Mannik: recipe with photos, ingredients and calories

How to cook a pie

A simple recipe for manna will help you prepare a lush and delicious pie. Products such as sour cream and eggs must be placed in the kitchen in advance (an hour before) so that they are not cold. It is also necessary to sift the wheat flour to saturate it with oxygen, which will make the baked goods more loose and airy. Next, according to the manna recipe, break all the chicken eggs into a deeper container, add salt to them and grind lightly. After this, add semolina little by little and mix. When all the semolina has been added, grind it thoroughly for about five to seven minutes until the mass turns white. Leave the semolina mashed with eggs to swell for twenty minutes.

Then, following the manna recipe, you need to add sugar in parts, kneading with a mixer, which is turned off only when the crystals completely disperse in the mixture and it becomes homogeneous. Now the next step is sifted wheat flour, which is also added in small portions and stirred with a mixer. Next, continuing to stir, add fresh and thick sour cream to the main mass. Then beat, as indicated in the recipe for manna pie, until thick, similar in consistency to pancake batter.

Grease the high-sided pan in which the cake will be baked with a small, soft piece of butter. Then quench a dessert spoon of soda in a cup with vinegar and add it while still sizzling to the dough. Stir for five seconds and pour the dough prepared according to the manna recipe into a heat-resistant form.

It will take about fifty to sixty minutes to bake until done. The oven temperature should be one hundred and eighty degrees. Now, knowing how to bake manna, all that remains is to check it after a certain time for readiness. This is best done using skewers. Cool the well-baked, fluffy and tender manna pie and serve it with tea, cutting it into pieces. How and how to decorate baked goods depends on personal preferences.

The benefits and harms of semolina

So, semolina is a by-product that occurs during the production of wheat flour. In fact, these are fragments of refined grain, which carry almost as many benefits as premium wheat flour, which is a refined product that leads to obesity and a slowdown in metabolism in the human body.

After a detailed study of semolina, it turned out that the only useful thing about it is the ability to “clog” the stomach until the next meal.

Of course, for strictly defined groups of the population, semolina can be very useful. For example, people who have just undergone surgery and therefore do not cope well with fiber and protein foods cannot eat anything other than semolina porridge (without unpleasant consequences). The same applies to patients with chronic kidney failure, because their body is not able to effectively remove excess protein. However, even in these cases, doctors compare semolina with meat and other heavy foods (like eggs, cheese, nuts, etc.).

You can also include toothless people here who cannot chew anything. But this is not about the benefits, but about the convenience of eating food. Although, if you have a blender or meat grinder in your home, you can turn almost any product into “semolina porridge”.

However, semolina still contains nutrients, micro- and macroelements, as well as vitamins, so it deserves the attention of completely healthy adults who like the taste of this porridge. However, due to the fact that the composition of semolina is 3-5 times poorer than the composition of other cereals, semolina should not be eaten more than once a week. No one.

If we talk about the dangers of semolina porridge, then the list of contraindications is not so long. But know: every lover of dishes made from this grain suffers damage to a greater or lesser extent. So, semolina has only four harmful properties:

• semolina removes active calcium from the blood (“thanks” to the presence of phytin, rich in phosphorus)
• semolina contains gluten, which interferes with the absorption of many nutrients, including healthy fats, and also causes digestive problems in people with celiac disease (the inability to break down the gluten in grains)
• high starch content, often called “empty carbohydrates” that cause obesity
• harmful “neighborhood” with milk, which leads to the fact that semolina porridge interferes with the absorption of iron and calcium from other products

How to cook manna

An excellent pastry for a cup of tea, which is very easy to prepare, but turns out very tasty, and also healthy. You definitely won’t have to beg your children to eat a piece. One of the time-tested recipes will tell you how to make manna so that all family members will like it. To begin, pour milk into a medium-sized saucepan and heat it over heat until warm. Then, remove from the stove, add sugar and beat in the eggs. Next, using an electric whisk, mix the combined components well.

After the sugar is completely dissolved, you need to add semolina. Stir and allow about twenty-five minutes to swell. Be sure to wait the required amount of time and add sifted flour mixed with baking powder, vanillin, highly softened butter and poppy seeds. Mix all the ingredients for the future pie well and place in a pre-prepared heat-resistant pan. In addition to lubricating it with refined oil, it is advisable to cover its bottom with parchment.

The oven, turned on in advance, warms up to one hundred and eighty degrees by the time the dough is prepared. It is at this temperature that the manna pie must be baked for forty to fifty minutes. Do not take it out before it reaches full readiness. This can be easily checked with a regular toothpick. Then let the baked goods cool completely right in the mold and only then carefully remove the manna and carefully cut it into pieces. Delicious and aromatic homemade cakes are ready. All that remains is to brew fresh tea and invite your loved ones to the table.

Main conclusions

Preparing manna is not difficult. Even a novice cook can handle this. A variety of additives in the form of spices, fruits, berries and even vegetables will allow you to experiment with taste.

