Mannik without flour and oil (multicooker Perfezza)

Category: Bakery products
Mannik without flour and oil (multicooker Perfezza)

Ingredients

Semolina 200 grams
Sugar 200 grams
Kefir or yogurt 200 - 250 ml
Egg 1 - 2 pcs.
Baking powder 1 tsp

Cooking method

  • Pour semolina with kefir, stir and leave to soak for half an hour - an hour. Beat eggs with sugar and add to semolina with baking powder. Stir all ingredients together with additives to taste (raisins, cocoa, zest, etc.)
  • Pour the dough into a greased multicooker pan and put on the "Baking" mode for 60 minutes.
  • The multicooker can be opened immediately. Remove the manna after cooling with a double boiler.

Note

Mannik turns out to be very delicate, large-porous and unusual in taste.

I found the recipe on the dial tone. Thank you very much to the unknown author for it.

sea39
I cook this manna periodically, especially delicious with a banana! just like you, I printed this recipe from somewhere, I don’t remember and I can’t say thank you! But thank you for submitting this recipe: flowers: This is the very first one, with dried apricots:
Mannik without flour and oil (multicooker Perfezza)

This one, as you can see, is somewhere after the New Year:
Mannik without flour and oil (multicooker Perfezza)
SupercoW
Quote: Pingvinus

Pour the dough into a greased multicooker pan and put on the "Baking" mode for 60 minutes.
I understood correctly, did you do it in perfzz?
that is, baking is obtained for 50 + 10 minutes?
Pingvinus
Yes, I baked this manna at 57 Perfezza. Baking 50 + 10, but for the amount of ingredients that I had and that are indicated in this recipe, in principle, 50 minutes of baking is enough, at least in Perfezza.
To me, this manna is very tasty, a bit like a biscuit or cake soaked in orange syrup (I made it with orange peel), try it.
SupercoW
I will definitely try.
this recipe is just for me - very simple!
Thank you.
Tancha
Do you think you can cook this yummy in a bread maker, in the "baking" mode?
Pingvinus
Tancha, unfortunately, I cannot answer this question, since I do not have a bread machine.
I can only say that I tried to bake the manna according to this recipe in the oven and I didn’t like it very much, it did not rise well, it turns out much better in the cartoon. It is better to bake in the oven with a glass of flour added to the same ingredients. Perhaps for baking in a bread maker, it is also worth adding flour, since in the original the dough turns out to be quite liquid and there will not be much to knead in the bread maker.
In any case, it is worth trying, as the ingredients are not too expensive, the volume is small, and the taste is very good.
melrin
Thanks for the delicious manna recipe, by the way, I added Dr. Okter's lemon essence and it turned out with a slight lemon flavor
SupercoW
oh, help!
already started to knead everything, found that there was no baking powder.
I understand that purely theoretically it is possible to replace with soda, but how much is needed for these dosages ???
oriana
If there is no baking powder, the "ambulance" is very helpful from:
0.5 tsp soda + 0.5 tsp. starch + at the end of a knife of citric acid, if not, squeeze out 1. tsp. lemon juice. Even better than baking powder does
TyominaAlyona
Thanks for the recipe! I baked it today for my mother, a lover of manniks. Says it's delicious!
SupercoW
Quote: oriana

If there is no baking powder, the "ambulance" is very helpful from:
0.5 tsp soda + 0.5 tsp. starch + at the end of a knife of citric acid, if not, squeeze out 1. tsp. lemon juice. Even better than baking powder does
there was no starch in the house
because 1 teaspoon of baking powder was replaced with 0.5 teaspoon of baking soda. did not extinguish.just poured it into the dough.

I make and eat mannik for the first time in my life. it turned out very tasty, I didn't even expect it. if we don’t gobble up all at once, then I will take a picture.

