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Сталик Ханкишиев

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сталикханкишиев

беляшисмясом

00:00:01

My name is Stalik Khankishiev.

00:00:03

This is a program about delicious and healthy food.

00:00:07

Today we will cook such that the heart beats faster at the same name.

00:00:13

Belyashi!

00:00:16

I was very lucky with my place of birth.

00:00:19

Well, think for yourself, where else could you learn

00:00:23

Uzbek, Russian, Tatar, Crimean Tatar, German, Korean and so on dishes?

00:00:30

You can't imagine what people of what nationality did not live in my native Fergana.

00:00:36

And there were more than enough Kazan Tatars.

00:00:40

Maybe that's why

00:00:44

both Crimean Tatar chebureks and Kazan Tatar belyashi were very popular in Fergana.

00:00:50

I think that the current generation of Ferghana residents already consider these dishes to be Uzbek.

00:00:56

Yes, and they do it right.

00:00:57

In fact, in Tatarstan this dish is called not belyashi.

00:01:02

It's called the jumper.

00:01:04

Very tasty, straight glossy from oil and fat word.

00:01:10

But the word "belish" in the Tatar lexicon is also present

00:01:14

in the form of lag belish, zur belish.

00:01:16

Oh, I will someday get to the Tatar cuisine!

00:01:20

I'll show you!

00:01:22

In the meantime, for a kilogram of flour, I took a pack of dry yeast,

00:01:26

designed just for 1 kilogram of flour.

00:01:30

I took a tablespoon of sugar.

00:01:31

It's better with sugar, don't argue with me, and a teaspoon of salt.

00:01:36

Mix sugar, yeast and flour lightly, stir.

00:01:41

And now I pour 0.5 liters of kefir into the well of flour.

00:01:53

On top of kefir 1 egg.

00:01:56

One egg is enough.

00:01:59

According to the recipe, about 100-150 milliliters of water is also required.

00:02:04

To make the jug easier to wash, we rinse the water here as well.

00:02:14

Also in the dough, especially if it is a good homemade dough, it is

00:02:17

supposed to add 100 grams of melted butter.

00:02:22

And the dough will not be sticky, and the aroma from the dough will go very good.

00:02:33

We begin to knead the dough, first with a spatula.

00:02:44

And then hands.

00:02:47

People who often bake know that the proportions of the dough are variable,

00:02:51

because everything depends on the flour.

00:02:52

Therefore, keep a little flour on the table in reserve, or a glass of milk,

00:02:58

you never know what you have to add.

00:03:00

The dough must be coated with vegetable oil on all sides,

00:03:04

not only on top, but also on the sides.

00:03:07

The dough should not stick to the bowl,

00:03:09

it should slide over the bowl as it rises.

00:03:13

The bowl should not slow down its development.

00:03:15

Cover with a lid and wait.

00:03:18

However, we should also cook minced meat.

00:03:25

While the dough is rising, while it is rising, it

00:03:28

's time to work on minced meat.

00:03:31

1 kilogram of meat, you can take any.

00:03:33

You can take lamb, beef,

00:03:35

but it is desirable that the meat is fatty enough.

00:03:39

I have lean meat, so I added 300 grams of fat tail fat.

00:03:44

You can add any other who eats what.

00:03:48

We scroll the minced meat through a fine grate, so it will turn out juicier.

00:03:53

You can, of course, try to cook minced meat and more lean,

00:03:57

you can cook minced meat with less onion.

00:04:00

But believe me, these proportions have been verified by time.

00:04:04

We have been cooking this way for many years,

00:04:06

and our whites and chebureks, all these products made from dough, meat and onions

00:04:12

turn out to be very tasty.

00:04:14

I also ask you to pay attention to the fact that our meat is very clean,

00:04:19

practically without films and without veins.

00:04:21

The stuffing is tender.

00:04:26

OK it's all over Now.

00:04:27

And now the glove on the hand, because the minced meat needs to be kneaded.

00:04:32

Pay attention to a kilogram of meat,

00:04:35

I always count by the amount of meat itself, and not minced meat as a whole.

00:04:39

So, for a kilogram of pulp exactly 1 tablespoon of salt, we can say that without a slide.

