-500 G pig-ground beef (or any any your taste)
-luk 2 pcs
-hydrochloric, pepper (to taste)
-4 Cups flour (always 3 goes into the dough, and 1 per treatment)
-water or milk to dough — 1.7 stack. (360ml) to me on the water like most
Article -2. sugar spoon
-hydrochloric 1 tsp
-2 Tsp dry yeast
-2 Tbsp vegetable oil
-1 Tat protein bonding.

To prepare the dough mix required quantity of milk (water), flour, sugar, salt, yeast and fast oil. We knead well and put it on the rise.
The Tat, which are sold on the market — half an onion put fried! Therefore, added minced fried and raw onion, salt, pepper. Well all the stir. Pour some water a little to get the juicy meat.
The dough is rolled out into a thin layer, cut circles out of it, with a diameter of 6-8 cm.
In the middle of each circle is laid out the stuffing, in a circle around the stuffing dough coated with protein, is placed on top of the second dough circle, zaschipyvaem dough circle.
Belyashi fried on both sides, and then passed on to the pan, cover with foil and kept in an oven, the temperature is 175 grams, heat the oven first, then turn off the oven and keep hot for 20 minutes.
Thereafter belyashi folded into a saucepan, cover with a lid or a towel. Cooled belyashi obtained myagonkimi.
Bon Appetit!


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