Apiary

Біляші – тісто і фарш з медом.

Hello Again, dear random and regular visitors.

hope, You have already managed to prepare everything, you have seen us at.

Today came the next culinary feat.

І якщо бути чесним – це дійсно не зовсім просто.

After dough a little moody and does not always work the first time.

Even experienced housewives sometimes problems. But let things first.

I like yeast dough and in the first available possibility of trying to cook something with it.

My love male yeast pastries. Так що нікуди не дінешся – доводиться догоджати. And trust, якщо знаєш деякі секрети – то робота буде в радість.

With pleasure I share the recipe and then the secrets of baking yeast.

1. dough
2. forcemeat

dough

Have stages to consider all the nuances of cooking an unusual bilyashiv.

And start with the dough.

products

• Яйця курячі великі – 3-4 PC.
• Масло рослинне рафіноване – 100 ml.
• Дріжджі пресовані – 50 g.
• Вода – 500 ml.
• Мед – 2 Article. l.
• Сіль – 1 no. l.

Борошно пшеничне вищого ґатунку – за потребою.

I prefer pressed yeast, as with dry difficult to guess the number, that gave the dough Braga.

Preparation

First prepare the liquid component. You can use plain water, but always boiled and cooled to body temperature.

Якщо ж хочете більш здобне тісто – використовуйте суміш води і молока в рівних кількостях.

Add the warm fluid yeast, pre rozkryshyvshy their hands. No need to grind them with a knife or, who loves the warmth of human hands.

Add salt and honey. Gently mix all ingredients, that they are "friends" with each other.

Can not wait for the bubbles. Цей варіант дріжджового тіста – безопарний.

Shipment eggs in a bowl and then stir gently to homogeneity.

Add the flour and start kneading the dough. Here you can use the plug, so the dough will be watery.

Flour the dough before adding it is imperative to sift through a sieve, to enrich it with oxygen.

Then the texture becomes more air, а готова випічка – пишною.

Add flour as, the dough was very thick, but not so, both cakes.

Put a container of dough in a warm place, covering towel, To avoid obvitryuvannya.

Rozstoyka take 1-1,5 years. The contents of the bowl increase in size approximately 2-3 fold.

Now the secrets of successful test. Do not proceed to a batch of bad mood or image to anyone.

Paste it feels and never fit, well. This secret I shared with my grandmother, Hell is a furnace noble pies, bread and all sorts of other goodies. Do not tap in the room, where appropriate dough.

It does not like sharp fluctuations and sounds. Place the bowl in a warm place without drafts and temperature changes.

Bezoparnym method of kneading dough no worse than the sponge. The only difference is, fermentation test that will be a little longer.

Але сам процес не буде довше – адже ви не чекаєте готовності опари. І останнє – завжди перед початком приготування подумайте, what results you want to achieve.

There are some types of yeast baking, which requires sponge method.

forcemeat

This recipe is also unusual stuffing. Traditionally we add copper.

It makes silky texture and soft. А присмак – карамельно-горіховим.

products

• Meat (pork) – 300-350 g.
• Сало свиняче – 100-150 g.
• Цибуля ріпчаста біла – 3-4 PC.
• Salt, спеції – за смаком.
• Мед – 1-1.5 Article. l.
• Potato (mashed) – 100-150 g.

I add mashed potatoes ready, so filling in the final bilyashi is softer and juicier.

Optionally, you can also add cheese or fat varieties bold, pre natershy it on a coarse grater.

Preparation

Meat, bacon and onion mince with a large grille. Якщо візьмете дрібну – фарш вийде пастоподібним.

A need, felt that small pieces of meat. Add to mashed potatoes meat peremolennomu, salt, spices and honey.

Far mix to a homogeneous condition and little sums, to break down meat fibers started.

Then the texture is soft and juicy. Plate and hands lubricated with vegetable oil, dough to molest.

Spoon also keeps in oil. We spread the batch test piece on a plate.

Fingers gently form the tortilla and spread the stuffing in cents. Zaschypuyemo workpiece edge and form bilyash.

We spread it on a hot frying pan with oil and fry over low heat bilyashi.

Are making golden brown crust. But it is necessary to fry over low heat, to belyash completely inside propiksya.

Ready bilyashi spread on a plate. There can be direct piping, з жару.Спробуйте з томатним соком – дуже смачно.

Read: Baked apples with honey in multyvartsi

If you stay for the next day (not fact) – підігрійте в мікрохвильовці.