Shangi with potatoes, like grandma's

Shangi with potatoes, like grandma's

1. Noteworthy facts about the dish
2. Step-by-step production of chanezki
3. Recipe video
4. Vitamins (a group of low molecular weight organic compounds of relatively simple structure and diverse chemical nature)

Shangi with potatoes is a common dish of northern peoples. Everyone loves the familiar taste of youth when grandma makes them using her own recipe.

Any of us is familiar with such a dish as shangi. They are prepared with various entrails, but they are especially tasty with potatoes. I especially remember the shanezhki that my grandmother prepared. They were very tasty, and almost all housewives try to repeat this dish. The recipe describes a method for making shaneg with potatoes, just like grandma's.

Noteworthy facts about the dish

Shangi, or as they are also called shanezhki, belong to Russian state cuisine. They have been prepared since ancient times. They are shaped like buns. Previously, they were baked in an oven on wood. At the moment, this method of production, especially in small towns, has become unavailable, but in the oven the shanezhki are also tasty, fluffy and soft in texture.

Shanezhki spread throughout the country from the Northern regions. This dish was typical for the Murmansk, Ural, Arkhangelsk, Vologda regions, and Karelia. These baked goods presumably got their name from the word “sanga,” which translated from the Komi language meant “round pie made from rye flour.”

Shangi were baked from unleavened and yeast dough. Various flours were used for the dough - wheat, rye, a mixture of several types. They could also be made from potatoes. Fat of animal origin (beef or lamb) was certainly added to the dough. Shanga differs from cheesecake in that there is no indentation made for the filling. The insides used were pea, barley, wheat porridge, cottage cheese, potatoes, and berries (sweet version). A little later, the spread began to be made from a wide variety of goods. After baking, the surface of the products was greased with lamb fat. Shangi was eaten with cabbage soup, milk, beer, and tea.

Step-by-step production of chanezki

There are 3 types of potato shangi. But there is one traditional recipe, following which you will be able to cook shangi, like your grandmother’s. They are prepared with yeast and are certainly baked in the oven.

To make the dough for the products more fluffy, you need to create a dough for it. It will take more time, but the result will be wonderful.

How to cook delicious cheesecakes with potatoes according to a step-by-step recipe with photos

Cottage cheesecakes are known to everyone.
But not everyone understands the existence of cheesecakes with a different interior. Do you want to amaze and immediately deliciously feed your loved ones? Prepare cheesecakes with potatoes. Traditional shangi (as they are correctly called) are baked on yeast dough.
You can prepare it yourself or buy it ready-made. But there is also one, “cunning” type of cheesecakes with potatoes. They cook in 15 minutes and taste divine. Let's talk about all this. Let's start with the test.

Yeast dough for cheesecakes

Ingredients

Secrets of yeast dough

• Wheat flour (high grade or “extra”) must be sifted through a sieve: it will be saturated with air, lumps will break up, and debris will be eliminated.
• Watery ingredients at a warm temperature (up to 40°C) will help the dough rise. Hot ones will stop the fermentation process.
• Yeast dough loves long manual kneading, a comfortable warm space without drafts and temperature changes. By covering it, you will create suitable conditions for lifting.
• The same applies to baking: place the products in a fairly hot oven and do not look into it unless necessary.

Step-by-step making of dough for cheesecakes

1. Pour 250 ml of heated milk into the first bowl.
2. Add 25 g of compressed or 9 g of dry yeast and dissolve them until smooth using a whisk.
   
3. Add salt 0.5 tbsp. l. salt without top. Sweeten 0.5 tbsp. l. Sahara.
   
4. Add half a glass of sifted wheat flour, knead the dough and set it aside.
   
5. Beat 1 egg into a second bowl and beat with a whisk to combine the whites and yolks.
   
6. Melt 80 g of butter over low heat, cool slightly, add to the egg, stir.
   
7. Add a quarter cup of sifted wheat flour and beat until smooth.
   
8. Combine both masses and stir.
   
9. Add another 2.5 cups of sifted wheat flour in portions and knead the dough into an elastic dough that does not stick to the walls of the bowl or your hands. To do this, while kneading, pour in 1 tbsp. l. refined vegetable oil.
   
