Mannik in milk - 10 step-by-step recipes

The classic recipe for manna in milk in the oven

Classic manna is prepared without adding flour and includes a minimum of ingredients. His crust turns out to be a pronounced ruddy color, and the crumb is crumbly, loose and tender. We recommend serving the cake cooled down, since it is cold baked goods that exhibit all of the above qualities. As a decoration, you can sprinkle the surface of the manna with powdered sugar.

Cooking time: 40 min. excluding the time of soaking semolina.

Cooking time: 15 min.

Servings - 6.

• 
  Place the semolina in a bowl and fill it with the specified amount of milk. Stir and leave for twenty to thirty minutes to soften the semolina.
• 
  Break eggs into a separate bowl and add granulated sugar. Beat everything together with a whisk by hand or with a mixer. It is desirable that all sugar crystals dissolve.
• 
  Add softened butter to the egg-sugar mass and stir well.
• 
  Pour baking powder into the softened semolina with milk.
• 
  Next, lay out the egg-sugar mass with butter. Mix everything thoroughly with a whisk.
• 
  Preheat the oven to a temperature of 180 degrees. Pour the prepared dough into a baking dish. If the mold is silicone, then you do not need to lubricate it with anything. In the case of molds made of other materials, we lubricate the inner surface with a thin layer of odorless vegetable oil. We put the form with the dough on the middle level and bake the manna for thirty-five to forty minutes. A golden crust should appear on the surface. If there are doubts about readiness, we check with a wooden skewer - it should come out of the manna completely dry.
• 
  We take the finished manna out of the oven and cool slightly. Remove the cake from the mold and let it cool completely. Before serving, sprinkle the surface with sifted powdered sugar.

Bon Appetit!

A quick recipe for manna in milk in a hurry

A simple and quick recipe for manna. The dough is prepared in milk with the addition of a small amount of flour. It is not required to soak the semolina before baking. We also introduce vegetable oil into the composition (the main thing is odorless!), Which gives additional juiciness and helps the semolina to soften faster while baking the cake. Such pastries pleases with ease of preparation, delicate taste and wonderful aroma that soars throughout the house. Experience shows that the pie is just enough for a family tea party.

Cooking time: 50 min.

Cooking time: 15 min.

Servings - 4.

Ingredients:

• Milk - 1 tbsp.
• Semolina - 1 tbsp.
• Granulated sugar - 1 tbsp.
• Eggs - 2 pcs.
• Vegetable oil - 1/3 tbsp.
• Baking powder - 1.5 tsp
• Flour - ½ tbsp.
• Butter - 20 gr.
• Vegetable oil - for lubrication.
• Powdered sugar - for decoration.

Cooking process:

1. Break eggs into a bowl and add granulated sugar. Beat everything together with a whisk by hand or with a mixer at medium speed. We try to dissolve all the sugar grains.
2. Pour odorless vegetable oil into the egg-sugar mixture. We mix well.
3. Pour the specified amount of milk into a separate small container and immediately put a piece of butter in it. We put the container in the microwave for about a minute. The milk should be warm and the butter should melt. Pour the milk-oil mixture into the egg mass and mix thoroughly.
4. Finally, add flour, baking powder and semolina, mix with a whisk, breaking all the lumps. The dough turns out to be thin, pouring.
5. Preheat the oven to a temperature of 190 degrees. Grease the baking dish with a thin layer of vegetable oil. If the mold is silicone, then you do not need to lubricate it with anything. Pour the prepared dough into a mold and place in an already hot oven on the middle level. We bake the cake for thirty-five to forty minutes. The mannik should grow slightly in volume and brown well. At the end of baking, we check the readiness with a wooden skewer - it should come out of the manna dry, without any important dough stuck to it.
6. We take the finished manna out of the oven and cool slightly. Remove the cake from the mold and let it cool completely.
7. For decoration, the surface can be sprinkled with sifted powdered sugar. The manna crumb, as seen in the section, turns out to be loose, soft and slightly moist.

Bon Appetit!

How to cook lush manna in milk in a slow cooker?

The dough for manna is completely non-capricious - it can be baked both in the oven and in a slow cooker. In the latter case, the cake does not have an upper golden brown crust. You can mask the pale surface with powdered sugar, or ... turn the manna upside down. The bottom and edges of the product are just perfect golden and have a particularly appetizing look. The manna pulp is baked in a multicooker impeccably: it turns out tender, soft, crumbly and melting in the mouth.

