Today we have three kinds of dough in the menu, from which you can make incredible crossbows. This is something like pies, but only Tatar. They have the appearance of whites, and the filling most often consists of minced meat. They are made from yeast or unleavened dough. Also at the end there will be a small bonus in the form of a complete recipe..

Yeast Cooking Recipe
Recipes идеального теста для перемячей
Ingredients amount
sugar 5 g
flour 0.7 kg
pressed yeast 30 g
egg 1 PC.
water 60 ml
milk 250 ml
salt 1 pinch
Time for preparing: 175 minutes Calories per 100 grams: 243 Kcal

Now we will make yeast dough for peremyachy, which is very similar to the usual pie patty. It will turn out very lush, light, and the baking as a result will be unforgettable.!

How to cook:

  1. Heat the water and pour over it the yeast crumbled in a bowl.. water
  2. Stir well to dissolve the yeast..
  3. Add sugar and a small amount of flour. You need to add so much to get the consistency of sour cream.
  4. Clean the future dough into heat for half an hour.
  5. Fifteen minutes later enter into the brew flour, egg. introduction муки и яйца
  6. Heat the milk to room temperature and pour in the rest of the ingredients.. milk
  7. Add salt and knead the dough until it is easy to move.. mixing
  8. After that, clean it in a warm place for an hour. covering полотенцем
  9. When time passes, crush the dough and remove for another forty minutes.. kneading теста
  10. Next, divide it into balls weighing 100 grams. Ball
  11. Put on a tray or chopping board, cover with a towel. Balls blanks для перемячей
  12. Let it go for another half an hour and then use it as directed..

Tip: you can use fresh yeast, but then they will need half as much.

Fresh dough for peremyary: best recipe

If you do not like the fluffy dough, we suggest you do the following. It is prepared very quickly, and the edges seem more saturated with filling..

sugar 15 g
the eggs 2 pcs.
milk 200 ml
flour 0.8 kg
vegetable oil 30 ml
salt 2 sliver
Time for preparing: 10 minutes Calories per 100 grams: 287 calories

How to cook:

  1. Pass the flour through a sieve into a deep container..
  2. Beat eggs into it, add salt and sugar, mix.
  3. Heat the milk a little, pour in the rest of the ingredients..
  4. Add oil there and mix everything..
  5. Knead the dough and let it rest until the filling is prepared..

Tip: you can use water instead of milk.

Kneading on yogurt without yeast

They say that if the pastry is cooked on kefir, then it will stay fresh longer. But this is not important in the case of peremyachy, since they diverge immediately!

soda 1 pinch
kefir 0.1 l
egg 1 PC.
salt 2 sliver
flour 250 g
Time for preparing: 30 minutes Calories per 100 grams: 245 calories

How to cook:

  1. Take out the kefir and let it reach room temperature..
  2. Dissolve soda in it, let it brew for at least five minutes..
  3. When time passes, enter egg, salt and flour..
  4. Knead dough that does not stick to your hands..
  5. Let him rest for twenty minutes.
  6. After that, boldly proceed to cooking.!

Tip: You can use baking powder instead of soda.

dough на беляшиRead also how to quickly prepare a dough for white whites with dry yeast..

And here you will learn how to cook echpochmak deliciously and properly in Tatar style..

How to cook the azu in Tatar? Step-by-step recipes with photos are on our website.

Homemade flakes with juicy filling

Have you long wanted for lunch, dinner, or a snack of something tasty? Then this recipe is for you. Here we are preparing lush pie-rolls with juicy meat filling. You’ll like it!

bow 3 heads
milk 0.2 l
vegetable oil 30 ml
salt 2 sliver
dry yeast 15 g
egg 1 PC.
flour 1 kg
water 200 ml
sugar 15 g
mutton 0.5 kg
Time for preparing: 180 minutes Calories per 100 grams: 226 calories

How to cook:

amazing перемячи

  1. Heat water and milk, mix with salt, sugar and egg.
  2. Combine the yeast with flour and add to the milk mixture..
  3. Next, knead the soft and elastic dough, enter the butter.
  4. Knead dough until butter is absorbed..
  5. After that, place it in a bowl, cover and store in heat so that it rises well..
  6. When it becomes two or three times larger, crush it and let it rise again..
  7. Rinse the lamb during this time, clean it of everything superfluous..
  8. Be sure to dry it, then cut into cubes..
  9. Peel and chop onion, combine with meat.
  10. Bring the filling with spices to taste, mix thoroughly..
  11. Divide the dough into several pieces..
  12. Turn each of them into a cake, put the stuffing in the center.
  13. The edges of the cakes collect to the middle, but be sure to leave holes.
  14. Preheat deep-frying and twenty minutes after the last proofing, fry the ceramics to golden color..
Tip: you first need to fry until ruddy the side where the hole, and only then the other.

Useful tips

To make the dough rise faster, place it on the stove above the open oven door. The hot air will go out, and because of this the mass will rise faster.

You can add whatever you like to the stuffing of these ones. It can be meat, cheese, cottage cheese, greens and much more. It is very tasty and nutritious.!

Crossblades are Tatar belyashes. Perhaps the dough is prepared for them in the same way, but the taste is still a little different. You must try, you will like!