The search for a recipe for an original, simple and satisfying dish that can compete with restaurant delights will certainly lead gourmets to Siberian cuisine, where shangs with potatoes smell amazingly delicious.
Lush cakes with filling have attractive power and add vitality. The secret of longevity of Siberians lies in them.
Material Content:
Classic recipe like grandma’s
Open cakes are a favorite delicacy of many peoples since ancient times. Each region has its own cooking options. Sometimes unusual ingredients are present in the filling, but the basis is always laid on the classic way of kneading the dough. The hostess's grandmothers passed on the baking skills to the next generations without changing the basic composition.
For the test:
- Premium flour - 0.8-1 kg;
- Milk - 0.5 liters;
- Water - 100 ml;
- Yeast - 150 grams or a full tablespoon of dry;
- Salt - 0.5 tbsp. l .;
- Sugar - 2 tbsp. l;
- Vanillin on the tip of a knife;
- Vegetable oil.
For filling:
- Thick mashed potatoes;
- 2 eggs;
- butter 50-80 grams.
Fondant:
- 1 egg
- 60 ml of vegetable oil.
Yeast crumble into a cup, add sugar and pour in water, heated to 30 degrees. They put in a warm place until lush foam appears.
A small portion of the flour is poured into a deep enameled bowl or pan. Add salt, sugar, vanilla powder. Gradually, milk and yeast solution are introduced. Mix thoroughly and leave warm for 3 hours. There is time for making toppings.
Next, add the remaining flour to a slightly settled mass, knead intensively until the dough stops sticking to your hands. You should get a soft, uniform lump.
The container is covered with a towel and left for another 1.5-2 hours, for good germination.
Important! It is necessary to monitor the air temperature. Shanezhki love warmth and silence.
Balls are formed from the finished ascended mass, circles are rolled out.Put the potato filling in the center and pinch the edges so that the middle remains open. Smeared with egg yolk, whipped with vegetable oil, allowed to rise and sent to the oven for 35-40 minutes.
Options for making dough for potato shanga
Among the regional variations, there are two basic ways of making chanegs. The main constituent element of the first type is yeast or their natural substitutes (yeast, hop decoctions).
Yeast dough
Golden rules of the hostess:
- It is necessary to remember and timely take care of a comfortable working corner (heat, without drafts). The test needs to settle for a certain period so that the fermentation process begins and the volume increases.
- High-quality flour, sifted on a thick sieve.
- Products for kneading are fresh, heated.
On the dough for shanega with potatoes you need:
- Dry yeast - 2 teaspoons with a slide;
- Sugar - 4, 5 tablespoons;
- Boiled water - 150 ml;
- Eggs - 2 pieces;
- Oils (margarine) - 160 grams;
- Milk - 350 grams;
- Flour - approximately 0.9 kg;
- Vanillin,
- Salt to taste.
Stir the yeast with 0.5 tablespoons of sugar and warm water. Wait until the hat appears.
Pour 0.7 kg of flour into a bowl, add all products except oil. Gently mix. Pour fat and knead, first in a bowl, then on a table. Gradually spread the flour. The lump should be very soft, but not sticky.
Settle for 1.5 hours with a spacious container under the lid. Remove the shelter pour Water mixture 1 tbsp. l vegetable oil and mix again. Send to the detuning 50-60 minutes. Stretch into a roller, cut into pieces and roll under the filling.
Grind slices of boiled salted potatoes in a blender together with yolk, ground pepper and a small amount of sour cream to a consistency of a stable cream. Wrap in cakes, in the form of cheesecakes.
No yeast added
Great pastry with a fragrant crust on kefir is cooked quickly and conveniently.
Having tried to cook the right yeast dough, the craftswomen will not want to take care of the dough, worry about germination.
At minimal cost, a high percentage of yield of donuts.
It is necessary to take:
- Flour - 3 glasses;
- Butter - 120 grams;
- Kefir - 1 glass;
- Salts - ½ teaspoon;
- Baking powder (baking powder) - 1 teaspoon.
Rub a third portion of flour with oil, crush with bulk ingredients and add kefir. Gradually pour the remaining flour as needed. A gentle elastic batch is formed, which ripens under a cotton napkin in the cold for 30 minutes.
Equal lengths are rolled into balls. Potato gruel is sent to the indentations in the center and the corners are pulled. Top with fondant of yolk and sour cream.
No need to languish in anticipation until the shangs grow, you can immediately put the baking sheets in the oven.
Siberian grandmothers shangi with potatoes
From early childhood, toddlers and adults in Siberia remember the unsurpassed aroma of hot barnacles. They are served at the table in every family on weekdays and holidays. Moms often pamper children, offering to bring a rich bun for a walk or on the road.
Ingredients:
- Flour - 7-8 glasses;
- Eggs — 5 pieces;
- Sugar - 1 cup;
- Fresh (preferably homemade) milk — 400 ml;
- Butter with a high percentage of fat content - 250-300 g;
- Pressed yeast - 60 g;
- Salt - a teaspoon with a mountain;
- Sour cream - 100 ml.
Potatoes and spices are mixed, bringing to a pasty state.
In milk 35 ° yeast, sugar and less than half the flour are dissolved. The dough is left in a warm place. Willingness is determined by subsidence and sour smell. Egg-sugar mash, salt, flour are added alternately and thoroughly mixed. Oil is driven into the last dose. Knead in the usual way or knocking out until completely behind hands.
Leave in a wide tub for 2 -2.5 hours to rise. Pluck pieces from the mass, and roll up balls of the size you like. Round cakes are made with cotton, on which sour cream, then potato layer is laid. Lay the edges clockwise, turning the workpiece into a plate-like shape.
The top is smeared with an egg mask and put in a preheated oven.
Siberian shangs are hard to keep on the table.
