I remember running through the fields, swimming in the river, returning to the hut, and grandma shangi . The smell is cozy and nourishing throughout the whole house! The tea from the samovar is scorching, the tea from the cups is hot to drink, so everyone “furrs” from large saucers with orange flowers (when you suck tea from a saucer with air, so as not to get burned, you get the sound “furr”, hence the word).
The shanezhki on the platter are golden and their oiled sides shine. And, it seems, there was a whole mountain, and five minutes later there was an empty plate: it was so delicious that it was impossible to stop.
Each housewife has her own recipe for making shanezheki. But there are also general rules. Traditional northern shangi consist of pine, dezhn and watering.
Money is the filling. Traditionally prepared from barley, soaked in curdled milk and flavored with butter. Potato filling is also popular. But in reality, housewives experiment with flavors, so now you can find shangi with cottage cheese, lingonberries, rice, and in the mushroom season - with mushrooms.
Watering is what they lubricate the shangi with or “flavor it,” as they say in the village. This is sour cream and melted butter.
I will share our family recipe. My great-grandmother from the village of Yedoma, Arkhangelsk region, used it to prepare shangi My grandmother learned the secret of cooking from her, followed by my mother and me. By the way, for their love of shangs, the residents of Arkhangelsk even received the comic nickname shangozhniki.
Now let's make the dough
1. Remove 200 g of butter from the refrigerator in advance and soften at room temperature. Mix with 200 g sour cream.
2. Mix 1 cup of wheat and 1.5 cups of rye flour, a third of a teaspoon of salt, a third of a teaspoon of baking powder. Add to sour cream and butter. Knead the dough and let it rest for 30 minutes in a cool place.
3. Divide the dough into small balls (15 pieces) and roll into thin circles. Place 2-3 tablespoons of filling on each. Pinch the edges of the pies so that the filling does not leak out. Lubricate with topping: sour cream plus egg.
4. Cover a baking sheet with baking paper and lay out the shangi . Bake in the oven at 180 C for about 10 minutes (until the shanezki are browned).
5. Grease hot shangi generously with melted butter.
Shangi, as a treat for tea, is especially tasty hot. Serve them straight from the oven with black tea or cranberry jelly. Cooled shangi will be a good addition to first courses instead of bread. And on a holiday, you can surprise your guests by serving shangi as a side dish to hot meat, poultry or fish.
And in the village there was a special way to store shangi . Previously, they baked a lot at once, so as not to melt the oven again, and they did it that way. The finished shangi were taken out into the cold. The butter froze, and a very tasty top layer was obtained. Such shangi remained fresh for a long time, they were even sent to relatives in parcels as a special gift from the North.
Source
Pomeranian liquid shangi - recipe with photo
Why liquid? Yes, because they are made from liquid dough, the consistency of pancakes. The dough is poured into special molds with a ribbed edge. The dough cannot be made hard, because... Shangi will be tough. If the dough is too liquid, the shangi will settle and be thin after baking. Shangi's dough differs from the usual one in its structure, because... 5-6 eggs are added per 0.5 liters of milk. The finished shangi are light and airy. It’s interesting that shanezhki are served piping hot, brushed with butter and sprinkled with oatmeal.
First you need to prepare the products according to the list. It is important that all ingredients are at room temperature.
Break eggs into a bowl, add sugar and salt.
I lightly beat the ingredients with a whisk (never with a mixer).
Add warm milk and beat a little more.
Add sifted flour and yeast and mix the dough. The consistency of the dough should be like pancakes.
I cover the dough with a towel and let it rise for about 40-50 minutes. The dough turns out airy, all in bubbles.
We usually prepare shangi in these metal forms. After making such forms, they are greased with vegetable oil and fired so that the oil forms a film on them that will prevent the dough from sticking. I grease the molds with vegetable oil.
I'm preparing the filling. In a bowl, combine sour cream, melted butter and sifted flour.
I mix the filling. At first the filling will be liquid, but gradually it hardens.
Using a ladle, carefully pour the dough into the molds (up to half the height of the mold).
