How to cook shangi

Shangi is open round cakes with various fillings. She is a very, generally, not filled with stuffing, as it were lubricated. She is a very traditionally made from unleavened dough. The most popular is shangi potatoes. Shangi bake not only wheat flour but also rye and rye-wheat. The dough for sheep or beef fat. To date, the formulation of sanag has undergone significant changes and has approached the recipe cheesecakes.

You will need

• • dough:
  • 25 g (1 sachet) of dry yeast;
  • 3.5 cups of wheat flour;
  • 1.5 cups of water;
  • 100 g margarine or spread;
  • 1 tsp salt;
  • 1 tsp of sugar.
  • Filling:
  • 1 kg of potatoes;
  • 2 cups of milk;
  • 50 g butter;
  • 50 g of vegetable oil;
  • salt.

Instruction

1. Prepare the dough.
2. Water preheat, and a glass of water dissolve the sugar.
3. In sugar water dissolve the yeast. After 3-5 minutes, the yeast begin to "walk" on the surface appears foam.
4. In half of the sifted flour add the remaining water and dissolved yeast. All mix well.
5. The dough put in a warm place for 30 minutes.
6. After the dough started to "walk", add the remaining flour, salt dissolved margarine and knead the dough.
7. Leave the dough to rise for 1.5-2 hours in a warm place.
8. Prepare the stuffing.
9. Potatoes clean.
10. Boil the potatoes until tender in salted water.
11. With the pestle mash the potatoes into a puree.
12. Heat the milk and add to mashed potatoes.
13. Add oil and butter and stir until smooth. The filling should not be too thick.
14. After the dough has risen, roll out a thin layer and cut out the shape from the dough pellet with a diameter of 10 cm.
15. Lay the tortillas on a baking sheet with the distance between them is 2 cm.
16. Across the surface of the pellets, a layer of 1-1,5 cm, put the filling.
17. Close the pan with a towel and put in warm place to rastarivanie for 30 minutes.
18. Shangi bake in the oven at 180 degrees for 35-40 minutes.
19. Ready she is a very hot brush with melted butter.