Cooking time: 60 min.

Cooking time: 15 min.

Servings - 6.

Ingredients:

• Milk - 300 ml.
• Semolina - 260 gr.
• Granulated sugar - 250 gr.
• Eggs - 3 pcs.
• Vegetable oil - 80 ml.
• Butter - 70 gr.
• Baking powder - 10 gr.
• Flour - 200 gr.
• Butter - for lubrication.

Cooking process:

1. Break eggs into a large bowl and immediately pour granulated sugar. Beat everything together with a mixer at medium speed until a thick foam is obtained.
2. Pour odorless vegetable oil into the egg-sugar foam and put softened butter. Turn on the mixer again and mix everything together.
3. Pour milk into the resulting mass, add flour, semolina and add baking powder.
4. Use a spatula or spoon to knead the dough. We try to break all the lumps and achieve complete uniformity. The consistency of the mass turns out to be watery - this is normal. When baking, the semolina will swell and form the optimal texture of the cake.
5. Lubricate the inner walls of the bowl with a small amount of butter.
6. Pour the prepared dough into a bowl, close the lid of the multicooker and select the "Baking" program for one hour.
7. After the baking time has elapsed, turn off the device and open the lid, letting the steam come out.
8. We turn the manna upside down onto the grate and let it cool completely.
9. Densely sprinkle the surface with powdered sugar sifted through a fine strainer.
10. The pie is soft, fluffy and crumbly.

Bon Appetit!

Step-by-step recipe for air manna in milk with apples

A worthy variation of the manna. Apples make the pie more juicy, flavorful, textured, and overall more interesting. Those who do not like simple baking made from monotonous dough will definitely like this manna. With all this, the cooking process is absolutely uncomplicated. Follow the steps outlined for the preparation, and the cake will be fluffy and delicious.

Cooking time: 50 min.

Cooking time: 25 min.

Servings: 6.

Ingredients:

• Milk - 250 ml.
• Semolina - 250 gr.
• Granulated sugar - 100 gr.
• Eggs - 2 pcs.
• Butter - 100 gr.
• Baking powder - 1.5 tsp
• A pinch of salt.
• Vanilla sugar - 1 sachet.
• Apples - 2 pcs. medium size.
• Butter - for lubrication.

Cooking process:

1. Pour the semolina into a bowl and pour the specified amount of milk. Stir and leave for twenty to thirty minutes to swell.
2. Put softened butter and granulated sugar in a separate bowl. Rub everything together with a whisk or spatula until a relatively homogeneous mass is obtained.
3. Add eggs and continue to grind until fully blended.
4. Add a pinch of salt, vanilla sugar and baking powder to the egg-butter mass. Mix thoroughly.
5. Add softened semolina with milk and mix again.
6. We wash the apples, dry them and peel them. Cut the fruit into quarters and cut out the seed pod. Cut the prepared pulp into thin slices. Mix the dough with the sliced ​​apples.
7. Preheat the oven to a temperature of 180 degrees. Put the prepared dough with apples in a greased baking dish. If the mold is silicone, then you do not need to lubricate it with anything. The surface of the manna can be decorated with thin apple slices arranged in a fan-shaped pattern. We put the form with the dough on the middle level and bake the manna for forty five to fifty minutes. A golden crust should form on the surface.
8. We take the finished manna out of the oven and let it cool a little. Remove the cake from the mold and cool completely. Before serving, decorate the surface with sifted icing sugar.

Bon Appetit!

A simple and delicious recipe for making manna in sour milk

If the milk is sour, do not rush to throw it away! You can make delicious manna from it. And if you try a little on its decoration, you will get a full-fledged dessert cake, which can be served to dear guests for tea. This is just one of those recipes when it is quick, easy, and as a result, very effective.

Cooking time: 50 min.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Sour milk - 3/4 tbsp.
• Semolina - 150 gr.
• Flour - 150 gr.
• Granulated sugar for dough - 150 gr.
• Eggs - 4 pcs.
• Vegetable oil - 3 tablespoons
• Baking powder - 1 tsp
• A pinch of salt.
• Vanilla sugar - 1 sachet.
• Butter - for lubrication.
• Granulated sugar for caramel - 7 tablespoons
• Water for caramel - 100 ml.
• White chocolate - 50 gr.

