Liquid shangs. Recipes for cooking with sour cream, mayonnaise, kefir

2

Prepared by: Anton Soroka

10/07/2016 Cooking time: 1 hour 10 minutes

Another interesting and satisfying weekend breakfast option. Be sure to see how to cook shangi with sour cream. They turn out very tasty, homemade and satisfying, which will surely please you.

Step-by-step recipe with photos

Shangi or shanezhki have been loved for a long time; they are baked in Siberia and the Urals, but in each locality they are prepared in their own way: from yeast dough and unleavened dough, with potatoes, cottage cheese, sour cream or berries. These are a kind of cheesecakes with various fillings, only a little like flatbreads. Today we are preparing shangi with sour cream from yeast dough.

We will need such products. They need to be taken out of the refrigerator in advance.

Dissolve the yeast in lukewarm milk, adding a teaspoon of sugar, let it foam and rise. Pour the yeast into a convenient dough container. Add soft butter, sour cream, sugar, salt, egg - in general, all the liquid ingredients for the dough. Stir with a whisk until smooth.

Add flour and vanilla. Knead the soft dough, knead it for at least 5-10 minutes until it begins to lag behind your hands. You can grease your hands a little with vegetable oil. Cover the dough with film and a towel and place in a warm place to rise.

Mix the risen dough a little on the table, adding flour.

Divide the dough into equal pieces, form balls and flatten them into flat cakes.

Place the cakes on a baking sheet and let them rise again in a warm place.

Meanwhile, mix sour cream with sugar and flour.

Spread the sour cream filling over the surface of the flatbreads. Bake for 20 minutes at medium temperature until golden brown.

Sprinkle the finished shangi with sour cream with water and cover with a towel. Let them rest undisturbed for 10 minutes.

Serve hot with tea. They turn out soft and fragrant.

How to cook shangi?

To make shangi, the recipe must be followed according to all the rules. The main points are as follows:

1. The most popular option is shanezhki with cottage cheese or potatoes, although vegetables or cheese can be used as filling.
2. The most important thing is to properly knead the dough for shangi, which is very difficult. Flour can be either wheat or rye. An essential component is yeast.
3. For the filling, you do not need to make indentations, as in the usual cheesecakes - the cheesecakes are smeared with it from top to edge.

Shangi with sour cream

Using simple ingredients, you can prepare aromatic and delicious baked goods at home. Shangi with sour cream made from yeast dough will become incredibly fluffy due to the fact that they are baked in the oven. The cooking time is approximately 1 hour 30 minutes, after which you can enjoy a delicious variation of pies.

• flour – 500 g + 1 tbsp. l. For filling;
• milk – 150 ml;
• butter – 100 g + 1 tbsp. l. For filling;
• sugar – 2 tbsp. l. + 4 tbsp. l. For filling;
• eggs – 2 pcs.;
• yeast – 10 g;
• salt – 0.5 tsp;
• sour cream – 4 tbsp. l.

1. Prepare a dough of yeast, sugar and flour, pour in warm milk (75 ml). Stir and let rise.
2. Combine the remaining sugar with the eggs and the second part of the milk. Shake the mixture.
3. Add flour, melted butter and dough.
4. Knead the dough. Wait until it rises 2-3 times.
5. Make flatbreads..
6. Prepare the filling by mixing sour cream, sugar, flour and melted butter.
7. Coat the top of the shanezheks with the filling.
8. Bake the shangi in the oven for 15-20 minutes.

Shangi with cottage cheese - recipe

If a housewife wants to master shangi, the recipe for which includes a sweet filling, she can opt for a variation with cottage cheese. Due to some changes in the classic cooking method, delicious baked goods are obtained for tea drinking. This component can be made even more delicious if you supplement it with dried fruits or poppy seeds.

• sugar – 1 tbsp. l.;
• salt – 0.5 tsp;
• egg – 1 pc.;
• butter – 50 g;
• sunflower oil – 1 tbsp. l.;
• cottage cheese – 150 g;
• sour cream – 1 tsp.

• water – 100 ml;
• yeast - 5 g;
• sugar – 1 tbsp. l.;
• wheat flour – 1 tbsp. l.

1. Dissolve yeast in warm water, add sugar and flour. Stir and set aside for 25 minutes.
2. Pour vegetable oil into the dough and stir.
3. Scramble the egg. Add melted butter and sugar, stir.
4. Add flour and salt. Knead the dough. Leave for 1-1.5 hours.
5. Mix cottage cheese with sugar and sour cream.
6. Make tortillas. Distribute the filling over them.
7. Bake shangi with cottage cheese for 25 minutes.

Potato shangi

Such an original dish as potato shangi from yeast dough can be prepared in several ways - to quickly make the baked goods fluffy or according to the Ural recipe, which will take longer. They turn out no less tasty when puree is used for the filling. There is only one caveat - you need to crush the potatoes using a potato masher. In a blender you will get a viscous and tasteless mass.

• milk – 800 ml (for dough) + 200 ml (for filling);
• yeast - 0.5 tsp;
• butter – 70 g (for dough) + 80 g (for filling);
• egg – 1 pc. (for dough) + 2 pcs. (For filling);
• sugar – 2 tbsp. l.;
• salt;
• potatoes – 6 pcs.;
• flour - 2.5 cups.

1. Dissolve yeast and sugar in heated milk. Add salt, melted butter, egg and flour.
2. Replace the dough and set aside for 1-1.5 hours.
3. Boil the tubers. Add butter, egg, milk. Crush.
4. Make flatbreads and place the filling on top.
5. Bake the shangi for 30 minutes.

Recipe for Sour Cream Shangi:

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Shangi stuffed with potatoes

This is a recipe for liquid shanegs made with kefir and filled with potatoes. It is worth noting that the dough in this case is prepared without yeast. To create it you will need:

• 400 milliliters of kefir;
• three glasses of flour;
• a teaspoon of salt;
• 30 grams of butter or margarine.

