White dough: 6 recipes, cooking features

Belyash is a yeast pie with meat fried in a large amount of fat. He can safely be called the first representative of fast food on the territory of the Union. Today the choice of dishes is so diverse that you can try something new every day without repeating yourself, but people’s love for whites is eternal.

Despite their simplicity, many are faced with the problem of preparing whites - either the dough is not airy enough, or it is too greasy, or the crust is not successful. We will tell you in this article how to prepare dough with dry yeast for belyashi, how to prepare belyashi yourself and avoid failures.

Classic recipe for dough with dry yeast

This delicacy is a fast food, which is often prepared in catering establishments.

What ingredients will you need?

When creating a test yourself, you need to purchase the following products:

water – 300 ml;
dry yeast – 9 g;
sugar crystals – 20 g;
flour – 550 g;
table salt – 15 g.

If there is no dry yeast, then it is permissible to replace it with pressed yeast. This will not change the consistency and taste of the finished treat.

Step-by-step cooking process

The step-by-step process of making dough with your own hands requires the following points:

Water must be heated to 30 °C before use.
Next, add granulated sugar and yeast, leaving for about 10 minutes.
Then you need to add salt.
You need to sift the flour and add exactly half to the yeast mixture.
While stirring the mixture, add the rest of the flour and then knead the dough.

A step-by-step recipe for preparing dough for whites.
The finished raw materials need to be sent to a warm room for about 60 minutes.

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Quote from Essik's message

Read in full In your quotation book or community!
Ideal dough for pies and whites.
To get delicious pies or belyashi, you need to prepare them using this perfect dough recipe.

Ingredients:

For yeast chatter: - 50 ml water - 1 teaspoon (5 g) dry yeast - 1 teaspoon sugar

For the dough: - 250 ml milk/water/kefir - 2 yolks (optional) - 2 teaspoons sugar - 1/2 teaspoon salt - 500 g flour - 2 tablespoons vegetable oil

For the meat filling: - 300 - 500 g minced meat (I used beef) - 1 large onion - 1 - 3 tbsp broth/water (depending on the minced meat) - garlic, salt, pepper - to taste

Cooking from xaa.su/27Xq:

Pour dry yeast, 1 teaspoon of sugar into a cup, pour 50 ml of warm water and stir. Place in a warm place to rise. If the yeast is good, then after 15 minutes it should come to life and rise into a foamy cap. If the “cap” does not work, then you should change the yeast! Pour warm milk into a deep container. Add: sugar, salt, yolks, vegetable oil, pour in the risen yeast and mix everything well. Sift 2/3 of the flour from the total mass and knead (adding the remaining flour little by little) into a very soft, sticky dough. Do not overfill the dough with flour; the pies will turn out hard and rubbery. It is better in the future, when making pies, to use more flour for dusting. Knead the dough for 10 - 15 minutes (this time is necessary for the gluten of the flour to start working), CAREFULLY, until it comes off your hands. Place the kneaded dough in a bowl greased with vegetable oil, cover the top with cling film and place in a warm place to rise. After about 1.5 - 2 hours, do the first kneading, then cover again and leave to rise. After which you can work with the test

Words unchanged from the author of the recipe:

:This time I kneaded the dough in a bread machine, using kefir and water (150 g of water + 150 g of kefir). Divided the dough into 18 pieces (50 g each). I formed each piece into a smooth ball. The formed balls of dough were covered with film and left for 10-15 minutes to rise... Then each ball was rolled out into a flat cake ~ 0.5 cm thick, the meat filling was placed in the middle, the edges of the dough were connected (forming folds) and the white was slightly flattened to give give him the shape of a flat cake.

If you wish, you can not cover the whitewash completely, but leave a small hole on top/

Fry the belyashi in heated vegetable oil (the oil level should reach the middle of the flatbread), over medium heat, 4 minutes on each side.

Essika

With raw yeast

White dough, the classic recipe of which includes raw yeast, becomes incredibly rich and fluffy. At the same time, the finished product comes out quite soft and airy. It is worth noting that it is permissible to fry or bake pies from this type of flour preparation, either with meat or with any other type of filling. In addition, yeast raw materials are suitable for making pizza, buns and pies.

In addition, dough made with raw yeast can be easily and quickly kneaded with your own hands. The calorie content of the product reaches approximately 260 kcal per 100 g of product.

What ingredients will you need?

To make dough using raw yeast with your own hands, you will need additional ingredients:

water – 250 ml;
raw yeast – 30 g;
sugar crystals – 50 g;
sunflower oil – 17 ml;
table salt – 6 g;
wheat flour – 600 g.

