Add this to the minced meat – and the whites will turn out tasty and juicy, like in the bazaar. Test and filling recipe

According to the blogger, the whites according to this recipe turn out to be such as they were once sold in the bazaar.

Products:

• 360 g of flour;
• 235 ml of a mixture of milk with water;
• 4 g of dry yeast;
• 0.5 tbsp. l sugar;
• 0.5 tsp. salts;
• 15 ml of vegetable oil.

Filling:

• 200 g of minced meat;
• 170 g of onions;
• 3 tbsp. l. water;
• salt and pepper to taste;
• Vegetable oil for frying.

Cooking

1. In sifted flour, make a recess and add yeast, sugar and salt.
2. Pour a mixture of milk and water, add vegetable oil. Knead the dough and mix for seven minutes.
3. Transfer into a vessel greased with oil. Leave for two hours so that the dough rises.
4. Prepare the filling. To do this, chop the onion and add to the minced meat. Pour water for juiciness.
5. Form whites.
6. Heat the oil in such quantities in the pan that the whites can swim in the liquid.
7. Give the whites a flat shape and fry in a pan, laying down the seam down. Fry on each side for about seven minutes.