Curd shanezhki (shangi): many recipes and secrets

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Prepared by: Anton Soroka

11/18/2016 Cooking time: 3 hours 40 minutes

Recipes for dishes in different cuisines are very similar to each other, only the names may be different. Therefore, don’t let the recipe for making shanezhki with cottage cheese scare you; in fact, these are ordinary cheesecakes.

Ingredients

Dough for shaneg with cottage cheese:

• 225 g flour
• 100 ml milk
• 75 grams of pork or beef fat (can be replaced with butter)
• 1-2 (yolks)
• 2 tbsp. Sahara
• 12-13 g fresh yeast
• 1/4 tsp. salt

Curd filling for shaneg:

Homemade recipe

1. Heat the milk to a warm temperature and pour into a bowl, add a spoonful of sugar, fresh yeast and grind thoroughly until smooth. Leave the mixture for 10 minutes in a warm place. Then sift half of the flour into the milk yeast liquid and mix thoroughly until smooth.
2. Leave the yeast dough for shaneg with cottage cheese for half an hour in a warm place until it doubles in size. After the specified time, separate the yolks from the whites and beat with a mixer with salt and a spoon of sugar until light (3-4 minutes).
3. Melt the butter and let it cool until warm. If you use fat, you also need to melt it in a dry frying pan until liquid. Add the yolks to the risen dough, mix thoroughly. sift the remaining flour and pour in the melted butter, knead the dough with your hands. To make the dough stick as little as possible, you can grease your hands with vegetable oil.
4. Place the finished dough in a bowl, cover with a light towel and leave for 45 minutes. Then take it out onto a table sprinkled with flour and knead it several times with your hands. Place the shaneghi dough in a bowl, cover with a light towel and return to a warm place for 45 minutes.
5. Prepare the curd filling for the shaneg. If the cottage cheese is not uniform, rub it through a sieve. Add sugar and mix thoroughly with a fork. Beat in the raw egg and mix again until smooth.
6. Divide the risen dough into equal pieces (about 12-14 pieces), roll them into balls. Roll out each ball of dough into a circle about 10cm in diameter. Leave the cakes of dough for shanezheki with cottage cheese for 20 minutes in a warm place.
7. Preheat the oven to 160/180C, grease a baking sheet with vegetable oil or line it with parchment paper and place the flatbreads on it. Make a depression in the center of the flatbreads, leaving 1 cm around the edges, and fill the shangi with curd filling.
8. The edges of the dough can be greased with sour cream (optional). Bake shangi with cottage cheese for about 15-20 minutes until cooked. Remove the baking sheet, grease the surface of the pies with a piece of butter and cover with a light towel for 10 minutes.
9. Serve shangi warm or cooled, especially tasty with milk. Bon appetit!

Recipe 3: village shanezhki with cottage cheese

Shanezhki made from yeast-free dough with various fillings. Village shanezhki - “like grandma’s!”

• Flour - 4 cups
• Margarine (“Pyshka” or any other for baking) – 200 g
• Sour cream – 250 g
• Eggs - 2 pcs.
• Salt - 1/2 tsp.
• Soda - 1/2 tsp.

• Cottage cheese 9% – 500 g
• Egg - 1 pc.
• Sour cream - 3 tbsp.
• Sugar - 5 tbsp.
• Salt - on the tip of the teaspoon.

Mix softened margarine with flour, sour cream, eggs, salt and soda. Knead the dough until smooth.

Place baking parchment on a baking sheet (I use non-stick).

Roll out thin base flatbreads, 5 mm thick, 10-12 cm in diameter. Place the filling on top (curd, potato, cabbage), leaving 2 mm of the edges of the flatbreads untouched.

Bake rustic shanezhki in a preheated oven at 180°C until golden brown.

Grease the finished hot shanezhki with melted butter.

Cooking shanikov

Step 1: Prepare the dough for the shaniks.

