Rosy whites in the oven

Belyashi, or Tatar pies, are cooked in oil, which makes them greasy. But you can fix this by baking them in the oven. Try this recipe. You'll have to tinker with it a little, but it's worth it. The amazing aroma of homemade whites will gather the whole family around the hospitable table.

1. Calories
   221,27 kcal
2. Protein
   9,53 gram
3. Fat
   8,94 gram
4. Carbohydrates
   25,09 gram
5. ~ Time
   1 H 20 Min
6. Pepper
7. Complexity

Products per 3 serving:

1. Milk

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   1 glass = 200 g
2. Fresh yeast

   ---

   
   15 g
3. Sugar

   ---

   
   1 tbsp. l. = 25 g
4. Salt

   ---

   
   1 tsp. = 7 g
5. Wheat flour bakery

   ---

   
   3 cup = 390 g
6. Vegetable oil

   ---

   
   1 tbsp. l. = 17 g
7. Pork minced meat

   ---

   
   400 g
8. White onions

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   2 pcs. = 160 g
9. Black pepper ground

   ---

   
   to taste
10. Water

    ---

    
    2 tbsp. l. = 36 g

Steps:

1. 
   Sift the flour. Heat the milk. Peel the onion, cut into pieces, place in a blender bowl and chop.
2. 
   Pour warm milk into a bowl, add yeast, a spoonful of sugar and stir. Then gradually add flour. Grease your hands with oil and knead the dough by hand for 5-7 minutes. Place the finished dough in a greased bowl, cover and set aside for 45 minutes. During this time it should come up.
3. 
   Add onion, salt and pepper, water to the minced meat, stir, cover with film and refrigerate for 30 minutes to steep.
4. 
   Place the risen dough on a floured board and divide into small pieces. Round and roll out each piece.
5. 
   Place a spoonful of minced meat on the resulting dough cakes and pinch the edges, leaving a hole. Place a small piece of butter in it
6. 
   Place the belyashi on a greased baking sheet and let stand. In the meantime, turn on the oven to warm up. Then bake at 180℃ for 25 minutes.
7. 
   Serve belyashi on a large platter with oriental decoration.