Mannik on milk according to a step by step recipe with photo

Kitchen appliances and utensils

oven;
large glass (200 ml);
pan for boiling milk;
mixer;
a deep bowl or bowl for whipping;
sieve for flour;
teaspoon and tablespoon;
demountable test mold with a diameter of 20 cm.

Ingredients

Semolina - 1 stack.
Wheat flour - 1 stack.
Egg - 3 pcs.
Sugar - 1 stack.
Milk - 300 ml
Vanilla sugar - 1 tsp.
Butter - 80 g
Baking powder - 1 tsp.
Odorless vegetable oil - 80 ml

Step cooking

Boil 300 ml of milk in a saucepan. Turn off the heat and put in hot milk 70 g of butter. Mix to dissolve the butter in milk.
Pour 3 eggs (proteins and yolks) into a bowl, add 1 cup sugar and 1 tsp. vanilla sugar and beat everything with a mixer into a white homogeneous mass. This takes about 2 minutes. To beat eggs well, they must be cold, so remove them from the refrigerator before cooking.
Pour 80 ml of odorless vegetable oil into the egg-sugar mixture and mix again with a mixer.
Milk with butter, cooled to 50-60 degrees, pour into a bowl with egg-sugar mixture.
Knead again with a mixer for 1.5-2 minutes. Then gradually introduce 1 cup of semolina: pour a little, mix with a mixer, then pour a little more and mix again.
After the whole glass of semolina is mixed with the egg mixture, leave it to stand for 20-30 minutes. During this time, the semolina will swell and the mixture will thicken.
Sift a glass of flour through a sieve, mix with 1 tsp. baking powder and add to the bowl to the rest of the components.
Mix with a spoon, and then mix with a mixer.
We carefully lubricate the bottom and sides of the split mold for dough with butter. Then sprinkle the sides and bottom with a thin layer of dry semolina.
Preheat the oven to 170 degrees. Pour the dough into a mold and send it to the preheated oven. The usual baking time is 35-40 minutes, depending on the oven.
Did you know? If you do not have a split mold for baking, you can use silicone. The sides and bottom of the silicone mold are also greased with butter and sprinkled with semolina. Then the finished manna will easily separate from the soft walls of the form.
When the top of the mannika turned red and the dough rose, we’ll check the degree of readiness. To do this, pierce the dough with a wooden skewer. If the skewer remains dry - our mannik is ready.
We take the manna out of the oven, let it cool for 5 minutes and remove it from the mold. Mannik is tasty both in hot and in cold form. The dough turns out airy, friable, with a crisp, sweet and fragrant. On top of such a cake you can decorate with icing sugar, icing or pour jam.

Video recipe

How simply and effortlessly the process of preparing a delicious manna happens, you can see for yourself by watching a short video recipe.

Mannik on milk is a healthy and tasty alternative to semolina porridge. Children will be happy to eat a slice of sweet pastries and ask for supplements. And if you add nuts, candied fruits or raisins to the dough, then the ordinary manna will turn into a festive dish. Write if mannick in your family. What secrets of cooking this pastry do you know? Share with other readers. Let your diet be rich and tasty.