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Tatar shanga with cottage cheese. A simple recipe for shanezhki with step by step photos. Royal shanga with cottage cheese - recipe
For filling:
- Cottage cheese - 350 g;
- Egg - 1 pc.;
- Sugar - 70 -80 g;
- Vanilla sugar - 10 g;
- Raisins - 50 g.
A traditional Russian dish, shangi, is usually made from yeast dough with a salty filling. However, many housewives have long gotten used to baking shanezhki from unleavened dough on kefir, sour cream or milk, and at the same time use sweet stuffing. Shangi in their appearance is very reminiscent of cheesecakes. The only difference is that the toppings in this dish are half as much, and some chefs only smear the surface of the buns with the filler.
Today we will prepare a fairly quick and not troublesome dish - sweet shanezhki with cottage cheese. The recipe with a photo will tell you step by step how to do it right.
How to cook shangi with cottage cheese on kefir:
First you need to steam the raisins. To do this, fill it with boiling water and leave it to cool completely.
Add kefir, heated to 37 degrees, knead soft, elastic (but in no case sticky to hands) dough. Cover it with a kitchen towel and set aside.
Preparing the stuffing for shanezhek. We combine the cottage cheese with the egg, sugar and vanilla. Beat the mass carefully with a blender until smooth. Drain the water from the raisins, blot them with a paper towel and add to the curd mixture. We mix.
We divide the dough into 10 equal parts, roll each one into a cake with a diameter of approximately 10 -12 cm. Form low sides with our hands, put a tablespoon of the filling inside each shaneshka.
We place the shangi on a baking sheet lined with parchment at a small distance from each other (about 2-3 cm). Bake in an oven preheated to 190 degrees for 20 minutes (until golden brown).
Shangi with cottage cheese on kefir is ready. It is customary to serve the dish to the table immediately from the oven, hot, with milk, kefir or hot tea.
Shangi with cottage cheese is a traditional Russian dish that is loved not only by children, but also by adults. You can easily cook fragrant pastries at home if you get acquainted with the recipes that we have collected for you in this article.
Shangi with cottage cheese from yeast dough
Home baking can look quite simple and unpretentious. However, they love it not only for but also for its delicate taste and pleasant aroma. To prepare delicious shangi with cottage cheese, you will need:
- Combine 10 grams with a tablespoon of sugar and a glass of warm milk.
- Mix 50 grams of melted butter with one egg, salt and a tablespoon of sugar.
- Combine the products and mix them with grams of flour.
- Knead the dough and let it rise in a warm place.
- For the filling, mix 300 grams of cottage cheese, two tablespoons of sour cream, two egg yolks, a spoonful of sugar and a bag of vanilla sugar.
- When the dough has risen, divide it into small balls, which then need to be turned into thick cakes. Dip the bottom of the glass into the flour, and then press it into the center of the workpiece to make a small notch. Do the same with other cakes.
- Fill the indentations with the filling and place the puffs on a parchment-lined baking sheet.
Brush the pastry and filling with the beaten egg and milk mixture, then place the shanezhki in the preheated oven. The edges of the finished baking can be greased with butter and served with milk or hot tea.
Royal shanga with cottage cheese
This dish is somewhat different from traditional Russian shanezhek, but it turns out so tasty that it is also suitable for a festive table. Cooking it is not difficult even for an inexperienced hostess. Recipe:
- Grate 200 grams of butter.
- Add two cups of flour, salt and two tablespoons of sugar to a bowl. Rub the mixture with your hands until it turns into crumbs.
- Mix ¾ cup of sugar with 500 grams of cottage cheese and five eggs. Vanilla sugar can be added for taste if desired.
- Spread most of the crumbs in the bottom of the oiled pan, then spread the filling in an even layer, and at the end again the crumbs.
Bake the cake until done in a preheated oven. It can be served both hot and chilled.
Unleavened shangi
Each hostess has her own secrets of making delicious shanezhki. Someone is experimenting with fillings, and someone comes 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 some salt and baking powder to them.
- Mix the prepared products, replace them with a 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 one tablespoon of the filling in the center of each flatbread, and then pinch the edges with your hands.
- Shangi with cottage cheese should be smeared with sour cream mixed with a beaten egg. After that, send the blanks to a preheated oven and cook until they become golden in color.
Grease hot pastries with butter and serve immediately.
