Description
Even before the announcement of the contest "cooking", I posted the recipe for classic meatballs with secrets and details of their preparation. In the comments I asked for the recipe a "Secret tat". I waited for dotsyu from Kiev (to have someone to eat them, Bo she can eat no more than one) and "at the request of the workers," prepared for your perfect tat. This recipe is made up of ideas from several TV shows about cooking meat pies ("All Bodo relish", "spice"). Try to cook – you will not regret and will forever forget about the street, sorry, upchuck.
Ingredients
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Flour
500 g
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Milk
125 ml
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Water
125 ml
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Yeast
1 tsp
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Butter
30 g
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Yolk egg
1 piece
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Salt
1 tsp
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Sugar
1 Tbsp
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Pork
150 g
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Beef
150 g
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Onion
300 g
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Salt
-
Black pepper
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Yogurt
3 Tbsp
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Vegetable oil
Cooking
For tat you need to prepare straight dough yeast dough. Why straight? The fact that yeast dough is prepared sponge method, more lush and porous. If you use it for frying (and we fry belyashi), the pores will go a lot of oil, and our meat patties are very greasy.
For the pastry take water and milk in equal proportions. If we take only the milk, the belyashi in the pan will burn and absorb a lot of oil, and if you take only water, the tat will turn out pale and bland. Cold milk bred boil water and get the ideal temperature for the introduction of yeast. Here it is better to take dry yeast, because they are much faster than live, raise dough. Live is better to take for a sponge dough baking in the oven. Put in liquid with 1 tsp of yeast. This also add 1 tsp salt and 1 tbsp sugar. Sugar, except that nourishes yeast, and even will caramelize in the pan, and the meat patties are browned.
Now about the eggs. Protein makes the dough tough. Therefore, the dough only the yolk, but the protein is not discarded, but poured into a silicone form and put into the freezer. When it freeze, take out from the mold, put in a package and send it back in the freezer. There, he well be stored up to 6 months. Thawed protein behaves no worse than fresh. And whipped is even better.
Add the melted butter.
Gradually add the flour. The flour you need to sift. This is to ensure that the flour filled the air. The dough from the sifted flour always comes out better. Repeat, adding the flour gradually, one Cup at a time. Knead first with a spoon, then hands. The dough sticks less to your hands, grease them with vegetable oil. The batter for fried meat patties should be slightly more liquid than baked pies. So the flour you may need less than the recipe (flour, after all, is also different).
The dough cover with a kitchen towel and put to rise in a warm place for 30-60 minutes. You need to cover it with a towel, to it, on the one hand, not weathered not withered, and on the other breathed.
While the dough rises, prepare the stuffing. The tat - Tatar dish, so traditionally for tat, take the lamb. But not all love her. In my family like lamb I'm the only one. If you like lamb all that take it. For the Slavic variant take pork and beef. Moreover, the pork - take the pork neck. There is just the perfect amount of fat to our ground meat was airy and juicy. Beef - take it back.
For perfect bleaching it is best to do minced meat. You can, of course, to twist the meat grinder, but better not be lazy and cook it with chopped meat. It will make your round even more juicy. First the meat cut into cubes approximately 1 cm.
Then in small batches chop two large sharp knives.
Periodically collect the meat again and chop. It seems very time consuming, but it is not. It was long pre-slice the meat than to chop him up into mincemeat.
Here and ready.
Now about the onion. The ratio of onions and meat in the meat pies should be 1:1. This is another secret of the juiciness. 300 g meat 300 take a bow. This is about three medium onions.
Onions cut into very small cubes. And now open another secret. Salt is added not in the beef and onions. Chopped onion salt, a little crush with your hands so he gave the juice, and in this form sent to the minced meat and knead.
Add freshly ground black pepper (do not add). You can add parsley, garlic, chili pepper. Is the way you want.
For juiciness and tenderness add to the mince yogurt. And water or milk, but yogurt tastes better.
Knead the dough and definitely beats the stuffing out all excess air. Traditional minced gather into a ball and throw it in the tank where we were getting ready. Do this about 12-15 times. Alternatively, you can put the stuffing in a tight pack and hit the table. Repulsed mince and leave for 10 minutes to ensure that all ingredients are "married." Well, again, I repeat my advice on how to check the meat for taste. A small piece of meat spread on a coffee saucer and send them for 20-30 seconds in the microwave. Try and if spice is not enough, add again and check.
By the time the dough has approached. It needs a little press down.
And divide into six parts.
Roll each into a ball and roll out into a round pellet with a diameter of about 15 cm edges of the cakes do look more slim.
For each pancake put 1 tbsp of stuffing. If the stuffing to put more, the tat can come out raw on the inside.
Rising edge generated by the tat and a bit replusive. The hole try to make the size of about 2 inches, then it's a bit disperse.
Formed meat patties should be allowed to stand for 10 minutes, until the dough is a little approached.
Now another little secret. In order to belyashi with one side cooked and the other was not too oily, the oil should be enough so that it reached half of the thickness of tat. The oil should be well heated, to form a crust. Belyashi put the meat down. To the stuffing immediately grabbed the crust, and it does not leak juice. Fry on medium heat for 3-4 minutes.
Turn over and fry for another 3-4 minutes. Then spread on a paper towel to remove excess fat. In General, frying tat is a delicate matter. They, on the one hand, should not burn, and on the other should completely fry. If you feel that they overdid it with the temperature inside the tat is not done, then send them in the oven at 180 degrees for 10 minutes.
You can't even imagine my feelings when I cut the tat for a photo shoot! Him on a plate poured out a delicious juice. Just like in khinkali! I was very sorry to put belyashi on a plate, because he would be soaked in this juice ( the Juice I drank, wiped the plate and continued the photo shoot. Here are the juicy get a tat, if you stand all the technology that I described.
Personally, I love with sour cream! Savory!
да, и спасибо автору
впервые решила сделать беляши. выбрала это рецепт и не пожалела ни минуты. просто и вкусно. рекомендую
Где найти еще рецепты этого повара? Просто шикарно
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