First of all, you need to choose the right and good cottage cheese. The color of real cottage cheese is white with a creamy tint, and the smell is slightly sour, familiar from childhood. In addition, the cottage cheese should be slightly fatty and homogeneous. If the cottage cheese is lumpy and dry, then to prepare it you need to rub it through a sieve; you won’t be able to break up the lumps using a blender. I hope you have chosen the appropriate cottage cheese, and now we transfer it to the blender bowl along with margarine for baking. It is necessary to thoroughly grind these ingredients, and then add salt and quicklime soda, and mix again. Place the resulting mass in a bowl and add flour, while gradually kneading the contents. The result should be a not too tough dough, which we will put in the refrigerator for an hour and a half.

Step 2: Shape and bake the shaniks.

When the specified time has passed, take the dough out of the refrigerator and place it on the table, lightly sprinkled with flour. The dough can be rolled into a sausage, and pinching off lumps from it, roll them out into flat cakes about 4-5 millimeters thick, or you can roll out the dough into a layer and use a saucer to cut ready-made flat cakes out of it. Now we need a flat plate into which we will pour a little sugar to roll the resulting flat cakes. Transfer it to a plate and roll it on one side. Then fold it in half so that the sugar is inside the cake. Then fold it in half again and roll it again, this is how pancakes are usually folded. The photo will help you if you are confused. We do this with all the available flatbreads, and then place them on a baking sheet lined with baking paper. Try to maintain a distance between the chaniks so that they do not stick together. Bake the shaniks in an oven preheated to 180 degrees. Shaniki should brown and rise in about 20-25 minutes.

Step 3: Serve ready-made shaniks.

Ready-made shaniks can be served warm, just out of the oven, or already cooled. They are incredibly delicious both ways. Serve drinks with the shaniks: aromatic tea, freshly brewed coffee, refreshing milk or sweet cocoa, depending on what you like best. A pleasant tea party is guaranteed! Bon appetit!

Tips for the recipe:

- - If you don't have parchment paper, you can grease a baking sheet with oil and lightly sprinkle it with flour.

– – To make the shaniks rise better and become more airy, use only fresh and sifted flour.

– Try changing the recipe a little, for example, adding a little vanilla sugar to make the taste of the shaniks more delicate, or cinnamon to add spice.

– – Margarine can be replaced with sour cream.

- - Shaniki can be prepared differently - not baked, but boiled in oil.

Source

Recipe for making shanga with cottage cheese step by step

Shangi with cottage cheese are open buns with filling. The filling can be anything - jam, preserves, jam, it can even be a savory filling, such as pea or buckwheat porridge, mashed potatoes or sour cream. Shangi with cottage cheese are very similar to cheesecakes, the only difference is that for cheesecakes, a hole is made in the dough for the filling, and in shangi, the curd filling is applied on top, without a depression. To prevent it from spreading, the filling must be thick enough. To prepare shanezheki with cottage cheese, first knead the unleavened yeast dough on the dough. Pour the yeast with warm water and stir. Add two teaspoons of sugar, a couple of tablespoons of flour to the mixture and mix well to break up all the flour lumps. The consistency of the dough should be similar to pancake dough. Leave it in a warm place for 15 - 20 minutes, until the dough is covered with bubbles.

Pour sunflower oil into the dough, a little less than half a teaspoon of salt and stir.

Gradually add flour to the dough, after sifting it through a sieve and stirring first with a spoon. When the dough becomes thick enough, continue kneading it by hand until it stops sticking to your hands. The dough should not be very dense. Leave it warm for about an hour, covered with a towel.

After an hour, the dough will rise, become airy and very soft.

Let's prepare the curd filling. Place the cottage cheese in a bowl and lightly mash it with a fork to get rid of large lumps. Add an egg, one and a half tablespoons of sugar, a small pinch of salt, vanilla sugar and a piece of butter to the cottage cheese. Mix all the ingredients well with a spoon until the filling is homogeneous.

Knead the risen dough and divide it into 9 equal parts. We roll each part into a ball, then carefully flatten it to make a round, fairly thick cake with a diameter of about 8 centimeters.

Place the filling on top.

We transfer the shangi to a baking sheet, let it stand for 20 minutes, then bake at 180 degrees for 15 - 20 minutes until they are browned.

We serve shangi with cottage cheese warm, with tea, milk or yogurt. Bon appetit!