00:04:48

Like this.

00:04:50

And at least 0.5 tablespoon of black pepper.

00:04:55

Well, believe me, it's not without pepper.

00:05:04

Now mix everything thoroughly to get a homogeneous, very juicy minced meat.

00:05:09

When preparing some products with minced meat,

00:05:13

keep in mind that the minced meat must be infused,

00:05:17

it must stand for at least 30-40 minutes.

00:05:19

Well, think for yourself, meat, salt, pepper and onions.

00:05:24

In fact, the meat is marinated in minced meat.

00:05:29

Minced meat was infused, and the dough came up.

00:05:32

See how it fits.

00:05:34

Why, after all, he will have to come up again after we divide him into lumps.

00:05:40

Right now, I’ll just grease my hands with oil,

00:05:42

and at the same time I’ll grease the table, because whites don’t roll with a rolling pin

00:05:49

and don’t dust the table with flour.

00:05:51

No, we continue to work only with oil.

00:05:55

We used 1 kilogram of flour, 500 grams of kefir,

00:06:02

100 grams of butter, 100 grams of milk, 1 egg for the dough.

00:06:06

In total, the dough turned out to be about 1 kilogram 750 grams.

00:06:12

If you divide it into about 16 parts, then the lumps of dough should turn out to be 110 grams,

00:06:20

I think these are.

00:06:22

But now, before they are laid on the table and made to fit,

00:06:27

they must first be rolled up, they must be given the correct spherical shape.

00:06:34

So, let it stand and fit.

00:06:36

We start from left to right.

00:06:38

Hands in oil, and everything turns out very simply.

00:06:42

I stretch the upper part of the dough, make it even, smooth,

00:06:47

and then fold the dough like a mushroom,

00:06:50

press it here with my fingers and then roll it into a ball.

00:07:00

Let them not cool down, let them not dry out, let them fit under a sheet of cellophane.

00:07:06

We continue.

00:07:08

Classically, what is called peremyach in Tatarstan,

00:07:11

and what is called belyashi throughout the former Soviet Union,

00:07:16

are fried in oil.

00:07:18

And you know, not just in a frying pan with oil,

00:07:21

but it would be nice if the whites just floated in oil.

00:07:25

But exactly the same product can be baked in the oven,

00:07:31

and then it will be called vak belish.

00:07:33

If you cook a big pie from the same minced meat,

00:07:37

from the same dough,

00:07:39

then it will be called zor belish.

00:07:42

There is also echpochmak, but that is a completely different story.

00:07:45

I don't have time to talk about it now.

00:07:47

I would like to make whites and don’t forget to pour oil into the cauldron to warm it up.

00:07:53

Well, I was going to bake 16 whites,

00:07:57

and my dough was divided exactly into 12.

00:07:59

Well, what can you do, such a nature.

00:08:01

Well, if a cutlet, then a cutlet, and belyash, so belyash.

00:08:06

It is more convenient for me to fry belyashi in a cauldron.

00:08:09

Some are fried in flat pans.

00:08:12

You know, you will have to pour more oil into a flat frying pan,

00:08:15

because it’s not good when the belyash lies on hot metal,

00:08:19

it should float in oil.

00:08:20

And it’s not good when the sides of the belyash remain white.

00:08:24

Because he only touched the oil from the bottom.

00:08:27

A whole bottle of oil.

00:08:29

Pour so that the whites are floating.

00:08:37

Keep in mind one more thing, that the oil should warm up properly.

00:08:42

This may take 10-15 minutes.

00:08:44

We will just have time to blind the first whites.

00:08:47

See how the first lump of dough came up, it just increased 1.5 times.

00:08:53

We grease the table with oil, put it with a smooth and even side to the bottom,

00:08:58

but we knead this not very even side, giving it something like the shape of an Uzbek flatbread.

00:09:06

Do you know how much stuffing can fit in here?

00:09:09

Yes, all 100 grams!

00:09:10

But usually they put this much, a tablespoon.

00:09:14

However, our whites are unusual, our whites are very large,

00:09:18

so 2 tablespoons of minced meat will be good, it will be just right.

00:09:24

That's who, as they say, some sculpt belyashi without leaving holes on top, some leave.

