Mannik is one of the easiest pies. But is it really? Sometimes it comes out clenched, rubber, does not bake inside, and in general it does not work. Why, instead of a loose and crumbly manna, something rubber and heavy jump out of the mold?
Krupa: we enter semolina correctly!
Mannic has a crumbly and granular structure. This is how it differs from biscuits and other pies. In theory, it should not be rubber, but often it is not.
The problem may be hiding precisely in semolina. It is necessary to strictly observe the amount specified in the recipe.
The same applies to all ingredients. Confectionery like accuracy. Well, if at home there are scales. If in the recipe products are indicated by glasses, then we take the same volume for semolina, sugar, kefir or milk. Weigh the cereal with this mug, and the liquid over that bowl will fail.
How to add semolina correctly:
- Manco is mixed only with warm liquid or at room temperature. Milk, kefir, sour cream or a mixture is usually used, it all depends on the recipe. If the base is cold, then first warm up a little.
- Croup needs to swell, time depends on the temperature of the liquid. If kefir is warm, then 20-25 minutes is enough. If the fluids are cold, then leave at least 45 minutes, and preferably for a whole hour.
- The semolina must be stirred occasionally so that it swells evenly.
- A bowl of cereal must be covered. Small particles on top and sides of the pot should not dry out, otherwise they will crunch in the cake.
Another important point is the addition of flour. It is found in many recipes. As with semolina, it is important to strictly monitor the amount. Sometimes you need less flour. If the eggs are small, kefir or sour cream is thick in consistency, then leave a few spoons. If juicy berries or fruits are added to the dough, then add. Or simply sprinkle the pieces of starch, and then send it to the dough. In general, for mannik it is not necessary to make a steep mass, otherwise you will get a hard and heavy cake. We make a fluid, but not a batter.
Tip! If there is not enough time for the semolina to swell, it is possible to beat the cereal with the base with a blender.
Eggs: beat, pour or exclude?
There are recipes for mannikov with or without eggs. Exactly in the second version gentle and soft cakes come out, but not all housewives make them. Eggs hold mass together, but make crumb tougher. Therefore, the first rule is not to lay eggs more than indicated in the recipe. The exception is small eggs. In this case, you can add one.
Secrets of adding eggs in manna:
- Eggs need to be whipped separately, yolks and protein clots are difficult to distribute in croup.
- It is advisable to beat the eggs until a good foam. You can do this with sugar, so that it dissolves at the same time.
- Beat eggs with the rest of the ingredients, preferably with a spatula or spoon, but not with a mixer. He will besiege the mass.
If there are no eggs in the recipe, the cooking process is simplified. All products can be mixed immediately, including sugar and fat, left at room temperature.
Soda and other disintegrators: how and how much
Mannik does not rise, it will turn out clever and tough if it is prepared without baking powder. The most commonly used soda. It is laid strictly in the specified amount. It is important not to use a lot, otherwise the cake will have an unpleasant taste.
How to add soda properly:
- Powder measure out in the right amount and be sure to knead so that lumps do not remain. The product is often compressed in a pack, this should be taken into account.
- If the manna is on kefir, then it is not necessary to quench the soda separately, enough lactic acid.
- Soda is not added along with semolina. She has no reason to insist. Soda soda at the very end when mixing the main ingredients with flour or just before baking.
- If manna cooks on milk or recipe is lean on compote, then the powder must be extinguished. Used vinegar, lemon juice, acid. Soda is also added at the very end of the dough before baking.
If, instead of soda, baking powder goes into the dough for mannica, it is also introduced at the end. Usually mixed with flour. If it is not provided in the recipe, the ripper can be poured into a wet mass, but only mix thoroughly for even distribution.
By the way, if you need to replace baking powder with soda, then the amount is reduced by at least two, and preferably two and a half times. If in the recipe for manna soda, and at home there is only baking powder, you will have to increase the amount in about the same proportion.
Is there fat in the wine?
It is often thought that manna turns heavy because of the fat in the dough. In fact, they do not strongly influence this. And not always there in the recipes. If sour cream is taken as a basis, no additional butter or margarine is introduced. There are also recipes with mayonnaise. This product has a lot of fat, it turns out an excellent replacement.
Without oil, manna can also be cooked, it will work fine, it will be less caloric.
But with fats, the cake looks more like a cupcake, the crumb acquires a slightly oily structure, it melts in the mouth, crumbles. It is only important not to lay too much. Also, do not forget to cover with oil the form so that the manna is not exactly stuck. You can additionally sprinkle the bottom and sides with a dry semolina, crackers.
Features of baking mannica
Mannik is not baked and quickly burns? If there are no problems with other baking, the oven works fine, then the temperature is different. It is necessary to reduce the parameters. On average, manna is prepared at 170 degrees. By the time the process is not fast. Since the cake is wet, it can stand in the oven for 40-60 minutes. If a mannik appeared on the crust, and inside it was not baked, immediately reduce the temperature to 150 degrees, bring to readiness.
You can bake manna and in a slow cooker. Many models do an excellent job with this. For some housewives this is the way out. You do not need to follow the cake, it does not burn, you do not need to urgently pull out. You can send the dough in the evening to the slow cooker in order to enjoy a wonderful breakfast in the morning. But there is one caveat - manna turns into white on top, is not covered with a crust. Therefore, you need to lay it on the dish bottom up. Option - to decorate the cake with chocolate, jam, any cream or icing.
