She crossed out other manna recipes from her notebook. I left only this one, because the cake is really perfect!
The YouTube video where I shared this recipe has already gained almost 4 million views! And I get only positive feedback. There are five recipes for delicious tea pies at once! Take a look - you will definitely like it:
I had a lot of manna recipes. I used to cook it often and all the recipes that I came across, I wrote down, and then "checked".
It turned out that there are subtleties in the preparation of this cake. Now I don’t forget about them! And, of course, I will share)) Here it is, my ideal mannik:
One of the main ingredients of this pie is kefir. And, believe me, manna from fresh kefir turns out to be not as tasty and not as lush as from kefir, which is a little "sour".
I take out kefir from the refrigerator in advance and give it a couple of hours to stand on the table. I give him a "piss" (this is what I call this process). In a few hours, kefir will turn into an ingredient "suitable" for my manna. And also very important!
Kefir should be warm or at least room temperature. Not out of the fridge!I pour kefir into a suitable container, add eggs and mayonnaise to it. It is mayonnaise! With sour cream, for example, it will not be the same - this is a different recipe! I have homemade mayonnaise (I use for baking milk mayonnaise), but you can also take the classic one.
You can write to me now that "mayonnaise is a cold sauce and must not be heated"... Any comments are welcome)) But then write right away why you can't. How many times I asked, no one answered me why it was impossible to heat the oil whipped with yolk and a drop of vinegar...
I mix everything with a whisk well.
In another bowl I combine sifted flour, sugar and semolina. I must sift the flour! Better even two or three times. So any pastry turns out to be more tender and fluffy.
I mix the dry ingredients well and pour in a mixture of kefir and eggs. It is the liquid mixture that goes into dry ingredients, not the other way around. This makes it easier to mix the dough - and there are no lumps left in it. I leave the dough on the table for 40-50 minutes. Necessarily! The semolina will swell a little during this time.
Here's another trick - I do not immediately add soda to the dough! When the dough is already infused, I take melted butter, add soda to it. I mix it - and immediately send this mixture into the dough. It is important here: the oil should not be hot! If suddenly a little overheated - cool and only then add soda. Instead of butter, you can take margarine, if desired. But it tastes better with butter))
Yes, of course, you can replace the baking soda with baking powder and add it directly to the flour. But try to cook as I wrote - you will notice the difference!
I grease the mold (I have 26 cm) and sprinkle with semolina. So the mannik will then easily "come out" of the form. I pour the dough into a mold, distribute and put in an oven preheated to 180 degrees for about 40 minutes. Here, of course, you need to look at the oven. I check for readiness with a wooden stick. Sometimes it takes 5-7 minutes longer.
Everything! Here is such a ruddy cake. I let it cool down a bit, and only then I take it out of the mold.
And that's it! You can brew tea. The pie turns out to be incredibly tender, porous and very, very tasty! Just perfect!
Ingredients:
• Kefir - 500 ml
• Semolina - 1.5 cups
• Flour - 0.5 cups
• Sugar - 1 glass
• Mayonnaise - 2 tbsp.
• Eggs - 2 pcs.
• Butter (or margarine) - 40 g
• Soda - 0.5 tsp.
I talked about my technique and my dishes HERE.