Cooking process:

1. Break the eggs into a large bowl, add a pinch of salt, regular sugar, vanilla sugar and begin to beat with a mixer at low speed, gradually increasing the speed. We achieve a thick foam.
2. Pour vegetable oil and sour milk into the resulting foam. Mix with a whisk.
3. Finally, add flour, semolina and baking powder. We knead the dough with a whisk, breaking all the lumps and achieving complete homogeneity. The consistency of the dough turns out to be pouring, of medium density.
4. Grease the baking dish with a small amount of butter. Pour the dough into it and put it in an oven preheated to 180 degrees on a medium level.
5. We bake the manna for forty five to fifty minutes. The cake will rise slightly and brown well. Depending on the specific oven, the baking time may be slightly longer or less. We orient ourselves by the appearance of the product and do a check with a wooden skewer - it should come out of the puncture of the cake completely dry. We take the finished manna out of the oven and let it cool completely right in the mold.
6. While the cake is cooling, we make caramel for pouring. To do this, in a frying pan or saucepan, heat the specified amount of granulated sugar over low heat. The sugar should melt and begin to darken. Do not forget to stir continuously for even melting and to avoid burning.
7. When the mass turns light brown, pour in water. Stir until the sugar mass is completely dissolved and boil the resulting caramel for two to three minutes. Remove from the stove and let the caramel cool until warm.
8. Fill the surface of the manna with the resulting caramel, trying to make an even layer. We level with a spatula. Let cool completely.
9. Chop the white chocolate into small pieces and melt in the microwave or in a water bath. We put the melted mass in a pastry bag and pour thin strips from it onto the caramel surface of the manna, as in the photo.
10. With a toothpick, draw lines across the chocolate strips in different directions - this is how a bizarre pattern is formed.
11. Let the chocolate pattern freeze, after which you can cut the manna into portions and serve.

Bon Appetit!

Loose manna in milk without adding flour

This recipe will appeal to those who love the “pure” semolina texture of the pie: crumbly, crumbly and slightly damp. The nice thing is that you don't need to spend a lot of time on cooking, and any housewife will find the required ingredients. Mannik can be served as is, right after baking. If you layer it with any cream or decorate it, for example, with fruit, then the look and taste of this simple pie will sparkle in a different way.

Cooking time: 50 min. without taking into account the time of infusion of semolina

Cooking time: 15 min.

Servings: 4.

Ingredients:

• Sour milk - 1 tbsp.
• Semolina - 2 tbsp.
• Granulated sugar - 1 tbsp.
• Eggs - 2 pcs.
• Vegetable oil - 100 ml.
• Vegetable oil - for lubrication.

Cooking process:

1. Combine semolina and milk in a bowl. Stir and leave for fifteen to twenty minutes to swell the semolina.
2. Break eggs into another bowl and add granulated sugar to them. Beat with a mixer at high speed until fluffy foam is obtained.
3. Add vegetable oil to the semolina soaked in milk, mix.
4. Then pour in the egg foam and mix again. The finished dough turns out to be quite liquid, pouring. Leave the mass to brew for another ten to fifteen minutes before baking.
5. Lubricate the form with vegetable oil. If the mold is silicone, then you do not need to lubricate it with anything. Pour out the prepared dough. Preheat the oven to a temperature of 180 degrees and put the dish with the dough on an average level. We bake the manna for forty five to fifty minutes.
6. The product should grow slightly in volume and brown well. Baking times may vary depending on the specific oven. We orient ourselves by the appearance of the product and make a check with a wooden skewer, piercing the pie in the center with it. If the stick comes out dry, then the manna is ready. If the dough is wet, continue baking and repeat the test later. We take the finished manna out of the oven, remove it from the mold and let it cool completely.
7. Decorate the cooled cake at our own discretion, cut into portions and serve.

Bon Appetit!

Step-by-step recipe for making manna in milk without eggs

An excellent baking option for those who, for whatever reason, do not eat eggs. Without them, the manna does not lose its taste at all, the cake turns out to be loose, soft and melting in the mouth. The crumb is light, textured, and the crust is ruddy, crispy. It is important to let the manna cool completely so that excess moisture disappears and the texture of the dough stabilizes after baking. Then you will definitely like the result.