Sunflower oil must be refined so that it lacks a specific taste and aroma. This is necessary so as not to spoil the basic taste of the finished product. Raw yeast must be of high quality and fresh. The splendor of the flour preparation depends on this.

Step-by-step cooking process

The process of creating a test is described in the following paragraphs:

The water used to prepare the dough must be heated in a microwave oven to 30 °C.
Add sugar and raw yeast to the mixing container. All ingredients must be mixed until completely dissolved. Then this container must be placed in a warm place for 30 minutes. until a fluffy cap forms.
Next, the mass must be poured into a large bowl in which the dough will be kneaded. The latter should turn out a little liquid after mixing all the ingredients until smooth.
The table needs to be sprinkled with flour. Then you need to place the dough on its surface and continue kneading. During the kneading process, the raw material should stop sticking to your hands, but it should not become too dry and tight.
After kneading, the dough should be placed back into the bowl, the surface should be coated with oil to prevent a dry crust from appearing, and the dough should be left warm for about 60 minutes, after covering it with a towel.

When the raw material rises, it must be lowered, and then allowed to rise again and used for its intended purpose.

Preparation

This dry yeast dough for whites also begins with “awakening” the yeast. To do this, mix the ayran with yeast and sugar, set aside for 15 minutes until foam appears on the surface of the ayran.

Add eggs and salt to the yeast mixture and stir.

Sift the flour, knead again until smooth.

At the end, add vegetable oil and mix thoroughly. The dough will be slightly sticky - this should not bother you.

Place the dough in a deep bowl, cover and let rise for 1.5 hours - yes, this is a faster white dough with dry yeast.

It is recommended to rise the formed products from this dough again for 10-15 minutes to achieve greater fluffiness.

On kefir

White dough mixed with kefir is a good alternative to yeast raw materials. In addition, such a flour preparation can be easily and quickly kneaded with your own hands. Using classical technology, the finished dough comes out quite plastic and tender, and is also easy to knead with your hands. The calorie content of the product is quite high. On average, 100 g of product contains approximately 270 kcal. Moreover, when adding meat filling, the amount of calories will be even greater. Therefore, such a dessert should not be consumed by those who adhere to a diet.

What ingredients will you need?

Making dough for whiting at home requires the following components:

Required Ingredients	Required amount
Kefir 2.5%	350 ml
Wheat flour	1 kg
Baking powder	5 g
Table salt	6 g
Chicken eggs	110 g

To knead the dough, you must use kefir with a fat content of at least 2.5%. Baking powder can be replaced with baking soda. There is no need to extinguish it with vinegar. This will not change the taste. All ingredients must be at room temperature.

Step-by-step cooking process

The detailed test creation process includes the following steps:

Pour kefir into a plastic container for kneading dough, and then add baking powder. It needs to be lightly whipped into bubbles and then allowed to rest.
Next, you need to add eggs at room temperature into the fluffy mass. Add salt to the mixture and then mix thoroughly until smooth.
Afterwards, add flour to the ingredients in small parts and gradually knead the dough, making it elastic.
After 10 min. After kneading, the workpiece must be returned to the bowl, covered with a napkin and left until it is ready.

After the required time, the raw materials are allowed to be used for culinary purposes.

Dough for whites on kefir with dry yeast

Yeast dough made with kefir for whites is particularly soft and has a long shelf life. Such a jumper will not become stale and weathered for a long time.

This white dough is most often used by cooks in roadside cafes or public canteens.

Components:

Flour – 450 grams;
Kefir 3.2% – 250 milliliters;
Salt, sugar - 1 teaspoon each;
Chicken egg – 3 pieces;
Dry yeast “Sof Moment” - 11 grams (bag).

Take kefir at room temperature, add yeast, stir and leave to rise for 20 minutes.

Beat the egg into the kefir dough, add sugar, salt and mix.

Start adding sifted flour in small portions and mix with a spoon so that no lumps form.

When it becomes difficult to mix, place the dough on a flat surface and continue kneading with your hands, adding the remaining flour.

When the dough stops sticking and becomes a homogeneous mass, transfer it to a clean deep bowl, cover with cling film, and let rise for 2 hours.

When it starts to climb over the top, mix it again with a wet hand and leave it to rise again.

With milk

White dough, the classic recipe of which includes milk, is not only soft and airy, but also has a specific steamy aroma. In this case, eggs are not used to knead the dough. This flour preparation is suitable for making both white bread and other types of baked goods with different fillings.

Dough mixed with milk can be stored in the refrigerator compartment for no more than 2 days. However, it is not allowed to be frozen. Having taken it out of the refrigerator compartment, the raw materials should brew a little and rise. After this, the dough will need to be lightly kneaded with hands moistened with oil.