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 offer you to cook unusual shangi with cottage cheese. Recipe of dish:
- First, let's prepare the dough. Put 180 grams of butter and 350 grams of flour on a large board, and then chop the food with a knife until
- Crack an egg into the center of the hill and add salt. Knead the dough with your hands, shape it into a ball and refrigerate for half an hour.
- To prepare the filling, you will need to boil 300 grams of peeled potatoes in hot water. After that, mash it with a pusher 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 it seemed to you that the filling turned out to be too liquid, add a little semolina or starch to it.
- Roll out the dough into round cakes, put the filling on them and fasten the edges. Brush the baking surface with beaten egg or milk.
Bake the shanezhki until tender for 20 minutes, and then immediately serve them to the table, do not forget to grease with butter.
Conclusion
We hope that shangi with cottage cheese will become frequent guests on your table. The advantage of this baking is that it can be prepared from a minimum amount of products. You do not need to spend a lot of time or effort on their preparation, and the taste of shanezhki is beyond praise. Experiment with fillings and dough, making traditional tea parties varied and interesting.
Dough for shaneg with cottage cheese:
- 225 gr flour
- 100 ml milk
- 75 g pork or beef fat (can be replaced with butter)
- 1-2 (yolks)
- 2 tbsp Sahara
- 12-13 gr fresh yeast
- 1/4 tsp salt
Cottage cheese filling for shaneg:
Recipe for cooking at home
- 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 the flour into the milk yeast liquid and mix thoroughly until smooth.
- Leave the yeast dough for chaneg with cottage cheese for half an hour in a warm place to rise twice. After the specified time, separate the yolks from the proteins and beat with a mixer with salt and a spoonful of sugar until bright (3-4 minutes).
- Melt the butter and let it cool until warm. If you use fat, it also needs to be melted in a dry frying pan to a liquid state. 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. So that the dough sticks as little as possible, you can grease your hands with vegetable oil.
- Put the finished dough in a bowl, cover with a light towel and leave for 45 minutes. Then take it out on a table sprinkled with flour and knead it several times with your hands. Put the dough on the shanegs in a bowl, cover with a light towel and put back in a warm place for 45 minutes.
- Prepare curd filling for shaneg. If the cottage cheese is heterogeneous, rub it through a sieve. Add sugar and mix thoroughly with a fork. Beat in the raw egg and mix again until smooth.
- 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 10 cm in diameter. Leave the cakes of dough for shanezhek with cottage cheese for 20 minutes in a warm place.
- Preheat the oven to 160 / 180C, grease a baking sheet with vegetable oil or cover with parchment paper and put the cakes on it. Make a depression in the center of the cakes, leaving 1 cm around the edges and fill the shangi with curd filling.
- The edges of the dough can be smeared 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.
- Serve shangi warm or cold, especially delicious with milk. Bon appetit!
Cooking shaniks
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, and familiar from childhood. In addition, the cottage cheese should be a little greasy, homogeneous. If the cottage cheese is lumpy and dry, then for cooking it must be rubbed through a sieve, with the help of a blender it will not be possible to break the lumps.
I hope you have chosen the right cottage cheese, and now we transfer it to the blender bowl along with margarine for baking. It is necessary to grind these ingredients properly, and then add salt and quick soda, and mix again. We spread the resulting mass in a bowl and add flour, while gradually kneading the contents. The result should be a not too steep dough, which we will send to the refrigerator for an hour and a half.
Step 2: Sculpt and bake shaniki.
When the specified time has passed, we take the dough out of the refrigerator and put it on the table, lightly sprinkled with flour. The dough can be rolled up with a sausage, and pinching off lumps from it, roll them out in the form of cakes about 4-5 millimeters thick, or you can roll the dough into a layer and cut out ready-made cakes from it using a saucer.
Now we need a flat plate, into which we pour a little sugar to roll the resulting cakes. We shift it to a plate, and roll it on one side. Then fold it in half so that the sugar is inside the cake. Then we fold it in half again and roll it again, usually pancakes are folded like this. The photo will help you if you are confused.
We do this with all the available cakes, and then put them on a baking sheet lined with baking paper. Try to keep the distance between the shaniks so that they do not stick together. We bake shaniki in an oven preheated to 180 degrees. Shaniki should brown and rise in about 20-25 minutes.
Step 3: Serve the finished shaniki.
Ready shaniki can be served warm, just out of the oven, or already cooled down. They are incredibly tasty and so, and so. Serve drinks with the shaniks: fragrant tea, freshly brewed coffee, refreshing milk or sweet cocoa, whatever you like best. A pleasant tea party is guaranteed!
