Shangi can bake as leavened and unleavened dough. Yeast cakes are more fluffy and airy.
For the preparation you will need:
- flour – 4 cups;
- milk – 1 Cup;
- margarine – 4 tbsp;
sugar – 1-2 tbsp;
- yeast – 20 g;
- eggs – 3 PCs.;
- salt – ½ tsp;
- cheese – 400-500 g;
- butter – 1 tbsp;
- sugar for the filling – to taste.
Prepare the stuffing. Connect cheese, butter, sugar and one egg. Thoroughly stir the mixture and RUB it until obtaining a homogeneous mass. Leave the mass to room temperature.
Now you can start making the dough. In a bowl, pour warm milk, add yeast, salt, sugar, flour and eggs. Mix the ingredients. Now you can put the mixture in margarine. Knead the dough. Cover it with a towel and put on 30-40 minutes in a warm place.
When the dough is ready, divide it into small pieces, each roll. Too thin the dough needs to be done. The edges of the dough make a low curb. Put the stuffing. Before you remove the pies in the oven, give them a little brew so that the dough is slightly risen. Brush them with egg. Shangi bake in the oven for about 15-25 minutes. Serve this dish can be both cold and piping hot.
Shangi from unleavened dough
You will need:
- wheat flour – 2 glasses;
- water – ½ Cup;
- chicken egg – 2 PCs.;
Sol – 1 tsp.;
- cheese – 500 g;
butter – 1 to 3 tbsp;
- the sugar in the filling – to taste.
Mix the filling. In a bowl, mash until smooth the cottage cheese, egg, sugar, butter. Sugar toppings add so much how sweet you want to make shangi. Remove the stuffing to a warmer spot and join in the preparation of the test.
In a bowl pour the flour. In the center make a small indentation. In this deepening put the egg, salt and water. Knead the dough, cover it with a towel and put for 30 minutes to make it fit. Half an hour later perenesite the dough and again let stand for twenty minutes.
Coming up the dough divide into pieces and roll them out into a thickness of about five millimeters. Edge, roll up each piece of the flagellum, complete shangi filling. Top cakes can brush with the beaten egg. Bake for fifteen minutes in the oven.
When shangi bake, place them on a dish, lightly drizzle with water and cover with a towel. Otherwise they can get dry. Serve the dish with sour cream.