Shangi or shanezhka - a traditional Russian pastries look. How to cook? Write down the recipe.
Recipe shangi potatoes
Ingredients:
Flour - 500 grams
Dry yeast - 10 grams
Milk - 150 milliliter (ml + 300. For filling)
Water - 100 ml
Sugar - 30 grams
Butter - 30 grams
Potatoes - 800 grams
Butter - 100 grams
Eggs - 2 pieces
Salt - To taste 1
Preparation:
Pre from the refrigerator oil, so that it softened.
Potatoes are cleaned, cut into large chunks.
Small potatoes can not be cut. Fill it with water, salt to taste and cook until tender.
Pour into a glass of warm water pinch of sugar and yeast, mix and leave for 5-10 minutes in a warm place.
In 150 ml of warm milk add sugar, salt and 30 g of butter. Mix until the butter has completely melted.
Pour fermented yeast, mix. Portions Pour the sifted flour and knead the dough.
The dough should have elastic and soft.
We shift the dough into a deep bowl, cover with a cloth or a towel and put 1 hour in a warm place without drafts.
Drain the water from the finished potato, pour 300 ml hot milk and add 100 g of an oil.
Tolkushkoy mash into a puree. Try puree and season with salt to taste if necessary.
Drives in the potatoes one by one egg, all stir once quickly to eggs are not folded.
Divide dough into 6 parts.
Roll out each piece into a flat cake. The thickness of the cake should be about 1 cm.
Put the cake on the laid parchment baking, leave for half an hour.
With the help of glass making in the groove test.
A little whisk the egg, it lubricates bumpers.
We spread into the recesses of mashed potatoes. Do not be amiss to grease all over Shangu potatoes with beaten egg.
Preheat oven to 200 degrees, bake shangi-cheesecake for 15-20 minutes.
Serve with potatoes ready shangi to the table with sour cream.
Bon Appetit!
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