Dough for whites in the bread maker

Dough for whites in the bread maker

Beljashi came to us from the Tatar cuisine and fell in love with many. But not everyone is ready to buy them in street eateries, since it is not known how high-quality and fresh products were used to make them. Experienced housewives make fried meat pies at home, but novice chefs can stop the need for kneading dough. The problem can be solved if there is a bread maker in the house. A clever unit will do almost everything for a cook, all you need is to lay products into it and choose a program. The dough for whites in the bread maker is prepared almost without the participation of the chef and almost always turns out perfect. Pies from it come out lush, tender, ruddy and crispy.

Cooking Features

In spite of the fact that the bread maker assumes the execution of the main work of kneading dough, it is up to the chef to perform certain operations. Having made a mistake at the preparatory stage, the expected result may not be obtained.

  • Flour for whites, it is desirable to choose a high-quality, containing a large amount of gluten. This is especially important when the dough is prepared without yeast. Having a large amount of gluten in the flour will make the dough elastic.
  • Flour before use must sift. The meaning of this manipulation is not only to clean the product from small litter. During sifting the flour is saturated with oxygen, becomes loose and light. From such flour products are obtained more gentle and airy than from wholemeal.
  • If the dough contains eggs, they are shaken with a fork or whisk before placing it in the bread machine's bucket.
  • The fresh dough is not immediately taken out of the breadmaker; it is necessary to allow it to rest for 20-30 minutes so that the gluten swells and the dough becomes more pliable.
  • The temperature of products piled in the bread maker bucket is of great importance. Yeast dough requires warm ingredients. Hot water is needed for brewing. Following the recommendations in the recipe, you get the expected result.

If you rarely had to use a bread machine, then you may have a question about which mode to use for making dough for meat. If your unit has only one mode, designed for kneading dough, you need to use it - here it will be difficult to confuse something. Usually this mode is called “Kneading dough” or “Dough”. Some units have additional modes for making unleavened dough (for dumplings, noodles, and so on). If there is no yeast in the recipe for whites, then it is better to activate this program. If the bread maker does not have a single mode for kneading dough at all, which rarely happens, it is started in the main mode (“Bread”), but stopped before it goes to baking bread. The time depends on the model of the unit, you can clarify it in the instructions for the device.

Classic yeast dough for whites in bread maker

Composition:

  • dry yeast - 7 g;
  • water or milk - 0, 32 l;
  • butter or margarine - 50 g;
  • wheat flour - 0, 5 kg;
  • salt - 5 g;
  • sugar - 20 g;
  • refined vegetable oil - 20 ml.

Method of preparation:

  • Remove butter or margarine from the refrigerator beforehand and cut into slices so that by the time the dough is prepared the product has become soft.
  • Water or milk should also be heated to room temperature or slightly higher.
  • Mix water with dry yeast, sugar and salt.
  • Sift flour.
  • In a bread machine bucket, pour in a liquid base, add vegetable oil, put the softened pieces of butter or margarine.
  • Pour in flour. In some devices, the instruction provides for laying the products in the reverse order; you should not ignore these recommendations.
  • Start the unit by selecting the dough kneading program.

Approximately in 1, 5-2 hours the bread maker will finish the work on dough preparation, about which a special signal will let us know. After that, the dough can be taken out of the unit's capacity, divided into 20 parts and make of them meaty pies. Then it remains only to fry them in a large amount of boiling vegetable oil.

Fresh dough for whites in bread maker

Composition:

  • wheat flour - 0, 6 kg;
  • vegetable oil - 60 ml;
  • milk - 0, 4 l;
  • salt - 20 g;
  • sugar - 20 g;
  • baking powder for dough - 10 g.

Method of preparation:

  • Mix sifted flour with salt and sugar, baking powder for the dough.
  • Heat the milk to the temperature of the human body, mix with butter.
  • Pour milk into the bread maker bucket, pour in a mixture of dry ingredients.
  • If your unit is equipped with the unleavened dough function, activate the appropriate program. In the absence of a special function, run the program “Kneading dough” (or simply “Dough”).

Wait for the appliance to finish working according to the installed program and wait another 20 minutes, after which you can begin to form whites and fry them.

Choux pastry for whites in bread maker

Composition:

  • wheat flour - 0, 55 kg;
  • milk - 130 ml;
  • salt - 30 g;
  • high-speed yeast - 20 g;
  • hot water - 150 ml;
  • sugar - 60 g;
  • refined vegetable oil - 40 ml.

Method of preparation:

  • Sift the flour, combine it with yeast, sugar and salt, place in the container of the bread maker.
  • Heat the milk to about 40 degrees, add butter to it, mix. Pour them into the products in the bucket of the bread maker.
  • Start the unit in kneading mode.
  • After 5 minutes, pause the program, pour boiling water into the unit's bucket.
  • Let the bread maker continue.

The dough will be ready in an hour and a half. According to this recipe, it turns out to be elastic, it can be rolled out very thinly, so that the belyash will turn out to be crispy, with a lot of filling.

The dough for whites in the bread maker can be prepared according to any recipe for the basis for these Tatar pies. You just need to know how to properly prepare the products, in what order to put them in the bucket of the unit and how to run the program.

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