Belyash with meat calorie content per 100 grams

Properties of puff pastries

Nutritional value and composition | Vitamins | Minerals

How much do puff pastries cost (average price for 1 piece)?

Moscow and Moscow region.

50 rub.

Puff pastries are a type of pies, which in turn are classified as rich bakery products. The main feature of puff pastries can be considered the initial composition of ingredients for making pies. As the name suggests, only puff pastry is used for baking puff pastry. It is thanks to puff pastry that the finished bakery product acquires its distinctive appearance and taste.

In accordance with the terminology adopted in confectionery and baking, puff pastry refers to any type of culinary product made from puff pastry. Historians and researchers of the world culinary tradition claim that puff pastry, and, consequently, products made from it, including puff pastry, began to be produced back in the 17th century. It is believed that the first puff pastry was made by a French artist named Claude Lorrain.

Since then, puff pastry, as well as baked goods made from it, have enjoyed deserved popularity among the entire population of planet Earth. Over several centuries of the existence of the culinary product, a sufficient number of recipes have accumulated, as well as types of puff pastries, which differ, as a rule, in the filling, as well as in the dough that is used to make baked goods. The following are the most popular types of puffs:

• puff pastries made from yeast dough;
• puff pastries made from unleavened dough;
• puff pastries filled with chocolate, jam, preserves, vegetables, fresh or canned fruit, eggs, etc.;
• puff pastries with cottage cheese;
• sweet or savory puff pastries.

However, no matter what type of puff pastry you choose, the main component of the culinary product will be the dough, which must be prepared correctly in order to end up with delicious homemade pastries. As a rule, in addition to flour, various types of vegetable fats are used to make puff pastry. Most often, butter or vegetable oil, as well as margarine, are used to make puff pastry.

The distinctive technology for producing puff pastry involves alternating layers of dough and fat, resulting in a kind of sandwich that is rolled out repeatedly to obtain the desired consistency. Often, puff pastry is replaced with another type called filo. However, filo dough requires much less fat and more flour than puff pastry.

Currently, puff pastries are made from ready-made and frozen puff pastry, which can be easily found on the shelves of most domestic grocery stores. The calorie content of a puff pastry depends primarily on the type and composition of the original ingredients that will be used to make the baked goods.

The average calorie content of puff pastries is at a fairly high level and amounts to 353 Kcal, which are per 100 grams of baked goods. However, it is worth noting that the calorie content of puff pastries can change either down or up. It’s no secret that almost all baked goods with filling are characterized by a high level of calorie content; puff pastries, unfortunately, are not a pleasant exception to this rule.

Belyash with meat calorie content per 100 grams

Nutritional value and chemical composition of “Fried Belyash with Meat”.

The energy value of fried Belyash with meat is 320 kcal.
Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

The most popular dish of Bashkir and Tatar national cuisines, belyash, is made with various types of meat, fried or baked. This tasty and filling “pie” is quite high in calories. The number of calories depends on the composition of the filling, which can be purely meat or with the addition of vegetables and cereals. You can prepare less fatty belyash yourself if, for example, you bake it in the oven without using oil.

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In the 15th century, Russian cooks did not know how to fry. Dishes were boiled or baked. Tatar chefs often worked in the kitchens and prepared unique fried dishes. Thanks to them, many frying recipes appeared in Russian cuisine. One of them is whitefish.

An average belyash weighs about 88 g, of which 40 g are dough and 48 g are minced meat. The meat component of the product should always be greater. Traditional belyashi is prepared with lamb, but pork fillet, beef, and even chicken or turkey are quite suitable for the filling.

The average calorie content of 1 white meat with meat is 220-270 kcal.

The dish is not low-calorie, so you can eat no more than 1-2 whites per day. People who are on a diet and prone to obesity should not eat such a product. As an exception, you can occasionally eat one baked belyash.

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

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The calories in belyash fried with butter in a frying pan are much higher. Calorie content and BJU of the product depending on the filler:

How to cook the dish “Fried Belyash”

1. Prepare the filling for the whites: mix the minced meat with chopped onion, salt and pepper.
2. Divide the dough into pieces and make flat cakes from each piece.
3. Place filling on each tortilla.
4. Pinch the edges, leaving the centers open.
5. Place the whites, open side down, in a frying pan with hot sunflower oil. Fry over medium heat on one side until browned.
6. Turn over and fry on the other side until golden brown.

