Vake belyash in the oven in Tatar - recipe

If you are unacceptable for classic Belai because of their excessive fat content, we recommend you try an alternative version of this incredibly attractive dish by cooking them in Tatar in the oven. In this version, the products are not inferior in taste to fried, but they are much more useful. In the Tatar cuisine they are called the Belyash.

How to cook a bacon in a tartar in the oven - recipe

Ingredients:

For the test:

• wheat flour - 385-425 g;
• milk - 255 ml;
• granulated sugar - 45 g;
• creamy margarine or butter - 255 g;
• pressed fresh yeast - 7 g;
• salt - a pinch;

For filling:

• Combined minced meat - 560 g;
• onion - 165 g;
• potato tubers - 375 g;
• pepper ground black - to taste;
• salt - to taste.

Preparation

In this case, we will prepare the filling for Belyashas by combining pork and ground beef. It is better to take these components in equal proportions. For greater juiciness, we recommend to chop the onion into a mince with a knife, rather than grind it in a meat grinder. A distinctive feature of this type of belyasha is also the addition of potatoes to the filling. It will not only add a juicy dish, but will fill it with a new taste. To do this, peel potato tubers from the skin and chop the cubes as small as possible. Before thoroughly mixing all the prepared ingredients, we will certainly season them with salt and ground black pepper. If desired, you can add ziru or other oriental spices to the filling.

While the filling for the vaccines will be infused in the refrigerator, we start preparing the test. To do this, let the fresh pressed yeast be dissolved in a preheated milk to 38 degrees. We dissolve in it also sugar and place the vessel with the billet in the heat for about ten to fifteen minutes to activate the yeast. In the meantime, we sift the flour into another container and knead it with the previously softened cream margarine. The resulting crumb is combined with the yeast mixture and knead the dough. Its texture should turn out soft and completely not sticking. We pluck off the flour coma portions of about a little more than a walnut, give them a cake shape, in the center of which we place the infused stuffing. Now we fold the edges of the flat cake upward and tear it with wrinkles, forming a small bag with a small hole on top.

We dispose the obtained blanks with vaccines on an oiled baking sheet, which, if desired, can also be pre-covered with a parchment leaf.

This type of belyashas is mostly baked in the oven. To do this, set the temperature regime of the oven at 200 degrees and keep the products in it for thirty-five minutes.