Mannick is one of the easiest pies. But is it really so? Sometimes it comes out grubby, rubber, does not bake inside, and generally does not work. Why, instead of loose and crumbly manna, something rubber and heavy jumps out of shape?
Krupa: enter the semolina correctly!
Mannik has a friable and granular structure. This is what distinguishes it from biscuits and other pies. In theory, it should not turn out rubber, but often this is not so.
The problem may lie in the semolina. It is necessary to strictly observe the amount indicated in the recipe.
The same applies to all ingredients. Confectionery loves precision. It’s good to have scales at home. If in the recipe the products are indicated in glasses, then we take the same amount for semolina, sugar, kefir or milk. Weigh the cereal with this mug, and the liquid won’t work out in that bowl.
How to introduce semolina:
- Semolina is mixed only with a warm liquid or at room temperature. Usually used milk, kefir, sour cream or a mixture, it all depends on the recipe. If the base is cold, then first a little warm up.
- Krupa needs to swell, time directly depends on the temperature of the liquid. If kefir is warm, then 20-25 minutes are enough. If the liquids are cold, then leave for at least 45 minutes, or better for an entire hour.
- The semolina needs to be stirred sometimes so that it swells evenly.
- We must cover the bowl with the cereal. Small particles on top and on the sides of the dish should not dry out, otherwise they will crackle 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 quantity. Sometimes flour is needed less. If the eggs are small, kefir or sour cream are thick in consistency, then leave a few spoons. If juicy berries or fruits are added to the dough, then add. Or just sprinkle the pieces with starch, and then send them to the dough. In general, a mannick does not need to make a cool mass, otherwise it will turn out a hard and heavy cake. We make fluid, but not batter.
Advice! If the time for swelling semolina is short, then you can beat the croup with the base with a blender.
Eggs: beat, pour or exclude?
There are recipes for manna with or without eggs. It is in the second version that tender and soft pies come out, but not all housewives get them. The eggs hold the mass together, but also make the 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, one can be added.
Secrets of adding eggs to the manna:
- Eggs need to be beaten separately; in the cereal, yolks and protein clots are difficult to distribute.
- It is advisable to beat the eggs to a good foam. You can do this with sugar so that it at the same time dissolves.
- Beat eggs with the rest of the ingredients, preferably stir with a spatula or spoon, but not with a mixer. He will besiege the mass.
If there are no eggs in the recipe, then the cooking process is simplified. All products can be mixed immediately, including sugar and fats, left at room temperature.
Soda and other baking powder: how and how much
Mannik will not rise, it will turn scabby and tough if it is cooked without baking powder. The most commonly used soda. It is laid down 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:
- Measure the powder in the right amount and be sure to knead so that no lumps remain. The product is often compressed in a pack, this must be considered.
- If mannik is on kefir, then it is not necessary to extinguish soda separately, it is enough lactic acid.
- Soda is not added with semolina. She doesn’t have to insist. Pour soda at the very end when mixing the main ingredients with flour or just before baking.
- If manna is prepared in milk or a lean recipe on compote, then the powder needs to be extinguished. Used vinegar, lemon juice, acid. Soda is also added at the very end of the batch before baking.
If, instead of soda, a baking powder comes into the dough for manna, then it is also introduced at the end. Usually mixed with flour. If it is not provided in the recipe, then the cultivator can be poured into a moist mass, but only mix thoroughly for even distribution.
By the way, if you need to replace the baking powder with soda, then we reduce the amount by at least two, and preferably two and a half times. If in the recipe manna soda, and at home there is only a baking powder, then you will have to increase the amount in about the same proportion.
Is wine fat all over?
Very often they think that manna is difficult because of the fats in the dough. In fact, they do not greatly affect this. And it’s not always in recipes. If sour cream is taken as the basis, then additional oil or margarine is not introduced. There are also recipes with mayonnaise. There are a lot of fats in this product, it’s an excellent substitute.
Without oil, manna can also be cooked, it will turn out perfectly, there will be less calorie content.
But with fats, the cake is more reminiscent of a cake, the crumb acquires a slightly oily structure, it melts in the mouth and crumbles. It is important not to lay too much. Also, do not forget to cover the mold with oil, so that the mannik does not stick. You can additionally sprinkle the bottom and sides with dry semolina, crackers.
Features of baking mannik
Mannick is not baked and quickly burns out? If there is no problem with other pastries, the oven works fine, then the matter is in the temperature regime. It is necessary to lower the parameters. On average, manna is cooked at 170 degrees. The process is not fast in time. Since the cake is wet, it can stand in the oven for up to 40-60 minutes. If a crust has appeared on the manna, but inside it has not been baked, urgently lower the temperature to 150 degrees, bring to readiness.
You can bake mannik in a slow cooker. Many models do this very well. For some housewives, this is the way out. The pie does not need to be monitored, it will not burn, there is no need to urgently pull it out. You can send the dough in the multicooker in the evening to enjoy a delicious breakfast in the morning. But there is one caveat - mannik turns out to be white on top, does not cover with a crust. Therefore, spread it on a dish with the bottom up. Option - decorate the cake with chocolate, jam, any cream or icing.
