Dough for shangi

Dough for shangi

Shangi is a traditional dish of Siberian cuisine, these are flat cakes smeared with mashed potatoes. Usually this pastry is made from yeast dough, but other options are possible. The easiest recipe for shangi dough is kefir. Whichever baking option you choose, your guests and household will surely rejoice at the result.

Cooking Features

In the Urals, shangi are prepared in many families, despite the fact that the dough for them is usually put on lees and you need to wait for it to fit. But with the knowledge of the general theory, you will cope with the task even without experience.

  • Products for yeast dough use fresh, having a temperature slightly above room temperature (from 30 to 40 degrees). At lower temperatures, the yeast will not start working. Hot foods will not work either: high temperatures kill the bacteria that cause fermentation. Therefore, eggs are taken out of the refrigerator in advance, water and milk are heated.
  • Rarely, but it happens that the yeast in the store comes poor quality or lose their properties as a result of prolonged or improper storage. In order not to transfer products in vain, the yeast is diluted in warm boiled water or milk, adding a prescription amount of sugar, and wait 10-15 minutes. If after a specified time on the surface does not appear a cap of foam - the yeast is damaged, the dough with them will not rise. If the yeast is working and the foam has appeared, you can proceed to the next stage of the dough preparation.
  • Flour for yeast dough must be sifted. This is done not only to cleanse it of small rubbish. The main task - to saturate the flour with oxygen, so that the dough will be airy and tender.
  • After kneading the yeast dough, cover it with a towel and leave to heat for 2 hours. During this time it needs to be pressed 1-2 times. After 2 hours, the dough will rise, increasing in volume by 2-2, 5 times. If it does not rise, the room temperature is too low - you need to move the dough to a warmer place. Usually next to the stove in the kitchen is the warmest.
  • Yeast dough must be protected from drafts, otherwise it will fall off.
  • If you are preparing shangi dough without yeast, give it a chance to lie down - it will become more pliable. For such a test must use baking powder, or at least soda.

From the approached dough they form palm-sized tortillas, coat them with mashed potatoes and send them to a preheated oven. Shangi is served for tea, despite the fact that they are not sweet enough for dessert. You can also submit shangi as a separate dish.

Classic recipe for shangi test


  • flour - 0, 8-1 kg;
  • pressed yeast - 150 g;
  • milk - 0, 5 l;
  • water - 100 ml;
  • sugar - 40 g;
  • salt - a large shchipot;
  • vanillin (optional) - 1 g.

Method of preparation:

  • Chop the yeast into small pieces, put in a bowl, cover with warm water (about 30 degrees), add sugar, mix well and leave for 15 minutes.
  • After waiting for the yeast to work, sift the flour. Pour into the liquid mixture about half of the flour, add salt and vanilla, mix well.
  • Heat the milk. Pour the milk into the dough, mixing it constantly. Leave it warm for 3 hours.
  • While sprinkling flour, knead a dense but soft dough that does not stick to your hands. How much flour is needed depends on its quality.
  • Cover the dough with a towel and leave to rise for 1, 5-2 hours.

After that, pieces of the size of a quail egg can be separated from the dough and form cakes from them. While the dough rises, you will have enough time to cook the filling.

Shangy dough with dry yeast and eggs


  • flour - 0, 8-1 kg;
  • chicken eggs - 2 pcs .;
  • water - 0, 2 l;
  • sugar - 80 g;
  • dry yeast - 11 g;
  • milk - 0, 3 l;
  • margarine - 150 g;
  • vegetable oil - 20 ml;
  • salt - a pinch;
  • vanillin - a pinch.

Method of preparation:

  • Dissolve the yeast with warm water, adding a tablespoon of sugar to it.
  • Sift flour. Two glasses temporarily pour. Mix the remaining flour with three tablespoons of sugar, salt and vanilla.
  • In a separate container, combine the eggs and warm milk, whisk together, add the dough and stir well.
  • Make a well in the flour, pour the mixture into it. Knead the dough.
  • Make a hole in the center of the dough, pour melted margarine into it. Knead by hands.
  • While adding flour that was previously set aside, knead the soft, but not sticky dough.
  • Put the dough in a large saucepan, cover it with a towel, leave for 1, 5 hours.
  • Pour dough with vegetable oil, crush. Leave for another hour.

After a specified time, the dough will be ready for use. Its volume by this time will increase at least twice.

Shangy dough without yeast


  • flour - 0, 5 kg;
  • baking powder - 5-6 g;
  • kefir - 0, 25 l;
  • butter - 100 g;
  • salt - a pinch.

Method of preparation:

  • Sift flour, set aside half of it.
  • Mix the remaining flour with baking powder and salt, pour kefir into it, mix.
  • Add softened butter, mix again.
  • While adding the remaining flour, knead the dough.
  • Sprinkle flour over the dough, wrap with cling film and put in the refrigerator for half an hour.

Despite the absence of yeast in the recipe of this dough, the shanghi from it are obtained almost as lush as the cooked ones according to the classic recipe.

For the inhabitants of Siberia, shangi is one of the favorite types of baking, this taste has been familiar to them since childhood. Any hostess will be able to prepare shangi, and believe me, if you cannot go wrong with dough and delicious potato filling, then there will be no indifferent tasters.

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