Pingvinus, thanks for getting to know the mannik. even though the recipe is simple, I still managed to screw it up, I hope it didn't spoil the taste.
Pingvinus
Girls, I am very glad that everyone liked the manna, you cooked it all at the same time.

SupercoW, this manna doesn't rise much, but it's not flat either, in the first photo I just made a manna from the volume of products indicated in the recipe. Soda, of course, can be replaced with baking powder, but it must be extinguished with either vinegar or kefir, that is, shake the soda in kefir so that it bubbles or extinguish it as oriana advised.

P.S. For those who are lazy like me, I advise you to look at the recipe for the "Black Prince" cake. It just turned out fabulous, and the recipe couldn't be simpler.
melrin
Quote: Pingvinus

P.S. For those who are lazy like me, I advise you to look at the recipe for the "Black Prince" cake. It just turned out fabulous, and the recipe couldn't be simpler.
Thank you, I'll take a look now, otherwise I can bake everything, except for cakes. I bake everything from yeast dough, cupcakes are different, but at least the cake does not work. Went to watch "The Prince"
SupercoW
Quote: Pingvinus

Soda, of course, can be replaced with baking powder, but it must be extinguished with either vinegar or kefir, that is, shake the soda in kefir so that it bubbles or extinguish it as oriana advised.
I did not extinguish it, because I read that if the recipe contains kefir, then the soda can not be extinguished ... I did not think that the soda needed to be spilled into kefir ...

and in general on the forum I read a long article about whether it is necessary to extinguish soda or not, I realized that this is generally a controversial issue.

Well, I'm not friends with all sorts of such culinary concepts ...

that's why I'm always afraid to bake. Now I will make myself a rule to keep a baking powder in the house so as not to suffer later with replacements.

although I still have a lot of stuff. as a rule, many recipes are discarded at the study stage precisely because of the lack of ingredients.

Yesterday I found citric acid in the house purely by accident (they bought it to clean the kettle, so it wouldn't have turned up).
there is no starch at all in the house, there is no vinegar either - well, I don't need them for anything.
I have already learned how to buy vanillin, now I’m also getting used to buying a baking powder.
there is never jam. I don't know how to procure it, but the toad crushes to buy. but there is almost always honey, cocoa, all kinds of dried fruits, nuts, seeds.

I have met lemon zest in recipes more than once. I don’t know where to buy it, so that it’s ready right away.
We do not eat citrus fruits, because there are no lemons and oranges in the house to make it myself, and if I buy it, I’ll hardly be able to make it ...

that's so bad.

people! can you tell me what I need to acquire without fail and WHERE to dig it up! well, so that you can diversify the pastries. is there some kind of "gentleman's set"?

good at least Gypsy I convinced that herbs-spices (for salted) should be in the household, I already even have favorites.

Quote: Pingvinus

P.S. For those who are lazy like me, I advise you to look at the recipe for the "Black Prince" cake. It just turned out fabulous, and the recipe couldn't be simpler.
super! found a RELATED SOUL !!! I'm also on lazy dishes!
first I read the recipe ... I thought "wow lazily", and then I read your version of preparation - really lazy.
Pingvinus
SupercoW, I bought lemon zest in a regular supermarket, it usually lies in the same place as the herbs and spices. And my mother, a big lover of this fruit (and jam, too, from her bins) supplies me with orange zest.
For baking, I try to keep cocoa, vanilla, raisins, coconut flakes, lemon and orange zest, a couple of different essences, such as amaretto, cognac, banana, lemon, or whatever you find in the store, in the house. I really liked the cottage cheese casserole with starch instead of semolina, now I keep the starch in the kitchen.
Elena Bo
Thanks for the recipe. I liked it very much. Added vanilla sugar and a little lemon zest.I'll put in a little less sugar next time.
Jefry
We also really liked the recipe. Right now the next one is being baked. Simple and delicious.
vera100865
but we didn't like it, it's too heavy. m. b. I did something wrong, but everything seems to be according to the recipe and vanillin, and cocoa, and baking powder did not regret it.
it seems to me that the dough is always heavy with kefir
Rita
Quote: vera100865

