Shanzhki liquid

Category: Bakery products
Kitchen: Russian
Liquid shanzhki

Ingredients

In the dough:
Wheat flour 1.5 cups
Egg 2 pcs.
Milk 1 tbsp.
Dry yeast 5 gr.
Granulated sugar 1 tbsp. l.
Salt 1/2 tsp
To fill:
Butter 70 gr.
Sour cream 20% 70 gr.
Wheat flour 1.5 tbsp. l.

Cooking method

  • First, let's prepare the products we need:
  • Liquid shanzhki
  • Eggs should be at room temperature. I take 1 egg and 2 yolks, but you can just 2 eggs. We put milk in a saucepan to warm. Up to about 40 degrees. Then we remove it from the fire. At this time, grind eggs with sugar. We introduce this mixture into milk, add yeast and salt there. Then add a little flour with constant stirring. The dough should be as thick as for the pancakes. I sometimes put flour a little less than 1.5 cups. It just comes in different moisture capacities.
  • We put the dough in a warm place. It takes about 40 minutes.
  • At this time, melt the butter over low heat. Mix, remove the foam. Let it cool. Then add sour cream and flour there. We get the following mixture for pouring:
  • Liquid shanzhki
  • We take a baking sheet and put the shaneg baking dishes on it. They are wider than cupcakes. If there are no forms, then they can be made from foil itself. Or accommodate metal plates. Which I did. (My granddaughter "went on a spree" in one uniform and I took a metal bowl)
  • The dough came up. It is very airy and gentle. Gently pour it with a ladle into molds pre-oiled with vegetable oil.
  • Liquid shanzhki
  • Put a tablespoon of the filling in the middle of the dough.
  • Liquid shanzhki
  • Gently put a baking sheet with forms in an oven preheated to 210 degrees (I have convection). We bake for 10 minutes.
  • We get such beauties:
  • Liquid shanzhki
  • You can already eat them. Better with milk.
  • Liquid shanzhki
  • But it is advisable to sprinkle the bottom with oatmeal before that. Some still use butter, but one oatmeal is enough for me to be completely blissful.
  • Liquid shanzhki
  • Pay attention to which shanezhki are spongy, as my grandmother used to say - porous.
  • Enjoy your meal!!!

The dish is designed for

6 pcs

Time for preparing:

1 hour

Cooking program:

Stove, oven or oven

Note

For my grandmother Nastya, baking shangi is like slicing sandwiches for me. Just as fast and easy.
When I came to visit, as soon as I step on the threshold, the dough was immediately taken out and the dough was closed. While we greeted and kissed, the ruddy shanezhki almost jumped out of the oven or from the stove themselves.

How delicious they were !!!! Fragrant, soft, delicate.

These shanezhki came to our family through another grandmother, through Baba Manya. With Nastya's wife.
It so happened that Baba Manya was in exile in the Murmansk region after the war. And from there I brought this wonderful recipe. But she doesn't really like baking pies. She is closer to casseroles. And, here, Baba Nastya has adopted this recipe for herself. And she baked the shanezhki just masterly!

Unfortunately, at one time I did not write down the exact proportions. She was young and stupid. I didn’t think about losing some things dear to my heart.

From time to time, I fondly recalled the Shanezhka's grandmothers. And so I wanted to try them again. At least a tiny piece.
And I began to restore this recipe from memory. After all, I have repeatedly seen how my grandmother baked shanezhki. So it didn't take me much.

After baking the first batch, the first thing I did was give shanezhki to those of my family who remember their true taste. And everyone agreed that these were the very shanzhki. Do not add, do not subtract.

Try and you bake the most delicious liquid troughs. Trust me - it's not difficult. Even easier than pancakes. After all, they do not need to be turned over. And the taste is amazing. Make your kids or grandchildren happy.

