How to cook cheesecakes from cottage cheese. Shangi with cottage cheese: preparation and serving. Ingredients for cottage cheese pancakes

Shangi are such open pies that can be baked from both yeast and unleavened dough. Let's take a look at how to do it!

Shangi from unleavened dough with cottage cheese - recipe

Ingredients:

• wheat flour - 2 tbsp.;
• egg - 1 pc.;
• water - 0.5 tbsp.;
• salt - 1 teaspoon.

For filling:

• cottage cheese - 500 g;
• egg - 1 pc.;
• sugar - to taste.

Cooking

How to cook shangi? First, let's make the filling. To do this, take cottage cheese, add an egg, butter and sugar to taste. Grind everything until smooth and leave at room temperature.

Now knead fresh dough. To do this, pour the flour into a wide bowl, make a depression in the middle, put salt, an egg in it, carefully pour in water and knead a homogeneous dough. Then cover it with a napkin or transfer it to plastic bag and let it rise for 20 minutes. Then mix it again and leave it for 20 minutes again.

Ready dough cut into pieces, roll into large sheets with a thickness of about 3 mm and cut out saucer-sized juices from them. When the juice is rolled out enough, we roll up the edge with a flagellum and make a border around the edge. We put the filling on the finished blanks and level it to the sides. Brush the top with egg and bake immediately in the oven for 15 minutes.

Be sure to grease the finished shangi with cottage cheese with melted butter from the bottom and top, put them in a sealed container and cover with a towel. If this is not done, they will turn out dry and crispy.

Shangi from yeast dough with cottage cheese - recipe

Ingredients:

• flour - 4 tbsp.;
• sugar - 1 tbsp. a spoon;
• margarine - 4 tbsp. spoons;
• yeast - 20 g;
• salt - 0.5 tsp;
• milk - 1 tbsp.;
• egg - 2 pcs.

For filling:

• cottage cheese - 500 g;
• egg - 1 pc.;
• butter - 1 tbsp. a spoon;
• sugar - to taste.

Cooking

To prepare shangi, we first make the filling. To do this, take the cottage cheese, add the egg, butter and sugar to taste. Grind everything until smooth and leave at room temperature.

Yeast dough is prepared as follows: pour warm milk into a saucepan, put yeast there, add sugar, salt, eggs and flour. We mix everything thoroughly. Margarine is added last, when the batch is ready. Cover the finished dough with a towel and put in a warm place for 40 minutes.

After that, cut the dough into pieces, slightly roll them out. We put a layer of filling on the surface to the brim and put the curd shangi in a warm place so that the dough rises. Bake in the oven for 15 minutes.

For filling:

• Cottage cheese - 350 g;
• Egg - 1 pc.;
• Sugar - 70 -80 g;
• Vanilla sugar - 10 g;
• Raisins - 50 g.

Originally Russian dish, shangi, usually made from yeast dough with 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. We cover it kitchen towel, 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.

Delicate lush shanezhki with cottage cheese and potatoes according to this recipe will be prepared even by a novice hostess. Carefully follow the description of the recipe with a photo, and the result will be excellent. Shaneshki are delicious not only freshly baked, but also the next day with milk or hot sweet tea.
Do not worry, according to this recipe, preparing the dough for the shanezhki is quite simple, and the shangs themselves will be lush with proper baking. The taste of shanezhek depends on the dough that you prepare yourself. Follow the recipe and you'll be fine!

Headings:
Preparation time: 1 hour 30 minutes
Time for preparing: 40 minutes
Total time: 2 hours 10 minutes
Exit: 12 shanezhek

Ingredients for cottage cheese pancakes

• 0.5 kg
• 1 glass
• raw chicken egg - 3-4 pcs.
• butter (spray) - 50 mg
• instant yeast - 10 g
• salt - to taste
• granulated sugar - 2 tsp
• rustic cottage cheese (low-fat) - 300 g
• granulated sugar - 50 g
• sour cream (fat content 25%) - 50 g
• vegetable oil(for greasing the pan)

Step-by-step recipe for cheesecakes with cottage cheese

Pour warm milk into a wide bowl, add yeast, beat in three eggs. We mix. Add salt, sugar and butter. Mix with a blender until a homogeneous mass is obtained.

The resulting mass contains lumps of oil, so you need to put it in a warm place for half an hour. Cover the bowl with a lid and place in a large bowl of warm water.

In portions, add flour, mix with a blender. The end result should be a soft dough.

The dough should be slightly sticky. We put it in a warm place under the lid so that the dough rises.

When the dough rises, you need to “slap” it with your palm so that it settles. Then let the dough rise again

The finished dough will stick a little to your hands, so put it on a board sprinkled with flour. The dough must be divided into 12 balls, which are laid out on a baking sheet, greased with oil.

We put a baking sheet with "balls" on the stove, where the oven is already on. "Balls" will quickly rise and become fluffy buns

After the "balls" rise, with a mug we make dents in the middle of each "ball". These dents are flat. On them we will lay out the stuffing of shanezhek

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 3-3.5mm 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!

Russians have cheesecakes with cottage cheese, while Tatars call it shanga. These are the shangi with cottage cheese my grandmother baked for me when I visited her in the village on vacation. How delicious it was, with what love cooked.
Today I decided to commemorate my grandmother and bake a shaneshka, and pamper my yummy.
I make dough for shantgi-cheesecakes according to this recipe. It turns out very soft and fluffy.
And for the filling I take cottage cheese. I have a pack of cottage cheese 250 grams. I crush it with a fork. It is better to make a blender, but mine, unfortunately, is broken.

I add 2 eggs to the curd. I mix well.

And I put granulated sugar. I take sugar to taste, which was sweet, but not cloying.

I roll out the dough into a circle in its shape. Ideally, shangas are made small and round, like cheesecakes, but it seems to me that it is not convenient to do so.

I spread the dough on the form so that the edges hang down. Then I will make the sides out of them.

I spread the filling on the dough,

I form the sides.

Brush the edges with beaten egg. And if the cottage cheese is not liquid, then I also grease the filling with an egg.
I put it in the oven at 180 degrees for 25 minutes.
Here is such a fragrant and tasty shanezhka turned out.

Melting butter

And I grease the shangu with melted butter on both sides. And then I wrap it in paper and a towel and let it stand for 10 minutes. It becomes soft. And if you do not lubricate with oil, it will be crispy.

Time for preparing: PT00H40M 40 min.