How many calories are in belyashi: quantities for different types of recipe?

Dietary properties:

How many calories are in belyash, what dietary properties they have, all this is of great interest to those who lead a healthy lifestyle and monitor their health and figure. So we will try to answer these questions in the next article.

So here it is:

Belyashi is a national dish of Tatar and Bashkir cuisines. Classic belyash is a large pie made from unleavened dough with a variety of fillings: meat with the addition of potatoes, rice or millet, fish, etc. Very popular in Russia and the territory of the former USSR, but in a somewhat unconventional version - in the form of small fried pies with meat filling and always with a small hole from where steam escapes during cooking.

Components and rules for calculating calories in the recipe “Fried Belyash”

If you want to prepare a lower-calorie dish fried in a frying pan, then you should use minced chicken or turkey as a filling.
Cooking technologies vary. The set of components needed for the dish depends on this.

The basic set of ingredients includes:

• kefir or milk;
• flour;
• vegetable oil;
• soda;
• salt;
• yeast;
• chicken egg;
• chopped meat;
• bulb onions.

To prepare minced meat at home, you can additionally use ground black pepper and various spices.

When calculating calories, you need to add up the values ​​of all components per 100 g of product. The values ​​can be found in special tables.

Be sure to read: Diet shawarma with chicken: step-by-step preparation, options for sauces and toppings, calorie content

Contraindications

Let us immediately note that whites are not suitable for those who are on a diet, since all your efforts will go down the drain. Due to the fact that white meat with meat is quite capable of adding weight. The calorie content and protein content in this product, unfortunately, significantly exceed the norm. And this delicacy should be consumed very carefully by people who are concerned about the cardiovascular system and pancreas.

However, homemade whites have more beneficial properties than store-bought ones. This is because at home you can adjust the degree of fat content and the amount of oil used when frying. You can cook them both open and closed. They differ not only in external characteristics. And also the cooking features.

Cooking process

1. Heat kefir to 30 degrees, mix with sugar, soda, salt. Leave for 10 minutes.
2. In the meantime, you need to prepare everything for the filling. Mix ground beef and chopped onion, egg, salt and pepper. Mix everything well. This way you will achieve a more refined taste.
3. After 10 minutes, sprinkle flour into the kefir mixture. But you need to make sure that there are no lumps. The consistency of the dough should be similar to sour cream.
4. Choose a dish for frying, heat the oil on it, spoon out the dough and place the minced meat on top of it. Pour the dough onto it so that you can see the minced meat in the middle of the white dough.
5. You need to fry over medium heat. Fry on both sides until golden brown. Before serving unusual lazy belyashi to your guests, you can decorate them with greens. And you can make not only a delicious lunch, but also a very unusual one.

Ingredients and how to cook

ingredients for 6 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 2 hours

Calorie content and nutritional value of oven-baked belyash with various fillings

A product baked in the oven contains fewer calories than fried in a frying pan. The table shows the amount of fat, protein, carbohydrates and calories in a product with different meat fillings:

The least high-calorie filler in the ranking is turkey.

People who are on a diet or prone to obesity are recommended to consume no more than 1-2 whites baked in the oven per day, and fried ones in a frying pan using vegetable oil or margarine should be completely avoided.

Manufacturing

1. Yeast must be diluted in warm milk, adding sugar. Lightly beat the eggs and add them to the mixture. Add flour sifted through a sieve and mix. Then add margarine, melted in a frying pan, salt and knead the dough. Leave the dough for a couple of hours. Cover the top with a towel to prevent it from hardening.
2. Then you need to start filling. Chop the onion and mix with the minced chicken, add water, pepper and salt. Mix everything thoroughly.
3. After the yeast dough has risen, you need to take it out and divide it into small balls. Roll out all the balls and add 2 tablespoons of filling. Raise the edges and pinch them on top, and then flatten them with the palm of your hand.
4. Pour a sufficient amount of sunflower oil into the frying pan, chop it, place it so that the white seam is at the bottom. Fry until golden brown over medium heat. And in just an hour you will be able to enjoy and feed the whole family.

Manufacturing

1. For the filling you need to take 250 grams of ground beef or lamb, onions, salt and pepper to taste. Add finely chopped onion and spices to the minced meat. Beat everything well and mix for a long time. This will ensure that the water can be absorbed into the meat. This is necessary if you intend to prepare delicious juicy whites. The container with minced meat must be covered and placed in the refrigerator.
2. As for the dough, preparing it is not difficult at all. And all because it cooks very quickly. This is an ideal option for novice housewives. And kefir-based whites are also suitable for those who don’t like to spend a long time fiddling with food.
3. In order to prepare the dough, you need to mix flour with kefir. Add flour slowly, slowly. You need to add 150 g of flour, add soda and salt. Then, carefully mix everything, add the remaining flour. The dough will be very soft. You also need to add vegetable oil to it. Leave for half an hour.
4. Grease the frying pan chosen for baking whites with sunflower oil. But if you don't want to use butter, you can sprinkle in flour. But this can be fraught with the appearance of an unpleasant black sediment in the dishes. Which may not be very pleasant. However, the choice is yours.
5. The dough needs to be formed into balls and rolled out. Place prepared minced meat in the middle of each flatbread. Then mold open whites. Immediately you need to mold as much as will fit in the frying pan. After frying on both sides over medium heat, you can proceed to the final stage. And this stage is always a pleasure. After all, eating something that you have prepared with your own hands and making your family happy is always happiness.

This belyash, whose calorie content is 362 kcal, is very filling.

There is another great recipe for whites, which is ideal if guests arrive without warning. And this dish is called “lazy whites.”