I distribute the filling on top, about 1.5 tbsp. for each shangu.
I bake Pomeranian liquid shangi in an oven preheated to 200-210 degrees until golden brown. I take the finished shangi out of the molds. Usually shangi are also greased with melted butter and then sprinkled with oatmeal. I just sprinkle the shanezhki with oatmeal. Well, very tasty!
From this amount of ingredients I get 12 pieces of shanezheki. Enjoy your meal!
How is the dish prepared?
How to prepare liquid shangi? The whole process is divided into two stages. First of all, the dough is created, and then the filling:
- beat eggs in a separate bowl;
- add sugar, warm milk, yeast and salt. Mix everything;
- Then flour is added in portions. After each part, the mixture is stirred;
- as soon as all the ingredients are combined, they must be kneaded again and put in a warm place for 40 minutes;
- Melt the butter and mix in one bowl with sour cream and sugar;
- oil the molds and fill them halfway with dough and leave to rise;
- after that, three tablespoons of filling are placed in the center of the liquid shanega blank;
- they are cooked in the oven at a temperature of 220 degrees;
- As soon as they are browned and ready, they are taken out of the molds.
Liquid shangi - recipe with photo
Products are taken according to the list.
The dough for bulk shanegs is mixed with milk and water. Milk diluted with water is heated to a temperature of 37-37.4°, but not more than 38°C. The warm liquid should be poured into the kneading bowl. “Dissolve” the yeast there.
Flour will be added to the bowl with whitewash.
Whipped chicken yolks and warm butter.
A little salt, and we begin to knead the shaneg dough. First with a whisk, and then switch to the manual version.
After which it is ready to work.
Next comes light kneading and rolling, and then division into large balls. To easily pipe the dough balls, grease your hands with oil.
The balls are rolled out into flat cakes with a diameter of at least 10 cm and placed on a greased sheet of parchment. The blanks of our liquid shanezhs have a diameter of 16 cm. There are also larger shanezhki.
Circles with sour cream. There is no need to make a depression in the blanks - these are not cheesecakes with filling. The peculiarity of Russian shanezheki is that the filling is applied on top of large-sized flat cakes. Shangi seem to be filled with sour cream.
Sprinkle with sugar and put into the oven. In the absence of a stove, an oven is used - as in our case.
5 minutes before the end of cooking, brush the edges of the pies with egg yolk and water.
The finished shangi are removed from the oven and “poured” with butter.
Flavorful lush shangi served with milk for an afternoon snack.
It’s impossible to resist Russian sour cream-filled shanezhki!
How to prepare this dish?
First you need to start preparing the filling, as it will take more time, and then the dough:
- Peel the potatoes and wash them. To make it cook faster, you should cut it into small slices. At this time the dough is kneaded.
- Pour warm kefir into a separate bowl.
- Melt the butter and add it there. Add baking soda, salt and stir.
- Now you need to add flour in small parts. After each time, mix thoroughly.
- As soon as you run out of flour, start kneading the mixture with your hands. It should be soft and not stick to your hands. Let it brew in a warm place for half an hour.
- As soon as the potatoes are cooked, drain all the broth.
- Now you need to crush it into puree and add butter and egg.
- Add spices and stir with a fork until smooth.
- Next, according to the recipe for making bulk shanegs, the dough is kneaded and divided into equal small pieces.
- Balls are formed from the blanks.
- Afterwards they are rolled into flat cakes, which are brushed with puree.
- All buns are placed on a baking tray greased with butter.
- Before starting cooking, grease the kifir-based liquids with sour cream.
- Cook the dish for 25 minutes at 190 degrees.
Shangi "Nalivashki" in Pomeranian. Ingredients: milk, chicken eggs, sugar
10 hours and 30 minutes
This airy, very tender pastry is very popular in our region. There is even a holiday - Pomeranian Shanga Day, and it is celebrated on November 14th. Shanga is an unleavened flatbread with filling on top. These shangis are called “nalivashki” because they are made from liquid dough, like for pancakes. Thanks to this, they turn out very tender and airy.
