Today I rejoice in my illnesses. I was hoping that they would get succumbs just like that. Well, from the look of “culinary magic” it seems like I’m hoping for health. I have to say that judging by the result, the smell is to blame for today :)
The Shangi are far away. In connection with which I was planning to distribute the recipe to the report, until I forgot.

Yak Peredmova. There is carnage in the Shangas. Different localities had their own baking sounds. However, one place can have several types of effects. For example, there are fresh shangi, stuffed shangi, and poured ones. I am most familiar with (and I adore) the pouring chanter. Ale vidomі i prіsnі – prіsnyachki. The stench is more of an acquired taste, the fragments were ordinary, not “stinky” stink. And the axis of the pouring... The filling of the Holy Days. From the white beard :)

Otje. Let's take a drink of milk. Our winemakers sarcastically inform us in small letters that there is more than 930 ml of liquid. Well... Recorded. Heat the milk on the stove until warm. We pour it into a bowl, into a large clay pot, like mine, into a large saucepan - into a vessel, where there will be dough. Then we break two eggs. Let's throw salt. Basically, to taste, but I added half a tablespoon, no less. І teaspoon butdai cucru. Let's mix. Then we take the baker's flour. And dry yeast Saf-moment - a pack. It is carefully measured with a cup-sieve. This bowl, in my opinion, has about 350 grams of beans. In a bowl, like in a cup, the yeast is simmering. The whole package. Sift well into a bowl of milk. Let's mix. Let's add more dough, let's drink, stir. And one more. It’s possible that not all of the third round will be left behind. Everything in me has gone bad. Mix well. You don't need to keep it on for too long. Unfortunately, I don’t have the most suitable tool for this task – a churning rod. Such sticks with knots on the ends to knead the dough into shangi. She was interested in the ways at hand. The dough is thicker, but not like pies. It’s hard to move your hands. Now we close the container with spittle, a towel and place it in a warm place. Leave the dough for about 2.5-3 years. During this hour you will need to hug and lower three times. After the remaining kneading, the pan is ready. Special frying pans. Unfortunately, nothing can replace them. You may know, if you are tempted. Frying pans are lightly greased with odorless olive oil. It’s a lot, since the smell is new, and I can still “stick”. Peacefully, as soon as the pan has been turned. We place them on the table. I greased 20 pieces. Here you also need to remove the sour cream from the refrigerator and quickly put the jar of it in warm water to warm it to room temperature. I could have guessed earlier, but I didn’t :) We put the dough in pans. Approximately two tablespoons per piece. My dough was divided into 19 pans. I missed one more :). I didn’t have enough dough left over (it’s allowed even more) and I couldn’t get it into shape as required, so I straightened it out with a wet spoon. Now put sour cream on the dough. I took a low-fat one, laid out a teaspoon of bitters, poured it, and then put half a teaspoon of fatty sour cream in the middle. I just love the result of this kind of action. Come out like this.

Now turn the oven up to 230-240 degrees, warm up and turn off the kitchen at least on the surface. The shangs have gone away a little. Enough so that you can bake the first batch. Place the pans on a sheet that will fit. I only have 5 pieces each. And into the oven! By God!
My batch of leather was baked for approximately 18 hvilins. Ale obov'yazkovo needs to be quilted, so that the appearance of underbaked to over-greased in this case is very little.
We pick up the first batch and send it to a friend before the oven.

And now one more moment. You need to take a small piece of butter|mastila|, about 50 grams. Heat it up. I add it in a microfiber oven - 1 x per 600. Then I add salt to the oil. under the guise of a teaspoon. It's not obov'yazkovo, it's an amateur thing. Ale I love everything. Stir and lubricate the hot shawls (pulled from the frying pan, of course!) to the beast below. You can already eat a few of them.

But there is a great deal of trouble here - as long as you enjoy the crispy crust, the tender, rich pulp and the wonderful aroma, you can easily finish those shanks that are sitting at the oven. The timer will help you!