but we didn't like it, it's too heavy. m. b. I did something wrong, but everything seems to be according to the recipe and vanillin, and cocoa, and baking powder did not regret it.
it seems to me that the dough is always heavy with kefir
I also baked it today, and after tasting it warm, I decided that it tasted as simple as the recipe was simple. But when the manna cooled down, it became much tastier. Baked in a slow cooker, sprinkling black currants on top. Bake for 50 + 20 minutes. It turned out not dry, which I liked. An excellent option for the summer, when you want sweets for coffee, but you don't want to strain yourself for delights in the heat. Next time I'll try to sprinkle raspberries on top, and be sure to fill them with sugar, otherwise it turned out sour with currants. I didn't finish sprinkling it with sugar.
Thank you!
Sandiya
I brought thanks for the recipe. Yesterday I cooked in a Dex-50 mulvar. Fast, simple, delicious. I added raisins and cut a banana.
And someone tried not to beat eggs, but simply to mix in semolina with kefir? I am preparing myself a collection of recipes for a vacation, where there will be no mixers and beaters
sea39
Quote: Sandiya

And someone tried not to beat eggs, but simply to mix in semolina with kefir? I am preparing myself a collection of recipes for a vacation, where there will be no mixers and beaters
I always just stir with a fork or whisk
aniko
I just cooked it today. I just mix the eggs into the semolina, and I also sprinkled it with black currants right from the freezer. Mnyamka!
Sandiya
Thank you!
Alexandra
Pingvinus , thanks for the great manna idea! It is especially great that it is completely without oil.
As a diabetic, neither semolina nor sugar is allowed, so I made some processing over the recipe, as always - instead of semolina I took whole wheat semolina ("Old Russian semolina with bran and sprouts" Belovodye), instead of sugar - a natural substitute for stevia, fat-free kefir and egg whites without yolks. Instead of baking powder, I took 1 tsp. soda, stirred in kefir and poured the grains into it, letting it stand for 10 minutes. Instead of rum - cognac.
From myself I added a spoonful of orange peel, a handful of pieces of cocoa beans and dried cherries in the dough, and on top - fresh cherries. Baked in a multicooker for 65 + 20 minutes in the Baking mode.

Such a wonderful muffin cake turned out, baked better than from flour, porous, tall, juicy enough, but not wet. Even my spoiled woman snapped at this pie at night, although they usually don't eat after me at night.

We will repeat with different fruits

PS made a version: I replaced part of the kefir (100 g) with fruit puree for baby food without sugar, and put the fruits (plums) down. It turned out to be an inverted drain pie. the dough is softer and more tender than on kefir alone.
rusja
You have such porous and strong manniks, but for some reason I have more like an omelet. Everything seems to be according to the recipe, but it's very delicate and thin ... What to do to get stronger?
I can't take a picture yet, the fotik is covered
Kasanko
I'm waiting for my first mannik in my life to be baked paaaahneeet to the whole apartment already, a pilgrimage to the kitchen has begun, like to see how I'm here thanks for the recipe
tuskarora
Thanks for the recipe. Did it twice already. Once sprinkled with raspberries on top. And today I put black currants. Very tasty, simple and fast.
SchuMakher
Everything is ready to start, there is only one question: pour currants on top or interfere
Pingvinus
I guess it doesn't matter.
If you put it on top, then there is a chance that the currants will be more or less evenly distributed in the dough when baking. But I had such that she did not drown at all, and remained on the surface, and when she mixed it into the dough, it sank all to the bottom and the bottom of the manna (which is usually the top) did not look very beautiful, as if in holes.
In any case, this does not affect the taste in any way.
rusja
The second time I did it, I did it with apricots (I put it on top, but when baking it was still slightly drowned), and they are sour, so I didn't even have to reduce the sugar in the manna, otherwise it seemed very sweet to me the first time
*** yana ***
here is my mannik as usual, there was not enough semolina (added oatmeal) and little kefir (added applesauce) ... on top I put frozen raspberries and plums in slices. when baking, fruits turned out to be inside, which I wanted ... I spread sour cream whipped with sugar on top ... Mannik without flour and oil (multicooker Perfezza)
SchuMakher
I made this yummy with black currant! The combination of the sweetness of the manna itself and the acidity of the berries, for me personally, is ideal !!! I even ate a whole piece!
Kasanko
today again I will bake this wonderful mannik.It's a pity to thank you more than 1 time, my thanks are endless simply
Crochet
Quote: ShuMakher

