Shangi with potatoes
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Shangi are famous round open pies, a type of cheesecake, a real Siberian recipe.
Shangi or shanezhki have long been loved in Siberia and the Urals; in each locality they are baked in their own way: from yeast dough and from unleavened dough, with potatoes, cottage cheese or berries. We offer a traditional recipe - shangi with potatoes made from yeast dough.
Ингредиенты
For the test:
Wheat flour - 600-700 g
Milk (or water) - 300 ml
Butter (or margarine) - 50 g
Dry yeast - 7 g
Sugar - 2-3 teaspoons
Salt - 0.5 teaspoon
For filling:
Potatoes - 550-600 g
Milk - 100 ml
Salt - 0.25 teaspoons
For leison:
Eggs - 2 pcs.
Sour cream - 100 g
To lubricate products:
Butter - 50 g
Рецепт
1. Prepare yeast dough using a straight method. To do this, dissolve yeast, sugar and salt in warm milk or water.
2. Add sifted wheat flour.
3. Knead everything well.
4. Melt butter or margarine.
5. Add melted butter to the dough. To do this, pour a little warm oil into your palm and rub it thoroughly into the dough. Knead the dough for 4-5 minutes.
6. Cover the dough and leave for 3 hours in a warm place. During fermentation, knead the dough every hour.
7. Peel the potatoes, wash them, add water. Bring to a boil, add salt and cook covered over low heat for 25 minutes.
8. Then drain the water. Add warm milk and mash the potatoes.
9. Divide the dough into parts and roll them into balls.
10. Form round cakes and make a depression in the middle of each cake.
11. Place mashed potatoes in the middle of the round cake and smooth it out.
12. Mix eggs (I have one very large one) and sour cream. Beat lightly.
13. Lubricate the shangi with lezon made from eggs and sour cream.
14. Bake shangi in the oven at a temperature of 200-220 degrees for about 15-20 minutes.
15. Melt butter
16. Brush the baked goods well with melted butter and serve.
17. Bon appetit!