Changes can be made at any time. With milk and tea. The stench is ideal for boiled salted fish, before speech. These are the same problems:) If the shangi gets cold, the crunchiness will be lost, and the taste will be lost. And if you run out of a few pieces and are stale, generously cut them into crackers and dry them in the oven. You will have a chance to try a different kind of satisfaction :)))

My first acquaintance with the shangs was in Novosibirsk, the stench was forgotten by small buns or shortcakes baked with condensed milk, maybe there was some filling there, which I don’t remember, but I remember well the milk that thickens.
Another discovery was made at the new fair, where it was presented from different countries, as well as from different regions of our country. So, at the kiosk of the Arkhangelsk region there were shangs, and there were shortcakes with fluffy edges. The stench was a little licoricey and even more savory. I was fired up at home by the same spectacles. And three days had not passed before it baked. I got the recipe from the book "Pivnichna Cuisine. Vipichka"
These are not just shangi, which sometimes look like small buns filled with sour cream, zvekhu, and liqueurs.
The pouring shanks are poured from the mold, in which they bubble up, the stars and the names. At the kiosk from the Arkhangelsk region, judging by the form, the pouring shanks themselves are bulging.

Dough (for 10 pieces)
300 gr. wheat boroshn
10 g pressed or 3 g (1 tsp) dry yeast
200ml. milk
1 egg
50 gr. tsukru
50 gr. margarine (I took 30 grams of olive oil)
a grain of salt

Filling
1 egg
50 grams of vershkova oil (I took 25 grams)
150 gr. sour cream
50 gr. Boroshna

The yeast was activated in warm milk with a tablespoon of cucumber, and 15 quilins were added.
Then she beat in the egg, the zuccor, which was left out, salt, beat it well, sifted it well, mixed it until smooth, poured in the oil and beat it well again. I lost it for travel for 1.5 years.
According to the recipe in the book, the dough is poured into molds, then put on the stand, and before baking, the filling is applied to the dough. I went the usual route, threw out the dough, then poured it into the molds.

For the filling I beat an egg s|iz| oil|mastil| until smooth, pour in sour cream, beat again, then add|add| flour|boroshno| and mixed until smooth.

She greased the molds with olive oil, spread the dough into the molds, and applied the filling to the animal.
It was baked at 220 C close to the beginning, during the hour of baking the dough was turned once and a time for even baking.

Summary
The recipe doesn’t say how much goes into the dough, how much goes into the filling, I looked for recipes on the Internet, it seemed like it was too complicated, but I often quickly found it. The only thing I changed was the butter, the dough itself and the filling. And when the forms were covered, the oil did not damage, cutting off the crust on the shanks, which was not suitable for me, but was suitable for other eaters. She didn’t smear the animal with oil and didn’t sleep with oatmeal.
And also, for the relish, there were three pieces of meat, baked in different forms, wider (for English puddings) and smaller ones for tartlets, because in small ones they came out better, it seems that there is more dough in them. Both are tasty and satisfying. And if you add grated syrah to the filling, it will turn out even tastier, but it will no longer be a soft drink.

Shangi in a mold for English puddings, which fit perfectly under the changi. The diameter of the skin form is approximately 10 cm.

Shanezhki poured with eggs Bagatiy with such vizhins by miralals, yak: Vitamin B1 - 20 %, Vitamin B2 - 22.2 %, Holin - 16 %, Vitamin E - 12 %, Vitamin h - 11.2 %, pp - 12.1 %, phosphora, phosphorus – 11.4%, chlorine – 26.6%, cobalt – 29%, manganese – 19.3%, molybdenum – 12.9%