Cooking time: 45 min.

Cooking time: 15 min.

Servings: 6.

Ingredients:

• Milk - 1 tbsp.
• Semolina - 1 tbsp.
• Flour - 1 tbsp.
• Granulated sugar - 1 tbsp.
• Baking powder - ½ tsp
• A pinch of salt.
• Vanillin - a pinch.
• Vegetable oil - ½ tbsp.
• Vegetable oil - for lubrication.

Cooking process:

1. Pour semolina and granulated sugar into a bowl.
2. Then add flour, a pinch of salt, vanillin and baking powder.
3. Pour in odorless vegetable oil.
4. We introduce milk - it should be at room temperature.
5. Mix all the ingredients with a whisk. The dough should be of medium density, homogeneous, heavy pouring.
6. Lubricate the form with a thin layer of vegetable oil. You can also cover it with parchment to make it easier to remove the finished cake after baking. Pour the prepared dough into a mold. We heat the oven to a temperature of 180 degrees and put the mold with the future manna on the middle level. We bake the product for forty - forty-five minutes.
7. By the end of baking, the manna rises noticeably and becomes covered with a golden crust. If in doubt about readiness, check the cake with a toothpick or a thin knife, sticking it into the middle of the product. If there is no residue of damp dough on the blade, then the cake is ready. We take the finished manna out of the oven, remove it from the mold and let it cool completely, then cut it into portions and serve it to the table.
8. The inside of the cake is moist and crumbly. This texture takes any kind of cream and impregnation well, becoming even more juicy.

Bon Appetit!

Delicious milk manna with jam

Mannik with jam can be prepared in different ways. You can apply a pattern of berries in syrup on top of the dough in a mold, or lay out pieces of jam as a layer in the middle of the product. In this recipe, we suggest mixing the jam directly with the semolina dough. As a result, the manna will turn out to be dark in color, with a slightly stretching, caramel crumb and a delicate crust. In some ways, such pastries are reminiscent of a homemade gingerbread.

Cooking time: 45 min.

Cooking time: 25 min.

Servings: 4.

Ingredients:

• Milk - 1 tbsp.
• Semolina - 1 tbsp.
• Wheat flour - 1 tbsp.
• Granulated sugar - 1 tbsp.
• A pinch of salt.
• Vanillin - a pinch.
• Vegetable oil - ½ tbsp.
• Apple jam - 3 tablespoons
• Soda - ½ tsp
• Vegetable oil - for lubrication.
• Powdered sugar - for decoration.

Cooking process:

1. In a volumetric bowl, mix dry ingredients: semolina, flour, granulated sugar, salt and vanillin.
2. Pour milk and vegetable oil into the resulting bulk mixture. Use a spatula or spoon to knead a homogeneous dough. Let it stand for ten to fifteen minutes so that the semolina softens a little.
3. Put the jam in a separate container and add soda to it, mix thoroughly. The mixture will begin to foam and brighten. Let the baking soda react for five to ten minutes. By the way, about jam - it is better to choose types that are neutral in color: apple, peach, apricot, orange. Strawberry and cherry also work well. If the jam is with a blue tint, then the final color of the manna can give an unpredictable result, although this will not affect the taste in any way. Everything will be tasty early.
4. Add jam with soda to the dough and mix thoroughly.
5. Grease the form with a small amount of vegetable oil or cover it with oiled parchment. Pour the prepared dough into a mold. We heat the oven to a temperature of 180 degrees and put the mold with the future manna on the middle level. We bake the product for forty - forty-five minutes.
6. Mannik darkens noticeably and turns red towards the end of baking. To check the readiness of the crumb, we pierce the middle of the cake with a toothpick or a thin knife. If there is no residue of damp dough on the blade, then the cake is ready. We take the finished manna out of the oven, remove it from the mold and let it cool completely, then sprinkle it with powdered sugar, cut into portions and serve.

Bon Appetit!

Wet and tender manna in milk with cottage cheese

Mannik, prepared with the addition of cottage cheese, has a more moist crumb. At the same time, it is not heavy, but loose, with a rich curd taste. It is worth mentioning here that the higher the fat content of the cottage cheese, the tastier this cake will be. Such a manna is good in itself, no flavoring additions are needed to it, except perhaps a haze of powdered sugar to set off a ruddy crust.