• Yeast dough - 1 kg.
• Minced pork - 250 gr.
• Minced beef - 250 gr.
• Onions - 50 gr.
• Vegetable oil - 100 gr.
• Salt (to taste) - 5 gr.
• Ground black pepper (to taste) - 3 gr.

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Nutritional value of the “Fried Belyash” dish (per 100 grams):

Calories:

361.9 kcal.

Carbohydrates:

24.4 gr.

Ingredients and calorie content of the recipe “Fried Belyash”

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

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.

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Puff pastry Sverdlovsk Cheryomushki

Most people are not interested in what the calorie content and composition of foods are, and this is unfortunate, since this is of decisive importance, and besides, our health depends on it. In this regard, we will now try to consider this fashionable concept in detail.

Using kilocalories, the energy component of foods is assessed. Having information about the calorie content of some ingredients, you will have a chance to accurately calculate the calorie content of the dish that you want to please, for example, your family.

It is important to know that having information only about the calorie component of your diet, that is, knowing exactly the calorie content of foods, will not be enough; in addition to the calorie content of our menu, you certainly need to keep in mind their biochemical composition, that is: the volume of triglycerides, proteins and carbohydrates, plus also the presence of water and other useful elements. In addition, you must definitely keep in mind how many calories you spend throughout the day. The number of kilocalories that a person can expend during the day directly depends on daily activity, sports activities and the biological age of the person.

A woman's body can lose approximately three thousand calories every day. If you want to increase your body's calorie intake, you need to regularly exercise and practice an active lifestyle - skating, skiing, running, hiking, aerobics, karate.

Standard saccharides that enter the human body with buns, sweets, pastries, and cakes disintegrate almost immediately, even while in the oral cavity. The remaining unprocessed carbohydrates will accumulate in the body's cells as fat deposits.

Not many people know that proteins and fats are consumed for cell regeneration and growth. In order to provide the body with the required biochemical elements, every day you should consume at least four hundred grams of saccharides, eighty grams of protein and 100 g of triglyceride. The body takes all these necessary substances from foods, so it is better to accurately study their biochemical composition.

It is important to remember that different nutrients are involved in the body's metabolism at different rates and, of course, awaken different feelings of satiety in people. For example, the body prefers to use carbohydrates, elements with a quickly extracted energy content, primarily for current energy needs. The ability to store saccharides in the form of glycogen, or to transform saccharides into fat, is very limited. Therefore, carbohydrates, even in a very small amount in food, give us a feeling of fullness, which makes people stop eating.

Polypeptides behave the same way. The body does not form their reserves. All eaten polypeptides are sent either to replace protein molecules in cells, or a smaller part to physical needs. We can’t eat a lot of proteins - we have nowhere to put them. Hence, protein foods are also definitely filling.

Puff pastry: calories per 100 g, proteins, fats, carbohydrates

Currently, there are two versions of the appearance of puff pastry. The first says that the recipe for making “buttery” pastries was discovered in the ancient state of Assyria.

The second originates in 1645 and is due to the student of the French pastry chef Claudia Gelet, who wanted to bake bread for his sick father. However, the classic recipe did not meet the patient's dietary requirements.

Without thinking twice, the baker wrapped a piece of butter in dough mixed with water and flour, rolled it out several times, and sent it to the oven. Half an hour later, he pulled out a huge loaf of non-standard sizes, which greatly surprised the household.

• History of origin
• Types of test
• Chemical composition
• Usefulness and danger
• Cooking tips
• Preparation and selection of raw materials
• Kneading technology and forming blanks
• Conclusion

After some time, the baker finalized his invention and presented it to the public in Paris. The new layered masterpiece gained wide popularity among local residents, which brought money and fame to the creator.

He subsequently moved to Florence and continued his business. At the same time, the recipe know-how was kept in the strictest confidence. However, there is nothing secret that would not become obvious.

Soon the ingredient composition of puffed pastries was discovered and the culinary field experienced a “puff boom” that has not passed to this day.

