Belyashi should be fluffy and juicy, but not because of the abundance of fat or oil in which they were fried.
It directly depends on the dough and the quality of the mince. The rest depends on the cooking technology.
Expert of the online publication "BelNovosti" Yulia Arkhipova , a cook and fourth-class baker, told how to cook the juiciest belyashi.
You will need:
- flour - 400 g;
- butter - 60 g;
- milk - 1 glass;
- boiled water - 0.5 cups;
- dry yeast - 1 tbsp;
- granulated sugar - 1 tsp;
- salt - 1 tsp;
- minced meat - 700 g;
- onion - 2 pcs.;
- Garlic - 1 clove.
How to cook
1. In a bowl, mix sugar, yeast, add warm water, cover with film for 10 minutes.
2. Melt the butter, mix with milk, pour in the yeast mixture, add salt, sift the flour, knead the elastic dough. When ready, put it in a warm place for 1 hour, covered with film.
3. Chop the onion, crush the garlic, mix with the minced meat and add salt and pepper, stir.
4. When ready, form the belyashi, stuff each one with minced meat and fry on both sides in a preheated frying pan with vegetable oil.
Earlier we told you how to make batter without eggs .
Expert: Julia Arkhipova
