Chocolate manna with fermented baked milk in a slow cooker. Chocolate manna in a slow cooker
Airy manna with chocolate flavor made from the most common ingredients. It turns out quite tall, with a light texture. If desired, the manna can be soaked, but to layer the layers with cream, there will be a problem, because it crumbles too much. Mannik can be baked both in a slow cooker and in the oven; the recipe will describe two baking methods. The best thing to do would be to decide in advance to bake the semolina, because the semolina will need to be soaked in kefir for a while, thereby allowing the cereal to swell.
Ingredients:
- 1 cup semolina
- 1 glass of kefir
- 180 g margarine or butter
- 1 egg
- 150 g sugar
- 9 tbsp. flour
- 3 tbsp. cocoa
- 1.5 tsp. baking powder (or 0.5 tsp slaked soda)
(faceted glasses)
How to cook manna with cocoa in a slow cooker:
As mentioned above, you need to soak the semolina in kefir in advance, the proportion is one glass of semolina to one glass of kefir. This mixture should stand from 30 minutes to 2 hours, as is more convenient for you.
Prepare margarine or butter by melting it in a slow cooker or microwave.
Beat an egg into the swollen semolina, add granulated sugar, and mix. Then pour in melted margarine or butter and stir again.
In a separate bowl, mix flour, cocoa powder and baking powder. It is better to sift the flour; this procedure will make the manna more fluffy.
Combine both mixtures and stir until smooth, without lumps.
Grease the multi-cooker bowl with oil and pour in the dough. In a small slow cooker Panasonic with a volume of 2.5 liters, bake manna for 60 minutes.
After the signal, remove the semolina cake using a steam basket, transfer it to a plate and color it as you wish.
How to bake manna in the oven:
You can use either iron or silicone baking pans. Usually the pan is buttered before baking so that the finished baked goods slide out easily. And pour the dough. Baking time in the oven will be 40 minutes, baking temperature 180 degrees. Remove the finished manna from the mold and cool.
Bon appetit!!!
We thank Svetlana Tuktagulova for the multicooker recipe!
Multicooker Panasonic 10. Power 490 W.
Amazingly delicious manna made with kefir and dark chocolate is made in a slow cooker. In contrast to the sweet dough, dark chocolate is superior to milk chocolate, so chocolate with a cocoa content of 70% is recommended. While the manna with chocolate is warm, you will get an unforgettable impression of the melted chocolate that comes across in the manna.
Manna pie with kefir and chocolate can be baked both in the oven and in a slow cooker. This manna was baked in Redmond RMC-M10 (power 500 watts, bowl volume 3 l).
Recipe for manna on kefir with chocolate in a slow cooker
Dish: Baking
Preparation time: 30 minutes
Cooking time: 50 minutes
Total time: 1 hour 20 minutes
Ingredients
- 2 cups semolina
- 1.3 cups kefir
- 2 pcs. chicken egg
- 1 cup sugar
- 50 g butter
- 1 tsp.
- baking soda 0.5 bars dark chocolate
with cocoa content from 70%
Step-by-step recipe with photos
How to cook chocolate manna with kefir in a slow cooker
To prepare the manna dough, first of all you need to soak the semolina in kefir, mixing thoroughly. The mass will be dense, as it should be. Leave for 30 minutes to swell.
In a separate container, beat the eggs with sugar; it is best to do this with a mixer. Add pre-melted margarine or butter to the whipped mixture.
Beat. After this, pour the mixture into the swollen semolina, add soda and beat thoroughly.
The manna dough turns out to be somewhat dense, but it is easily poured into the multicooker bowl. It is better to lubricate it with a small amount of oil from the inside so that the manna does not stick to the bottom. After the dough has been poured into the multicooker bowl, you need to place it in the multicooker and select the “Baking” cooking mode, setting it to 50 minutes.