Chim Korisniy Shanezhki poured with eggs

• Vitamin B1 enter the warehouse of the most important enzymes in carbohydrate and energy metabolism, which provide the body with energy and plastic substances, as well as the metabolism of dehydrated amino acids. Lack of this vitamin leads to serious damage to the nervous, vascular and cardiovascular systems.
• Vitamin B2 take part in oxide-based reactions, exhibit a shift in color sensitivity with a color analyzer and dark adaptation. Insufficient supply of vitamin B2 is accompanied by damage to the skin, mucous membranes, and damage to the light and diurnal vision.
• Holin enter the storage of lecithin, which plays a role in the synthesis and exchange of phospholipids in the liver, and the release of free methyl groups, acting as a lipotropic factor.
• Vitamin E Contains antioxidant power, necessary for the functioning of plant stems, heart meat, and a universal stabilizer of cell membranes. In case of vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are avoided.
• Vitamin N take part in the synthesis of fats, glycogen, amino acid metabolism. Insufficient supply of this vitamin can lead to damage to the normal appearance of the skin.
• Vitamin RR take part in oxide-based reactions of energetic metabolism. Lack of vitamin supplementation is accompanied by disruption of the normal functioning of the skin, intestinal tract and nervous system.
• Phosphorus takes part in a variety of physiological processes, including energy metabolism, regulates acid-water balance, enters the store of phospholipids, nucleotides and nucleic acids necessary for the mineralization of brushes and teeth. Deficiency leads to anorexia, anemia, rickets.
• Chlorine necessary for the establishment and secretion of hydrochloric acid in the body.
• Cobalt enter the vitamin B12 warehouse. Activates enzymes in the metabolism of fatty acids and folic acid metabolism.
• Manganets take part in the digestion of cystic and healthy tissue, enter the warehouse of enzymes, which are included in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient health is accompanied by increased growth, damage to the reproductive system, increased bone tissue, and damage to carbohydrate and lipid metabolism.
• Molybdenum It is a cofactor for numerous enzymes that ensure the metabolism of sulfur amino acids, purines and perimidins.

You can view the latest source of high-quality products in the supplement.

My mother and I told my father’s grandmother a fortune. Yaka was born in 1899 and lived a long life (93 years). Tsikavo, who was behind the documents was Oleksandra, they called her grandmother Sashkom, and in the village they called her Olya. Mom showed up at her mother-in-law's cabin at 19 Rokiv (the older one, my younger daughter). Grandma was famous throughout the area for her pies; she was often given pies for the Holy Day.
Having guessed the carnage of relish, my mother also guessed fish pies with flavor, which she couldn’t bring herself to try. For these pies, fish, in some cases flounder, was specially brought to the condition of a “sweet delicacy”.
Well, that’s a lyrical introduction, but their Arkhangelsk water tanks are especially forgotten. She doesn’t remember the recipe, but she said that it’s even softer, shaken. Hell Ikh Babusya in flat forms of cut-out caliber, as described, similar to forms for pie quiches.

I have a total of 6 molds, which are suitable for shanezhki.

Hell yesterday and today. Really delicious. It looks like nothing else. Wikipedia, however, says that the addition of a liquid tank makes no sense. so that the dough can be twisted. Vzagali I don’t know what to call it correctly, but those that were prepared because of my mother’s thoughts about my grandmother, for sure.

I was looking for a recipe on the Internet and found a recipe for the Kukhari dough. I love the author. I have tried other options for stiffer dough. Ale mother hardened it so that the dough itself was poured into the mold. And then the flat side was coated with olive oil and covered with oatmeal. On the Internet, the upper part of the boots sizzles like oatmeal, and my mother pours out that the oatmeal is oily and drizzly.

The header is a photo of the day, with the window lightly lit. All other photos are from two days, with poor lighting. One gives blue shades, the other gives us a hint of light.

Details:

The first day I ate a very small portion, literally one-fifth of a perchogerel. Today I paid half.

heat 250 ml milk
eggs 3 pcs
Heated oil 2 tbsp.
fresh yeast 25 g
tsukor 1 tbsp.
salt 0.5 tsp.
boron 250 g

Grandma prepared it without filling. Today I made a “filling” from a mixture of sour cream, oatmeal, and salt. I placed the shangi with the chotiri. But my family prefers the option without anything, just with oatmeal.

Preparation:

Heat the milk until warm, add the eggs, olive oil, and yeast, sifted and cured until rare. You have to introduce it thoroughly, so it sifts through. The dough may come out like sour cream.

Place the dough in a warm place for 40 minutes until ready.

Spread into pans coated with breadcrumbs and coated with breadcrumbs.

Before speaking, I cut out the daily shapes from two balls of foil. I just gave her a uniform.

At 4 I put a spoonful of sour cream and buttermilk sum.

It brewed at 220 degrees Celsius, at the position of the middle.

I oiled it with oil. The soup of these little buns, without filling, smelt like oatmeal.