Lush squirrels in a pan - 5 recipes

Fragrant meat whites are certainly an indispensable dish on any table. Their dough is much softer than the same pies, and the aroma of the meat filling inside, which seeps through a small hole from above, cannot be confused with anything else. Prepare lush whites in a pan under the power of any housewife, but not everyone knows all the tricks of this simple recipe.

Lush whites in a pan: a classic recipe

Toasted pastry and juicy meat fillings - this is definitely what distinguishes whites from other dishes.

To make a delicious, crispy yeast dough you will need:

• water at room temperature - 300 ml;
• sugar - 30-40 gr.;
• flour - 700 g flour or more;
• yeast - 30 gr. (if dry - 1.5 tsp);
• eggs - 1 pc.;
• butter / margarine - 100 gr.;
• salt is a pinch.

Filling:

• minced meat (pork, beef, veal) - 400 gr.;
• onions - 1 pc.;
• garlic - 2 cloves;
• long loaf - 50 gr;
• milk - 200 ml .;
• salt, pepper - to taste.

Cooking:

Yeast dough is cooked in a sparing way. To do this, mix water, sugar, salt and yeast well until the yeast is completely dissolved. Then add a little less than half the mass of flour. The consistency of the sponge should be quite thick, like very oily sour cream. In a warm place, leave the dough to ferment. It usually takes about an hour. During this time, the couple increases threefold, bubbles are visible on the surface.

While the dough rises, in chicken eggs, separate the yolks from the proteins. Beat the whites in a stable foam. After that, the remaining ingredients are added to the dough: melted butter, yolks and the rest of the flour. Then, whipped proteins are added separately and the fluffy dough is carefully mixed, which is left in a warm place for one and a half more, periodically every half an hour beating.

In order to prepare the filling, it is necessary to pass the meat through a meat grinder along with peeled onions and garlic. If you have already bought minced meat, then onion and garlic should be crushed separately and add to it. Onions must be chopped, because it is he who gives the juice to the whole filling in the future. Soak the loaf separately in milk and add to the rest of the meat mass. Season with salt, pepper and mix well, you can beat off slightly to saturate the filling with oxygen.

After both the dough and the filling are ready, you can start modeling the whites: divide the dough into small lumps, roll it into a cake and put the forcemeat in the middle, then close the edges of the cake on top, leaving a small hole. Or you can make the whites triangular in shape by plucking all the edges on three sides. Leave for 5-10 minutes.

Pour a large amount of oil into a deep skillet and allow to warm up over medium heat. Belyashi dip in oil with a hole down and fry on both sides.

Keep in mind that when frying whites, they can be turned only once, otherwise nothing will work!

Meat with milk and yeast

Many argue that yeast dough actually turns out tasteless without the addition of milk. Well, when baking, milk really gives the dough a pleasant, sweet, milky aroma, which makes it nice to eat sweet buns. Fried yeast dough smells a little different, and someone does not like this smell very much, and after all, milk only enhances it.

In the dough recipe above, you can add milk instead of water. Or, what is the most optimal option is to add both ingredients in equal proportions. That is, instead of 300 ml of water, you need 150 ml of milk and the same amount of water.

By the way, the filling can be made more liquid than usual - since the products will still be fried, this is permissible, since the liquid quickly seizes inside.

Tatar whites on kefir in a pan

Since Belyash is still a Tatar dish, then you need to cook it like the Tatars themselves. To obtain very lush and porous whites, Tatars use fermented milk products - that is, kefir or fermented baked milk. Moreover, there are recipes where kefir even enters the filling itself to make it more magnificent due to the fermentation of lactic acids.

So, for a yeast dough on kefir you will need:

• fermented baked milk / kefir - 300 ml .;
• flour 350 or more;
• yeast - 15 gr.;
• egg - 1 pc.;
• vegetable oil - 1 tsp;
• sugar - 15 g .;
• salt is a pinch.

Stuffing with the addition of kefir:

• beef (veal) - 400 gr.;
• onions - 1 pc;
• garlic - 2-3 cloves;
• loaf - 50 gr.;
• milk - 100 ml.; salt, pepper - to taste.
• kefir - 70 ml. (a third of a glass).

Cooking:

There is nothing new and complicated in the preparation of the dough, especially since it can be prepared in a straightforward way: this allows sour-milk products. Yeast is dissolved in kefir at room temperature, sugar, a warm egg, salt, vegetable oil (can be replaced with butter) and flour are added. The dough is thoroughly kneaded and left to rise in a warm place for 2 hours, periodically kneading it.

It should be noted that in this recipe there is less flour, since kefir and fermented baked milk themselves are quite thick and fat.

To prepare the filling, too, there is nothing new: chop meat, onion and garlic together, add the loaf soaked in milk, kefir, salt, pepper and mix thoroughly. It is important that the forcemeat is thick initially without excess moisture, since milk and kefir can significantly thin the filling. It is better to add liquid to the filling carefully, and best of all - pre-squeeze the bread from excess milk.

Well, then everything is simple: from the dough to form whites of the desired shape, and then fry in a deep frying pan on both sides. In "kefir" whites, by the way, the smell is often more pleasant.

Lush whitewash with meat and rice

What to do if there is too little meat and quite a lot of dough? You can diversify the filling with various additives.To get more satisfying, it’s usually worth adding a little pre-cooked white rice.

To do this, you will need:

• minced meat or meat - 400 gr;
• onion - 1 pc.;
• garlic (optional) - 2 cloves;
• boiled rice - 150 gr;
• salt, pepper - to taste.

Such a filling will turn out to be more "meaty" and less juicy due to the lack of additional ingredients, but it will be much more satisfying!

To diversify the taste sensations from whitewash, greens will also help: parsley, dill, cilantro, green onions. It all depends on the recipe of a hostess.

Buckwheat and minced meat filling is also considered to be very exotic, but in combination with spices such as thyme, coriander and black pepper, it is worth a try. The taste will be more delicate due to the taste of buckwheat and piquant due to unusual spices.

Recipe for whitening on a yeast-free dough

Contrary to general claims, a yeast-free dough can also turn out to be very magnificent and tasty. It also has baking powder and dairy products, and in terms of its calorific value, it clearly wins compared to yeast. Unleavened dough is more crispy, and thin if desired.

For the test:

• flour - 500 g or more;
• sour cream - 200 ml .;
• egg - 2 pcs.;
• butter / margarine - 50 gr;
• salt - a pinch;
• sugar - 1 tsp

Filling:

• minced meat - 500 gr.;
• onion - 1 pc.;
• salt, pepper - to taste;
• garlic - optional.

Cooking:

Mix sour cream with butter, salt, eggs and sugar until smooth. You can add for the “porosity” in the dough half a teaspoon of soda, slaked vinegar. Add flour and knead the dough quickly. Next - leave the dough in a cold place for 30-40 minutes. Unlike yeast, which needs heat, fresh dough on the contrary needs cold, because in this case all chemical processes proceed better and the dough loosens more evenly.

The next step is to prepare the stuffing. You can wrap any kind of filling in unleavened dough: from very juicy to dry meat, but the last option is best, since this dough is still thinner than yeast, although much denser.

Roll out cakes from dough balls, put minced meat in the middle and wrap in any convenient way, then fry seams down in a deep pan in a large amount of vegetable oil.

Tasty recipe: tortillas in a pan kefir recipe

Ready whites to drain from oil on a napkin, and then take for a meal.