home → Blanks Mannik without flour in a slow cooker. Mannik on sour cream in a slow cooker (with coffee icing) Recipe for making chocolate mannik

Mannik without flour in a slow cooker. Mannik on sour cream in a slow cooker (with coffee icing) Recipe for making chocolate mannik

Learning how to cook airy and delicious pastries is not so difficult. And you can start your acquaintance with the world of desserts with simple pastries, we suggest preparing a lush mannik on sour cream in a slow cooker. It takes not a lot of products to prepare such a dessert, and there is not so much time, except for the time of soaking the semolina. Without this stage, baking will not please you with taste, because then the semolina will crunch on your teeth.

You can cook a pie according to this recipe in a slow cooker (as we will do) or in the oven. Baking with semolina in a slow cooker is easy to cook - it is not picky, rises well, and is easily removed from the bowl. Yes, the top of the pie will not be ruddy, but baked goods from the multicooker are served upside down.

What else is good about this cake? Because there is always room for experimentation. You can replace sour cream with kefir or sour milk. Yes, and you can cook mannik in milk. This is about the main ingredients. But you can still try various additives - apples, berries, cocoa or chocolate, and even halva. In general, this is a spacious field for lovers of sweets.

TIME: 1 hour 20 minutes

Light

Servings: 6

Ingredients

Sour cream - 150-200 g;
Semolina - 150 g;
Flour - 100 g;
Eggs - 3 pieces;
sugar - 180 g;
Soda - 1/2 teaspoon.

Cooking

The cake needs baking soda. To extinguish it or not is your choice. It has long been proven that sour-milk products do an excellent job of extinguishing soda and baking is lush. But many people continue to additionally quench the soda with vinegar or lemon juice, claiming that otherwise, they taste the soda.

So, let's start cooking by soaking semolina in sour cream. The ingredients say that sour cream needs 150-200 grams. This difference is due to the fat content of sour cream. If you take fatter sour cream, then a smaller limit is enough. If the sour cream is not greasy, then you may need more. It also depends on the manufacturer. But if you soaked semolina in sour cream and after five to ten minutes you have a lump in your bowl, then you should add more sour cream so that the mass is thick, but still liquid.

While the semolina is soaking, you can beat the eggs with sugar.

Beat for a long time - about ten minutes at medium speed. Don't skip this step. The better the eggs are beaten, the more magnificent the mannik will turn out. The mass has doubled, it is dense and almost white.

Add the beaten egg mass to the semolina and mix with the same mixer.

We will extinguish the soda with vinegar (or we will not extinguish it - your choice, which was mentioned above) and add it to the dough. Be sure to sift the flour before adding it to the dough. This procedure saturates the flour with oxygen, and baking always turns out magnificent. To avoid difficulties with sifting flour, buy yourself a mug of a sieve. Sifting flour with her is a pleasure.

Lubricate the bowl of the multicooker well with butter or vegetable oil. If you're having trouble getting the pastry out of the bowl, line it with parchment paper. So you save your nerves and labors - you can easily and without prejudice to baking, you can remove any cake. Pour the dough into the bowl.

Now select the "Baking" mode. Cooking time 45 minutes, temperature 150 degrees. If you do not set the temperature, then select the standard mode and the cooking time is 35 minutes. After the specified time, check the readiness of the cake by piercing it in the middle with a match or a toothpick. If it is dry, then the cake is ready. If she comes out with a test, increase the time. It is better if you find out what temperature your multicooker has in the baking mode. Such information can be found in the instructions or on the manufacturer's website.

After 45 minutes, our cake looks like this.

Place the steam rack in the multicooker bowl and turn it over. The cake should come off easily and “fall” onto the rack once it has cooled slightly. If, for some reason, he does not want to reach, gently move him away from the walls and lift him from the bottom with a silicone or plastic spatula.

Ready-made mannik on sour cream can be decorated with powdered sugar or coconut flakes. Sprigs of mint, berries will add elegance to the pie, and it will truly become a decoration of any table.

It's so easy and convenient to prepare desserts in a slow cooker.

Today I bring to your attention recipe for manna on sour cream in a slow cooker. This tasty pie popular with many, but few people know what can be cooked in a slow cooker and mannik without flour.

