Vak belyash in the oven in Tatar

Step-by-step cooking

1. Step 1:

   

   How to cook vak belyashi? Measure and prepare the necessary ingredients. Instead of beef, you can take lamb, and replace butter with margarine or cooking fat. Remove the oil from the refrigerator in advance so that it has time to soften.

2. Step 2:

   

   Sift the flour to clear it of impurities and saturate it with oxygen. The splendor of the future baking will depend on this. Mix flour with baking soda and salt. Flour may need more or less, it all depends on its properties. Focus on the desired elastic, dense consistency of the dough.

3. Step 3:

   

   Add soft butter to the sifted flour.

4. Step 4:

   

   Mix flour with butter until crumbs.

5. Step 5:

   

   Pour in a glass of kefir at room temperature.

6. Step 6:

   

   Mix.

7. Step 7:

   

   Add the remaining kefir and knead the dough. You do not need to knead it for a long time.

8. Step 8:

   

   The dough should be pliable, soft, not sticky to the hands. Put it in the refrigerator for 30 minutes (but it can be longer). He needs to lie down, then it will be easier to work with him.

9. Step 9:

   

   Meanwhile, do the stuffing. If necessary, defrost the beef by transferring it from the freezer to the bottom shelf of the refrigerator in advance. Then wash the meat, dry with paper towels and cut into small slices. Twist into minced meat through a meat grinder.

10. Step 10:

    

    Cut the peeled potatoes into small cubes.

11. Step 11:

    

    Peel the onion from the husk. Rinse in cold water so that when slicing onion juice does not irritate the mucous membrane of the eyes so much and cut as small as possible.

13. Step 12:

    

    Combine potatoes, onions and ground beef in a container.

14. Step 13:

    

    Pour in a little boiled water at room temperature to make the filling even juicier. Make sure that the minced meat does not become too liquid, pour in the water carefully and a little at a time, stirring.

15. Step 14:

    

    Season with salt and pepper.

16. Step 15:

    

    Mix the potatoes well with the meat – and the filling is ready!

17. Step 16:

    

    Take the dough out of the refrigerator. Divide it into small pieces the size of a plum (or larger pieces, if you want to get a larger white). I have finished 8-9 cm in diameter.

18. Step 17:

    

    How to sculpt wak belyashi? Roll out each piece of dough into a thin pancake on the floured work surface of the table.

19. Step 18:

    

    Put 1 tablespoon of filling in the center of each pancake.

20. Step 19:

    

    Gather the edges into a bag, leaving a hole in the middle and lifting the edges up. Manta rays are formed in a similar way. In each hole for juiciness, you can put about 5 g of butter. In a separate container, you can beat an egg and grease all the pies with a cooking brush so that they acquire a beautiful color during baking.

21. Step 20:

    

    Lightly grease a baking sheet with refined vegetable oil with a high smoking temperature. Lay out the blanks from the dough. I got 2.5 full baking sheets from these ingredients.

22. Step 21:

    

    Preheat the oven (10-15 minutes before cooking) to 180 degrees. Bake the products for about 40 minutes until golden brown. Focus on the specifics of your technique, changing the baking time and temperature if necessary. Initially, a lot of liquid is formed inside the wac of the white, but at the end of cooking everything will be fine.

23. Step 22:

    

    Remove the baking tray from the oven. Cool slightly and serve with sliced fresh vegetables. Enjoy your meal!