10. Cover the bowl with the dough tightly with a towel and leave to rise for 40 minutes in a warm place.
    
11. Punch down the dough and cover again and leave to rise for half an hour.
    

Video of making yeast dough for cheesecakes

You don't need as much dough as they show in the video. Therefore, cook according to the recipe suggested above. Pay attention to thickness and learn a few more subtleties of successful yeast dough.

This dough is also suitable for baking cheesecakes with cottage cheese or will go well in a cheesecake with jam.

Cheesecakes with potatoes - shangi

Ingredients

Step-by-step making of cheesecakes with potatoes

1. Boil peeled and coarsely chopped potatoes in salted water.
   
2. Drain and mash.
   
3. Add 30-40 g of softened butter.

Video of making cheesecakes

Pay attention to the average size of the cheesecakes. Find out at what stage of production they need to be lubricated with mayonnaise.

Do you understand that there are cheesecakes the size of a large baking sheet - French ones? And there are cheesecakes, similar to a pie - Hungarian.

“Lazy” cheesecakes with potatoes

The recipe is intended for those who value their time.

Ingredients

Choosing a loaf

• A sliced ​​or milk loaf is not suitable for making “lazy” cheesecakes. You should stock up on French bread, baguette or winkler. After baking, they will be crispy, but the puree will remain soft. This combination gives “lazy” cheesecakes a wonderful taste.

Step-by-step production

1. Boil peeled and coarsely chopped potatoes in salted water. Drain the water and mash the potatoes. Add 30-40 g of softened butter. Beat in 1 egg, stir with a masher.
2. Turn on the oven to 200°C.
3. Cut the loaf into equal cross sections of centimeter thickness.
   
4. Spread sparingly over their mashed potatoes.
   
5. Beat 1 egg into a bowl. Add 1 tbsp to the egg. l. whole milk and whisk.
6. Coat mashed potatoes with egg-milk consistency.
   
7. Place in the preheated oven and bake for 10 minutes until golden brown.
   
8. Place on a wire rack to cool.
   

Video of the production of “lazy” cheesecakes with potatoes

Look how quickly this dish is prepared. And the taste is not inferior to the unique hot sandwiches.

Cheesecake with mashed potatoes made from yeast dough recipe with photo

Cheesecakes with potatoes are open pies made of soft, airy dough with a tender interior covered with a narrow, appetizing crust. These baked goods will be a beautiful breakfast for your baby, an addition to a family tea party, or a treat for friends.

How to cook cheesecakes with potatoes step by step

Ingredients for making cheesecakes

In order to create 6 chanezheki, you will need:

• 320 g premium flour;
• 100 ml milk;
• 2 raw eggs;
• 20 g sweet sand;
• 80 g butter;
• 8 g instant yeast;
• 4 medium potato tubers;
• 25 g fat sour cream;
• salt to taste.

To measure a precise amount of flour, you need to fill 2 faceted glasses with it and brush off the excess with a knife. The recipe for cheesecakes with potatoes can be supplemented by including fried onions, pieces of sausage or lard, a boiled egg, chopped herbs, mushrooms, and any seasonings in the interior.

Making cheesecakes step by step

The process of preparing the base, interior and forming the products takes 2 hours. The final step is 30 minutes.

Preparing the dough

1. Heat 50 ml of milk until warm (not higher than 40°C).
2. Add salt, sugar and yeast. Mix the mixture, cover and set aside in a warm place for 15 minutes.
3. Melt 60 g of butter in the microwave or in a water bath and cool to room temperature.
4. Beat the eggs into the oil. Stir with a whisk until smooth.
5. Pour the milk and yeast into the egg-butter mixture.
6. Add the sifted flour in parts.
7. Knead the dough first with a spoon, then with your hands. Add more flour as needed. The finished mass should stick to your palms a little.
8. Roll the dough into a ball, place it in a deep plate, cover with a cloth and put it in a warm space for 1.5 hours.
9. After this time, knead the base with your hands again to remove carbon dioxide bubbles. If the mass is very sticky, add a little flour to it, roll it into a ball and leave it warm for another 15 minutes.
10. To find out if the dough is ready, press it with your finger. If the resulting recess does not last for a long time, then you can begin to form the products.

Preparing the filling

1. Wash the potatoes, peel them, rinse them, cut them into 4 parts and place them in a pan with hot water.
2. Cook the tubers over medium heat for about 20 minutes, then drain the liquid.
3. Mash the potatoes into a puree.
4. Add the remaining butter, sour cream, 50 ml of hot milk, and salt to the hot potato mixture. Mix. At this step, add spices and other additives to the filling as needed.