Bon appetit!
- - If you don't have parchment paper, you can grease a baking sheet with oil and lightly dust it with flour.
- - To make the shaniki better rise 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 shaniks more tender, 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 shangi with cottage cheese step by step
Shangi with cottage cheese are open buns with filling. The filling can be anything - jam, jam, jam, it can even be an unsweetened filling, such as pea or buckwheat porridge, mashed potatoes or sour cream. Shangs with cottage cheese are very similar to cheesecakes, the only difference is that for cheesecakes in the dough a hole is made for the filling, and in shangs the curd filling is applied from above, without deepening. In order for it not to spread, the filling must be thick enough. To prepare shanezhek with cottage cheese, first knead unleavened yeast dough on dough. Pour yeast into 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 the dough for pancakes. We 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 mix first with a spoon. When the dough becomes thick enough, continue to knead 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. We shift the cottage cheese into a bowl and lightly knead 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 so that the filling is homogeneous.
Knead the risen dough and divide into 9 equal pieces. We roll each part into a ball, then gently flatten it to make a round, fairly thick cake with a diameter of about 8 centimeters.
Put the filling on top.
We shift the shangi to a baking sheet, let them stand for 20 minutes, then bake at 180 degrees for 15-20 minutes until they are browned.
We serve shangi with warm curd, with tea, milk or curdled milk. Bon appetit!
Cooking process
The filling can be prepared salty, for example, with greens, pepper, garlic, in my example - shangi with cottage cheese for the sweet tooth. The recipe is taken from a cooking magazine, where it was proposed to bake potato shanezhki. Having retained the molding and the version of the yeast dough, I replaced the traditional Siberian potato with cottage cheese. I note that the measuring cup is 200 ml.
To prepare shaneg with cottage cheese, we will prepare the products.
In warm water, activate the yeast with a spoonful of sugar - about 15 minutes.
Sift flour, mix with salt.
Pour in two types of butter: vegetable and cooled melted butter, beat in one egg and add a spoonful of thick sour cream.
We knead the soft dough, roll it into a ball and, covering it with a film, leave it for 1.5 hours.
We spread the “grown up” lump on the work surface.
At the same time, grind high-fat cottage cheese with sugar, egg white and sour cream.
We pinch off a small piece from the dough, roll it into koloboks.
Punch a round hole in the center.
We transfer the blanks to a baking sheet with oiled parchment, fill the shangi with the curd mixture, 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 the maximum.
Let cool before serving.
What is shanga
- 1 What is shanga
- 2 Recipes
- 3 Shangi with potatoes
- 4 Shanezhki with meat
- 5 Bulk shangi with sour cream
- 6 Shangi with potatoes without yeast
- 7 Shangi with cottage cheese
Shanga (or as they are affectionately called “shanezhki”) is a floury dish that belongs to Russian cuisine. It is believed that shanezhki were adopted from the Finnish tribes in ancient times. Gradually, Russian colonists explored the lands, new settlements appeared in the east, and with them their culinary traditions passed. Thus, the dish spread from the North to the Urals, and then to Siberia.
Shangi are open pies topped with “stuffing” (spread). In appearance, they even more resemble round lush cakes.
They are prepared from yeast or yeast-free dough based on wheat or rye flour. The dough is usually kneaded with animal fat (lamb, beef, etc.).
As a filling, mashed potatoes, cereals, sour cream mixed with flour, and various additions like fried mushrooms, onions, and herbs are most often used. Of course, modern variations can be with cheese, meat and other ingredients. It can also be noted that they do not make sweet fillings for traditional shangi.
Shanga is very similar to cheesecake, some even consider these two names to be synonymous with the same dish. Let me tell you right now that this is not the case. Then how do these cakes differ from each other?
In fact, there are not so many obvious differences. I made a couple of unnecessary movements and that's it - instead of shanezhki, cheesecakes turned out 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 cakes for cheesecakes have a recess that is filled with filling. Shanezhki are simply lubricated from above. No special recesses are made in the dough.
- The third difference is that the filling for cheesecakes is usually located in the center. Shangi is completely lubricated to the brim.
