Shangi is a traditional dish of Siberian cuisine. In the Urals, almost every hostess bakes them for their loved ones. Externally, the dish resembles cheesecakes, but in fact it is flat cakes, smeared with a filling, most often potato. To make the fillings fit a little more, they are pressed into the center when forming the cakes, so that at least a small depression is obtained. Traditionally, shangs are made from yeast dough, but modern housewives are increasingly using fresh dough on kefir, sour cream or milk, sometimes even on water, to make this dish, and form baskets in it, in which the fillings fit especially much. It is not difficult to prepare shangi with potatoes, both according to modern and classical recipes, you just need to stock up on time and learn the features of technology.
Cooking Features
The process of cooking Uralian pies with potatoes is not difficult, but if you make them, according to tradition, from yeast dough, it takes a lot of time. If you organize the work correctly, you can speed up the results a little. Not to do without knowledge of some subtleties of technology, so that the finished dish most reminiscent of the Urals shangi.
- Yeast dough products are used warm. To do this, boil water and milk and cool to the desired temperature in advance. If you make unleavened dough on kefir, it is recommended to get it out of the fridge in advance, so that it warms a little.
- Classic Urals shangi are made from a mixture of wheat and rye flour, but modern housewives prefer to do with wheat. Whatever flour you use, you need to sift it in order to saturate it with oxygen and clear it of small rubbish if it is suddenly caught. Fluffy shangi of wholemeal flour will not come out.
- Start making shanezhek from kneading dough, as it takes time to rise. While the dough fits, make mashed potatoes for the filling.
- The rising dough is crushed to saturate with oxygen and left for another hour, only after that they start forming shanezhek. They are quite lush pellets the size of a palm.
- To make the filling delicious, eggs and butter are added to the mashed potatoes. Before being placed in the oven, shangi are covered with sour cream or an egg (or even their mixture). Finished flat cakes greased with butter and cover with a towel, leave in this form for 15 minutes, so that they become softer, steaming and soaking.
Shanks with potatoes are nourishing, and a couple of such pies are enough to feed an adult with a good appetite. They are quite capable of replacing not only snacks, but also the main meal, but they are not customary to serve as a main dish. Usually shangs are offered for tea or milk.
Shangy with potatoes on yeast dough (classic recipe)
Composition:
- wheat flour or mixed in half with rye - 0, 4 kg;
- pressed yeast - 25 g;
- warm water - 125 ml;
- sour cream - 20 ml;
- sugar - 20 g;
- chicken eggs - 3 pcs .;
- butter - 180 g;
- milk - 50 ml;
- potatoes - 0.5 kg;
- salt - to taste;
- vegetable oil - how much will leave.
Method of preparation:
- Dissolve the yeast in warm water, add sugar, mix.
- Sift flour. Approximately half a cup vsypte to yeast, mix. Leave on for 20-30 minutes in a warm place for the brew to come.
- In a separate container, mix 100 g of softened butter, an egg and half a teaspoon of salt.
- Combine the resulting mixture with the brew, mix well.
- Add the flour in parts, knead the dough. Put it in a saucepan, cover with a cloth and place in a warm place for 40-60 minutes.
- Peel the potatoes, cut them into medium pieces of arbitrary shape, cover with water, add salt to taste, boil until soft.
- Drain excess water, add milk and butter (50 g), mash potatoes with a special device.
- Add an egg to mashed potatoes, beat it with a mixer or mix well by hand (a blender will not work for this purpose).
- Dampen your hands with water, crush the dough, leave it for the same time.
- Separating dough the size of a quail egg or a bit more from the dough, form flat cakes.
- Cover the baking sheet with parchment and oil it with vegetable oil.
- Put the cakes on a baking sheet, make a recess in them, put the potatoes, spread them on top of the cakes.
- Leave the product for 15-20 minutes, in the meantime, preheat the oven to 180 degrees.