00:09:31

And I want to show you our family way of modeling whites.

00:09:35

Let him lie down here, come a little more.

00:09:50

2 spoons of minced meat.

00:09:52

Just do not think that the more minced meat inside the belyash, the tastier it is.

00:09:57

No, the most delicious belyash is the one with the right proportions between dough and minced meat.

00:10:05

And so, well, who wants to eat fried minced meat, for God's sake,

00:10:08

there are cutlets for this, fry the cutlets.

00:10:11

And belyashi is for those who know how and love to work in the kitchen,

00:10:16

who are not too lazy to work with their hands, who are not too lazy to knead the dough,

00:10:20

and as a result, they eat even tastier than those who eat only meat.

00:10:24

The oil should be heated up to 180 degrees.

00:10:29

I don’t know how you will measure it, approximately.

00:10:32

But it would be nice to add some animal fat to ordinary vegetable oil.

00:10:39

Here I have melted beef tallow.

00:10:42

I want to show you what consistency it is.

00:10:44

See how ice cream melts right in your hands.

00:10:49

Therefore, when buying meat, do not neglect fatty meat.

00:10:54

Fat can always be melted.

00:10:56

The deep-frying mixture that I now have in the cauldron

00:11:00

can always be used several times.

00:11:02

But in oil, which is mixed with fat,

00:11:06

that pasties, that belyashi, that any other fried dough products

00:11:12

turn out to be incredibly tasty.

00:11:15

And if someone thinks that due to such an amount of fat and whites it will turn out fatter,

00:11:19

he is mistaken.

00:11:21

But we'll talk about this later.

00:11:22

And now it's time for us to make holes in whites.

00:11:26

I just told you that many people

00:11:30

do not close the edges to the end when they form whites, leaving a small hole.

00:11:33

I will explain why this is necessary.

00:11:35

Well, first of all, the stuffing is very juicy, very moist.

00:11:41

If the minced meat boils, the steam can break the belyash.

00:11:45

And when there is a small neat hole in the belyash, the

00:11:48

steam will come out from here.

00:11:50

In addition, I have seen how many people who know how to cook well

00:11:56

pour a little of the oil or fat into this hole,

00:12:01

on which the belyash is fried.

00:12:03

Thus, the minced meat inside the belyash is fried much better.

00:12:08

It would be worth taking care of this,

00:12:10

especially when the whites are so gigantic,

00:12:13

for the boys who ran in, played enough football,

00:12:16

did enough wrestling,

00:12:18

then just give them calories.

00:12:21

And children should grow up strong, healthy,

00:12:25

they should receive good nutrition.

00:12:28

See how hot the oil is?

00:12:30

Light light smoke.

00:12:33

You can start frying whites.

00:12:35

Look at how it swelled up,

00:12:37

look at how huge the belyash turned out to be.

00:12:40

You need to lower the hole down.

00:12:43

Many are worried that the stuffing will not fall out through the hole?

00:12:47

We remember physics, the laws of nature.

00:12:50

Minced meat is moist, in contact with very hot oil, minced meat boils,

00:12:56

and a steam bubble forms there.

00:12:59

This bubble of steam keeps the minced meat from falling off.

00:13:06

Looks like it's time to switch.

00:13:10

Here it is, a golden belyash.

00:13:13

And now is the time, as my grandmother taught me,

00:13:18

to pour a little oil into the hole.

00:13:22

See what's happening.

00:13:23

I pour hot oil into the whites, the

00:13:26

minced meat boils and spit out the oil from there.

00:13:30

At the same time, the minced meat is fried very well.

00:13:34

Trust my experience.

00:13:35

Belyashi, pasties, all kinds of donuts,

00:13:40

all this dough, fried in oil, I unusually liked in my childhood.

00:13:46

I loved these items very much as a child.

00:13:49

And now I love it too.

00:13:50

But if when I was young, I would have eaten 2 or 3 such belyash,

00:13:55

now one is enough for me.

00:13:59

Or we will share 3 in half with my wife.

00:14:02

Because each belyash weighs a little less than 200 grams.

00:14:05

Now many people may ask me:

00:14:08

Stalik, how is it, because there were more than 100 grams of dough in each belyash,

00:14:13

because there was almost 100 grams of minced meat in each belyash,

00:14:18

Where did the weight go?

