Preparation: Step 1
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Prepare products for the preparation of classic shang with potatoes.
Wash potatoes and eggs. To measure the rest of the ingredients.
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Step 2
Prepare the fresh dough. To do this, sift flour into a deep bowl, pour kefir, vegetable oil, add 1 egg, half a teaspoon of salt and 40 g of butter.
Previously, butter can be melted or held at room temperature to a very soft state.
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Step 3
Knead the dough with your hands or with a kitchen machine. Leave a lump of dough for ripening. At this time, it can be covered with cling film or towel.
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Step 4
Prepare potato filling. Peel the potatoes. Cut large tubers into pieces so that they are welded faster. Put potatoes in a pan, pour water and put on fire. To make the water to boil faster, the vegetables can be poured with boiling water. At the time of boiling, remove the foam, add 1 tsp. Salt and with weak boiling cook 20-25 minutes until soft. This can be checked by piercing the potatoes with a knife or fork. The tuber should easily pierce and be soft inside.
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Step 5
Drain the water from boiled potatoes, attach 1 egg and 30 g of butter.
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Step 6
Prepare mashed potatoes. It should be done quickly so that the egg protein in hot potatoes does not have time to curl up. In the process of brewing, try the filling for salt and, if necessary, crush.
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Step 7
Separate a small piece weighing about 40 g from the dough, roll out a circle with a diameter of about 10 cm. Put the potato filling in the middle.
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Step 8
Pin the dough on the sides so that the side ribs are obtained.
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Step 9
Put the Shangi on a baking sheet covered with parchment.
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Step 10
Beat 1 egg and grease them with shangi.
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Step 11
Send to the oven to heated to 180 degrees to bake for 25-30 minutes until the baking is blundered.
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Step 12
Ready -made Shangs immediately hot to the table. An excellent addition to them will be milk, sour cream or other sour -milk products. Enjoy your appetite!
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