Our ancestors knew how to cook small masterpieces from simple products!

madames
Thank you Irina for the recipe and the memory of Grandma. This recipe is also for me the memory of my Mom. She often baked these for us. In the same wavy molds, large and small. We kids were eager to grab the little balls as soon as possible. In our family they were called Koloboks. And when shangi were baked with potatoes, there was a real celebration of taste with a grandiose tea party. In our North, in Komi, this is the national pastry and is baked everywhere in the city and in the village - "shanga comes from the word shondi, in translation from the Komi language - sun". I constantly bake shangi, but I forgot about these shanezhki. I'll bake. Now the problem is with the oven.
Bridge
toffee, finally, the recipe for exactly those shanegs that I love, which we were selling 10 years ago. Now there is no. Greetings from Murmansk, by the way
I also wanted to lay out this recipe, you got ahead of me
Ya, too, was looking for a recipe for just such gentle, airy shanezhek for a long time. They seem to be unpretentious, but unusually tasty: yes: Especially with tea from a real samovar, which is boiled with coals
Thank you, Ira, for the memories.
gala10
Irochka, thank you for another wonderful recipe and such warm memories!
And what should I grab onto in the first place now? Either I’ll do it, or these shanezhki ...
Sibiryachka38
natasaji1, girl! You have already placed your ads in many topics! how much you can .. Why did you come here, just for this ?!
Tumanchik
toffee-Irisha, great recipe. Does it look like our greases? Thanks for sharing.
toffee
Tumanchik, no, grease is different. The taste is not at all the same.
I have a second grandmother (Baba Manya) from near Smolensk. Belarusian blood. Here she often cooked grease. They are very different from shanezhek.
In no case should the dough for shanezhek be stored in the refrigerator. He shouldn't even overstay a little. When done, bake immediately.

But I also adore greases and often bake them. Vkuuuusnye!
Tumanchik
Quote: toffee

Tumanchik, no, grease is different. The taste is not at all the same.
I have a second grandmother (Baba Manya) from near Smolensk. Belarusian blood. Here she often cooked grease. They are very different from shanezhek.
In no case should the dough for shanezhek be stored in the refrigerator. He shouldn't even overstay a little. When done, bake immediately.

But I also adore greases and often bake them. Vkuuuusnye!
Sorry, then I'm wrong.
I will definitely try! I love everything new!
toffee
Sibiryachka38, and then I think, in my eyes that I have double vision, like I have already read somewhere in our country about losing weight, and that's it. A runaway advertiser popped in. Gat otsedova her.
toffee, Irishka, what a delicious recipe! Eh, I don't have such forms. Tell me how to make from foil.
toffee
Tumanchik, be sure to try it!
By the way, Belarusian cuisine is very tasty. And the country is beautiful. I even envy you a little that you are from there.
You probably have a lot of family recipes.

My grandmother could probably cook from one potato for more than a month and never repeat herself ...
I wish I had written down all the recipes.
Now I will definitely add those that I remember to my culinary notebook. For children and grandchildren. Let the memory of our ancestors live on. Including in the kitchen.
Moreover, when I write, I mark whose recipe. And sometimes I sign small stories to them.

Quote: iris. ka
Tell me how to make from foil.
Elementary. We take foil and a bowl. Cut out 2-3 squares of the required size from foil. We put it on the table. We put a bowl on them. We fold the foil over a bowl.
We knead right over the bowl.
We take out the bowls.
Voila! The mold is ready.
fly tsetse
toffee, Irina, I can imagine the taste of lukewarm shanezhek with milk). I will definitely try to pile. Thanks for the recipe !!!
win-tat
And I, and I in line for shanezhki! Never tried! I am still impressed by the food, but shanezhki is a sacred thing, and even after such a description, you must definitely try! Irochka, bring more recipes from grannies here!
Era
toffee, thanks for the recipe!
I love shanezhki, but for some reason I didn't bake it myself. And now I read, my mouth water is already flowing. I will definitely prepare, the recipe is already in the bookmarks.
francevna
Irina, never tried shanezhki. I was surprised by the simplicity of preparation, I will definitely do it. Bookmarked it.
Albina
And in my understanding shanezhki: it's like cheesecakes, but only the top of them is potato. I was baked like that in my childhood.
Irina, you will have to try your shanezhki 🔗
tana33
I also want shanezhki))))
toffee
Quote: Albina
And in my understanding shanezhki: it's like cheesecakes, but only the top of them is potato.
And these are bulk, so to speak, a subspecies of ordinary shanegs.
By the way, shanegs can be irrigated not only with potatoes.
tuskarora
And I am the first with the report. Here, baked for dinner. All is well but ...... MAAALLLOOOO !!!!