This is especially true now, after a long series of holidays, because mannik baked according to this recipe turns out to be less high-calorie than made in traditional ways, with the addition of flour. And although it’s impossible to call this food completely dietary, nevertheless, mannik without flour is one of the lowest-calorie home-baked dishes. And therefore, if you care about your figure, but you cannot do without sometimes pampering yourself with your favorite delicious and fragrant homemade cakes, then mannik on sour cream, cooked without flour in a slow cooker, is just for you.

And it turns out that mannik prepared according to this recipe is very tasty. Me and my family liked it more than all the other manniks that I cooked before. Soft, tender, fragrant, much less dense than other mannas, moderately moist - just delicious! And the addition of raisins makes the taste of this dish very special.

a glass of semolina
a glass of sour cream (can be replaced with yogurt or kefir)
150 grams of granulated sugar (about three-quarters of a cup)
three chicken eggs
two teaspoons of baking powder
one tablespoon of vanilla sugar
two handfuls of raisins

100 gr of finished product:

proteins - 5.56
fats - 9.93
carbohydrates - 44.53
calories - 277.22

How to cook mannik without flour on sour cream in a slow cooker:

We measure a glass of semolina and pour sour cream, leave to swell for half an hour. Who does not have sour cream available, you can bake in a slow cooker or on yogurt.

Break the eggs into a deep bowl, add sugar and beat with a whisk. To speed up cooking, you can use any kitchen appliances that facilitate this process. Add beaten eggs to the swollen semolina.
Add vanilla sugar and baking powder and mix well again so that there are no lumps.

Add a couple of handfuls of washed and steamed raisins. I pre-washed the raisins and poured boiling water over them.

Pour the finished dough into a saucepan greased with butter.

We bake Panasonic in the "baking" mode for 65 minutes. Let it stand covered for 15 minutes.

Turn over with a steamer basket.

Here is our mannik without flour on sour cream in a slow cooker baked. We serve to the table and invite everyone to tea. Enjoy your meal!

There are many recipes for baking manna. But today I will tell you one of the most delicious recipes, how to cook mannik on sour cream in a slow cooker.

Mannik on sour cream in a slow cooker.

For this we need:
Sour cream - 1 faceted st.
Flour - 1 faceted st.
Soda - half tsp
Semolina - 1 faceted art.
Sugar - 1 faceted st.
Two chicken eggs
Butter (necessarily soft) - 100 gr.
First of all, we need to extinguish the soda in sour cream.
Be sure to mix everything well.
Now pour the sugar into a bowl.
There we break two eggs.
We mix everything thoroughly.
Next, add semolina and flour.
We also mix everything and add butter (it must be soft). And mix well again.
Do not forget to add sour cream and mix again.
I always mix with a mixer. It's faster and better.
We should get a mass similar in consistency to a thick cream.
Now we lower our prepared dough into a preheated baking dish, which must be greased with vegetable oil. Our mannik will be baked for about one to an hour and a half.
Depending on your multicooker or stovetop.
We got a very tasty and beautiful mannik.
Try it and you. Have a nice tea party.

This mannik was my first slow cooker. For 3 years I baked it so many times, and it always turns out successful. Every time I change the design, I get a different taste. You can simply grease the pie with jam or jam, condensed milk, whipped sour cream, custard etc. I have also been making coffee glaze for a long time, I like its sourness. You can cook the icing on the same sour cream, sugar and butter, you just need to keep the proportions. The recipe is universal and can become your favorite.

In the photo - the products we need for making manna on sour cream in a slow cooker (with coffee glaze). Preparation takes a minimum of time. You just need to wash the eggs and get the butter and sour cream from the refrigerator.

Beat eggs with sugar like a biscuit.

Now add sour cream, salt, baking powder and beat the mixture again.

Add semolina gradually, stirring the dough.

The dough looks like liquid sour cream. But semolina will swell during proofing and baking and acquire the desired texture.

Let the dough stand for 10 minutes, then put it in a multicooker bowl, oiled and sprinkled with semolina. We put on the "baking" or "frying" mode for 1 hour. The power of the appliances is different, so you need to keep an eye on baking to adjust the time.