Many people born in the USSR warmly recall such a dish as the Ural shangs, one might say, the taste of childhood of many Soviet children. Some recall sour cream cakes themselves, but hardly recall the unusual name of the dish. What are shangi, recipes and features of their preparation - all this you will learn in this article.
What it is?
People living in the North can still recall the name of the dish, but young people hardly know about the existence of such yummy. We will try to fill the gap in culinary knowledge.
As former Soviet citizens say, it was bird cherry shangs that left a clear imprint in their memory. They say that even the most biased gourmet can appreciate this traditional Russian dish. Shangs are open round pies.
Consider a few shanga recipes, perhaps you will be able to recreate them. There are a lot of recipes, of course, and there are even more fillings, what can we say about the ways of making the dough. Let us dwell only on some of them.
Potato chanega recipe
To prepare this dish you will need the following components:
- 500 grams of flour;
- 150 g sour cream;
- 120 g butter;
- 350 g of milk;
- 4 eggs;
- 400 g of potatoes;
- 1 tbsp. l vegetable oil.
The ingredients are simple and the result is amazing.
The process of making a recipe for potatoes with a recipe
First you need to sift the flour through a sieve. Then we add to it 250 ml of milk, a tablespoon of pre-softened butter in a water bath (in the microwave). Then pour two tablespoons of sour cream, one tablespoon of sunflower oil. Add half a teaspoon of salt, which was beaten with two eggs, knead not very steep dough.
After kneading the dough, put it in a plastic bag and wrap it in cling film so that it can rest. Twenty minutes later, the gluten in the dough will swell, you can begin to cut it.
Advice to housewives: there is one secret to cooking, which is that the flour should be "ripe". What does it mean? The fact is that when you buy flour, you need to look at the date of its grinding. To make a good dough according to the recipe for shanega with potatoes, the flour should lie down after grinding for at least a month. Freshly ground will do its insidious business: the dough will “float”, and this is not at all what we want to achieve.
While the dough is settling down, we begin to prepare the filling for the chanegs. To do this, peel and boil the potatoes in salted water. After the potato has boiled, you need to add to it 50 ml of the remaining milk in boiled form. Well knead the resulting composition, add two tablespoons of butter, two eggs and one tablespoon of sour cream. Now you need to mix the potato mass and start cutting the dough.
According to the recipe, shanegs should look like “pans” from the dough, which we must put on a baking sheet greased with vegetable oil. Place the resulting blanks close to each other. Then fill with a spoon of mashed potatoes, grease the edges and top of the chanega with sour cream, which was beaten with an egg. We put the products in a preheated oven to 200 ° C for about twenty minutes. Bake until golden brown.
Shangs are ready! They can be eaten with hot coffee or tea, milk, compote. Serve is cold.
Cooking options
Shangi can be cooked with mashed potato filling in combination with cracklings made from pork lard with meat streaks and fried onions. Only here the recipe is already different, and the cooking process differs dramatically. In the middle of the tortillas put a tablespoon of mashed potatoes with cracklings, while the shang is pinched, collecting all the edges to the center. Such a shang is placed on the sheet seam down. In the same way, you need to grease the product with a mixture of eggs and sour cream and bake in the oven at a temperature of 190 ° C for about 35 minutes. You can check the readiness with a match or with a dry toothpick.
Bulk shangs: how to cook them
The recipe for bulk chanas differs from the classic. Such products are baked from yeast dough without filling. The flat cake becomes the basis for the formation of a round "pan", and the dough can simply be poured into special forms. The resulting "frying pan" with sides is filled with a mixture of sour cream, which is mixed with a small amount of flour, an egg and a pinch of salt.
If you have a family of sweet tooths, you can add more sugar to the sour cream mixture, and bake shangs from fancy sweet dough. According to the recipe, bulk shangs should be prepared for 20 minutes at a temperature of 200 ° C. In fact, the baking time is more dependent on the temperature of the oven, so it is so important to monitor this.