Product calorie analysis

Ratio of proteins, fats and carbohydrates:

• Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin PP is involved in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.

more hide You can see a complete directory of the healthiest foods in the “My Healthy Diet” app.

How to prepare the dish “Homemade Belyashi”

1. Mix kefir, yeast, salt, sugar, butter, egg and leave for 15 minutes.
2. Add flour, knead the dough and place in a warm place for 1.5 hours.
3. To make the filling, pass the meat and onions through a meat grinder.
4. Add salt, pepper and mix.
5. Form an equal number of balls from the dough and minced meat.
6. Make a pancake from a ball of dough, put a ball of minced meat in the middle, pinch the dough around the filling, leaving the middle open.
7. Fry in a frying pan in a large amount of hot oil on both sides until golden brown. (Open side down first)
8. Place the finished whites on paper napkins to remove excess oil.

• For the test:
• Flour - 800 gr.
• Vegetable oil - 2 tbsp.
• Kefir - 400 gr.
• Dry yeast - 1 tbsp.
• Salt - 1 tsp.
• Sugar - 1 tbsp.
• Egg - 1 pc.
• For filling:
• Beef - 300 gr.
• Pork - 300 gr.
• Onions - 200 gr.
• Salt (to taste) - 2 gr.
• Black pepper (to taste) - 2 gr.
• Vegetable oil - 200 gr.

Nutritional value of the dish “Homemade Belyashi” (per 100 grams):

Calories: 287 kcal.

Proteins: 9.3 g.

Fat: 15.3 g.

Carbohydrates: 28.6 g.

Ingredients and calorie content of the recipe “Homemade Belyashi”

(calorie content and nutritional value are calculated approximately, excluding boiling and frying)

• Bakery
• Calories: 200-350
• Proteins: 15
• Carbohydrates: 20-40
• Breakfast
• Dinner
• Holiday
• Plate
• More than 2 hours

This is a custom recipe, so there may be errors and typos. If you find them, please write them in the comments below the recipe and we will correct them.

Step-by-step recipes with photos from our website are in the “Recipes” section.

Step-by-step preparation

Step 1:

Prepare the dough. To do this, heat the milk and water in a saucepan to 37-40 degrees, but no more, since the yeast will die in a hot environment. Sift the flour to saturate it with oxygen. Then the baked goods will turn out fluffy and airy. Please note that you may need more or less flour. Focus on the desired dense, elastic consistency of the dough.

Step 2:

In a bowl, mix flour, salt, sugar (or a sweetener that is not afraid of heat treatment), instant yeast, and egg. Pour in the milk and water and start kneading the dough with a spoon. If the yeast is not fast-acting, first pour warmed milk into a small container, add a teaspoon of sugar and leave in a warm place for 10-15 minutes. When a foamy cap appears on the surface, add to the dough.

Step 3:

Next, knead the dough with your hands (I did this right in the bowl). At the end of kneading, stir in soft butter. The dough turns out smooth, homogeneous, plastic. Form it into a ball, cover with cling film and refrigerate for 1 hour. You can put it in the oven, heated to 30-40 degrees.

Step 4:

While the dough is rising, make the mince. If the meat is frozen, defrost it by moving it to the bottom shelf of the refrigerator in advance. Rinse the pork, pat dry with paper towels, and cut into small pieces. Grind the meat in a meat grinder, mix with finely grated onions. Salt, pepper and add about 150 ml of cold filtered water for juiciness.

Step 5:

Return to the test. In an hour it will increase in volume by 1.5-2 times and will be ready for the further process.

Step 6:

Transfer the dough to a floured work surface. Form the dough into a sausage and divide it into 10 equal parts. Take one piece and knead it with your hands into a thin cake. Place minced meat in the center (about 1 tbsp).

Step 7:

Seal the edges of the dough with a bag, leaving the middle open. Do the same with the remaining pieces of dough.

Step 8:

Lightly grease a baking sheet with vegetable oil with a high smoke point. Place the pieces at a distance from each other. Leave in a warm place for 15 minutes to eat. Lightly beat the yolk in a bowl. Using a silicone culinary brush, brush the surface of the whites and the filling with it. Preheat the oven to 180 degrees in advance. Bake the products for approximately 25 minutes. Please remember that baking time and temperature may vary. Consider the features of your equipment.

Step 9:

When the baked goods become rosy and fluffy, check their readiness with a wooden skewer. Pierce the dough; if the stick comes out dry, it’s ready. Remove the pan from the oven. Let the baked goods cool slightly and serve. Bon appetit!

When the top layer of baked goods is slightly browned, check it for readiness: pierce it with a wooden skewer in several places; if the skewer comes out dry, then the mold (or baking sheet) can be removed from the oven.

Minced meat mixed from pork and beef is suitable.

If you want, add fried finely chopped champignons, spices to taste, pressed garlic (1-2 cloves), chopped herbs (dill, green onions, cilantro) to the filling.

Serve belyashi well with sour cream, chicken broth, and fresh vegetables.

Be prepared that you may need a little more or less flour than indicated in the recipe. You need to focus on how the dough should turn out (dense, soft, liquid, etc.). Read this article for a lot of useful information about why flour even of the same type can have completely different properties.

Keep in mind that everyone's oven is different. Cooking temperatures and times may differ from those indicated in the recipe. To make any baked dish successful, use the useful information in the article about ovens here

Hello, dear friends of the blog https://dieta-pohudei.ru!

Today we will look at a recipe for white meat with meat - homemade pies using it are prepared relatively quickly (without long proofing of the dough).