Calorie content of products that are possible in the composition of the dish
- Concentrated 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 - 115 kcal / 100g
- Sour cream 20% fat - 210 kcal / 100g
- Sour cream 25% fat - 284 kcal / 100g
- Sour cream 30% fat - 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
- Cottage cheese soft diet - 170 kcal / 100g
- Fat-free 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
- Whole durum wheat flour fortified - 333 kcal / 100g
- Whole durum wheat flour universal - 364 kcal / 100g
- Cereal 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
- Amateur unsalted butter - 709 kcal / 100g
- Butter 82% - 734 kcal / 100g
- Melted butter - 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
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 offer you to cook unusual shangi with cottage cheese. Recipe of dish:
- First, let's prepare the dough. On a large board, put 180 grams of butter and 350 grams of flour, and then chop the food with a knife to the state of bread crumbs.
- Crack an egg into the center of the hill and add salt. Knead the dough with your hands, shape it into a ball and refrigerate for half an hour.
- To prepare the filling, you will need to boil 300 grams of peeled potatoes in hot water. After that, mash it with a pusher 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 it seemed to you that the filling turned out to be too liquid, add a little semolina or starch to it.
- Roll out the dough into round cakes, put the filling on them and fasten the edges. Brush the baking surface with beaten egg or milk.
Bake the shanezhki until tender for 20 minutes, and then immediately serve them to the table, do not forget to grease with butter.
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 froth.
I made the dough in H / P. Part of the flour, salt, sugar residues were poured 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 interfered well with the dough. Then I added the rest of the flour and vegetable oil.
If you have manual kneading: mix part of the flour with salt, sugar, add a beaten egg, yeast with milk, make a soft sticky dough and stir in the butter. Add flour in parts, pour in vegetable oil at the end of the batch. The dough should come off easily from your hands.
Put the dough in a warm place for 1-1.5 hours to rise. Knead the dough, gently pressing it, set aside for another 25-30 minutes, knead again.
I do not have this step, the dough is in X / P (she did everything herself).
While the dough is rising, prepare the filling: knead the cottage cheese, add a raw egg, salt.
Add chopped greens (I have it from the freezer), semolina and grated cheese (I already have the cheese, I chopped it a little with a knife).
Mix well.
We spread the finished dough on a table powdered with flour, punch down and divide into 13 pieces.
Roll the dough into balls, leave for 10 minutes, cover with cling film to let the dough rest.
Line a baking sheet with baking paper.
Put balls on it at a distance.
Flatten the balls slightly. Dip the bottom of the glass or mug into flour (so that the dough does not stick) and press into the middle of each ball.
Fill the recesses with the filling generously, with a slide.
Cover the baking sheet with a towel or film, leave for 20-30 minutes. for lifting.
Before baking, brush each shangu with the egg and cream mixture.
Bake shangi in an oven preheated to 200 * C for 20-25 minutes, until cooked (watch your oven).
After baking, brush the shangi with melted butter or sour cream.
They are good with milk, kefir or tea.
Happy tea!!!
This recipe is part of the “Cooking Together – Culinary Week” campaign.
royal shang
This dish differs from other varieties in size. Such a 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 the festive table.
Grate a pack of chilled butter. Add a couple of tablespoons of sugar, 2 tbsp. flour, a pinch of salt and a spoonful of slaked soda. Knead a stiff dough.
Lubricate the form with fat, lay the dough in the form of a cake. For the filling, combine 300 g of homemade cottage cheese with one egg, two tablespoons of sugar and a pinch of vanilla. Evenly distribute the cottage cheese over the dough and send the royal shanga with cottage cheese to a preheated oven.
Before serving, decorate the sumptuous pastries with powdered sugar. For an even layer, apply the powder with a sieve.
Serve royal shanga with cottage cheese, cut into portioned triangular pieces.
Recipe with yeast dough
This method of preparation is very common. For the daily menu, this recipe is very suitable.
Shangi with cottage cheese is cooked like this. First of all, dilute 1.5 tbsp. l. dry yeast in half a glass of warm water and add some sugar.
Sift 3 cups of flour into a deep bowl, 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.
Put the lump in a dry bowl, cover with a napkin and leave for an hour. It should increase in volume and become lush.
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 will be appropriate in the filling.
Form shanezhki. You can cut them out using a saucer, cup or other round shape. The thickness of the dough should not be too thin, otherwise the pastry will be stale. Place round pieces on a greased baking sheet. It is convenient to make indentations in the cakes with the bottom of the glass, in which there will be a filling.
Shangi is an amazing dish of Russian cuisine, which has not reached all regions of our vast Motherland.
