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Belyashi with meat, juicy and tasty, are actually not as difficult to make at home as many think. There are hundreds of belyashi recipes, but their secrets are united by the following: how to make tender dough that won't become rubbery after cooling; whether to add an egg to the belyashi dough; how to make juicy belyashi even from dry meat; how long to fry belyashi to ensure they're not raw; and what to do if the belyashi do turn out raw? You will find answers to these and other questions in our video. There are recipes for belyashi from unleavened dough, kefir dough, and yeast dough. In my opinion, the most tender and fluffy belyashi (or meat pies with a round hole in the middle, showing all the juiciness inside) are made from yeast dough, and you can see this for yourself! Everything will work out perfectly the first time! Belyashi are very juicy with a crispy crust and tender dough that simply melts in your mouth. Ingredients in spoons, cups, and exact grams are listed below 👇
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✅ Homemade juicy belyashi from yeast dough can be made according to the recipe on our website, where there are step-by-step photos and descriptions, and there is also a printable version edanalyuboivkus.ru/vse-recept...
🥛* cup volume 200 ml
✅ Dough for belyashi:
warm milk - 100 ml = 0.5 cups*
water - 200 ml = 1 cup*
dry yeast (fresh) - 5 g (15 g) = 1 tsp (1 tbsp)
sugar - 10 g = 2 tsp
salt - 9 g = 1 tsp
vegetable oil - 30 ml + 3 ml = 2 tbsp + 0.5 tsp
flour - 450 g (+/-) = 3.5 cups*
✅ Filling:
minced meat - 400 g = 2 cups*
onion - 250 g = 2 large heads
salt - 5 g = 0.5 tsp
ground black pepper - 1/4 tsp
(what to add to the filling if the mince is dry 👉 03:55)
❗YIELD: 12 pieces
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