Recipe 5: cottage cheese pancakes at home

• water - 0.500 l.;
• sugar - 3-4 tablespoons;
• vegetable oil - 6 tablespoons;
• salt - 1 tablespoon;
• instant yeast - 2 tablespoons;
• chicken eggs - 2 pcs.;
• flour - 7-8 glasses

We take a container in which we will make the dough.

We take water, sugar,

then vegetable oil,

and begin to mix everything thoroughly until a homogeneous mass is obtained, I use a fork for this purpose,

the next ingredient is flour,

and knead. The dough should be soft and not stick to your hands.

Next, remove the dough into a bowl and place in a warm place for 1.5 hours. The dough should approximately double in size.

The dough is ready... You can start baking...

and rub thoroughly until a homogeneous mass is obtained, so that there are no lumps.

Then the dough needs to be divided into equal sized pieces

and roll out the cakes, place them on a baking sheet covered with parchment paper or a special baking mat.

Let the flatbreads stand in a warm place for about 20 minutes, then place the cottage cheese filling on top, about one tablespoon at a time.

Place in an oven preheated to 170* for 15 minutes.

Grease the edges of the shanegs with vegetable oil,

cover with a towel and let rest for 10 minutes.

Cooking times do not include dough kneading.

Cooking process

The filling can be made salty, for example, with herbs, pepper, garlic, in my example - shangi with cottage cheese for those with a sweet tooth. The recipe was taken from a culinary magazine, which suggested baking potato pancakes. Keeping the mold and the version of the yeast dough, I replaced the potatoes, traditional for Siberian baking, with cottage cheese. Please note that the measuring cup is 200 ml.

To prepare shaneg with cottage cheese, we will prepare the ingredients.

Activate the yeast in warm water with a spoon of sugar - about 15 minutes.

Sift the flour and mix with salt.

Pour in two types of butter: vegetable oil and cooled melted butter, beat in one egg and add a spoonful of thick sour cream.

Knead the soft dough, roll into a ball and, covering with film, leave for 1.5 hours.

Place the “grown” lump on the work surface.

At the same time, grind high-fat cottage cheese with sugar, egg white and sour cream.

Pinch off a small piece of the dough and roll it into balls.

We press a round depression in the center.

We transfer the preparations to a baking sheet with oiled parchment, fill the shangi with the curd mixture, and leave for another 10-15 minutes.

Lubricate with the remaining yolk, shaken with a spoonful of milk or water. We bake shangi with cottage cheese for about half an hour at a temperature of 180 degrees, preheat the oven to maximum.

Cool before serving.

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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.

• Shangi, unlike cheesecakes, are not sweet. Even if cottage cheese is added, it is without sugar and other sweet additives.
• Another difference is that cheesecake flatbreads have a cavity that is filled with filling. Shanezhki are simply lubricated from above. No special indentations are made in the dough.
• The third difference is that the filling for cheesecakes is usually located in the center. The shangs are completely lubricated to the edges.

Description of preparation:

Not everyone likes cottage cheese in its pure form, but in baking it’s a different matter.
Some bake cheesecake, and others bake cheese cookies, but I cook delicious shanezhki. You can make them small so that they look more like cheesecakes, or larger. You can add raisins or dried apricots and prunes to the cottage cheese. I prefer only pure cottage cheese. The shanezhki turn out to be fragrant. If you grease them with oil, they will retain their fluffiness and softness for a long time, and if you do not grease them, you will get a crispy crust. Purpose: For an afternoon snack Main ingredient: Dairy products / Cottage cheese / Dough / Yeast dough Dish: Baking / Cheesecakes

