Curd manna

Curd manna

Thursday, February 4, 2016

Fragrant, juicy, tender and very tasty manna with cottage cheese is an ordinary homemade pastry that anyone can master making. With the smallest set of fully available products and a little patience, you will get a wonderful result. The main thing is to create everything according to the recipe, then the finished curd manna will pleasantly surprise you with its taste and smell.

Regarding the ingredients, I wrote in steps, so carefully study the information so as not to be disappointed later. By the way, the recipe for this delicious pastry is suitable not only for the oven - curd manna can also be prepared in a slow cooker on the Baking mode. Guide yourself by time, because the power of electrical appliances is different for everyone. At 700 W in my own multicooker, I have manna with cottage cheese ready in 1 hour.

Ingredients:

Making a dish step by step:

The recipe for this simple and delicious pastry includes the following ingredients: cottage cheese, semolina, chicken eggs, sweet sand, sour cream, baking powder (by the way, you can see how to prepare it at home without the help of others) and, if desired, vanillin. A little about the products. Depending on the fat content of the cottage cheese, its mixture and, as a result, the thickness of the dough changes. For baking I use cottage cheese with a fat content of 3-5%, which is neither dry nor pasty. Use sour cream of any fat content - I have 20%. By the way, if you don’t have sour cream, you can safely replace it with another fermented milk - natural yogurt, kefir or yogurt. But then also watch the dough mixture so that it is not too watery. I took medium-sized chicken eggs, and a pinch of vanillin can be replaced with a teaspoon of vanilla sugar. That seems to be it, let’s move on to making the dough for the cottage cheese manna.

First, wash and dry the chicken eggs. Separate the whites from the yolks. Leave the whites for now, and put the yolks in a bowl, add sweet sand, a pinch of vanillin, sour cream and cottage cheese. If you wish, you can rub the cottage cheese through a sieve or pass it through a meat grinder - this is what you do with dense and coarse-grained cottage cheese. I don't usually do that.

We carefully mix everything with a spoon or, as in my case, beat it with a mixer so that a completely homogeneous mass comes out. Pour semolina and baking powder there, mix everything thoroughly again and leave the dough for 10-15 minutes. If you neglect this step, there is a possibility that the semolina will not rise well, will not be completely baked and will remain dull (do you understand this word?).

During this period of time, the semolina will partially absorb the liquid and swell. The dough comes out not very thick - approximately like sour cream with 15% fat content.

While the dough was resting, we beat the egg whites using a mixer. We start beating at low speed, and when large bubbles appear (which means we have already broken the protein structure), we gradually increase the speed to medium. When the whites have turned into a fine, cloudy foam, make the highest possible speed and beat until a dense white mass. Well-beaten egg whites should hold their shape perfectly and not move. This degree of whipping of the whites is called “firm peaks.”

Gradually add the whipped whites into the semolina dough. It is necessary to add another portion when the previous one is completely incorporated into the dough.

The movements should be clear, careful, but at the same time fast enough so as not to precipitate the protein mass and maintain the maximum pomp of the dough.

You can bake curd manna in any form. Either in the oven or in a slow cooker. I cooked in the oven and used a round muffin tin with a hole. Be sure to prepare the pan in advance - grease it with some cooking oil and sprinkle with semolina so that the baked goods do not stick.

Transfer the dough for the curd manna into the prepared form and place it in the preheated oven. Bake the manna for about 45-50 minutes at 180 degrees.

We check the readiness with a wooden skewer or a toothpick - the dough comes out dry, which means the baked goods are ready.

We take the manna out of the mold and let it cool.

If you wish, you can decorate the finished baked goods with chocolate glaze, jam, or simply sprinkle with sweet powder, like I did.

The cottage cheese manna turns out to be very tender and quite juicy (specifically due to the addition of cottage cheese to the dough), moderately sweet, and does not crumble too much. A very simple recipe, affordable ingredients, easy to make and always a good result!

