I decided to bake shangi, although once heard about them from my mom and grandmothers that they are often baked in Siberia in the Russian stove. But since we live in a different time and a Russian stove now not to find, especially in a big city, I baked them in the oven, and kneaded the dough in the bread maker. I suggest to try the version with the sour cream and flour sauce.
|Cooking time 210 minutes||Number of servings 8|
Heat the milk with the sugar, salt to lukewarm and dissolve yeast in it. Melt the butter on the stove ( not to boiling). If need be, to cool down a bit. In bucket of bread machine add flour and then add milk mixture, melted butter and egg. Knead the dough. I have a mode of kneading pizza ( 45 minutes). After kneading leave the dough in a bucket in CP for the first rise.
When the dough has risen, it is necessary to press down and put in a bowl, cover with a lid or foil. Leave until the next rise.
Roll out the dough on a harness.
The harness cut into small pieces.
For spreads, combine vegetable oil, sour cream and egg, beat slightly with a fork.
The weight of the sour cream add flour.
Stir until smooth.
The mixture should be viscous. The weight I did for 8 tricks.
Make the test in the form of pellets with a thickness of about 1 cm Put on the delay.
Approaching pellet to grease it spread,
Bake at 200 gr. to rosy, about 20 min. Focused time on your oven.
Ready she is a very little butter, a little cool on a wire rack, then place them in a bowl cover with a cloth and leave them alone for 15 minutes.
Delicious with milk, yogurt. Yes and tea, coffee too.
And here they are in context. Bon appetit!