hours - yes, it's a faster dough for white syrups with dry yeast.

Formed products from this test are recommended to be approached again within 10-15 minutes to achieve greater splendor.

The recipe for white whites from start to finish

Of course, the dough itself will not provide you with Belyashi, so now we will tell you what to stuff, how to form and how to fry products for the best result. It uses an amazing dough - with a fairly complex composition, but the softest and very tasty. If desired, you can replace it with any of the options listed above, but we recommend using this recipe for test with dry yeast at least once.

Ingredients:

• Decoction of potato (not recommended to replace) - 300 ml;
• Dry yeast - 16 grams;
• Sugar - 2 tbsp. Spoons;
• Eggs - 4 pieces;
• Salt - 1,5 tsp.
• Cottage cheese pasty - 300 grams;
• Mashed potato warm - 300 grams;
• Creamy soft butter - 120 grams;
• Flour sifted - 1400 grams;
• Vegetable oil - 4 tbsp. Spoons.

Filling:

• Raw minced meat (better mixed) - 1000 grams;
• Garlic - 2 crushed denticles;
• Salt - 2 tsp;
• Onion - 2 pieces, chop;
• Pepper, spices - to taste.

From the specified quantity of products it turns out very, very much беляшей. If you do not have the task to feed the company, then boldly divide the initial number of products by 2 or even 3.

How?

In order to prepare a lavish dough for white syrups with dry yeast, mix the warm potato broth with yeast and sugar and put in a warm place for 10-15 minutes until a lush foamy cap appears.

Separately in the bowl, mix until smoothly curd, mashed potatoes and eggs.

Add the broth with the roasted yeast to the potato-curd mixture. Stir thoroughly.

Put half of the flour. Shake again until smooth.

Add the butter. Stir.

Sift the remainder of the flour and stir until homogenous, pouring the vegetable oil.

At the end of the batch, the mass should lag behind the working surface. It's not worth pouring more flour - she can score a dough.

Put the dough dry with yeast for belyashas in a deep bowl, cover and let it come for an hour.

While the dough fits, mix all the foods for the filling.

Approached the dough, divide into pieces of 45 grams. Roll balls out of them, cover with food film.

Spread in a deep frying pan vegetable oil (slightly, but the bottom should be covered completely).

One by one, form the belaya, giving them a triangular or circular shape. Do not forget to make a hole in them! Otherwise, the dough with dry yeast for belyashi will burst during frying.

Fry the billets on fire no higher than the average, laying them first hole down to "seal" beljash and keep inside the whole juice filling.

If desired, the recipe for the dough and fillings can be used to make pies in the oven. The recommended cooking temperature is 190 ° C without convection.