Liquid shanzhki

Next time I will do a double portion!

True, very tasty. This dough is saturated with butter, on the browned top it looks like romantic bubbles. These are by no means pancakes, but rather like well-oiled croutons.
In general, thanks and thanks again! Fast and tasty and there is nothing to sculpt.
But the question is right away. If they are to be made with potatoes, then mashed potatoes with onions with mushrooms and butter with a good dose, probably?
toffee
tuskarora, Elena, oh, what shanezhki!
It turned out great !!!
Only oatmeal is usually sprinkled on the bottom, bottom. But these are little things.

In bulk shangs, watering can only consist of butter (better than ghee), sour cream and flour. And other fillers (potatoes, cereals, etc.) are used in ordinary shangs.
tuskarora
Thank you, Irochka. But I'll try it with potatoes. I will puree with a lot of oil and taste.
toffee
tuskarora, Elena, here will be a new recipe !!!!
Perhaps it will turn out even better than the original one.
kvoka
toffee, thank you very much for the recipe, after the pancakes I decided to stop at this recipe))). The children will have a general cleaning tomorrow and they will have money as a present))).
Only one thing I ask, tell me how to replace "oatmeal" and I and many sellers in our city (Norilsk) have square eyes (what is this?)
toffee
kvoka, and without oatmeal, shanezhki are good in themselves.
But if it turns out to buy oatmeal, take it without hesitation. It is delicious even to brew it with milk. Like jelly.
And it's very useful. Especially for little kids.
kvoka
And what is it))) in which section of goods to look at least. Maybe powdered sugar, something like that.
Unfortunately today I could not cook them, there was a lot of work.
win-tat
Quote: kvoka

Only one thing I ask, tell me how to replace "oatmeal" and I and many sellers in our city (Norilsk) have square eyes (what is this?)
Kvoka, just this

Oatmeal
Tolokno - flour made from oat or barley grains, which are pre-steamed, dried, fried, peeled and pounded. The technology for making oatmeal is reflected in the name (from the word "crush").

Tartar differs from ground flour primarily in better taste, greater nutritional value, since all grain fractions are preserved in it, while in ground, mill flour, the first most nutritious peeled fractions often go to waste. Fiber flour can be eaten without additional heat treatment. The fiber is rich in lipid lecithin, which is destroyed when heated above 45 ° C.

In the old days, oatmeal was prepared from oats, aged overnight in a not too hot, but rather warm oven. At the same time, the proteins of the grain underwent changes, denatured, and the flour obtained from such grain lost the ability to form gluten, but it swelled well in water and quickly thickened.

The lard, mixed with chilled boiled water, seasoned with salt, was called kulaga. It was a favorite treat for children.Animals were molded from the thickened oatmeal. Tolokno was usually consumed if a lot of time passed between lunch and dinner.

please
What a treat, you have to do it. Thank you!
toffee
Quote: win-tat
Tolokno - flour made from oat or barley grains, which are pre-steamed, dried, fried, peeled and pounded.
Only one caveat: oat grains are pre- germinate, cleaned, and, already, then steamed and further down the list. And the oatmeal is rather not pounded, but grinded. It resembles flour in structure, and not crushed cereals. It is not necessary to replace the oatmeal with oat flour. The taste is completely different. If there is no oatmeal, then you can do without it.
We once made our own homemade oatmeal. It's been a while ...
The dough is sold in the same place as flour or in the healthy food section.
Rada-dms
Thanks for the recipe! My grandmother made simple shanzhki, without molds, sprinkled semolina on sour cream, sometimes sprinkled sugar, and this option is very interesting! I will definitely cook, very much interested !! Thank you very much!!!
please
Ira, it turned out ugly, she sculpted the forms from foil, but it didn't work out))) but tasty, just sprinkled with sugar
Liquid shanzhki
toffee
Quote: Rada-dms
Grandmother made simple shanezhkas, without molds, sprinkled semolina on sour cream, sometimes sprinkled with sugar, and this option is very interesting!
Bulk without molds can not be done. The dough is very thin.
But tasty !!! I like them even more than usual.
please, Hope, excellent shanezhki turned out !!! The main thing in them is not the look, but the taste!

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