для минипекарен & домашних пекарей & кондитеров

обмен опытом, рецепты, ингредиенты, традиции, история...

Previous Entry Share Next Entry
KOMI-shangi with curd cheese
t_kudelina


  Komi republic on the map of Russia
Komi republic is situated in the North of Russia.
Komi language belongs to the Fino-Ugrish group. In the tradition of Northern Russia a lot of baking products from rye flour.


A recipe of Komi – shangi whith curd cheese (even their bake with potatoes and fine-ground barley)


Ingredients:
RYE FLOUR 160 g
KEFIR (yoghurt) 110 g
MARGARINE 10 g
Curd CHEESE 200 g
10 SUGAR 20 g
SOUR CREAM 30 g
Melt BUTTER, 20 g


METHOD:


Mixing the soft dough -Combining the ingredients: quantity of yoghurt depends on consistency (if too thick, add more).
Kneading the dough.
The dough should be soft, as for pelmeni (ravioli).
Give the dough to rest 30 minutes under film.


Round a portion of dough into a ball (25 -30 g). Flatted the rounded dough into a disk (10 cm), thickness 1 – 2 mm.

 
Put in advance prepared stuffing (approximately two teaspoons)



Brushing shangi with sour cream (or a mixture of milk and egg yolks) wash.

Put on a baking tray covered with baking paper.

Put in the oven, warmed up to 200 degrees for 15 -20 minutes.

Remove from the oven



Brushing shangi generously melted butter (crust to become soft).

Video about folk traditions which have survived in spite of everything..... http://youtu.be/WI3mOvM37u8

?

Log in

No account? Create an account