Description
She is a very superficially similar to cheesecake, but the differences between these Russian open pies, which came to us from Finnish cuisine enough. And they are common in the North and in the Urals, where they are frequent guests on the table. Filling shangi may be different, but the method of its preparation - one: it should be thick, spread it on top and does not make any indentations. Usually stuffing of mashed potatoes or porridge. She is a very sweet exception, although the cherry she is a very very tasty. Shangi, baked in a Russian oven has a special unique taste. Currently, they are baked in the oven, but the taste is, of course, is not the same. Baked shangi smeared with sour cream or melted butter. They are good for tea, cocoa, milk, yogurt. And many dishes, literally, instead of bread. I invite you to taste the potato szaniec.
Ingredients
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Potatoes
1 kg
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Onion
1 piece
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Vegetable oil
10 Tbsp
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Milk
600 ml
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Butter
30 g
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Flour
4 cup
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Yeast
50 g
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Water
250 ml
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Sugar
2 Tbsp
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Salt
1 tsp
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Mayonnaise
4 Tbsp
Cooking
Prepare the required products.
Peel the potatoes, chop and place in a saucepan, cover with water, add salt and cook until tender.
For the dough in a bowl pour warm water, crumble the yeast, add sugar and 2 tbsp flour. Stir and leave for 10-15 minutes, until the yeast tapenade.
When the yeast will rise cap, you can start kneading.
In capacity for kneading sift the flour. Add salt, stir in the center to make a recess, pour approaching the yeast and warm milk.
Knead the dough. At the end of mixing, pour in vegetable oil, it is good to promosite. The batter should be not very tight, but should not strongly stick to hands. The dishes with the dough cover with a damp cloth and leave in a warm place for dough to rise. The rise time depends on the quality of the yeast, the temperature and the degree of kneading.
While the dough is suitable, one can prepare the potato filling. Onions cut into cubes and fry in vegetable oil until soft.
With potatoes drain and mash into a puree, add the fried onions along with butter, mix well. Milk to boil and pour into mashed potatoes, add butter, mix well. To try the salt, if necessary salt. The stuffing is ready.
My dough came within the hour. This quantity is enough for 24 shangi on 2 baking sheets. Ready divide the dough into 2 equal parts, one remove, the second roll out sausage and cut into 12 pieces. From each part form a pellet and put on a greased and sprinkled with semolina pan. I warm up tortillas directly on the baking sheet.
On the cake spread the potato filling generously over the entire surface, from top to grease mayonnaise, who does not like mayonnaise can replace sour cream. To give Sangam rasstoyatsya 30 minutes and bake in the oven at 200 degrees for 25-30 minutes until Golden brown.
Ready shangi remove from baking sheet and place in a large pot, cover with a cloth, lid on, to become soft for 10-15 minutes. Same thing again with the second half of the test.
Ready shangi can bring to the table.
Bon appetit!
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