Name: Shangi with carrots
Prep time: 3 h
Cook time: 3 h
Yield: 0
Ingredients: Milk - 1 Art.; Chicken egg - 3 PC.; Butter - 200 gram; Sugar - 2 tbsp; Salt - 1 Tsp; Dry yeast - 7 gram; Flour - 3,5 Art.; Sour cream - 2/3 Art.; Carrot - 3 PC.; Lemon zest - 1 Tsp

Recipe information

Cooking:

3 hour

Servings per container:

Source:

More details

Ingredients for - Shangi with carrots

1. Milk - 1 Art.

2. Chicken egg - 3 PC.

3. Butter - 200 gram

4. Sugar - 2 tbsp

5. Salt - 1 Tsp

6. Dry yeast - 7 gram

7. Flour - 3,5 Art.

8. Sour cream - 2/3 Art.

9. Carrot - 3 PC.

10. Lemon zest - 1 Tsp

How to cook deliciously - Shangi with carrots

1. Stage

Melt 100g of butter. In a bowl add 1 cup of warm milk and melted butter (the mixture should be warm), add 2 tablespoons of sugar, add 2 chicken eggs, add yeast. Stir the mixture well, and leave it to dissolve the yeast for a few minutes, usually 10-15 minutes, then add salt and gradually, in portions, add the wheat flour. Knead the dough. Cover a bowl with a towel and put it in a warm place to rise. The first rise takes about 1 hour, then knead the dough and leave it to rise a second time. Then you can begin to cut the dough.

2. Stage

Grate carrots, add a small amount of water to the pan, put the grated carrots. Braise on low heat until the liquid evaporates. Then add 100g of butter, sugar to taste, half a portion of sour cream, lemon zest, turn the heat down to low and warm the mixture (shaneg filling) well.

1. Stage. Shangi with carrots: Grate carrots, add a small amount of water to the pan, put the grated carrots. Braise on low heat until the liquid evaporates. Then add 100g of butter, sugar to taste, half a portion of sour cream, lemon zest, turn the heat down to low and warm the mixture (shaneg filling) well.

3. Stage

Line a baking sheet with parchment. Divide the dough into equal slices, shape into rounds about 10 cm in diameter, cover the cut dough with a cloth or towel and allow to proof for 15-20 minutes.

1. Stage. Shangi with carrots: Line a baking sheet with parchment. Divide the dough into equal slices, shape into rounds about 10 cm in diameter, cover the cut dough with a cloth or towel and allow to proof for 15-20 minutes.

4. Stage

Use the bottom of a glass to make small indentations in the tortillas. Place the carrot mixture in the middle of each tortilla.

1. Stage. Shangi with carrots: Use the bottom of a glass to make small indentations in the tortillas. Place the carrot mixture in the middle of each tortilla.

5. Stage

Grease the surface of the filling with sour cream. Brush the shangi with beaten egg. Send to the oven for baking. Bake until nicely crusted and ready.