Types of test

All puff pastries are prepared from cold water, animal fat, and sifted premium wheat flour. To improve the taste and increase the elasticity of the dough, additional ingredients are added to it - cognac or vodka. Depending on the composition, the baking base is prepared with or without the addition of yeast.

In the first case, the dough rises due to the evaporation of oil and the use of fermentation cultures. In the second, only due to the effect produced by oil vapors. That is why in yeast-free dough there are about 150 layers, and in yeast dough this figure varies from 24 to 160.

At the same time, “160” is not the limit; the number of rolls can reach up to 240 times.

Fungi that cause fermentation not only determine the chemical composition of the puff pastry product, but also affect its taste and “fragility.”

When buying ready-made packaged dough, you should carefully study what ingredients are included in it. You can often notice impurities in its composition. If these are vitamin supplements A, B, E, PP, no need to worry. The situation is much worse if harmful dyes, flavor enhancers and preservatives are found in it.

Types of puff pastry:

1. Classic. To prepare the base for baking according to the classic recipe, you need to mix water and flour in equal proportions, add salt and butter. Then tuning is performed.
2. Cottage cheese. To create this type of puff pastry, chilled butter, flour and cottage cheese are taken in a ratio of 1: 1: 1. The first two ingredients are thoroughly mixed, salt and baking powder are added. The cottage cheese is rubbed through a sieve and carefully mixed into the dough, which is subsequently turned into turnips.
3. Creamy. To obtain an airy “milk” semi-finished product, cream (sour cream), butter and flour are taken in a ratio of 0.8: 1: 2. All components are thoroughly mixed, the dough is folded in three, rolled out, placed in the cold, otherwise the layers will stick together. Then a similar procedure is performed at least 5 times.

The process of preparing puff pastry is labor-intensive and takes at least 3 hours. However, baked goods made on its basis are distinguished by their unusual light structure and crispy layered properties.

Due to the complexity and length of preparation, housewives and businesswomen who lack free time often prefer ready-made store-bought products. However, the quality of purchased semi-finished products is sometimes questionable. To be 99% sure of the composition, freshness and naturalness of the product, it is recommended to prepare it yourself.

Chemical composition

Puff pastry made from quality ingredients has a neutral taste, plastic and pliable for preparing a variety of baked goods. It goes well with vegetable, meat, fish and sweet fillings.

Interestingly, ready-made puff pastry is considered a relative of phyllo, prepared in the Middle East, which in turn is stretched rather than rolled. In addition, it contains less water.

Nutritional value of puff pastry Name per 100 g of product

Chemical composition of puff pastry Name Concentration of nutrients in 100 g of product, mg Vitamins Macroelements Microelements

Often, in the process of preparing puff pastry products, housewives are faced with two problems: it does not rise or does not bake. Why is this happening? In the first case, the cause of the trouble is the use of low-quality (expired) raw materials, placing the dough in an unheated oven, and low baking temperature (up to 230 degrees).

Puff pastry dough does not like drafts, therefore, in order for it to rise, you cannot open the window or window in the room.

In the second case, the baked goods are not baked due to the abundance of fat in the composition. As a result, the cake turns out wet, heavy and tasteless.

Usefulness and danger

The advantages and disadvantages of a product fully depend on its composition. In any case, this is a high-calorie product, 100 g of which contains 337-362 kcal. Dough made without yeast is considered the healthiest.

The main advantage of the puff pastry product is its high energy value, which ensures rapid saturation of the body. It is enough to eat 150-300 g of baked goods and you will get strength for the whole coming day.

In addition, products made from puff pastry have excellent taste and a crispy airy structure, which not everyone can tear away from in time.

Therefore, people with excess body weight should deliberately limit the consumption of processed foods or completely eliminate them from the diet, otherwise they may gain even more weight. In addition, it is recommended that diabetics and people with metabolic problems avoid the product.

The benefit of puff pastries lies in the presence of complex carbohydrates in them, which take a relatively long time to digest as opposed to empty calories. Because of this, the energy is partially annihilated, reducing the likelihood of gaining extra pounds.

However, in large quantities the product can disrupt the gastrointestinal tract and harm the heart. Due to the abundance of fats in the composition, puff pastry increases cholesterol levels in the blood. If baked goods are consumed in moderation (up to 300 g per day), then there should be no health problems.

