Belyashi with meat! How is cooking in Uzbekistan? All the secrets of Staliс Khankishiev!

for a test for a kilogram of flour, it took one egg, half a liter of katyk (you can take any sour milk and even kefir), 100 grams of melted butter, 150 ml of water or milk and a pack of dry yeast, designed for a kilogram of flour. Of course, salt - a little less than a teaspoon, of course - sugar, almost a full tablespoon.
All products for kneading dough should be warm. It is better to knead the dough with your hands, but you should not knead it with too much effort, because it will turn out soft, completely different from pasties.
After kneading the dough, grease the bowl where the dough will fit with vegetable oil, grease its surface as well, cover with a clean cloth and leave to rise in a warm place. If the kitchen is cool, cover the dough with a blanket. The dough should increase significantly in volume.
Cook and mix minced meat, season with black pepper and put in a cool place.
Minced meat should be marinated for at least half an hour, but it will be even better if the minced meat stays for an hour and a half, or even two. As long as it's not in the heat!
Usually, when working with dough, flour is sprinkled on the table. But we can’t do this, because our goal is to leave the dough as soft and tender as we got it. Therefore, so that the flour from the dust does not mix with the dough and does not change its consistency, we will grease both the hands and the table with vegetable oil.
Grab the necessary piece of dough with your palm and squeeze it, as if squeezing out a balloon.
When all the balls are ready, and in total from the kneaded dough they will turn out to be about 20-22 pieces, cover them with cling film and leave to come up again.
In general, when working with such a dough, it is necessary to give it a rest and deal with it every time after any operation has been performed with it. At first glance, it seems that this is a long time, it all takes a lot of time. But the more whites or pies are cooked at a time, the faster the process goes. If you make a hundred pieces at a time, then by the time you cut the dough into balls, the first ones will just have time to come up!
Press down the ball of dough in the middle and, working with the pads of your fingers, make a small indentation, while pushing the workpiece to the size of a tea saucer. You should get something similar in shape to an Uzbek flatbread.
Add minced meat and let it warm up to room temperature. Put the minced meat in the middle of the cake and spread it over the recess in an even layer. Try not to put too much pressure on the stuffing - there is a tender dough under it! It is very important for us to keep his tenderness. Take the dough by the sides, pull it up and form folds out of it.
Blind the folds together, leaving some space in the middle. Don't worry that the hole will be too big. The blanks for whites will stand laid on the table, they will come up again, swell, and during frying they will swell even more and the hole will become very small!
You don't need to heat up the oil very much to fry the belyash. Here's the thing - our dough is yeast, and even on sour milk, it is very lush, bubbly, light. Swelling in the oil even more, it becomes like a thermos and very poorly transfers the temperature from the oil from the outside to the inside, to the minced meat. Therefore, in order for the minced meat to fry, it takes some time.
The correct temperature for frying yeast dough products with filling inside is 160-170C. And it is very important that the products float freely in oil, and not lie in a pan.
The whites are lowered into the oil with a hole down. Don't worry, the stuffing won't fall out! From the contact of wet minced meat with hot oil, a bubble quickly forms in that place, which, on the contrary, will put pressure on the minced meat from below, raising it.
After the lower part is browned, it is necessary to turn the belyash and immediately pour a spoonful of oil into the hole. From a spoonful of hot oil, the minced meat will bubble, sizzle, and this will be enough for the minced meat to acquire the taste of fried meat, characteristic of good cutlets. Don't worry, whites won't become irreversibly fatty from a spoonful of oil, it will turn out much worse if the minced meat inside remains boiled, non-aromatic.
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