Mannik on fermented baked milk

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make manna with fermented baked milk? Prepare your food. In order for the pie to rise well, bake and become fluffy, the ingredients for it must be at room temperature, and the fermented baked milk can even be heated. Therefore, remove the eggs and butter in advance, and heat the fermented baked milk with constant stirring over low heat. Be careful, fermented milk products may curdle when heated.

2. STEP 2

   

   Take a deep bowl and pour fermented baked milk into it. Add semolina. Its quantity should be equal to the volume of fermented baked milk. Therefore, measure them in one glass. That is, for 500 ml of fermented baked milk you need to take two glasses of semolina with a volume of 250 ml.

3. STEP 3

   

   Mix the semolina and fermented baked milk well and leave it to swell for 30-40 minutes.

4. STEP 4

   

   After the allotted time, beat the eggs into a bowl and beat everything together with a mixer.

5. STEP 5

   

   Then add baking powder, sugar and beat everything again until it dissolves. This will happen quite quickly since the food was warm.

6. STEP 6

   

   The last ingredient is add soft butter. When choosing oil, pay attention to its quality and naturalness; it must comply with GOST and not contain herbal additives. Mix the dough with a mixer until homogeneous and smooth. It will turn out quite liquid, as it should be.

7. STEP 7

   

   Take a baking dish. I would advise using a mold with a hole so that the manna is well baked inside. Lubricate it with vegetable oil if necessary (there is no need to lubricate silicone). Pour the dough into the mold.

8. STEP 8

   

   Bake the manna in an oven preheated to 180°C for 40 to 60 minutes, depending on the size of the pan and the features of your oven. Determine doneness with a wooden skewer - it will come out dry from the center of the pie. Cool the finished manna completely and then remove from the mold.

9. STEP 9

   

   Serve the manna to the table. Bon appetit!

Comments on the recipe

Gera

15.09.2023

4.5

I cook mannik with kefir. I’ll remember the version with fermented baked milk, thanks for the idea.

Moderator Ksenia

15.09.2023

4.6

I haven't cooked manna for a long time. And when I came across a recipe for manna with fermented baked milk, I decided to bake it without fail. I had 430 grams of fermented baked milk. Since the recipe states that the amount of semolina should be equal to the volume of fermented baked milk, I measured the fermented baked milk in glasses. It turned out to be 1.5 cups. I measured out the same amount of semolina. I didn’t adjust the amount of other ingredients, I took it based on 500 ml of fermented baked milk. I don’t have a mold with a hole in the middle, so I used a regular one with a diameter of 20 cm. The manna was baked in my oven for 45 minutes. The manna turned out fluffy, porous inside, and soft. Its taste is very delicate, moderately sweet. Manna actually has a light, very pleasant taste of baked milk. It turned out very tasty! katushafin, thank you very much for the wonderful recipe!

Anastasia╬

15.09.2023

4.6

Thanks for the recipe! In my opinion, mannik turns out even better with fermented baked baked milk! I was also pleased that it was prepared without flour.