Curd mannik

An unusually affectionate, lush and tasty manna. I tried many different ones, but this one is the best.

Ingredients for “Curd Mannik”:

• Semolina (regular faceted glass) - 1 cup.
• Sugar (regular faceted glass) - 1 cup.
• Cottage cheese (preferably pasty or with small grains) - 300 g
• Sour cream (20%) – 100 g
• Chicken egg - 3 pcs
• Baking powder - 1 tsp.
• Vanilla sugar (For those who like vanilla, my family likes it without it) - 1 tsp.

Production time: 90 minutes

Number of servings: 4

Nutritional and energy value:

Recipe for “Curd mannik”:

Grind the cottage cheese with yolks, sour cream, sugar and vanilla sugar.

Add semolina mixed with baking powder

Beat egg whites to stiff peaks

Gently add into the curd mass, mix (but not with a mixer, better with a spoon)

Grease the mold with butter, pour the mixture into the mold (I have a mold with a diameter of 25 cm). There is no need to leave the mixture for the semolina to swell.

Bake in a preheated oven at 180 degrees for 45-55 minutes. until golden brown (I bake in my own oven for 50 minutes + check with a toothpick and “eye”)

Can be served with berry sauce, jam, condensed milk.
Mannik is especially good warm.
Save your fingers so as not to bite off together with the semolina. Bon appetit.

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Curd manna: recipes for making

Not everyone loves cottage cheese in its “natural” form. But the sweet, airy and necessary curd manna will probably appeal to both adults and children.

There are quite a lot of recipes for making cottage cheese manna. Housewives who are not afraid of tests bring their own improvements and additions to the traditional basic recipe, resulting in a new dish.

1. Chocolate
2. Traditional
3. Jellied
4. With milk
5. With the inside
6. With apples
7. Multicooker
8. Conclusion

Chocolate

To make manna you need:

• Grind 300 g of cottage cheese until smooth; if the cottage cheese is wet, place in a colander and allow excess moisture to drain;
• break 3 eggs, add 1 tbsp. sugar and beat until foam forms;
• 1 tbsp. semolina and 1 tbsp. mix rich sour cream and leave for 10 minutes so that the cereal swells;
• mix both parts of the dough, add a packet of baking powder, vanillin, cinnamon, 3 tbsp. l. cocoa (to taste);
• preheat the oven to 180 0 C, grease the pan well with butter, you can sprinkle with flour or breadcrumbs;
• pour the dough, bake the manna for 45 minutes, checking the readiness from time to time.

Melt the dark chocolate bar in a water bath, add 1 tsp. soft butter, beat until smooth. Pour chocolate glaze over the hot manna and leave it in the switched off oven for another 10 minutes.

Traditional

This kefir recipe is also called “Russian” for its simplicity; at a time when almost all products could only be dreamed of, manna was prepared from what was at hand:

1. Break 3 eggs into a deep bowl and add salt.
2. Add 1 tbsp. sugar, a bag of vanilla sugar, stir with a whisk.
3. Pour 1 tbsp into another bowl. kefir (or sweet fruit yogurt, sour cream, yogurt. You can combine these products with each other).
4. Add 1 tbsp. semolina, leave for 10 minutes.
5. Grease the mold with margarine or butter, sprinkle with semolina.
6. Preheat the oven to 180 0 C.
7. Combine the eggs with semolina, mix so that there are no lumps.
8. Add 1 tbsp. sifted wheat flour, previously mixed with 1 tsp. baking powder. Stir.
9. Pour the dough into the mold and bake for 35-40 minutes.

The finished manna comes out very soft and fluffy. It can be sprinkled with sweet powder.

Jellied

Jellied manna is just as easy to prepare. It doesn’t come out as fluffy as the traditional one, but it bakes twice as fast and doesn’t lose any flavor.