However, with systematic abuse (exceeding the maximum established doses), low-density lipoproteins contribute to the growth of atherosclerotic plaque, which threatens the development of heart diseases (stroke, heart attack, thrombosis). In addition, a person may experience unpleasant symptoms from the digestive tract: flatulence, constipation, nausea.

In limited quantities, puff pastry products supply the body with vitamins A, B, E, H, PP, sulfur, phosphorus, chlorine, potassium, sodium, calcium, silicon, magnesium, aluminum, boron, vanadium, nickel, tin, selenium, titanium , iron, iodine, cobalt, zinc, chromium, fluorine, manganese, copper, molybdenum, organic acids.

Beneficial properties of the vitamin composition of the product:

• niacin (PP) – protects the health of the pancreas, normalizes cholesterol levels, and prevents the development of diabetes;
• B vitamins – ensure the normal functioning of the nervous system, affect the condition and development of nails, hair, teeth, bones;
• tocopherol (E) – improves the regenerative properties of tissues and blood circulation;
• retinol (A) – participates in metabolic reactions, protein synthesis, ensures normal functioning of the immune system, proper bone development, and the process of cellular renewal;
• biotin (H) – improves glucose metabolism, is a “transporter” of sulfur, relieves muscle pain, heals nervous tissue, and participates in the metabolism of carbohydrates, proteins, and fats.

Puff pastry is a source of mineral compounds that have beneficial effects on the human body. Macro- and microelements normalize the functioning of the nervous and muscular systems, help produce insulin, fight anemia, fatigue, weakness, stimulate general immunity, enhance the production of proteins, and activate a number of enzymes.

In addition, they are involved in hematopoiesis, fatty acid metabolism, oxidative processes, the construction of body cells, the formation of hormones, the regulation of water metabolism, strengthen bones and teeth, and control the functioning of the endocrine system.

These compounds nourish the brain and thyroid gland, improve bile secretion, relieve spasms, maintain the tone of vascular walls, provide collagen synthesis, and energy production.

Remember, the usefulness of puff pastry, like most products, depends on the quality of the original ingredients and moderation in consumption.

Cooking tips

To make the baked goods airy, tasty and crispy, you must follow some rules when kneading the puff pastry.

Recommendations for housewives:

1. To increase the elasticity of the dough, salt and vinegar are added to its composition. At the same time, you need to be extremely careful in quantity so as not to spoil the taste of the product. For 400 g of flour you should take no more than 15 ml of 9% vinegar.
2. To obtain a golden-colored crust, brush the top of the product with a chicken egg, without touching the edges. Otherwise the dough will not rise.
3. To ensure that the dough is airy and rises well, only the highest quality flour is used. At the same time, it must be sifted.
4. When cutting the dough, use a well-sharpened knife, otherwise you can crumple the edges of the sheet. As a result, the appearance of the baked goods will deteriorate.
5. To make it light and airy, strong alcoholic drinks (vodka, cognac) are added to the dough - no more than 15 ml per 400 g of flour.
6. Cooling at all stages is a must. Otherwise, the layers may stick together and rise poorly.
7. To knead the dough, use exclusively cold water, temperature close to zero, not very saturated with coagulants and mineral salts.
8. Roll out correctly so as not to disturb the structure of the layers (in one direction).
9. Use butter/margarine only when cold.

If you follow the rules described above, puff pastry products will turn out not only aesthetically beautiful, tasty, but also healthy.

Before heat treatment, the baking sheet is moistened with cold water, and the portioned pieces of dough are pierced with a fork. This will eliminate the possibility of bubbles appearing on the surface of the product during baking. In order for the layers to rise, the temperature in the oven must be maintained at 230-240 degrees. Otherwise, the fat will leak out, and instead of puffs you will get “pancakes”.

Remember, during the baking process, the first 10 minutes after placing the baking sheet with dough in the oven, the oven must not be opened. During this time, active “growth” of the layers occurs and their structure is consolidated.

The entry of cold air into the cabinet will disrupt this process and reduce the overall temperature in the oven, which will lead to spoilage of the product.

You should start decorating the finished puff pastries only after the product has cooled.