Ingredients
Servings: - 6 +
400 gr Flour wheat
100 ml Milk cow's
15 ml Milk cow's For lubrication
100 ml Kefir
7 gr Sugar
4 gr Soda baking
15 gr Yeast
1 Egg chicken For lubrication
7 gr Salt
7 gr Salt For filling
70 ml Oil sunflower
30 ml Oil sunflower For lubrication
500 gr Fillet chicken
250 gr Onion
Pepper black ground Add to taste
Coriander Add to taste
30 ml Water
Description
Open belyashi with chicken in the oven are fluffy yeast products with a fragrant juicy filling. Small round belyashi in Tatar style with chicken with a small hole in the middle. They can be classified as family dishes. It has its own features and differences. On this page we will tell you how to cook belyashi with chicken in the oven at home quickly and deliciously! The proposed recipe with a photo of open belyashi with chicken in the oven uses a light version of yeast dough. But the meat for the filling can be chosen according to your own taste and preference. We took chicken.
Step by step recipe 
Cooking dough for a delicious recipe for open whites. In a suitable container, combine hot milk, cold kefir, sugar, soda, yeast, 2 tbsp. spoons of flour. The resulting mixture is kept on the table for about 15 minutes.
After the specified time, a yeast cap forms on the surface of the dough. We introduce the egg with salt, flour and butter. First, in a container, and then on a work surface, knead a slightly sticky dough. We place it in an oiled bowl, leave it on the table for one hour. To prevent the dough from getting weathered, cover it with a lid or cling film.
Preparing the stuffing for belyashi with chicken. Grind meat and onions with a meat grinder. Add spices and water. We mix.
Transfer the risen dough to the work surface.
Lightly knead the dough. Divide it into 12 equal pieces. From these lumps with the help of palms we roll smooth balls. We cover the resulting blanks with cling film. We stand them for 10-15 minutes in order to relax the gluten.
After the specified time, using a rolling pin, turn the ball of dough into a round cake.
Place a full tablespoon of filling in the center of the workpiece.
We lift the edge of the dough and pinch it in a circle so that small folds form.
We distribute finished products on a baking sheet with baking paper. We cover them with a film, leave for half an hour for proofing.
Preheat the oven to 200˚C. Mix egg with milk. Before baking, cover the future belyashi with the resulting mixture. The cooking time is 30 minutes.
Finished hot products are lubricated with vegetable oil. Thanks to this manipulation, the whites become soft and acquire a pleasant glossy sheen.
So we learned how to make open whites that will delight the whole family!
Enjoy your meal!
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