With sour cream
The shangi recipe with sour cream is a simple and at the same time gourmet dish that can be served as a snack or an independent dish. For cooking, you will need the following products in certain quantities.
For the test:
- 30 grams of fresh yeast;
- 2 eggs;
- 300 ml of milk;
- 100 g butter (margarine);
- 150 g of sugar;
- 2 g of vanillin;
- 450 g of flour;
- 1 tsp salts;
- 2 tbsp. l sour cream.
For filling:
- 150 g sour cream;
- 2 tsp flour;
- 1 tsp Sahara.
Cooking process
Shangs, long since beloved in the Urals and the North, in each locality are prepared in their own way, each has its own recipes. Shangs with sour cream, berries, cottage cheese, potatoes on fresh or yeast dough are baked everywhere in a special way. Therefore, it is not surprising that the same recipe in different places can be modified and supplemented.
Let's talk about the method of cooking shangi with sour cream in the Urals. For cooking, you need the above products.
To begin with, we grow yeast in barely warm milk, add a teaspoon of sugar, let them froth and rise. We pour the yeast into a convenient container for the dough, add the softened butter, sugar, sour cream, egg, salt - all the liquid components of the dough. To obtain a homogeneous mass, stir everything with a whisk.
Then add flour and vanilla. Knead the soft dough, knead for at least ten minutes, until it stops bothering. You can speed up the process by lubricating the hands with vegetable oil. Then we cover the dough with a film and put it in a warm place so that it rises. Mix the rising dough a little on the table, adding more flour.
We divide the resulting dough into identical pieces and form balls that need to be flattened into cakes. We spread the cakes on a baking sheet, give them the opportunity to rise again in a warm place. Mix sour cream separately with flour and sugar for the filling. Smear the sour cream filling over the entire surface of the cakes. Leave to bake the product until a golden crust appears for about 20 minutes at medium temperature.
We spray the finished shangs with water and cover with a towel. Let’s rest for about 10 minutes. After that, you need to immediately serve hot tea shangs. They are usually obtained fragrant and soft, brighten up any tea party.
Cottage Cheese Option
The recipe for shanegh with cottage cheese is almost universal Soviet. It is customary to call such shangs "curd cheesecakes" among the people.
Required Products:
- 4 cups flour (200 ml cups each);
- one and a half Art. l dry yeast;
- half a glass of water;
- 70 grams of butter;
- 30 g sour cream;
- 3 tbsp. l Sahara;
- 3 eggs;
- 30 ml of vegetable oil;
- 1 tsp salts;
- 250 g of cottage cheese.
Cooking process
First you need to activate yeast with a spoonful of sugar in warm water for fifteen minutes. We mix sugar, water and yeast, sift the flour, mix it with salt.
Pour in two types of oil: cooled melted cream with a water bath and vegetable. We drive an egg into the mass and add a spoonful of thick sour cream, dough.
Then you need to knead the soft dough, roll it with a ball and let it stand under the film for about an hour and a half. When the dough rises, lay it on the work surface. In parallel, you need to grind fat cottage cheese with sugar, sour cream and egg white.
We roll the pieces of dough into small koloboks. In the center you need to push round recesses. Then it is necessary to transfer the obtained blanks to a baking sheet with pre-oiled parchment sheet, fill the shangs with curd and leave to infuse for another fifteen minutes.
Grease products with yolk, which was shaken with water and a spoonful of milk. Shanga should be baked for about thirty minutes at a temperature of 190 ° C. The oven is preheated in advance to the maximum. Before serving the food on the table, the shangi should be cooled.
The secret of bird cherry
They say that a special taste is for chanegs with bird cherry filling. Dough for cooking will suit any of the above, the secret of the recipe is in the filling: cherry berries are crushed in a mortar or in another way, poured with boiling water, a little sugar and butter are added to them in a small amount for the taste and plasticity of cherry paste. It turns out very tasty, judging by the reviews of those who tried to prepare such shangs.