The most delicious and simple shangi, cheesecakes with potatoes.
Cooking time 1 hour
Flour 500-700 g
Potatoes 500 g
Milk 400 ml
Vegetable oil 4 tbsp. l.
Sugar 2 tbsp. l.
Butter 2 tbsp l.
Eggs 2 pcs
Dry yeast 10 g
Salt 1/2 tsp
In a bowl, heat the milk until warm and dilute the yeast. Add butter, salt and sugar.
Add the egg.
Add flour and knead the dough.
Leave to rise in a warm place, knead the dough twice, leave for 1-1.5 hours.
Peel and boil the potatoes until tender.
Transfer the potatoes to a bowl, add oil, salt and egg.
Prepare puree with a mixer.
Knead the dough a little, 3-5 minutes.
Divide into small pieces.
Roll into tortillas and put a spoonful of potatoes on each.
Pinch the edges towards the center, leaving a filled hole.
Put the cheesecakes on a baking sheet lined with parchment and leave for 10-15 minutes.
Brush each cheesecake with a beaten egg and milk.
Bake in an oven preheated to 180 degrees C for 15-20 minutes.
Our delicious shangi cheesecakes with potatoes are ready. Cool and put on a dish, serve.