Mannik in sour milk without eggs
0
3534
Kitchen
Russian
Calorie content
235.2 kcal
Portions
4 port.
Cooking time
40 minutes
Proteins *
3.4 gr.
Fats *
4.7 gr.
Carbohydrates*
60.8 g
For such a manna, a minimum set of products is required. In addition, sour milk is just ideal for these baked goods - it extinguishes the soda contained in the dough, which ensures the crumb is loosened during baking. A great way to recycle sour dairy products! Often vanillin is used to flavor the dough, but in this case we suggest adding a little orange zest as well. This will provide a subtle citrus scent. However, you can do without it: the basic version of the manna is good by itself, without additional additives.
Ingredients
Cooking process
Pour the dry ingredients in a bowl with sour milk and mix thoroughly with a spoon so that all the lumps disperse, and a relatively homogeneous dough is obtained. We leave it at room temperature for seven to ten minutes so that the semolina softens a little before baking. After infusion, the dough will become a little thicker.
Preheat the oven to a temperature of 180 degrees. Set the form with the dough to the middle level and bake for about forty minutes. Depending on the specific oven and the size of the dish, the baking time may be slightly longer or slightly less. We are guided by the golden brown crust, which by the end of cooking should become a pronounced golden color. Additionally, the readiness of the cake can be checked with a toothpick by sticking it into the middle of the product. If the toothpick came out without traces of wet dough, then the manna is ready. We take it out of the oven and let it cool completely. Then sprinkle with icing sugar, cut into portions and serve.
Bon Appetit!