Basically, Siberian and Ural shangi are distinguished, but if you understand, the cooking method is always simple and the same: if the pies require filling “inside”, then shangi are always made with filling “outside”.
But the dough and the filling are always different: the dough can be both rye and wheat; and the filling is meat, potato and cottage cheese. Although initially, shangi were prepared with a filling of sour cream or pea porridge.
Curd shangi prepared according to this recipe are very lush and tasty. And their scent is just amazing!
By the way, it is better to cook them from homemade or village cottage cheese, in other words, natural.
And the store will give both the taste is not the same, and the result is different. So, aim for weight curd. Start cooking such wonderful pastries as shangi with me.
Shangi with cottage cheese, recipe
Ingredients:
Wheat flour - 250 grams;
Milk - 100 grams;
Butter - 80 grams;
Yolks - 2 pieces;
Sugar - 1 tbsp;
Dry yeast - 1 teaspoon;
Salt - to taste;
Cottage cheese - 250 grams;
Chicken egg - 1 piece;
Sugar - 4 tablespoons.
Cooking:
1. We breed yeast in warm milk until it is completely dissolved. After, add granulated sugar, butter, yolks and salt to them. The last ingredient will be the addition of wheat flour. Knead a dense dough and leave it for 1 hour, until it rises.
2. Roll out the dough on a floured surface, and cut cakes out of it. Leave for a few minutes until they rise.
3. Prepare the filling: mix cottage cheese with granulated sugar and an egg.
4. In the center of the dough, lay out the filling and put a baking sheet with blanks. We set the temperature to 220 degrees, and focus on time, about half an hour. But constantly check the shangs so that they do not burn. The features of ovens are different for everyone.
5. Shangi with cottage cheese are ready!
We serve them hot. They taste better with tea or milk. Bon appetit!
The total number is 14 pieces;
The total cooking time is 2 hours.
Good afternoon friends! Shangi with cottage cheese, and even with milk - it's just something! These open pies can be baked from both unleavened and yeast dough. Here's what Wikipedia says about it. And also with various fillings: with mushrooms, with potatoes, with rowan, and we will cook with cottage cheese.
Shangi with cottage cheese from unleavened dough - recipe
For test:
- 2 stack wheat flour
- 0.5 stack. water
- 1 egg
- 1 tsp salt
For filling:
- 500 g cottage cheese
- 1 egg
- 1 tablespoon butter
- sugar - to taste
1 . Let's make the filling first. Take cottage cheese, add an egg, butter, sugar - to taste. Grind everything to a homogeneous consistency and leave at room temperature.
2. We knead the dough. Pour flour into a wide bowl, make a well in the middle, put an egg, salt in it, carefully pour in water and knead a homogeneous dough. Next, cover the dough with a napkin or put it in a plastic bag and leave for 25 minutes suit. After that, mix again and leave again for 25 minutes.
3. Cut the finished dough into pieces, roll into large sheets of about 3-3.5 mm thick and cut saucer-sized succulents out of them. Roll up the edge of the juicy with a flagellum and make a border along the edge. Put the filling on the prepared blanks and level it to the sides. Brush top with egg and bake immediately in the oven about 15 minutes .
4. Melt the vegetable oil and brush the finished cheesecakes with cottage cheese from below and above, put them in a deep bowl and cover with a towel. If you don't do this, the shangi will come out dry and crispy.
Shangi from yeast dough with cottage cheese - recipe
For test:
- 4 stack flour
- 20 g yeast
- 4 table. l margarine
- 1 table. l sugar
- 2 eggs
- 1 stack milk
- 0.5 tsp salt
For filling:
- 500 g cottage cheese
- 1 egg
- 1 tablespoon butter
- sugar - to taste
1. First, let's make the filling. Take cottage cheese, add an egg, butter, sugar - to taste. Grind everything to a homogeneous consistency and leave at room temperature.
2. Cooking yeast dough. Pour warm milk into a saucepan, put yeast in it, add salt, sugar, eggs and flour. Mix everything thoroughly. When the batch is ready, add the margarine. Cover the finished dough with a towel and put in a warm place. for 40-45 minutes.
3. As in the previous recipe, cut the dough into pieces and roll them lightly. Cut out the juices, make borders, put the fillings to the brim and to raise the dough of the curd shangs, put them in a warm place. Bake in the oven within 15 minutes.
Enjoy your meal!
