Delicate mannik without eggs (Brand 6050 pressure cooker)

[P.S:]

Delicate mannik without eggs (Brand 6050 pressure cooker)

Category: Bakery products

Ingredients
Semolina	1 tbsp.
Flour	1 tbsp.
Rast. oil	0.5 tbsp.
Sugar	1 tbsp.
Kefir (or yogurt)	1 tbsp.
Baking powder	2 tsp

Cooking method

• Pour semolina with kefir and leave to swell for 10-15 minutes. Then add sugar and butter, stir (I also added orange zest). Add flour and baking powder, mix. Put the dough in the bowl (I did not grease the bowl). Baking mode 40 minutes
• P.S:Glasses 250 gr.

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[Elven!]

Oh, what a crumbly and tender manna! I bookmark, thanks, Elven!

What a pretty boom too today to try ...

[Mistletoe]

So ... this is Shrimati from Mistletoe... Only without fillings, the way I make it for kefir cake

I bake on "Porridge" at high pressure, the default time (13 minutes) + on "Heating" for another 5-10 minutes.

Oh, yes, I baked it in 6060 ... HERE

How lovely!!! Need to try.

[Tanyush]

Yeah, Tanyush, certainly. I really like this mannik. I advise it to everyone, everyone ... especially to beginners ... unkillable Are you still Omelkin have you tried shrimati?

[Tanyush]

Yeah, Tanyush, certainly. I really like this mannik. I advise it to everyone, everyone ... especially to beginners ... unkillable Are you still Omelkin have you tried shrimati?

Nope, I didn't try it because of the apples and raisins, my kid doesn't eat them in baked goods, and I didn't want to try without additives. Now I have to try this and that, I'll take it to work with additives.

[manna]

manna, sorry, I didn't see that a similar recipe already exists You are right manna is very, very tasty, before I always baked it in the oven, but in SV it turns out much tastier

Nothing wrong. There has never been such a recipe in the Brand 6050 pressure cooker recipe section Yes, I also like it the most from the pressure cooker ... under pressure

in the next. time, when I bake, I will try to do it according to your pressure

Oh girls, and I forgot to put the flour ... 40 minutes without pressure in the Oursson pressure cooker ... it's still wet in the middle .... put it for another 20 minutes ... Will it be thrown out?

There will be a plump manna without flour. Can be eaten with sour jam

There will be a plump manna without flour. Can be eaten with sour jam

We will find out soon - I added raisins and dried apricots there ...

Mdyaya ... the result is predictable ... A flat cake with a height of 1.5-2 cm ... But the smell is great, I hope that the taste is also ...

He did not get up because there was no flour. It will be delicious, do not hesitate

He didn't get up because there was no flour. It will be delicious, do not hesitate

I think so too ... I'm waiting for it to cool down ...

An interesting recipe. I really liked the mannik. And then they say that the taste is good. I take it to bookmarks.

Delicious - not the right word - with a pleasant sourness - it can of course come from dried apricots, but the smell of orange is very cool ... And this is despite the fact that I forgot to add flour ... By the way, it turned out not dense, only a bit small ... me and a small portion - a glass took 200g.

An excellent manna turned out This is definitely an unkillable recipe, as soon as it was not baked, but it is good without flour

An excellent manna turned out This is definitely an unkillable recipe, as soon as it was not baked, but it is good without flour

Without flour, it has one drawback ... It is eaten too quickly ...Need a triple serving ...

I also did not rise 1.5-2 cm

[Elven]

Elven, I am grateful for the recipe. did it in a slow cooker, Baking mode 50 min + 15 min on heating stood (forgot a little ..) great! What is relevant - no eggs (my chickens stopped laying with the return of frost). Has risen. The daughter devoured a piece all evening. by the morning little will remain

I also really liked it! Thank you!!!!!

I bake on "Porridge" at high pressure, the default time (13 minutes) + on "Heating" for another 5-10 minutes.

manna, and the pressure is gaining? I didn't have enough and the manna was not baked inside at all, but it burned ((((

Yes, it does, but not for the entire baking process. I did not burn and was completely baked (shrimati generally bakes very quickly and bakes well). Maybe they forgot to set the pressure regulator to "high pressure"?

I baked on Kasha several times (20 min), everything is baked perfectly and nothing burns

so the fact of the matter is that the regulator was set to high pressure. and did everything as you wrote. and read that Shrimati is unkillable. I don't understand why it didn't work out

I don't even know how to explain. Try again, if suddenly it doesn't work out again, describe to us in great detail how you cooked. Maybe then we'll understand what's wrong

I prepared this delicious pie, put dried apricots and apples in it, I won’t, so as not to confuse something, put tablespoons instead of teaspoons of baking powder, it was unnecessary, the pie was already disintegrating! and instead of kefir, I put ryazhanka. in general, everything turned out just super. Thanks for the recipe, because of it I will still buy a pressure cooker.

manna, please write step by step how do you prepare this manna under pressure on the porridge mode? again nothing worked for me, the pressure was NOT recruited at all. I did everything according to the recipe. I don't understand anything. after 23 minutes (13 + 10 heating) the crust is black. the top is frankly wet, I can't even turn it over. in the baking mode it will most likely work, but I want to cook it with PORSE. help me please

[Tatyana]

Tatyana, here HERE I describe how I cook this manna in 6060. The difference for 6050 is that I use the "Porridge / Steam" mode, the default time is 13 minutes + heating 5-10 minutes. And of course, the pressure regulator is facing "high pressure". If the portion is more than 6060 in my recipe, then the baking time should be increased to 20 minutes.

the serving was as in your recipe you linked to. so your high pressure indicator goes up? How does pressure build up if the dough is not liquid?
girls, who else was cooking porridge in the mode, at what minute does the pressure rise and the lid is blocked?

Why not liquid? Yes, the pressure is rising. But the indicator goes down before the mode ends, when there is not enough liquid in the dough to maintain high pressure.

the serving was as in your recipe you linked to. so your high pressure indicator goes up? How does pressure build up if the dough is not liquid?
girls, who else cooked porridge in the mode, at what minute does the pressure rise and the lid is blocked?

I baked on Kasha several times (20 min), everything is baked perfectly and nothing burns

I didn’t get any pressure nirazu, but everything was baked perfectly.

Damn, am I really so cross-handed?

Tatiana, don't worry, everything will work out! Try to bake in proportions from this recipe

thanks, I will stay.

Cooked in the oven, very tasty. Srimati did often, always on the scales. And then I measured it out with glasses and as if the taste was different, well, without apples)

[Kate]

Kate, bake to your health! I'm glad I liked the recipe. With apples, this manna will be even tastier.

[Mistletoe]

So ... this is Shrimati from Mistletoe...

And when I saw the "Shrimati" recipe on the forum, I similarly thought: "So this is manna only with raisins and apples! "

our relatives from the Urals have been preparing it for as long as I can remember

Cool recipe! I love the manna!

Cooked in the oven, very tasty. Srimati did often, always on the scales. And then I measured it out with glasses and as if the taste was different, well, without apples)

I also liked that with glasses .. I just added a chopped apple ... and in the oven .. 35 min is freezing .. thanks Elven

To your health! And you can also make it in muffin or cupcake tins, I used to bake it like this until SV appeared

With apples

With raisins

Great recipe, thanks! Premium wheat flour and wallpaper rye (50/50).

[COLLET @]

COLLET @, thanks for the tip and the idea with rye flour