After the timer beeps, turn off the heating and, after waiting 5 minutes, open the lid. Go around the sides of the baked manna with a silicone spatula and turn it over onto a plate.
1 tbsp. semolina,
1.5 tbsp. curdled milk or kefir,
1.5 tbsp. Sahara,
1 tbsp. flour,
0.5 packs of margarine or butter,
3 eggs,
1 tsp soda,
0.5 tsp salt,
Mix the mixture of curdled milk with semolina and the egg mixture, add soda, quenched with vinegar, and melted margarine and cooled to room temperature. Sift flour mixed with cocoa into the liquid mixture. If cocoa is added separately, it can be difficult to mix, since it is light and begins to dust, but when mixed with flour it is much easier.
Grease the multicooker or baking dish with oil, pour out the dough, and dip the curd balls into the dough. I have a multicooker bowl with an internal diameter of 21 cm. There is a lot of dough together with the balls, this should be taken into account if baking in the oven, the mold should be high and spacious, a springform pan is best suited for baking cake layers. Considering the amount of dough and the fact that the multicooker heats up gradually, I set the time for a fairly long time - 1 hour 30 minutes. In the oven, baking at a temperature of 180 degrees will take from 50 minutes to an hour, it is clear that you will have to monitor readiness.
There is no need for any control in the multicooker; it will give a signal itself. Place the steaming basket and turn the bowl over. This is how lush and beautiful manna turns out in a slow cooker. Absolutely evenly baked, not burnt anywhere and with a very beautiful even shape. If you want a browned crust on the other side, you need to put the inverted pie back in the bowl and hold it on the multicooker for 10 minutes at a temperature of 120 degrees. The mannik turns out amazingly tasty, very chocolatey with fragrant cottage cheese and coconut pieces inside.
Probably everyone is familiar with a simple pie called “mannik”. Today I suggest you prepare not the usual, but a chocolate manna stuffed with cottage cheese and coconut balls. It will take a little longer to prepare, but believe me, it’s worth it.
You need to start preparing the semolina a little in advance, since the semolina will need to brew and the filling will need to harden. So, pour semolina into a bowl, add salt and pour kefir. Leave to swell for 30 minutes.
Next, let's start with the filling. Combine cottage cheese with egg. Add sugar.
Add flour.
And at the end - coconut flakes and a little vanilla.
Mix the ingredients and form the resulting mass into balls. If your cottage cheese is a little dry, then for better stickiness you can add 1 tablespoon of sour cream, or break 1 more egg.
I sculpted the balls a little larger than Raffaello candies. Place them on a plate and put them in the freezer for the same 30 minutes so that they harden properly.
When the time is up, begin to beat the eggs and sugar into a thick white mass.
Pour cooled melted butter into the egg-sugar mixture. Mix the ingredients.
Now combine the egg-sugar mass with the swollen semolina and mix again.
Add soda.
Finally, we need to add flour and cocoa to the mixture, sifted through a sieve. Mix the dough. It comes out with a completely normal consistency for a pie - neither thick nor runny.
Pour the chocolate dough into a multicooker bowl greased with any fat - butter, margarine or vegetable oil.
Place cottage cheese and coconut balls randomly on top, pressing them to the bottom.
Close the lid and set the “baking” mode for 90 minutes, since we made quite a lot of dough. My multicooker has a 3D heating function, so I didn’t turn the manna over. Remove the cake by turning it over onto a steaming basket inserted into the bowl. Let it cool a little.
This is how beautiful we got - lush and porous.
And here’s how the circles with the filling are arranged in such an interesting way.
The combination of dark and white colors always looks advantageous: be it clothes or baked goods.
With the addition of cocoa, manna tastes more interesting. The filling of cottage cheese and coconut is generally beyond praise, so you can make more balls!
I can say with confidence that this was the best manna pie I have ever tried.
Have a nice family tea party!