1. Semolina pie on a diet is only possible if you select low-calorie ingredients.
2. You can cook manna in a slow cooker, oven or microwave.
3. You can additionally use apples, cherries, peaches, pears and berries in recipes.
4. Prunes and nuts should be taken in small quantities.
5. Sugar can be replaced with a small amount of honey.

Dietary semolina pie can be a good alternative to the usual high-calorie desserts, provided that the recipe is followed and the main ingredients are correctly selected.

Share your best diet manna recipes and other types of low-calorie desserts.

Semolina is a product that in Soviet times was considered almost a complete replacement for breast milk. In the USSR, semolina was considered mega-healthy and they tried to feed it to everyone. If children refused to eat semolina, then parents, believing in the miraculous properties of semolina, often tried to force it into their children! And they were very upset if even this did not help.

However, in many families this attitude towards semolina porridge has survived to this day. But rumors have spread in the scientific community that semolina is not such a harmless porridge as it was previously considered. This means that it’s time to change blind faith in “manna from heaven” to real knowledge about the benefits and harms of semolina porridge for us and our children...

Cooking method

Vanilla manna with the addition of bananas turns out especially tasty and tender. You can use a variety of fruits and berries to suit your personal taste. In any version, such baked goods will always be fragrant and fluffy. Having learned in more detail how to prepare manna with fruit, you can make sure that there is nothing complicated in this process. Initially, pour the semolina into a bowl with high walls. Pour kefir into it, stir and let the cereal swell for about twenty-five to thirty minutes.

Then add sugar, baking soda and vanillin to the semolina. Mix everything with a whisk, mixer or spatula. The prepared dough should be set aside for a short time. Next up are the bananas, peel them and cut them into slices about five millimeters thick. It is also necessary to grease the pan in which the cake will be baked and sprinkle it with semolina. To continue, having learned from the recipe how to make manna, you need to pour about half of the dough into the prepared form. Spread the sliced ​​bananas over the entire surface and cover them with the remaining dough.

Place the mold in the oven and cook the banana pie at a temperature of one hundred and eighty degrees for about thirty to forty minutes. Check the readiness of the manna covered with a golden brown crust with a skewer. The completion of the baking process is indicated by the edges of the cake leaving the pan. Remove the baked goods from the oven and cool. Next, quickly prepare the cream, for which put chilled and fresh cream of 33% fat content into a bowl, add powdered sugar and beat to standing peaks.

Apply the prepared buttercream to the surface and put it in the refrigerator. If desired, the top of the manna pie can be decorated with banana and strawberries. It is good to serve this pastry with coffee or tea, as well as just boiled milk.

Culinary diversity

Depending on a person’s preferences, the finished porridge can vary in consistency - from liquid to very thick. This directly affects the final calorie content of the dish. The thicker it is, the more grains it contains, which are quite high in calories. Therefore, in all sources you will find average data on the energy value of this dish, which in reality may differ slightly from the calorie content of semolina on your plate.

So, the average data for semolina porridge cooked in water is as follows: one hundred grams of the finished dish - 80 calories. Fat - 0.2 g, protein - 2.5 g, carbohydrates - 16.8 g. If you prepare porridge with milk (but preferably with a fat content of no more than 2.5%), then the indicators will be as follows: calorie content - 98 kcal, fat - 3.2 g, proteins - 3 g, carbohydrates - 15.3 g. Please note that despite the higher energy value, carbohydrates in this option are lower, which is important for a carbohydrate-free diet.

If you add sugar to porridge cooked with milk, the indicators will increase: the calorie content per hundred grams of product will reach 100.3 kcal, fat will be 2.65 g, protein - 3.25 g, and carbohydrates - 16.5 g. In addition In addition, butter is usually added to the finished dish. And then the picture becomes like this: calorie content - 155 kcal, fats - 8 g, proteins - 4 g, carbohydrates - 17 g.

Gourmets also love to flavor porridge with various additives, which contribute to the overall calorie count. For example, you can please yourself with the following additions (we take the average amount - 5 grams of the product):

• dried fruits - 18 calories;
• dried apricots - 12.05 kcal;
• raisins - 14.95 kcal;
• vanilla extract - 14.4 kcal;
• honey - 15.2 kcal;
• corn flakes - 17.85 kcal;
• walnuts - 32.7 kcal;
• cashews - 27.65 kcal;
• hazelnuts - 31.5 kcal.

All these exquisite additives, even some of them, will certainly turn ordinary porridge into a very tasty dessert, but they also pose a very visible threat to your figure. The quintessence of the number of delicious ingredients is the so-called Guryev porridge - a traditional dish of Russian cuisine, which the Russian Empire did not hesitate to serve in restaurants in the late 19th - early 20th centuries.

