Two recipes for curd mannas; traditional: with cottage cheese and

Two recipes for cottage cheese mannikas - traditional: with cottage cheese and...

Despite the fact that mannik has acquired an individual brand name, it still belongs to the family of homemade pies. Just like no matter what kind of baked goods, it is prepared from dough and baked in the oven. It's all about the amount of semolina, which replaces or supplements flour in the dough. We offer you another version of manna with cottage cheese. Its two varieties - regular and Neapolitan "migliaccio" - are in our step-by-step recipes, instructions and photos.

Recipe for manna with cottage cheese in the oven

What we will need:

cottage cheese - 300 g;
testicle - 3 pcs.;
semolina - 1 tbsp;
sour cream 100 ml;
sugar - 1 tbsp;
baking powder - 1 sachet;
vanillin - a pinch;
butter - 20 gr. grease the mold;
sweet powder 1 tbsp. l.

How to cook curd manna

First, wash the eggs and wipe with a napkin. Separate the whites from the yolks. Let's try to create this carefully so that droplets of yolk do not get into the white. Since we will be whipping it, we won’t get a fluffy protein mass if even one drop of yolk gets into it.
Place the cottage cheese in a bowl with the yolks. We have an ordinary milk product from the store, without large lumps. It is better to grind coarse cottage cheese through a sieve. He will become homogeneous, the most affectionate. Add sour cream and sugar.
Pour in semolina.
Following semolina - baking powder and vanillin.
Mix the contents with a spoon until smooth. Leave the bowl aside so that the semolina is saturated with moisture. After 15-20 minutes, the grains will swell perfectly, the dough will become slightly thicker. For now, let's take care of the proteins.
Beat the whites with a whisk until fluffy. You can use a mixer or blender. You need to get a mass with stable peaks that holds its shape perfectly.
Now is the last, fundamental step in kneading the dough for curd manna. Add the whipped whites into the dough in parts. First, use a spoon to transfer some of the whites and carefully and quickly mix. When the whites are completely mixed with the curd dough, add the second part of the whites. And mix well again. We introduce all proteins using this method.
The result should be a homogeneous dough of sour cream mixture.
Take a baking container. We have a glass mold measuring 15x25 cm. Grease it with a piece of butter and sprinkle with semolina.
Transfer the dough into the mold. Distribute in an even layer. Place in the oven to bake at 180 degrees for 50 minutes. Let's watch the action, because... The manna rises very well and quickly browns, which means that at some point it will need to be covered with foil.
We check the readiness of the manna, as always, using a wooden skewer. We pierce it: if the skewer is dry, the manna is ready.

Let the baked goods cool, and only then remove from the mold. Sprinkle our curd manna with sweet powder, cut it into pieces and invite everyone to tea.

Creator: Tatyana S.

Migliaccio - Neapolitan manna with ricotta

Ingredients:

semolina – 200 g;
milk – 500 ml;
water – 200 ml;
ricotta – 350 g;
chicken egg – 4 pcs.;
sugar – 200 g;
butter – 40 g;
lemon – 1 pc.;
nectarine (optional) – 1 pc.

Shape - 24 cm. Servings - 6-8.

Migliaccio manufacturing process step by step

Pour milk and water into a saucepan, add butter and lemon peel. Bring to a boil.
While the milk is boiling, beat the sugar and eggs until smooth.
When the contents of the pan boil, remove the lemon peels and add semolina evenly. Mix everything until smooth and set to cool.
Add ricotta to the bowl with eggs and sugar and stir everything.
When the semolina has cooled, combine it with the rest of the mixture. Let's try to grind everything so as to break up the lumps.
Take a springform pan (24 cm), line the bottom with parchment paper and generously grease the sides and bottom with butter.
Pour the mixture into a container and smooth it out.
Garnish with nectarine slices. In general, you can do without fruit.
Bake in the oven (preheated in advance) at 180 degrees for about 50 minutes.

You can get a pleasant citrus note in another way. Instead of lemon peel, add the zest of 1 orange to the prepared dough.

Creator: Ira Eremeeva

The main general points in the manufacture of traditional mannas:

The mold must be greased with oil, even if you lined it with parchment.

It is better to take sour cream or milk with the highest percentage of fat content.

It is better to serve manna for tea when it has cooled - it will be even tastier.

How to decorate? How to rim a culinary diamond?

We suggest making a cream: beat 100 g of fat sour cream with 3 tablespoons of sugar. Let's coat the top and sides of the pie - it will become snow-white and dressed up. You can perfectly lay out several berries on top - all available ones, but fresh cherries or in their juice will be good.

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 ordinary 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.

Mix everything thoroughly with a spoon or, as in my case, beat with a mixer so that the mass becomes completely homogeneous. 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 manna will not rise well, will not bake completely 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 mixed 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 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.

Chocolate
Traditional
Jellied
With milk
With the inside
With apples
Multicooker
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:

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

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.
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.
Add semolina to the prepared egg mixture and stir.
Preheat the oven to 200 0 C in advance. Pour the dough into the mold, smooth it out and bake for 15 minutes.
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.
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.

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.
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.
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.
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.

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).

Combine 3 egg yolks with a glass of sugar and 300 g of fatty soft cottage cheese.
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.
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.
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.
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.

Mannik with soft cottage cheese

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Semolina 2 cups
Soft low-fat cottage cheese 500 g
Sugar 1/2 cup
Soda 1/2 teaspoon
Unflavored vegetable oil 3 tablespoons

Useful for you : more than 1 hour
Geography of the dish : Russian
Main ingredient : Semolina
Type of dish : Dinner

To make such a cottage cheese manna we will need the following products: semolina, sugar, soda or baking powder (we only take three times more baking powder than baking soda), flavorless vegetable oil and soft, pasty cottage cheese (in this case there was low-fat cottage cheese, but to be honest , if you use cottage cheese with a higher fat content, then such a cottage cheese casserole will only turn out tastier). The indicated recipe can be called the basis of curd mannik; according to taste and desire, you can add raisins, dried apricots, prunes, nuts, any candied fruits, lemon or orange zest, the freshest fruits or apples, or at least vanillin to the manna - whatever your imagination allows. In general, even without any additives, curd manna usually comes out very tender and tasty.

In a deep bowl, combine semolina with soft cottage cheese, mix and leave for an hour at room temperature so that the cereal swells slightly. Then add vegetable oil. From the amount indicated in the ingredients, one tablespoon is used to lubricate the multicooker bowl, the rest of the oil is added to the dough.

Mix everything well - now the dough for manna is ready, you can bake.

Grease the multicooker bowl with vegetable oil and lay out the resulting dough. Level the surface of the dough.

Set the multicooker to “Baking” mode for one hour. After an hour, my manna is ready (but yours is not necessarily ready, the cooking time depends very much on the particular multicooker, it may take more time), but I like it better when the crust is golden brown on both sides. To achieve this, remove the manna from the bowl, turn it over to the other side and brown the other side for about 10 minutes.

That's all, our manna is ready. Let it cool slightly and serve with tea or coffee, according to your taste. When serving, manna can be topped with jam, condensed milk or just sour cream. Bon appetit!