Cooking time: PT02H10M 2 hours 10 minutes
Chocolate manna is a fairly simple recipe that does not require much time and effort from the hostess. But what a tender pie it turns out!
Semolina is a storehouse of vitamins and minerals; it is widely used in cooking for porridges, salads, desserts, and a wide variety of baked goods. Easy to prepare, it gives wide scope for culinary imagination.
Mannik prepared according to our recipe is an amazing pastry. It tastes like real chocolate sponge cake, but is made from the simplest and most affordable ingredients. And cooking in a slow cooker makes the task completely easier, freeing up time for the hostess and giving a wonderful taste.
This recipe involves preparing a pie based on: milk, kefir or even sour cream. We recommend trying to prepare a more dietary manna - with milk or kefir, without butter.
Ingredients
- semolina – 1 cup;
- premium wheat flour – 1 cup;
- milk or kefir – 1 glass;
- sugar – 1 glass;
- chicken eggs – 2 pcs.;
- vanilla sugar – 1 teaspoon;
- cocoa – 3 tablespoons;
- refined vegetable oil – ½ cup;
- candied fruits, raisins, nuts, coconut flakes - to taste;
- baking powder for dough – 1 teaspoon.
Recipe with milk
1. If you decide to make chocolate manna with milk, then you will need a container for heating the milk. Choose the milk fat content at your discretion.
2. Pour milk into the prepared saucepan and sift cocoa into it. Stir so that no lumps form. Bring the milk and cocoa to a boil and simmer for another 5 minutes over low heat. Then you need to remove the dishes from the heat and let cool.
3. Pour semolina into warm chocolate milk, stirring slowly and let it brew for about half an hour. The semolina will swell in the warm milk and the mixture for this recipe will thicken.
4. While the semolina is brewing, beat the eggs with sugar. Instead of sugar, you can use powdered sugar - it will dissolve faster when whipped, and take chilled eggs - they rise better into foam.
5. When the eggs and sugar are whipped into a thick foam, add our chocolate mixture with semolina to it and continue beating.
6. Sift the flour in advance to add fluffiness to future baked goods, saturate it with oxygen, and mix with baking powder. Without stopping whisking, slowly add the flour mixture, vanilla sugar and vegetable oil into our recipe. It is important that the oil is light, refined and deodorized so that the recipe is not spoiled by foreign odors. The finished dough should be quite thick and should flow slowly from the spoon.
Kefir recipe
Chocolate manna made with kefir is not much different from its counterpart made with milk. Kefir should be at room temperature. You should not take it cold, otherwise the semolina will swell badly.
1. Take a bowl and pour kefir into it. Stirring thoroughly, add semolina and let it brew for half an hour to 2 hours.
2. In this version of the recipe, add cocoa to flour with baking powder and mix into the dough while whipping.
Otherwise, recipes for milk and kefir are no different from each other.
Baking
1. When the dough for manna with cocoa is ready, you can start baking. Grease the multicooker bowl with vegetable oil to prevent the cake from sticking. Pour the dough into the bowl.
2. To diversify the recipe, you can add your choice of raisins, candied fruits, coconut flakes or nuts to the finished mixture before baking.
3. Place the bowl into the slow cooker. Chocolate manna in a multicooker is prepared on the “baking” program for 50 minutes. Chocolate manna in a slow cooker is ready.
Serving the dish
When baking is finished, you need to let the cake cool slightly in the bowl, then remove it to a plate. Pour a little milk from a spoon onto the hot surface of the pie, distributing it evenly over the surface - it will quickly absorb and give the baked goods additional softness and delicate taste.
Cooled chocolate manna can be served in this form, or you can make a real cake out of it: cut the pastry lengthwise into two parts, brush with fruit jam, whipped cream or custard and combine. Sprinkle powdered sugar on top. Cut into portions and serve.
For many, manna is a taste of childhood. So let it now please you and your family with its most delicate taste!
Don't forget to leave a comment and bon appetit!