To prepare the filling you need:

• six potato tubers;
• one chicken egg;
• 100 grams of sour cream;
• salt and pepper to taste.

Ingredients

• 600 g flour (2 tbsp leave for sour cream)
• 500 ml milk
• 200 g sour cream 20-30%
• 120 g margarine
• 1 egg
• 3 tbsp. Sahara
• 25 g fresh yeast
• half a tsp salt
• a pinch of vanillin

Homemade recipe

1. Heat half the milk until warm, dissolve sugar and yeast in it. Melt margarine in a water bath or in the microwave. Pour the yeast liquid into a bowl, pour in the rest of the milk (warm), melted butter (also warm, not hot).
2. Add an egg, a couple of tablespoons of sour cream, salt, sugar and mix well. Gradually add flour to the resulting mixture. The dough for shaneg with sour cream should not be thick. Cover the bowl with the dough with a light towel and leave in a warm place for an hour.
3. Then knead it with a spoon or hands, cover again with a light towel and leave for another hour in a warm place. When the yeast dough has doubled in size, you can prepare shangi from it.
4. Pinch off a small piece of dough, roll it out with your hands and shape it into a flat cake about 10 cm in diameter. Grease a baking sheet with vegetable oil and place the rolled out flatbreads on it. Leave the buns for 20 minutes in a warm place.
5. Combine the remaining sour cream with two tablespoons of flour and stir until smooth. Preheat the oven to 200C. Brush the surface of the shaneg with the sour cream mixture, leaving about 1 cm of dough around the edges.
6. Cook shangi with sour cream for about 20 minutes until golden brown. Remove the pan and leave the pies to cool for a few minutes. serve shangi warm or cooled, especially tasty with milk, cabbage soup or tea. Bon appetit!

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General principles of cooking

Shangi are traditional Russian flatbreads that were baked in the oven both on weekdays and for major holidays. A treat is prepared with filling, but it is almost never sweet. Only occasionally in some regions can you find recipes for shanegs filled with local berries.

There are several basic principles for preparing such a dish:

• baking dough is kneaded not only with wheat flour, but also with its mixture with rye flour or with pure rye flour;

• the base can be either yeast or unleavened;
• the size of the baked goods varies significantly depending on the preferences of the cook (most often, baked goods are made up to about 15 cm in diameter, but can reach 30-50 cm);
• the filling must be chosen to be moderately thick, since it is not located inside the dough, but directly on top of its layer;
• to prepare real traditional shangi, it is recommended to put the dough for them on a dough (for it, the selected liquid, sugar, fresh yeast, a small amount of flour are first mixed, and only then the rest of the flour and salt are added);
• Shanezhki can not only be baked in the oven/oven, but also fried in a frying pan.

If the cook does everything correctly, the end result will be very soft and tender baked goods inside. On the outside, it is covered with a ruddy, appetizing crust.

Shangi with sour cream

Shangi (Udmurt buns) with sour cream are very easy to prepare at home. The dough should be made in advance as it needs to rest. In this step-by-step recipe, shangi are prepared from yeast dough, which is made with water, but if desired, water can be replaced with milk or kefir.

In the presented recipe, sugar-free sour cream is used for the filling, so the shangi are unsweetened. But, if you want, you can add sugar to the filling and flavor the buns with vanilla or cinnamon.

Shangi with meat

Minced meat is used as a filling for this dish. In addition, this variation is not traditional due to its different cooking technique from the original one. The implementation of the recipe is divided into two parts. And therefore you will also need twice as many ingredients. To make the dough you need:

• 260 grams of cottage cheese;
• two chicken eggs;
• one and a half glasses of wheat flour;
• a teaspoon of baking powder.

To prepare the filling you will need:

• half a kilogram of minced meat (beef, pork, chicken and other types);
• onion head;
• garlic to taste;
• three pinches of salt;
• two pinches of black pepper.

Useful tips and tricks

The following tips will help you prepare the most delicious shangi:

• the filling on top can be covered with sour cream or a mixture of lightly beaten raw egg and butter, so it will turn out especially appetizing;

• in some areas, baked goods are sprinkled with oatmeal before serving, but it is also possible to use sesame seeds and chopped nuts;
• It is recommended to try the treat hot, just taken out of the oven or stove, but you can try it already completely cooled.

Today there are many successful recipes for preparing delicious liquid shanegas. They differ from each other in both the dough base (mayonnaise or dairy products) and the filling - with meat, vegetables, mushrooms.

How are such chanezki made?

The products are prepared as follows:

• First we make the dough for bulk shanegs. Break the eggs into a separate bowl. Add salt and sugar there. Beat the resulting mixture thoroughly.
• Next add milk and yeast.
• Now add flour and mix everything until a uniform thick mass is formed. Afterwards the dough is left for 40 minutes to increase its volume.
• To prepare the filling, you need to mix sour cream and wheat flour in one bowl.
• Melt the butter and pour into the filling base.
• Fill each mold exactly halfway with dough.
• Place the filling in the center.
• Bake at 200 degrees for half an hour.
• Take out the finished shanezhki after they have cooled a little.

On kefir

Liquid shangi (the recipe for baking comes in different versions) can be mixed with kefir. It is best to choose a fermented milk product with medium fat content. The dough is prepared without using yeast.

The filling for it is chosen from meat and potatoes.

For the dish you need to take:

• kefir – 370-400 ml;
• minced meat – 120-140 g;
• flour – 3 tbsp;
• salt – 6 g;
• butter and margarine – 25-30 g each;
• sour cream – 80-90 g;
• egg – 1 pc.;
• potatoes - 6 tubers.