In order for the dough to knead properly and rise, all the necessary components must be at the same temperature. In this regard, approximately 2 hours before kneading the flour mixture, all required food products will need to be removed from the refrigerator compartment. To make yeast dough, it is recommended to use flour that contains about 40% gluten.

Before adding a bulk ingredient to the dough, the flour must be sifted through a sieve . This will saturate the product with oxygen and also remove various impurities. Due to this, the dough will rise faster. To obtain a brighter taste and rich aroma, it is recommended to mix vegetable oil with a small volume of melted butter.

What ingredients will you need?

To make baking dough, you need to have the following products on hand:

yeast – 20 g;
sugar crystals – 62 g;
margarine – 60 g;
milk – 750 ml;
wheat flour – 6540 g;
table salt – 22 g.

Step-by-step cooking process

The process of creating a flour blank for making whites with your own hands requires the following steps:

The milk should be heated, poured into a container, and then added with yeast and stirred.
Then you need to add granulated sugar and salt and stir again.
The mixture should be placed in the oven and simmered for 30 minutes.
The margarine needs to be placed in the microwave until it becomes soft, and then added to the composition.
The flour must be sifted and poured into the raw materials in portions, without stopping the kneading process.

When the dough is ready, it should be stored in the refrigerator compartment or used for its intended purpose.

Quick dough for whites with milk and instant yeast

Compound:

wheat flour – 0.5 kg;
sugar – 20 g;
salt – 5 g;
fast-acting dry yeast – 11 g;
chicken egg – 1 pc.;
margarine or butter – 80 g;
milk – 0.25 l.

Cooking method:

Heat the milk to approximately 35 degrees.
Separately, combine the egg and salt, beat them with a whisk.
Pour the egg mixture into the milk.
Cut the butter or margarine into pieces and melt without letting the product boil. This can be done over low heat, but it is safer to heat the oil in a water bath. Using a microwave will greatly simplify and speed up the process.
Let the oil cool, pour it into a container with milk and egg. Whisk them to obtain a homogeneous mixture.
Sift the flour, mix it with sugar and yeast.
Combine the dry mixture with the liquid base. Stir with a spoon or spatula. Complete the process of kneading the dough by hand by transferring it to a floured work surface.
Place the dough in a large bowl, cover it with cling film and leave in a warm place for about half an hour. During this time, the dough should have time to rise, increasing in volume by about 2 times.

Dough made with instant yeast must be used as soon as it rises. There is no need to wait for it to rise again.

With sour cream

White dough, the classic recipe of which includes sour cream, comes out quite airy, tender and plastic. The calorie content of such a product will not be too high. This is explained by the fact that there is no yeast in such a flour preparation. In order not to gain extra pounds, you should not consume baked goods excessively, especially for those who are prone to obesity or are on a diet.

What ingredients will you need?

The components required to create a test are listed as follows:

sugar crystals – 8 g;
butter – 50 g;
flour – 320 g;
table salt – 11 g;
baking powder – 7 g;
sour cream – 200 g;
egg – 55 g.

It is permissible to replace butter with margarine. The taste will not deteriorate from this. If you don’t have baking powder on hand, then you can replace it with regular baking soda. In this case, there is no need to extinguish the bulk ingredient with vinegar. The fat content of sour cream should be high. This will give the finished treat juiciness and tenderness.

Step-by-step cooking process

To create delicious whites at home, you need to follow these steps:

Add the egg with sour cream into the container for mixing the ingredients and beat thoroughly.
Separately, mix baking powder with salt and sugar. Then you should combine all the above ingredients.
You need to melt the butter, add it to the rest of the products, knead the dough.

After thorough kneading, the dough will be ready.

How to wrap and cook belyashi

After the dough has risen and increased in volume, you can proceed directly to wrapping the filling in the flour dough.

To do this you will need to perform the following steps:

Using a knife, you need to cut off a piece of dough that is even and long in thickness, which then needs to be rolled into a long rope. After this, holding one end of the rope with your left hand, you will need to tear off pieces of dough of equal weight with the fingers of your right hand. The prepared pieces need to be sprinkled with flour and distributed on a table sprinkled with flour. You will need to form balls from pieces of dough, the seam of which should be at the bottom. The resulting blanks must be set aside for about 7 minutes.

White dough, the classic recipe of which allows you to bake juicy, tender and appetizing meat pies, can be kneaded in water with the addition of dry yeast.
You will need to form round cakes from the balls, the diameter of which will be no more than 10 cm. Then you should place the filling in the center of each workpiece, sealing the edges so that there is a small hole in the middle.
The finished products should be slightly flattened with the palm of your hand and set aside for approximately 20 minutes. for proofing.
You will need to pour so much vegetable oil into the saucepan so that it almost completely covers the workpiece. Thanks to this, the whites will fry better.
The workpieces must be lowered into hot oil with the hole facing down.
It is necessary to fry the products on each side until golden brown.