I even ate a whole piece!
Good boots, we must take! We need to bake, more that says a lot ...
SchuMakher
Crochet fine
Tigra_zp
I baked this yummy today.
It turned out nice and tasty.
I added dried apricots, but next time I'll try to reduce sugar, it's sweet for me.
But my daughter, who does not like semolina, said that she could still bake such a tasty treat and offered a bunch of different additives, such as raisins, prunes, berries.
Mannik without flour and oil (multicooker Perfezza)
mliza
Thanks for the recipe! I did it today! Unusual, but delicious!
Sandy
Thanks for the recipe, I will definitely do it
Sandy
Did, only raisins all the donkey to the bottom

Mannik without flour and oil (multicooker Perfezza)
Mannik without flour and oil (multicooker Perfezza)

Pingvinus
Sandy, the manna turned out to be simply gorgeous.

To make the raisins more evenly distributed during baking, I usually mix half into the dough, and pour the other half on top of the dough that has already been put in a slow cooker. But sometimes the one that is laid out on top does not want to sink and after baking it remains slightly drowned in the finished manna, I already wrote about this above. It seems to me that it depends on the type of filler, in this case on the type of raisins, whether it is heavy or light.
Sandy
It seems to me that I had a sooo batter, the raisins immediately drowned like in milk, and the yogurt was still warm, just cooked, I immediately took it out of the yogurt maker, which is probably why it rose a little. But everyone liked the taste very much
Cartoon
What a beauty! Literally porridge from an ax)) I will definitely try
Consists of 1-2 eggs. How to determine how much you need?
Pingvinus
Cartoon, thanks. Yes, the recipe is really inexpensive and very simple.

And the number of eggs in this case depends on their size, small 2 large 1.

For example, I always do with one egg, regardless of its size and I never beat the eggs, but simply mix them into the dough (solely because of my own laziness), perhaps if you add 2 eggs and beat them like a biscuit, then the manna will turn out more fluffy and porous, but for me it turns out to be more muffin and wet, but I like these more.

Try, experiment, such simple recipes are simply impossible to spoil, for which I love them.
serzh
According to this recipe, I made manna twice. And both times all the ingredients were multiplied by two, respectively, and the baking time was multiplied by two. The mannik turned out to be a little damp at the bottom, although with a crispy crust. And in general, not bad!
Cartoon
Forgot to report)
Mannik without flour and oil (multicooker Perfezza)

From this pie, I got to know the manniks) So interesting) I added apples ... a lot ..)) So I didn't go up much) But baked well) I liked it) Thank you!
VALENT
And I did not succeed in it. Tried it twice. I didn't get up at all, but I baked for almost two hours !! I have an Orion slow cooker. Maybe due to the fact that instead of kefir I took homemade sour milk?
rusja
Quote: VALENT

Maybe due to the fact that instead of kefir I took homemade sour milk?
proven a million times that sour is even better than kefir, it is denser and semolina swells better. So, look for the reason elsewhere
lightlygirl
After I found your recipe, I just bake it! Thank you!
🔗
olgitta
pretty recipe! Scha soup cooked in a cartoon and run to check the recipe.

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