00:14:19

And I'll tell you now.

00:14:21

Look, do you see those bubbles around the dough?

00:14:27

This moisture in the dough boils and comes out.

00:14:31

This is boiling moisture, these steam bubbles, as it were, push the oil away from the dough.

00:14:37

You understand? Do you hear?

00:14:39

The dough became crispy, the moisture evaporated from it.

00:14:42

It has decreased in weight.

00:14:44

Moreover, if we weigh the oil and fat, in which we fry the whites from the very beginning to the end,

00:14:49

it practically does not decrease.

00:14:52

There is very little oil on the belyash itself.

00:14:55

And what is there will be absorbed by the napkin on which we lay out the finished products.

00:15:00

And yet, minced meat and dough, does this remind you of anything?

00:15:04

Well, let's say the same hamburger.

00:15:06

So, from time immemorial, we have had our Russian,

00:15:10

well, Tatar whites.

00:15:12

There were Russian pies, there is Uzbek samsa, there are manti.

00:15:17

We have so many dishes that are at least as good as any hamburger,

00:15:22

which for some reason we don’t use in public catering.

00:15:25

At the same time, I want to say that whites for catering are a very profitable product,

00:15:31

because in fact, minced meat, of course, could have been put in less.

00:15:35

I already waved my hand.

00:15:37

And it turns out very satisfying, very tasty and moreover, convenient food.

00:15:42

Food to take with you.

00:15:45

Let's say the mother baked whites and gives a basket, take it to your grandmother.

00:15:50

Does it happen? It happens only in fairy tales.

00:15:53

In fact, the opposite is true.

00:15:55

These are grandmothers, and there is also one grandfather who will bake whites

00:15:59

and send them to their grandchildren and children of overage.

00:16:07

There is no need to hurry with frying whites,

00:16:09

let them fry calmly.

00:16:11

No need to rush to turn them over, let them get a sure crust,

00:16:17

let them swell in oil.

00:16:18

You see what they were.

00:16:20

Why, even these, when I laid out the lumps with dough and minced meat,

00:16:25

did not come into contact with each other.

00:16:26

Now here's how they've grown.

00:16:28

Here are the buns.

00:16:37

The last couple of whites remained.

00:16:39

Certainly not the last.

00:16:41

Of course, we'll bake more.

00:16:44

Let the oil in the cauldron cool down first,

00:16:46

and then we carefully pour it into another bowl, let it stand.

00:16:52

If it settles, if some kind of sediment forms, pour it

00:16:55

out of that dish.

00:16:57

However, there will be little sediment.

00:17:00

And the next time we want either chebureks or belyashi,

00:17:04

we will simply add another 50 or 100 grams of vegetable oil or fat

00:17:10

in order to make it tastier.

00:17:18

Well, that's all, whites are ready.

00:17:21

I cooked a full dish, enough for everyone.

00:17:27

Fragrant golden, like the sun,

00:17:31

tasty, satisfying,

00:17:33

for children who should grow up to be heroes.

00:17:37

Bon appetit, dear friends!