When it's cold and dank outside, this delicious, aromatic and very cozy pastry will bring you warmth and a good mood! After all, they look so much like little suns)) Bon appetit!
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Break eggs into a saucepan, add sugar and salt. Stir everything with a fork.
Add warmed milk.
Add butter and margarine to another pan. Melt everything over low heat.
We add melted butter and margarine to milk and eggs. Add vegetable oil there.
Next, add sifted flour and dry yeast to the mixture. Carefully and gradually add flour, kneading the dough. It should be the right consistency.
Next, knead the dough. It should be like for pancakes. Cover with a clean towel and place in a warm place to proof for 60 minutes.
While the dough is rising, let's make the filling. Melt the butter. Let it cool a little. Then add sour cream.
Next, we add flour to the butter and sour cream. Knead the filling until smooth and homogeneous.
For shanegs we use these shapes with wavy edges. Lubricate them well with vegetable oil. Spread the dough, filling 1/2 of the mold. Place 1 tbsp in the middle. l. fillings. Place in the oven preheated to 200°C. Bake for approximately 20 minutes. Watch the crust. As soon as the shanezhki are browned, they are ready. The aroma is so unbearable!
We take out hot shangi. Grease them with melted butter and sprinkle with oatmeal. Bon appetit!
Arkhangelsk liquid shangi
I have only 6 molds, at least suitable for shanezki.
I was looking for a recipe on the Internet and found a recipe for the dough on Povarenka. Thanks to the author. I've also come across other options, with a steeper test. But my mother claimed that the dough was poured into the molds. And then the flat side was greased with oil and sprinkled with oatmeal. On the Internet, oatmeal is sprinkled on the top of the shanega, but my mother insists that the bottom was oiled and sprinkled with oatmeal.
This is a photo during the day, in low light from the window. All other pictures are from two days, in terrible lighting. One gives blue shadows, the second makes everything yellow.
The first day I made a very small portion, literally one fifth of the original. Today I did half of it.
warmed milk 250 ml eggs 3 pcs melted butter 2 tbsp. fresh yeast 25 g sugar 1 tbsp. salt 0.5 tsp
Pomeranian shanezhki, liquid. — DRIVE2
I found the recipe on the Internet, and I really wanted to bake this deliciousness! This is what I got)) So tender and airy!
It is better to eat them immediately, with tea or milk...
What you need: Dough: - Wheat flour - 550 g (I replaced 100 g of flour with corn starch to make the dough fluffy) - Dry fast-acting yeast - 11 g - Milk - 0.5 l - Salt - 1 tsp - Sugar - 2 tbsp.
Filling - filling: - Sour cream - 150 g (I have 15% not thick) - Butter - 150 g
- Wheat flour - 40 g (I replaced it with corn starch - 2 heaped tablespoons)
Additionally:— Vegetable oil – 2 teaspoons for greasing the molds
- Oatmeal - 1 tbsp for sprinkling
Let's get started: First you need to prepare the ingredients:
All ingredients should be at room temperature. Break eggs into a bowl, add sugar and salt.
Combine eggs with sugar and salt
Lightly beat the ingredients with a whisk (never with a mixer).
Add warm milk to the eggs and beat a little more.
Add sifted flour with yeast, mix the dough.
The consistency of the dough should be like pancakes.
Cover the dough with a towel and let it rise for about 40-50 minutes. The dough turns out airy, all in bubbles.
Shangi are usually prepared in metal forms.
(After making such molds, they are greased with vegetable oil and fired so that the oil forms a film on them that will not allow the dough to stick) Grease the molds with vegetable oil. I also highly recommend sprinkling the bottom and sides with flour, otherwise you will not be able to remove the pans from ordinary molds. cupcake - the bottom will stick.
I placed the molds on a damp, cold towel, and when they had cooled down a little, I trimmed the edges with a thin knife and carefully took them out.
Let's prepare the filling. In a bowl, combine sour cream, melted butter, and sifted flour.
Stir the filling. At first the filling will be liquid, but gradually it hardens.