Forming the product

1. Sprinkle the work surface with flour and transfer the risen dough onto it. To make it more elastic, you can lubricate it with a small amount of vegetable oil.
2. Roll out the dough into a sausage shape and divide it into 6 similar parts. Using each hand, we form a slightly flattened ball.
3. Cover the baking sheet with parchment paper.
4. We lay the blanks on it so that there is space between them (5-6 cm).
5. Place the baking tray with semi-finished products in a warm space for 20 minutes so that the dough rises.
6. We make a recess in each workpiece. To do this, it is convenient to use a glass, the lower part of which is sprinkled with flour. You need to act carefully so as not to push the dough through.
7. Fill the resulting holes with heaped potato insides.

Final step

1. Place the formed cheesecakes with mashed potatoes on the middle level of an oven preheated to 200°C and bake for about 20 minutes. We focus on the appearance of a golden crust on the dough. During the manufacturing process, liquid may leak from the cheesecakes: this is acceptable.
2. To ensure that the puree also browns appetizingly, 2 minutes before it’s ready, raise the temperature in the oven to 240°C or turn on the electric grill.
3. Transfer the finished baked goods to a flat plate. Using a silicone brush, grease the edges with butter and leave for 10 minutes to “rest.” There is no need to cover the products. Also, do not lubricate the filling, otherwise it will settle.

Useful tips for making

In order for cheesecakes with potatoes to come out successfully even the first time, you need to use the following tips:

• puree for the inside will be obtained without lumps if the potatoes are placed in salted boiling water and cooked in a tightly closed pan;
• To prevent the potato mass from becoming sticky and heavy, you do not need to use a food processor and mixer to make it: a regular masher will do;
• the inside will be most appetizing if you grate 20 g of cheese into hot puree;
• instead of 8 g of instant yeast, you can use 25 g of compressed yeast, which must first be crushed and sifted, and then soaked in warm milk;
• the flour for the dough must be sifted, and the watery ingredients must be heated to 40°C;
• if there is no parchment, the baking sheet can be greased with a small amount of vegetable oil;
• To make the dough rise faster, place the container with the dough in a bowl of warm water or in an oven heated to 40°C;
• formed products must be placed in a preheated oven; the door must not be opened during the manufacturing process;
• so that the cheesecakes come out soft and tender, like grandma’s in childhood, before baking their edges need to be thickly greased with sour cream;
• To save time, you can use purchased yeast dough; before rolling it out, you need to keep it in a warm place, and then carefully knead it with your hands.

Homemade shangi are served with broth, tea, milk, and sweet drinks. So that the smell and softness of delicious cheesecakes with potatoes do not disappear, they are stored in the refrigerator for no more than a day.

Cheesecakes with potatoes

Ingredients

Wheat flour – 200 g

Dry yeast – 1 tsp.

Sunflower oil – 2 tbsp.

Interior:

Potatoes – 550 g

Ground black pepper - to taste

Butter – 15 g

For lubrication:

Chicken yolk – 1 pc.

• 184 kcal
• 2 hours
• 2 hours

Photo of the finished dish

Step-by-step recipe with photos

I suggest making delicious homemade cheesecakes with potatoes. Soft, hearty pastries are perfect for breakfast, lunch or dinner. Cheesecakes with potatoes will be appreciated by both adults and children. They mix well with first courses, with tomato juice and milk. Try it, you will definitely like it.

To prepare delicious cheesecakes with potatoes from yeast dough, take the following ingredients.

Add sugar and dry yeast to warm milk. Stir and leave for 15 minutes in a warm place.

Add sunflower oil, salt, wheat flour.

Knead soft dough. Cover with a towel and leave in a warm place for 40-60 minutes.

Prepare the potato filling. Boil the potatoes until tender. Grind with a potato masher until pureed. Add salt, ground pepper and butter. Stir. Cool to room temperature.

Form the dough into a sausage and cut into small portions. Roll out each piece into a flat cake of small diameter and place the pieces in a pan with parchment. Leave for 15-25 minutes.

Use a glass to make a depression in the center, brush with beaten yolk, and place the filling. Place in the oven preheated to 180 degrees for 30-50 minutes. Bake the cheesecakes until golden brown.

Cheesecakes with potatoes are ready. Bring to the table immediately.