Mannik on kefir with berries in the oven
0
1702
Kitchen
Russian
Calorie content
224.2 kcal
Portions
4 port.
Cooking time
50 minutes
Proteins *
7 gr.
Fats *
7.3 gr.
Carbohydrates*
54.9 g
Semolina is a universal cereal, which is added to cutlets and put in pies. Softening and swelling during the baking process, semolina acquires a unique loose-juicy texture, thanks to which manniks have become such a special and recognizable baking. With the addition of berries, the manna becomes even juicier and more interesting. You can use any berries: both fresh and frozen. The main thing is that they are completely cleaned of sepals, twigs and other accidental inclusions, and also well dried.
Ingredients
Cooking process
After the specified time has elapsed, add the egg and baking powder to the mass. Mix the dough with a whisk until completely homogeneous. Then add the berries to the dough and mix gently with a spoon so as not to transfer them. If fresh berries are used, then after washing, they must be dried, so as not to add excess moisture to the dough. If the berries are frozen, then we first defrost them, drain the released juice, and only then add to the dough.
Grease the baking dish with vegetable oil and sprinkle with semolina. In order for the semolina to evenly cover the entire surface, the form must be shaken well and knocked on the table with the bottom. If the mold is silicone, then you do not need to lubricate and sprinkle anything. Pour the dough with berries into the prepared mold, level the surface. Preheat the oven to a temperature of 180 degrees. Set the mold with the dough to the middle level of the hot oven and bake for forty to fifty minutes. The mannik should slightly increase in volume and brown well.
We take the finished manna out of the oven and let it cool down a bit so as not to burn yourself. Then we take it out of the mold, transfer it to a serving plate and cool it completely. In the cooled state, sprinkle the baked goods with powdered sugar. In order for the powder to be evenly distributed and lay down beautifully on the surface of the manna, it is worth pouring it through a strainer.
Bon Appetit!