Using a ladle, carefully pour the dough into the molds (up to half the height of the mold).
Spread the filling on top, about 1.5 tbsp. for each shangu.
By the time I finished pouring the filling, the dough had already risen...
Bake Pomeranian liquid shangi in an oven preheated to 200-210 degrees until golden brown. My oven from below bakes hotter, I put a bowl of water under a baking sheet.
Five minutes before it’s ready, I take out the bowl of water and finish baking...
Remove the finished shangi from the molds.
Usually shangi are also greased with melted butter and then sprinkled with oatmeal. You can just sprinkle the shanezhki with oatmeal. I didn’t.
This amount of ingredients yields about 12 pieces of shanezheki. Bon appetit!
How to make delicious shangi (shanezhki) - 5 step-by-step recipes
Do you want some original and delicious baked goods? So that it smells of tradition and some kind of national flavor? Then I advise you to prepare wonderful shangi!
In this article you will learn how to prepare delicious shanezhki with different “fillings”. You are offered 6 most popular recipes to choose from. Everything is described in detail, step by step with photos, and somewhere else with video. In general, a lot of useful information awaits you!
But before moving on to the recipes themselves, let’s pay attention to the definition of this dish, its essence and distinctive features. If you are not interested, then immediately click on the desired item in the menu.
What is shanga
Shanga (or as they are affectionately called “shanezhki”) is a flour dish that belongs to Russian cuisine. It is believed that shanezhki were adopted from Finnish tribes in ancient times. Gradually, Russian colonists explored the lands, new settlements appeared in the east, and with them their culinary traditions passed on. Thus, the dish spread from the North to the Urals, and then to Siberia.
Shangi are open pies covered with “filling” (spread). In appearance they even look more like round fluffy cakes.
They are prepared from yeast or yeast-free dough based on wheat or rye flour. The dough is also usually kneaded with animal fat (lamb, beef, etc.).
The filling most often used is mashed potatoes, porridge, sour cream mixed with flour, and various additions such as fried mushrooms, onions, and herbs. Of course, modern variations can be made with cheese, meat and other ingredients. It can also be noted that for traditional shanga they do not make sweet fillings.
Shanga is very similar to cheesecake, some even consider these two names to be synonymous with one dish. I will say right away that this is not so. Then how do these cakes differ from each other?
In fact, there are not so many obvious differences. I made a couple of extra movements and that’s it - instead of shanezheki I got cheesecakes or vice versa.
Recipes
Shangi with potatoes
Delicious shangi with potatoes just like grandma’s! They are also called “traditional”, “classic” and “real”. In general, if you have never cooked shanezhki before, I advise you to pay attention to this recipe.
The potato filling is not simple; we will also supplement it with pieces of fried mushrooms. This is not necessary, but it will be much tastier with mushrooms.
The basis of these shanezheki is yeast dough. With dry or live yeast - at your discretion.
We start by kneading the dough. Pour a glass of warm milk into a deep bowl.
Add salt, sugar to the milk, crumble the yeast. Mix well and leave for 15 minutes.
After 15-20 minutes, this foamy mass should appear. The yeast has “woke up”, we can continue.
Add a couple of spoons of sour cream and a spoon of melted fat. If there is no animal fat, you can use butter. Well, or, as a last resort, margarine. Add and mix everything thoroughly again with a whisk or fork.
Gradually add flour and knead into a homogeneous dough. When the mass has completely thickened, start kneading with your hands.
Description of preparation:
Liquid shanezhki are my favorite type of cookies.
Although the recipe does not contain amazing overseas products, you will not find such a dessert on supermarket shelves. Try to bake delicious liquid shanezhki. Believe me, it's not difficult. Even easier than pancakes. After all, they don’t need to be turned over. And the taste is amazing. Make your children or grandchildren happy. Our ancestors knew how to cook small masterpieces from simple ingredients! Purpose: For an afternoon snack Main ingredient: Dairy products / Dough / Yeast dough Dish: Baking Geography of cuisine: Russian cuisine