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Добро пожаловать на наш официальный YouTube канал Сталик Ханкишиев, не забудьте подписаться на наш канал и поставить лайк нашему видео. Чтобы подписаться на канал, вы можете перейти по ссылке ► https://www.youtube.com/channel/UCO8YHPk43zHgfUFWv9FUttg?sub_confirmation=1 для теста на килограмм муки понадобилось одно яйцо, пол литра катыка (можно взять любое кислое молоко и даже кефир), 100 грамм растопленного сливочного масла, 150 мл воды или молока и пачка сухих дрожжей, рассчитанная на килограмм муки. Разумеется, соль – чуть меньше чайной ложки, разумеется – сахар, почти полная столовая ложка. Поверьте мне – с сахаром намного лучше, я пробовал и так и эдак. Все продукты для замешивания теста должны быть тёплыми. Тесто лучше замешивать руками, но вымешивать его с приложением слишком больших усилий не стоит, потому что оно получится мягким, совершенно не таким, как на чебуреки. После вымешивания теста смажьте растительным маслом посуду, где тесто будет подходить, смажьте и его поверхность, да накройте чистой тряпочкой и оставьте в тёплом месте подходить. Если на кухне прохладно, укройте тесто одеялом. Тесто должно значительно увеличиться в объёме. Приготовьте и смешайте фарш, приправьте чёрным перцем и уберите в прохладное место. Фарш должен подмариноваться хотя бы с пол часа, но будет ещё лучше, если фарш простоит часа полтора, а то и два. Лишь бы не на жаре! Обычно, когда работают с тестом, на стол подпыляют муку. Но нам этого делать нельзя, потому что наша цель оставить тесто таким же мягким и нежным, каким оно у нас получилось. Поэтому, чтобы мука из подпыла не примешивалась к тесту и не изменяла его консистенцию, мы смажем и руки и стол растительным маслом. Ухватываете ладонью необходимый кусок теста и пережимаете его, как бы выдавливая воздушный шарик. Когда все шарики будут готовы, а всего из замешанного теста их получится примерно 20-22 штук, укройте их пищевой плёнкой и оставьте ещё раз подходить. Вообще, работая с таким тестом, надо давать ему отдохнуть и расправиться каждый раз, после того как с ним совершена какая-либо операция. На первый взгляд, кажется, что это долго, всё это занимает много времени. Но чем большее количество беляшей или пирожков готовится за один раз, тем быстрее идёт процесс. Если делать штук сто изделий за раз, то, пока вы разделаете тесто на шарики, первые уже как раз успеют подойти! Придавите шарик теста в середине и, работая подушечками пальцев, сделайте небольшое углубление, одновременно раздвигая заготовку до размеров чайного блюдца. У вас должно получиться нечто, похожее формой на узбекскую лепёшку. Внесите фарш и пусть он согреется до комнатной температуры. В середину лепёшки положите фарш и распределите его по углублению ровным слоем. Старайтесь не очень-то давить на фарш – под ним нежное тесто! Нам очень важно сохранить его нежность. Берите тесто за бортики, оттягивайте его наверх и формируйте из него складки. Слепите складки между собой, оставляя посередине некоторое пространство. Не беспокойтесь, что дырочка получится слишком большою. Заготовки для беляшей постоят накрытыми на столе, ещё раз подойдут, разбухнут, а во время жарки разбухнут ещё больше и дырочка станет совсем маленькой! для жарки беляшей масло сильно разогревать не надо. Здесь вот в чём дело – тесто у нас дрожжевое, да ещё на кислом молоке, оно очень пышное, пузырчатое, лёгкое. Раздуваясь в масле ещё больше оно становится как бы термосом и очень плохо передаёт температуру от масла снаружи во внутрь, к фаршу. Поэтому, для того, чтобы и фарш прожарился необходимо некоторое время. Правильная температура жарки изделий из дрожжевого теста с начинкой внутри – 160-170С. И очень важно, чтобы изделия свободно плавали в масле, а не лежали на сковородке. Беляши опускаются в масло дырочкой вниз. Не беспокойтесь, фарш оттуда не выпадет! От соприкосновения влажного фарша с раскалённым маслом в том месте быстро образуется пузырь, который наоборот будет давить на фарш снизу, поднимая его. После того, как нижняя часть зарумянится надо перевернуть беляш и тут же налить в дырочку ложку масла. От ложки раскаленного масла фарша запузырится, зашкворчит и этого будет достаточно, чтобы фарш приобрёл вкус пожаренного мяса, характерный для хороших котлет. Не беспокойтесь, от ложки масла беляши не станут необратимо жирными, гораздо хуже получится, если фарш внутри останется варёным, неароматным. Социальные сети: Инстаграм ► https://www.facebook.com/unsupportedbrowser Телеграм ► https://t.me/stalic Фейсбук ► https://www.facebook.com/unsupportedbrowser Дзен ► https://dzen.ru/stalic?lang=ru ВКонтакте ► https://dzen.ru/stalic?lang=ru Одноклассники ► https://ok.ru/stalik.khankishi Официальные сайты ► https://stalic.ru/ - интернет магазин с моими книгами ► https://stalic.livejournal.com/ - мой старый блог, рецепты и фото

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