Calorie content of foods possible in the dish

• Condensed milk 7.5% fat - 140 kcal/100g
• Milk 1.5% fat - 47 kcal/100g
• Milk 2.5% fat - 54 kcal/100g
• Milk 3.2% fat - 60 kcal/100g
• Milk 3.5% fat - 64 kcal/100g
• Whole cow's milk - 68 kcal/100g
• Sour cream – 210 kcal/100g
• Sour cream 10% fat content – ​​115 kcal/100g
• Sour cream 20% fat content - 210 kcal/100g
• Sour cream 25% fat content - 284 kcal/100g
• Sour cream 30% fat content - 340 kcal/100g
• Egg white – 45 kcal/100g
• Egg yolk – 352 kcal/100g
• Egg powder – 542 kcal/100g
• Chicken egg - 157 kcal/100g
• Ostrich egg - 118 kcal/100g
• Cottage cheese - 156 kcal/100g
• Cottage cheese 10% fat - 156 kcal/100g
• Cottage cheese 18% fat - 226 kcal/100g
• Cottage cheese 20% fat - 233 kcal/100g
• Cottage cheese 40% fat - 466 kcal/100g
• Cottage cheese “Vitaliniya” – 64 kcal/100g
• Cottage cheese "morning" ("danone") without sugar - 91 kcal/100g
• Soft dietary cottage cheese – 170 kcal/100g
• Low-fat cottage cheese – 75 kcal/100g
• Cottage cheese with sour cream – 260 kcal/100g
• Fruit cottage cheese – 147 kcal/100g
• Pressed yeast – 109 kcal/100g
• Flour – 325 kcal/100g
• Fortified whole durum wheat flour – 333 kcal/100g
• All-purpose whole durum wheat flour – 364 kcal/100g
• Coarse flour – 348 kcal/100g
• Sugar - 398 kcal/100g
• Granulated sugar - 398 kcal/100g
• Unsalted peasant butter – 661 ​​kcal/100g
• Peasant salted butter - 652 kcal/100g
• Unsalted amateur butter – 709 kcal/100g
• Butter 82% – 734 kcal/100g
• Ghee – 869 kcal/100g
• Vegetable oil – 873 kcal/100g
• Salt – 0 kcal/100g
• Water – 0 kcal/100g
• Egg yolks – 352 kcal/100g
• Egg whites – 44 kcal/100g

Calorie content and BZHU

The calorie content of shanezheki is standard for baking - 210 Kcal per 100 grams. Each bun contains approximately 100 grams. Of course, it’s better to eat all the baked goods in the first half of the day, but if you really want to, you can eat one in the evening.

I also recommend you a recipe for classic cottage cheese pancakes with various additives . They are very easy to prepare and taste amazing!

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Shangi with potatoes and cottage cheese

If you have already learned how to cook shanezhki according to the classic recipe, then it’s time to experiment with the filling. This time we invite you to prepare unusual shangi with cottage cheese. Recipe of dish:

• First, let's start preparing the dough. Place 180 grams of butter and 350 grams of flour on a large board, and then chop the food with a knife until it becomes bread crumbs.
• Break a chicken egg into the center of the slide and add salt. Knead the dough with your hands, form it into a ball and put it in the refrigerator for half an hour.
• To prepare the filling, you will need to boil 300 grams of peeled potatoes in hot water. After this, mash it with a masher and do not forget to dilute it with milk.
• Combine the finished puree with 300 grams of cottage cheese, one egg, salt and chopped herbs. If you think the filling is too liquid, add a little semolina or starch to it.
• Roll out the dough into round cakes, place the filling on them and seal the edges. Brush the baking surface with beaten egg or milk.

Bake the shanezhki until ready for 20 minutes, and then serve them immediately, not forgetting to grease them with butter.

Fresh shangi

Each housewife has her own secrets for preparing delicious shanezki. Some experiment with fillings, while others come up with a new dough recipe. Today we want to tell you how to cook unleavened shangi with cottage cheese. Read the recipe for this pastry below.

• To prepare the dough, take 200 grams of melted butter and mix it with 200 grams of sour cream.
• Sift a glass of wheat flour and one and a half glasses of rye flour into a bowl. Add a little salt and baking powder to them.
• Stir the prepared products, knead them into dough and let rest under a towel for about 30 minutes.
• For the filling, mix 300 grams of cottage cheese, one egg and a little sugar.
• Divide the dough into small balls and roll them out with a rolling pin. Place a spoonful of filling in the center of each tortilla, then use your hands to crimp the edges.
• Shangi with cottage cheese should be greased with sour cream mixed with beaten egg. After this, place the pieces in a preheated oven and cook until they acquire a golden color.

Grease hot pastries with butter and serve immediately.

