Description
Homemade cakes can be simple and unpretentious, but always one thing - it is always tasty, tender and appetizing. I was born and raised in the Urals, so dear to me the memories of shaniko, about this simple baking, which helped many Housewives. Judge for yourself: the set of products available for all of the minimal and the result is soft, lush shangi with a tasty filling and well-fed happy family. She is a very cheesecake - it's not quite the same thing. Shangi - it is rather cuppy cake-cakes with toppings on top, filling the most diverse, which is evenly distributed over the dough, deepening, as in cheesecakes, do not, however, there are exceptions to the rule...
Ingredients
-
Flour
400 g
-
Butter
100 g
-
Sour cream
1 Tbsp
-
Chicken egg
2 piece
-
Yeast
25 g
-
Sugar
1 Tbsp
-
Water
125 ml
-
Salt
0.5 tsp
-
Vegetable oil
Cooking
How to cook mashed potatoes, I hope everyone knows, but just in case write, the cases are different... peel and boil 4 potatoes, drain the water, add 3 tbsp of butter, crushed, pour hot milk, again patolli, at the end add the egg. For greater tenderness puree beat with a mixer but NOT a BLENDER. Do infuse.
Warm as fresh milk water stir the yeast with the sugar, add 100 grams of flour, stir and leave to rise. If the yeast is good, it will happen quickly, within 15-30 minutes.
The dough is ready - lush fluffy "hat".
Mix the soft butter, egg, sour cream, salt, stir and combine with approaching dough. Add gradually the sifted flour.
Knead the dough. It is necessary to knead for a long time, 10-15 minutes, the dough was filled with oxygen and it was lush - a guarantee of good baking. Think about nice things and only nice and knead, knead, knead... the dough Placed in a suitable container, cover and put in warm place and allow dough to rise a couple of times and emminem.
The dough is ready, was a good fit. Grease hands with vegetable oil, removes from the test pieces the size of a hen's egg, and formed by the hands of pellets in a diameter of 10-15 cm. On the right, the filling has to be spread on top of tortillas, but the filling is so tasty, and, breaking all the rules, I make a little hole in the Shanga out there and cram more toppings, cover with cake top and spread potatoes shangi on a baking tray covered with baking paper and greased.
Shanezhki put on the delay, it must be taken up, lubricated them with sour cream or egg. Put into the oven, heated to 170-180 degrees until tender. Ready shangi lubricate with ghee and half an hour under a towel.
Shanezhki ready.
Lush, rosy, hot with milk but with sour cream, uuuuuh!!!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.