- Whisk the remaining egg with a whisk, brush with shangi.
- Send the baking tray to the oven, bake until done. On the readiness of products you will understand by appearance: they will become rosy. It will take a little time, about 20 minutes.
- Take out the shangi of their oven. Melt the remaining butter, grease them with cakes. Put them in a bowl and cover with a towel.
You can put the kettle on and, as soon as the tea is ready, call the household to the table - shanezhki by this time will also be ready.
Shangy from dough on milk and dry yeast
Composition:
- milk - 0, 5 l;
- water - 100 ml;
- dry yeast - 11 g;
- sugar - 20 g;
- salt - 10 g;
- sour cream - 40 ml;
- vegetable oil - 50 ml;
- chicken eggs - 3 pcs .;
- butter - 100 g;
- potatoes - 1 kg;
- flour - 0, 8 kg.
Method of preparation:
- Heat the milk to about 40 degrees, dilute with boiled water.
- Put yeast and sugar in milk and stir it.
- Separately combine vegetable oil, a spoonful of sour cream and salt.
- Add to the dough. Mix well.
- In three steps, add the pre-sifted flour. After adding each portion of flour dough should be well mixed.
- After adding the last part of the flour, stir the dough for about 15 minutes. At this stage, the dough is stirred tight, but this process is necessary.
- Put the dough in the pan, cover, put in a warm place for 30-40 minutes. After a specified time, crush the dough with wet hands. Leave the dough to rise for another hour. During this time, 1-2 times his jam.
- Peel the potatoes, chop them, boil them and mash them with the help of a masher or a special mixer tip. Add butter (60-70 g), mix well. Break two eggs into a bowl of potatoes. Beat the mashed potatoes with a mixer.
- Sprinkle flour over the dough and divide it into 14-16 pieces of approximately the same size. Form from them pellets the size of about the palm. In each cake make a groove by pushing it with your fist.
- Spread the potato filling over the cakes. Let them come up within 15 minutes.
- Whisk the remaining egg with a spoon of sour cream and spread the tortillas with this mixture.
- Place the shangi on a baking tray lined with baking paper. Send a baking sheet in the oven, preheated to 180-200 degrees. Cook for 15-20 minutes.
After baking, shangi should be smeared with melted butter (30-40 g), covered with a towel and wait 15 minutes so that the shangi are steamed and slightly limp. After that, they are ready to serve to the table, it is desirable to eat them before they cool down.
Shangi unleavened dough
Composition:
- wheat flour - 0, 3 kg;
- kefir - 120 ml;
- chicken egg - 1 pc .;
- salt - a large shchipot;
- vegetable oil - 40 ml;
- soda - a pinch;
- potatoes - 0, 4 kg;
- milk - 50 ml;
- butter - 50 g;
- sour cream - 20 ml.
Method of preparation:
- Boil the potatoes, mash them, add potatoes and butter.
- In a warm kefir pour soda. Then beat it with an egg and vegetable oil.
- Sift flour, mix it with salt.
- Combine the flour with kefir-egg mass. As a result, you should have a dough that does not stick to your hands. Cover it with cling film and leave for 20 minutes to make it more pliable.
- Roll the dough into a layer 5-7 mm thick, cut out of it with a mold or saucer circles with a diameter of 8-10 cm.
- Fasten the edges of the resulting cakes so that the sides are formed.
- Spread the mashed potatoes over them.
- Lubricate the filling with sour cream.
- Put shangi in an oven heated to 180 degrees and bake for about 20-25 minutes.
This option of making shanezhek is one of the easiest. Such shangs resemble Udmurt quashes.
Shangi - nourishing tortillas covered with potato filling. The dish is tasty and satisfying, it refers to the Ural cuisine. If you have not been to Siberia, but you want to get acquainted with its cuisine, you should make shanezhki at home. If you accurately follow the recommendations in the recipe, even an inexperienced cook will cope with this task.
