Air manna on sour milk
0
1961
Kitchen
Russian
Calorie content
212.7 kcal
Portions
4 port.
Cooking time
30 minutes.
Proteins *
6.3 gr.
Fats *
7.2 gr.
Carbohydrates*
48.7 g
Sour milk should not be thrown away, because it can be successfully used for baking. For example, manna. The dough is prepared without any extra hassle and in a matter of minutes. If you let it stand for at least half an hour before baking, then the crumb of the pie will be more uniform and soft. And if you bake the manna immediately after kneading the dough, then it will turn out to be more textured, grainy.
Ingredients
Cooking process
The consistency of the finished dough turns out to be quite liquid. You can let the mass stand before baking, if you have time - so the finished manna will be softer. If there is no time for this, then you can bake the cake right away - it will turn out with a crumbly texture and tangible soft grains.
Preheat the oven to a temperature of 180 degrees and put the dish with the dough on the middle-lower level. We bake the manna for thirty to forty minutes. To make sure the product is ready, stick a toothpick in the middle. If it comes out dry, without traces of wet dough, then the manna is ready. We take it out of the oven, let it cool slightly and remove it from the mold. Transfer the pie to a serving platter and cool it completely. To decorate, sprinkle the surface with powdered sugar.
Bon Appetit!