Carrot Shangi
Description
The baking is prepared simply and quickly. If you have never tried carrot shangi, I wholeheartedly recommend baking them; now is the perfect time, as fresh and juicy carrots have appeared on the shelves of stores and markets, and perhaps you have a good harvest of this vegetable in your garden. Cooking them is very easy; follow the step‑by‑step instructions and cook with pleasure. They can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Add salt and sugar (2 tbsp) to warm milk, then stir in vegetable oil. Beat one egg and add half of it to the dough.
- 3
Step 3
Sift the flour.
- 4
Step 4
Knead the dough, brush it on top with vegetable oil, place it in a warm spot to rise for 1.5 hours.
- 5
Step 5
While the dough is rising, start preparing the filling; for this, boil the carrots until tender.
- 6
Step 6
Drain the water, add butter to the carrots, 0.5 tsp salt and 2 tbsp sugar (adjust the amount of sugar to taste). Mash the filling into a puree, but you don’t have to be too vigorous; let the carrots remain in small pieces.
- 7
Step 7
The dough increased 1.5–2 times during rising. Divide the dough into portions; in my case it turned out to be 20 portions weighing about 35 grams each.
- 8
Step 8
Roll out the dough into a flatbread, flour is not required at this stage, as the dough does not stick to the table at all. Place the filling in the center of the flatbread, and slightly lift the edges.
- 9
Step 9
Place the shangi on a baking sheet, add a tablespoon of milk to the other half of the egg, brush the shangi before baking. Bake for about 20 minutes at 180‑200 °C. If desired, brush the finished shangi with butter.
- 10
Step 10
Carrot shangi are ready, you can invite the family for a tasty tea party. The shangi turned out bright, sunny, delicious.