1. The proportions are ordinary: for 1 egg (they are in the recipe - you need to take 1 tablespoon of sugar and 1 heaped tablespoon of semolina, plus one extra.
2. Separate the egg whites from the yolks, add salt to the whites using the tip of a knife and beat with a mixer until a thick foam forms. Without stopping whisking, add sugar in small portions. A mass emerges that holds its shape. Add the yolks to it, stir with a whisk.
3. Add semolina to the prepared egg mixture and stir.
4. Preheat the oven to 200 0 C in advance. Pour the dough into the mold, smooth it out and bake for 15 minutes.
5. While the manna is in the oven, you need to create a filling. In a unique recipe, the pie is soaked so much that the filling practically drips onto the dish underneath. If you don’t like this option, then the proportions in the fill can be reduced.
6. So, pour 1 liter of milk into a saucepan, add 6 tbsp. l. sugar and 2 packets of vanilla sugar. Bring the milk to a boil, keep it low on the heat and remove.

Pour the hot sweet syrup over the manna so that the milk is absorbed, leave until cool, then put in the refrigerator for 1-2 hours.

With milk

1 ½ tbsp. semolina pour 1 tbsp. milk, leave to swell (for 50 minutes).

Break 3 eggs into a deep bowl, add a glass of sugar, a pinch of salt and ¼ stick of butter, beat everything until smooth. Add a packet of baking powder, add semolina, stir again.

Preheat the oven to 180 0 C. Grease the pan with butter and sprinkle with semolina. Pour the dough, bake for 40-50 minutes, checking the degree of readiness from time to time.

Mannik with milk will turn out softer and looser than in the traditional recipe.

With the inside

You can bake manna so that it contains cottage cheese and fruit inside.

1. To knead the dough, you need to pour a glass of semolina with the same amount of kefir and let it swell for 40 minutes. If you don’t have time, you can quit for 10-20 minutes.
2. During this period of time, the inside is prepared: pour a pack of cottage cheese, not very wet, with half a glass of heavy (30-40%) cream, add half a glass of sugar, 5 tbsp. l. semolina (so that the inside does not leak), vanillin and fruit. You can take apples, pears, berries, canned peaches or apricots, in general - whatever your heart desires.
3. When the semolina swells, add 1 tbsp. sifted wheat flour, 1 egg, 1 tbsp. sugar and ½ tsp. soda quenched with vinegar. Mix everything well until a homogeneous mass is obtained.
4. Preheat the oven to 170 0 C. Grease the mold with vegetable or butter, lightly sprinkle with flour. Lay out 2/3 of the dough, then put a layer of the inside, fill it with the remaining dough. Bake for 30-40 minutes, making sure that the manna does not burn.

When the pie is ready, you don’t need to immediately take it out of the oven, you need to leave it for another 10 minutes, sprinkling it with the prepared topping: 1 tbsp. l. Mix sugar with the same amount of grated butter and 2 tbsp. l. flour. In the oven, the topping will melt and cover the manna.

With apples

Mannik with apples is a fantasy on the theme of apple pie, ordinary charlotte, only with semolina instead of flour and the addition of cottage cheese (similar to Tsvetaevsky pie).

1. Combine 3 egg yolks with a glass of sugar and 300 g of fatty soft cottage cheese.
2. Add 150 g of semolina, 130 g of sour cream and soda on the tip of a knife. You don't have to extinguish it with vinegar.
3. Leave the dough for 20 minutes. During this period of time, preheat the oven to 180 0 C. Beat the egg whites with a pinch of salt and ½ tsp. lemon juice, carefully add to the dough. Wash the apples, peel them and cut them into even, not very thin (0.5 cm) slices.
4. Grease the mold with butter and sprinkle with semolina. Pour the dough into it, place the apples in a circle, lightly drown them in the dough.
5. Bake in a preheated oven for 40-45 minutes. 15 minutes after the pie goes into the oven, the temperature can be reduced by 10-15 degrees.