Cooking time: 45 min.

Cooking time: 20 min.

Servings: 4.

Ingredients:

• Milk - 100 ml.
• Butter - 50 gr.
• Semolina - 180 gr.
• Cottage cheese - 300 gr.
• Granulated sugar - 180 gr.
• A pinch of salt.
• Vanillin - a pinch.
• Baking powder - 5 gr.
• Eggs - 3 pcs.
• Vegetable oil - for lubrication.
• Powdered sugar - for decoration.

Cooking process:

1. Break the eggs and separate the whites from the yolks. We immediately place the yolks in a bowl, in which we will knead the dough, and the whites - in a separate tall dish. Beat them with a mixer until a fluffy, stable foam is obtained.
2. Pour granulated sugar, salt and vanillin to the yolks in a bowl, pour in milk, put softened butter and cottage cheese. We begin to work with the mixer at low speed, gradually increasing the speed. Beat the mass until the ingredients are completely mixed and homogeneous.
3. Pour semolina and baking powder into the resulting mass, mix thoroughly.
4. Now add the beaten egg whites in parts. We no longer use the mixer so as not to precipitate the air foam, but knead the dough with a spatula in a circular motion.
5. Lubricate the form with a small amount of vegetable oil and lightly sprinkle with semolina. You can also cover with oiled parchment to make it easier to extract the finished cake later.
6. Pour the prepared dough into a mold, level the surface. Preheat the oven to a temperature of 180 degrees and put the mold with cottage cheese manna on the middle level. We bake the product for forty-five minutes. It may take a little less or longer baking time, depending on the specific oven. You can check the readiness by sticking a toothpick into the cake: if it comes out without residues of raw dough, then baking can be finished.
7. We take the finished manna out of the oven, remove it from the mold and let it cool completely.
8. It is after cooling that the same porous wet texture appears. The surface can be dusted with powdered sugar for decoration, if desired.

Bon Appetit!

Airy chocolate manna with milk

The addition of cocoa can significantly transform the usual manna. In addition to the fact that a rich chocolate taste will appear, the crumb will also change slightly - it will become looser and crumbly. We also suggest adding raisins to the dough: sweet and sour juicy inclusions add fullness to the taste and give the impression that this is not a manna at all, but a rich cake.

Cooking time: 50 min. excluding the time of soaking semolina.

Cooking time: 20 min.

Servings: 6.

Ingredients:

• Milk - 1 tbsp.
• Vegetable oil - ½ tbsp.
• Semolina - 1 tbsp.
• Flour for dough - 2/3 tbsp.
• Cocoa - 3 tablespoons
• Granulated sugar - 1 tbsp.
• A pinch of salt.
• Vanillin - a pinch.
• Baking powder - 10 gr.
• Raisins - 2/3 tbsp.
• Flour for sprinkling raisins - 1 tsp
• Vegetable oil - for lubrication.
• Powdered sugar - for decoration.

Cooking process:

1. Pour semolina into a bowl. Fill it with milk, vegetable oil and immediately add granulated sugar. Mix everything together and leave for one hour so that the semolina swells well.
2. We sort out raisins from accidental impurities and rinse thoroughly. Fill it with warm water and leave it for ten to fifteen minutes to soften. After that, dry the dried fruits on a towel and sprinkle with a little flour.
3. After the specified time, add flour, baking powder, salt, vanillin and cocoa to the soaked semolina.
4. Mix everything thoroughly together until smooth.
5. Pour the raisins sprinkled with flour into the prepared dough, mix again, trying to evenly distribute the dried fruits throughout the entire dough.
6. Grease the baking dish with a small amount of vegetable oil and sprinkle a little with semolina. Pour out the prepared dough and level the surface. We heat the oven to a temperature of 180 degrees and set the future manna to an average level.
7. We bake the product for fifty minutes. It may take a little less or longer baking time, depending on the specific oven. At the end of baking, we check the readiness by sticking a wooden skewer into the cake: if it comes out dry, the manna is ready. We take it out of the oven, remove it from the mold and let it cool completely.
8. As the cake cools, the crumb will become more firm, shaped and less moist - the texture characteristic of manna will appear. Sprinkle the surface with powdered sugar - it favorably sets off the chocolate color of the cake.

Bon Appetit!