When the pies are ready, you will need to remove them from the saucepan using a slotted spoon and transfer them to a colander to drain off excess fat.

Useful tips and tricks

In order to properly make delicious whites with your own hands, it is recommended to remember a few simple but useful culinary tips on how to knead raw materials at home:

To make the whites tasty, it is recommended to use a mixture of several types of vegetable oil. It is also permissible to use corn or rapeseed raw materials.
You should not use pork or beef fat when preparing this treat. In addition, olive oil, peanut oil, soybean oil and sunflower oil are not suitable for frying. However, if the latter is refined, without a specific smell and taste, then it is allowed to be used for making meat pies.
In addition, you can use butter for frying. Due to this, the delicacy will come out much more tender and tastier. However, before adding it to the deep fryer or cauldron, the product must be melted in a saucepan.
In order for the product to acquire a crispy and golden brown crust, semi-finished products should be deep-fried.
When cooking in a saucepan, at the end of cooking, it is recommended to pour a small amount of broth or hot water, cover with a lid and cook over low heat.
If you use an oven to make belyash, it is recommended to add melted butter or broth to the hole in each piece. This is necessary so that the raw material does not dry out and the filler comes out juicy.
The oil temperature should be between 160 and 170 °C. You can check the temperature by dipping a piece of dough into it for exactly 4 minutes. At the correct temperature, the dough should brown evenly during this period.
The amount of oil in the saucepan is required so that the pieces in it do not reach the bottom and float calmly.
To make the filling juicy, it is recommended to use a lot of onions, some fatty meat, as well as cream or milk when making it.
All products used must be warm.
In this case, it is best to knead the flour mixture by hand. Upon completion of kneading, the raw materials will need to be placed in a container coated with oil. The top of the product must be covered with a towel. The bowl with its contents should be placed in a warm room. To prevent the whites from becoming hard, the raw material must rise for 3 hours.
If the dough sticks to your hands, it is recommended to moisten them in vegetable oil. After this, the workpiece will need to be kneaded again. In order for the products to remain soft and airy for several days, the flour preparation must be soft.
Initially, the whites need to be fried in bubbling oil with the hole down. As soon as the pieces are browned, you will need to turn them over and add about 17 ml of oil to each hole. As a result, the meat filling will become covered with bubbles. This will give the dish a rich taste of fried meat.
To make the white dough dough fluffy, airy and tender, you must sift the flour. This will rid the ingredient of various impurities and also saturate it with oxygen.
When kneading yeast dough, all windows and vents in the room should be closed so that there are no drafts. Otherwise, the dough may not rise.
To preserve the structure, it is recommended to cut the meat into pieces and not turn it into minced meat.

White dough is a universal product that is suitable for preparing other dishes. The classic dessert recipe allows you to knead the dough with kefir, milk or sour cream with the addition of yeast. As a result, baked goods become airy, juicy and nutritious.

Cooking features

Dough for whites with dry yeast can be prepared using sponge or straight method. Usually they don’t put a lot of baked goods in it, so they often do without preparing the dough. The technology for kneading dough for belyash also depends on the type of yeast culture. Regardless of the chosen recipe and dough preparation technology, to obtain the expected result you need to know and take into account several points.

White dough can be prepared from any type of flour, but traditionally, premium or first grade flour is used for this dish. Second-grade flour gives the whites an unpleasant grayish tint and a specific taste.
Flour is sifted before preparing any type of dough. It is impossible to refuse this manipulation. It is needed not only to rid the product of insect larvae and small debris. Its main purpose is to saturate the flour with oxygen. After sifting, it becomes light, it is easy to combine with other components, preventing the formation of lumps. The dough kneaded from it rises better, and baked goods from it turn out more tender and airy.
The less fat and eggs in the dough, the better it rises. If you have little time, use water as a liquid base, although milk or kefir makes the dough more tender and does not dry out longer.
There are two types of dry yeast. Some of them (most often they are called active) are identical to the pressed ones, but are used in smaller quantities. Typically, 3 g of compressed yeast replaces 1 g of dry yeast. Instant dry yeast is made from other cultures using innovative technology. They are fast-acting - the dough rises on them about 3 times faster than on regular ones, but also falls quickly. The technology for kneading dough with regular and instant dry yeast differs. Regular yeast is diluted with liquid with added sugar, and after activation it is combined with other ingredients. Instant yeast does not require pre-activation; it is immediately mixed with flour and other dry ingredients.

Fry the belyashi in a large amount of boiling oil. Their taste will depend not only on the dough, but also on the filling, as well as on the correctness of their frying.