Composition / ingredients
Step-by-step cooking
Step 1:
How to bake a Mannikin without flour in milk with a classic oven? Prepare the products for cooking mannikin. Remove the butter from the refrigerator in advance so that it has time to become soft.
Step 2:
Pour the semolina with milk and leave to swell for an hour.
Step 3:
Break the eggs into a bowl. Add sugar, salt and soft butter.
Step 4:
Beat everything with a mixer until smooth and light.
Step 5:
Add the swollen semolina and baking powder to the egg mixture. Mix well with a spatula.
Step 6:
In advance, turn on the oven for 10-20 minutes to warm up to 180 degrees. Prepare a baking dish. Lubricate the bottom and sides with a small piece of butter. Then pour a spoonful of semolina on top. Shake the mold well so that the semolina sticks to the oil, shake off the excess.
Step 7:
Pour the mannikin dough into the prepared mold.
Step 8:
Bake the mannikin in the oven at 180 ° C for 50-60 minutes until golden brown on top. Cool the finished mannikin and remove it from the mold.
Is it possible to replace baking powder with soda, how to add them correctly so that the baking is lush, how to avoid an unpleasant soda taste and much more, read the article "Baking powder or baking soda - which is better?"
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
It so happened that I try to cook mannik for only the second time in my life. Despite the fact that many families have been preparing it since Soviet times. The first experience was sad, the mannikin turned out to be tough and not tasty. This time everything went differently - the mannikin came out lush and soft. I think it's the amount of semolina and flour, it was present in the previous recipe.
If the mannik seems a little dry to you, then try to impregnate it with impregnation. Any one will do - you can dilute the jam with warm water, you can cook berry or fruit syrup, sugar-milk impregnation is good. Pour the finished mannikin directly into the mold until it cools down, then wait for it to cool completely.
You can pour icing or melted chocolate on top of the mannikin.
Add nuts, raisins, candied fruits, berries, fruits or pieces of chocolate to the mannikin dough - every time you get a new delicious pie.
You can refine the mannikin with cream. Cut the finished cake into two or more cakes and smear them with cream. The simplest cream is sour cream, it will also turn out delicious with custard or butter.
Bake the mannikin in an airtight form, do not use separable ones, the dough is very liquid.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Semolina - 340 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Baking powder dough - 79 kcal/100g