Sprinkle the finished pie with sweet powder, cool and serve for tea.

Multicooker

All proposed recipes involve making manna in the oven. How to cook it in a slow cooker, and absolutely - can it be created?

The answer is yes, everything is very simple and accessible:

• The multicooker bowl must be greased with butter;
• break 2 eggs, separate the yolks, pour them into a bowl;
• add 200 g of sugar to them, beat well with a mixer until smooth at high speed, the mass should lighten and approximately double in volume;
• rub 300 g of cottage cheese through a sieve, add 4 tbsp. l. sour cream, mix;
• add baking powder, vanillin, washed, dried raisins and 1 cup of semolina to the dough, mix, leave for 10 minutes;
• Bake in the “Baking” mode for about an hour, do not take it out immediately, let it cool slightly.

Sprinkle the finished manna with sweet powder and serve with tea.

Conclusion

Curd manna is one of the most common and undemanding desserts. The recipe can be changed, seasonings, cocoa, fruit can be added - the pie will still be very tasty.

Manniki with cottage cheese and raisins

Preparation time: 20 min.

Production time: 35 min.

Number of servings: 4 pcs.

Ingredients

Fried semolina pies with curd inside

Manniki is a dish that I have been familiar with for more than 20 years. Having tried it for the first time, I fell in love. My future, at that time, mother-in-law prepared manna on my first visit to the village, when my future husband brought me to meet his parents. Realizing that I liked the manniks, from that time on they were constantly preparing for our arrival. And this is one of those dishes without which not a single event in their village is complete, be it a wedding, funeral, anniversary, farewell to retirement, and so on.

For many years I was only a taster of this dish, later I had the opportunity to be an observer a couple of times, but 2 years ago I finally dared to cook them myself. This dish, on the one hand, is quite ordinary, but on the other hand, it requires speed and dexterity. It is precisely because my hands are afraid to take hot food that I for a long time did not dare to cook this delicious dish myself. At the moment, I have already gained little experience and courage, and I am trying to create everything quickly.

In order to show you the whole process as accurately as possible, I had to use my daughter in the shooting, because one person can’t do it, it’s necessary to quickly sculpt, and not photograph. I hope that everything will be clear and will inspire someone to make this truly rustic and delicious dessert. How delicious it is with sour cream and milk. Here we go?!

How to cook “Manniki with cottage cheese and raisins” step by step with photos at home

To make manna, we need semolina, milk, flour, homemade soft cottage cheese, eggs, raisins, sugar, vanilla sugar and sunflower oil.

First, pour boiling water over the raisins for 10-15 minutes, then wash them and lay them out to dry on a kitchen towel.

Mash the cottage cheese well with a fork with sugar and vanilla sugar. I love sweet filling and constantly taste the cottage cheese. I add a bag of vanilla sugar and 2 tablespoons of regular sugar.

Then add 1 chicken yolk to the cottage cheese and mix well.

Add dried raisins to the cottage cheese and mix well again. The inside is ready.

Now you should cook a very thick semolina porridge. To do this, you should immediately measure out all the semolina (this is 12 heaped tablespoons), bring the milk to a boil over low heat and, with constant stirring, pour the semolina into the milk in a stream, add 1 pinch of salt and sugar to taste. Turn off the heat and stir the semolina well with a spoon. Then turn on the gas again and let the porridge gurgle several times.

Stir the porridge well again, check that there are no lumps and let it rest for 5 minutes. During this period of time, sift the flour into a deep bowl.

Scoop up the porridge with a tablespoon and throw it into the flour. You should immediately pour the porridge on all sides with your hands.

Place the purchased lump of dough on a palm sprinkled with flour, press the dough with the other hand, patting it a little to shake off excess flour. Flatten the dough into a flat cake.

Place 2 teaspoons of the inside in the center of the purchased flatbread.

Connect the flatbread with 2 palms and pinch the edges together like a dumpling.