It is prepared in a special way, even baked in the oven, and the range of ingredients is amazing. In particular, cream, hazelnuts, almonds, walnuts, dried fruits and even jam are added to Guryev porridge. In a later version of the recipe, which appeared in the mid-twentieth century, vanillin also appears, and dried fruits are replaced by canned fruits used to decorate the dish. Per one hundred grams of this delicacy there are 152 kcal, 5.4 g of fat, 4.4 g of protein and 22.5 g of carbohydrates.

Speaking of desserts. Cooks even managed to make a real pie from leftover wheat, which they called mannik. The classic manna recipe involves adding kefir. Per one hundred grams of finished pie there are: 167 kcal, 3.7 g of fat, 5.7 g of protein and 28.3 g of carbohydrates. On the one hand, this is quite high in calories, but one of the most obvious properties of semolina and manna, which everyone will appreciate, is that they are extremely nutritious. The thing is that dishes made from this cereal contain simple carbohydrates, which are responsible for a feeling of fullness and a surge of energy.

In addition, very often doctors recommend this porridge to patients who have undergone surgery. It turns out that semolina not only does not injure the walls of the stomach, but is also completely absorbed into the intestinal walls. That is, the digestibility of the product is almost one hundred percent. And thanks to the fact that it envelops the stomach, it is possible to soothe ulcerative pain and gastritis spasms.

In order to get your fill of semolina dishes, quite modest serving sizes - about 150 grams - will be enough.

Recipe

Among the considerable number of manna recipes, we suggest paying attention to this one, since the pie prepared using it always turns out airy, aromatic and very tender. After standing for at least an hour in a warm room, pour the fermented baked milk into a container that is convenient for you. Add semolina to it, stir and leave in a warm place for thirty minutes. Separately, combine sugar with eggs and beat well with a mixer. Melt the baking margarine completely, cool slightly and pour it into the whipped mixture. Stir, add a spoonful of lemon zest and baking soda slaked with vinegar. While stirring, add one and a half cups of wheat flour little by little.

Set the dough aside for a moment. Rinse and pour boiling water over the raisins placed in a colander. Then place it on a paper towel to remove any remaining water. Place the drained raisins in a bowl, sprinkle two tablespoons of flour on top and stir to combine. Then transfer it into the dough.

Next, when the semolina swells well, it must be introduced into the prepared dough and stirred with slow, smooth movements. There is no need to be overzealous, as the dough may become too dense. Grease the baking dish well with margarine that has been left warm and sprinkle it generously with semolina, the excess of which is then shaken off. Fill the prepared form with dough and place it in the oven. Bake at a temperature of one hundred and eighty degrees. Cooking time can vary from forty to sixty minutes. Be sure to periodically check the readiness of the pie with a wooden skewer.

A well-baked manna turns out golden brown and has a thin crust. After baking, you need to leave it in the pan until it becomes warm. Then remove and, if desired, decorate with powdered sugar or other means. Then brew tea or coffee and invite everyone to a tea party with a delicious manna pie.

Chemical composition

Cooking the pie

The beauty of the manna recipe lies in its versatility and interchangeability of components. One dairy product can be replaced with another, lemon with orange, butter with margarine, prunes with raisins, and so on. You can experiment according to your taste. Using this version of the pie, you will get an airy and very aromatic homemade manna. What will you need to do for this? To prevent the cereal from crunching on your teeth after baking, you need to pour semolina with yogurt, stir and let stand for about forty-five minutes. The dairy product should not be cold.

After about thirty minutes, you can start preparing other ingredients. Heat the oil in a water bath. Beat the eggs until white with a mixer and sugar. Mix wheat flour with baking powder and sift through a mug-sieve. Cut dried apricots into small pieces. Grate the orange zest and squeeze out the juice. As soon as the time necessary for the semolina to swell has passed, you need to add beaten eggs and stir. Next add slightly cooled butter and orange juice. Stir and add orange zest and dried apricot pieces. Add the flour last and mix all the dough ingredients well.

Pour the dough into a greased and sprinkled pan and place in the oven to cook. The pie takes about fifty minutes to prepare, and the baking temperature should be one hundred and eighty degrees. Make sure it's done and remove it from the oven. Allow to cool without removing from the mold. After that, transfer the manna to a plate and decorate as you wish. It can be powder, jam or syrup. An airy and aromatic pie is ready to be served for a family tea party.

On kefir with cottage cheese

A richer pie with a rich milky taste will be obtained by adding cottage cheese.

The composition of such a manna includes

:

• a glass of semolina, kefir and sugar;
• 250 grams of soft cottage cheese;
• 2 eggs;
• 0.5 cups flour;
• baking powder;
• vanillin;
• vegetable oil.

Cooking:

1. First, let the semolina swell in kefir for an hour.
2. The cottage cheese must be mixed with sugar.
3. Beat the eggs separately and add to the curd mass.
4. Next, mix the contents of the two bowls and bring to a homogeneous mass. Add flour, baking powder and vanillin to the dough.
5. Grease the mold with oil and sprinkle with flour so that the semolina comes out better.
6. Distribute the dough evenly over the pan and place in the oven preheated to 180 degrees.

Cooking time – 45 minutes.