In the Urals and northern Russia, shangi with potatoes is cooked almost every day. This healthy and appetizing pastry with an open filling will appeal to both adults and children.
A bit of history
Shanga (shanezhka) is a primordially Russian dish that was baked in a Russian oven and looked like round flat cakes with an open filling. The dough was taken as a basis, which was kneaded from rye, wheat or mixed flour, flavored with beef fat and yeast. The dough was placed in the opening of the furnace for approach. The name of the dish was borrowed from the Finnish tribes, who called it cheesecakes. However, unlike sweet cheesecakes, shangi are made from unleavened or salted dough.
Ingredients for shaneg
In order to prepare the classic shangi with potatoes, we need the following ingredients:
- for dough - milk 1 cup, sugar ½ cup, wheat flour 2, 5 cups, baker's yeast 1 sachet (20 - 25 g), yolks 3 pieces, butter 1 pack;
- for the filling - medium-sized potatoes 5-6 pieces, ½ cup milk, ¼ pack butter, ½ cup sour cream, salt to taste.
From this proportion of ingredients, we get 12 shanies after 3 hours of cooking.
Step by step guide
For novice housewives, you should study in advance the step-by-step recipe for making shanegs with potatoes (or with another thick filling, for example, cottage cheese), prepare all the products and accessories. In addition, you can watch a video recipe or a step-by-step photo with the recommendations of experienced housewives. Smile (good mood is the key to success) and start baking.
Step one
Heat milk (do not boil) in a saucepan, add 20 grams of sugar and a bag of yeast. Mix everything thoroughly and add 1 glass of flour. Knead the dough, cover with a clean towel and heat for 1 hour. In winter, you can put it near the battery, or in a slightly preheated oven (the gas is turned off).
Step two
In a bowl, grind the yolks with sugar (80-90 g) well and beat until whitish foam using a mixer or food processor (you can use a whisk, but it will take a long time).
In order to get a thick foam when whipping the yolks (this is also suitable for proteins), you need to add 1 tablespoon of cold water.
Step three
We take the dough that came up (it became twice as large) and combine it with the yolk mass. Mix well, add the remaining flour (one and a half cups) and put 2/3 of the pack of butter there. The dough should be kneaded until smooth, until it stops sticking to your hands. This usually takes about 5 minutes. Put it in a ball in the center of the pan, cover it again with a towel and put it in the heat for 1 hour. It is recommended to knead the dough 1 - 2 more times, for the splendor of the shaneg.
Step four
While the dough is standing, we are preparing the filling from the potatoes. We clean the potatoes, boil them with salt, put in the oil and knead well with a pestle. Then pour in hot milk and beat with a mixer until a homogeneous dense mass.
Step five
We take out our dough, knead a little, grease our hands and a baking sheet with vegetable oil. We divide the resulting dough into two parts, then into two more and so that we get 12 pieces. We roll each piece into a ball with our hands and, flattening it with our palms, puts it on a baking sheet. We leave for 10 - 15 minutes on a warm stove so that they absorb air and rise.
Step six
We take mashed potatoes, spread the mass on the dough with a spoon and lift the edges of the chandeliers with our fingers (do not bend). Smear sour cream on top of the filling with a brush and put it in the oven / oven for 15-20 minutes at a temperature not higher than 170 degrees.
Step seven
Remove the browned shangi from the oven and brush with melted butter (1/3 of the pack that remained from the preparation of the dough) and cover with a towel for 15 - 30 minutes. Our shangi with potatoes are ready. If you wish, you can decorate them with herbs and serve.
Calorie content of shanezhek with potatoes
The choice of the variety and type of flour determines what kind of baked goods will turn out in terms of calorie content and energy value. For example, shangi made from wheat flour will contain approximately 370 kcal, 5 g of protein, 10 g of fat and 42 g of light carbohydrates per serving. The finished dish contains vitamins (groups B, PP, E, A) and minerals (magnesium, zinc, potassium, sodium and others), the ratio of which depends on the choice of flour.
The benefits of shaneg with potatoes
This pastry is very high in calories. She can quickly satisfy and satisfy hunger for a long time. Shangi with potatoes are useful for people who are engaged in hard physical labor. The vitamins and fats that make up the composition of baked goods form the basis of the human diet; it is they that are necessary for a growing body, be it a child, an athlete or a pregnant woman. Due to proteins, the function of hematopoiesis is stimulated and the immune system is strengthened. In addition, amino acids help to cope with colds. The minerals present in the dough improve brain activity, strengthen bones and tissues. With rational and moderate consumption of shanegs with potatoes, you can get a lot of benefits for the body.
Who is not recommended to eat shangi
Since shangi is a very high-calorie food, it should not be introduced into the diet for people with diabetes mellitus, with intestinal diseases (celiac disease), with a history of arthritis. In addition, people with cardiovascular diseases should be very careful to eat, since baked goods contain a lot of cholesterol. Also, shangi should be excluded for inflammatory or chronic diseases of the gastrointestinal tract (gastritis, ulcer).