Shangi recipe with cottage cheese and cheese

Combine yeast with a small amount of sugar (from the total volume) and warm milk, mix. Let the yeast foam.

I started the dough in X/P. I poured some of the flour, salt, and the remaining sugar into the bowl. Added beaten egg and swollen yeast. I turned on the dough kneading for 90 minutes, while kneading I added very soft butter in parts so that it mixed well into the dough. Then I added the remaining flour and vegetable oil. If you are kneading by hand: mix some of the flour with salt, sugar, add a beaten egg, yeast and milk, make a soft sticky dough and stir in the butter. Add flour in parts, pour in vegetable oil at the end of kneading. The dough should come off easily from your hands. Place the dough in a warm place for 1-1.5 hours until it rises. Knead the dough, pressing it lightly, set aside for another 25-30 minutes, knead again. I don't have this step, the dough is in C/P (she did it all herself).

While the dough is rising, prepare the filling: mash the cottage cheese, add a raw egg, salt.

Add chopped herbs (I have it from the freezer), semolina and grated cheese (I have ready-made cheese, I chopped it a little with a knife).

Mix well.

Place the finished dough on a floured table, knead and divide into 13 pieces. Roll the dough into balls, leave for 10 minutes, cover with film to allow the dough to rest. Line a baking tray with baking paper. Place balls on it at a distance. Flatten the balls slightly. Dip the bottom of a glass or mug into flour (to prevent the dough from sticking) and press into the middle of each ball.

Fill the cavities with filling generously, heapingly. Cover the baking sheet with a towel or film and leave for 20-30 minutes. for lifting. Before baking, brush each shangu with a mixture of eggs and cream. Bake the shangi in an oven preheated to 200*C for 20-25 minutes, until done (watch your oven).

After baking, grease the shangi with melted butter or sour cream. They are good with milk, kefir or tea.

Enjoy your tea!!!

This recipe is part of the “Cooking Together - Culinary Week” campaign.

Royal Shanga

This dish differs from other varieties in size. This shanezhka with cottage cheese is prepared in a large frying pan or in a round baking dish.

This dish is not only very tasty, but also beautiful. It can also decorate a holiday table.

Grate a stick of chilled butter. Add a couple of tablespoons of sugar, 2 tbsp. flour, a pinch of salt and a spoon of slaked soda. Knead the stiff dough.

Grease the pan and place the dough into a crust shape. For the filling, combine 300 g of homemade cottage cheese with one egg, two tablespoons of sugar and a pinch of vanilla. Distribute the cottage cheese evenly over the dough and place the royal shanga with cottage cheese in a preheated oven.

Before serving, decorate the luxurious pastries with powdered sugar. To ensure an even layer, apply the powder using a strainer.

Royal shanga is served with cottage cheese, cut into portioned triangular pieces.

Recipe with yeast dough

This method of preparation is very common. This recipe is very suitable for the everyday menu.

Shangi with cottage cheese is prepared like this. First of all, dilute 1.5 tbsp. l. dry yeast in half a glass of warm water and add a little sugar.

Sift 3 cups of flour into a deep bowl and make a well in the middle. Mix 50 g of sunflower oil, 30 g of melted butter, one egg and a spoonful of sour cream. Pour the mixture into the flour and add the yeast. Knead the dough.

Place the lump in a dry bowl, cover with a napkin and leave for an hour. It should increase in volume and become fluffy.

Mash 300 g of cottage cheese with a fork, add a raw egg. You can add sugar to taste and a little vanilla. If you like salty cottage cheese pastries, young greens would be appropriate in the filling.

Form shawls. You can cut them using a saucer, cup or other round shape. The thickness of the dough should not be too thin, otherwise the baked goods will be stale. Place round pieces on a greased baking sheet. Using the bottom of a glass, it is convenient to make indentations in the flatbreads in which the filling will be placed.

Place the filling in an even layer. Leave the baking sheet with the pancakes for an hour for the dough to rise. Before baking, brush the edges with yolk or sweet tea so that they brown well.

Bake in a hot oven for half an hour. After cooking, place the baked goods on a dry board and cover with a towel. The dish can be served after a quarter of an hour.