White dough - 16 cooking recipes

The secret of success is in the yeast, which makes the dough more tender, airy, but also high in calories. The classic version is prepared with fresh yeast, the modern one with dry yeast. These Tatar meat pies are fried in plenty of oil, which should be remembered when kneading. Excess water and flour will create problems - the fat will begin to crackle and splatter if you overdo it. Therefore, when processing you need to use vegetable oil. By the way, for the Tatars this will be dough for peremyaches - after the name of these pies.

A variety of belyashi - for connoisseurs of Tatar cuisine

In the old days, each region of the country had its own recipes for white dough. Many of them have survived to this day and are actively used, differing from each other in shape, size and methods of preparation. Classic - round, with a hole in the center, filled with minced meat, mainly beef or lamb. The second main ingredient is onions in large quantities. Over the entire history of the dish, dozens of its varieties have appeared, differing in fillings: potatoes, cabbage, carrots, pumpkin, fish, cheese, and any other meat besides beef and lamb.

What kind of dough to prepare for whites?

It all depends on the hostess, on the tastes of her and the family. There are methods: sponge and straight, yeast and lean, quick, liquid, and also the terrible “drowned”, in which the finished dough is poured with cold water and remains in it until it floats with the help of carbon dioxide accumulated inside. It is believed that any housewife, even an incompetent one, can make “sunken” dough.

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