Shangi is a traditional Russian dish that can be prepared in a variety of variations. These open pies are stuffed with lingonberries, mushrooms, potatoes, rice and other ingredients. Especially delicious are shangs with cottage cheese.
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Yeast dough shangs
Shangi can be baked from both yeast and unleavened dough. Yeast cakes turn out more magnificent and airy.
For cooking you will need:
- flour - 4 glasses;
- milk - 1 glass;
- margarine - 4 tbsp.;
- sugar - 1-2 tbsp.;
- yeast - 20 g;
- eggs - 3 pcs.;
- salt - ½ tsp;
- cottage cheese - 400-500 g;
- butter - 1 tbsp;
- sugar for the filling - to taste.
Prepare the filling. To do this, combine cottage cheese, butter, sugar and one egg. Stir the mixture thoroughly and grind it until a homogeneous mass is obtained. Leave the mass at room temperature.
Now you can start preparing the dough. Pour warm milk into a bowl, add yeast, salt, sugar, flour and eggs. Stir the mass. Now you can put margarine in the mixture. Knead the dough. Cover it with a towel and clean for 30-40 minutes in a warm place.
When the dough comes up, divide it into small pieces, each of which roll out. Too thin the dough does not need to be done. At the edges of the dough, make a low curb. Lay out the filling. Before putting the pies into the oven, let them brew a little so that the dough rises slightly. Grease them with an egg. Bake shangs in the oven for about 15-25 minutes. This dish can be served both cold and in the heat of heat.