Ingredients for making manna on water
- Purified water 1 cup
- Sugar 1 cup
- Semolina 1 cup
- Refined vegetable oil 2 tablespoons in the dough and 1 tablespoon for the mold
- Wheat flour 1/2 cup
- Baking soda 1/4 tablespoon to taste
- Table vinegar 9% 1 tablespoon
- Cocoa Powder 2 Tbsp
- Main ingredientsManka, Flour, Sugar
- Serving 8-10
- World Cuisine
A glass (capacity of 250 milliliters), a tablespoon, a deep bowl, an oven, a non-stick or heat-resistant baking dish, a sieve with a fine mesh, kitchen potholders or a kitchen towel, a wide kitchen spatula, a large flat dish or tray, a kitchen knife, a serving plate.
Cooking manna on water:
Step 1: prepare semolina, sugar and water.
First of all, pour semolina into a deep bowl, you can finely grind it, and carefully loosen it with your fingers, while removing any kind of rubbish, for example, often come across pebbles. Then we add granulated sugar to the cereal and pour these products with purified water at room temperature. We mix everything with a tablespoon to a homogeneous consistency and leave the resulting mass alone somewhere on 30-40 minutesso that the semolina swells.
Step 2: make semolina dough.
After the right time, turn on the oven to preheat in 190-200 degrees Celsius and with the help of a baking brush, grease with a thin layer of vegetable refined oil the bottom, as well as the inner side walls of a heat-resistant or non-stick baking dish. After that, put in a bowl with the cocoa semolina and gently loosen everything, so that the brown "chocolate" powder does not go lumpy. Then we extinguish the baking soda with food vinegar and pour the remaining oil, that is, two tablespoons. Then, in the same bowl, we begin to sift wheat flour, preferably of the highest grade, through a sieve with a fine mesh, while kneading a dough that looks like very fat, rather thick sour cream. When the semi-finished flour product is ready, move it to the mold, level it and proceed to the next, almost final step.
Step 3: bake the manna on the water.
We put still raw cake in the oven preheated to the desired temperature and bake it for 25-30 minutes. After the necessary time, we check the readiness of the manna with a wooden skewer or a match. Just insert its end into the pulp of the flour product and get it. If there are lumps of sticky dough left on the stick, then stand the dessert in the oven for about 10 minutes.
After that, we check its readiness again. Did you bake it? If so, then using kitchen gloves or a towel, we move the dish with the aromatic yummy onto a cutting board previously laid on the countertop, and let the cake cool to room temperature. When the resulting miracle cools, we pry it with a wide kitchen spatula, transfer it to the bottom of a more suitable tableware, decorate it at will and invite the family to taste the creation of their golden pens!
Step 4: serve the manna on the water.
Manna on the water turns out to be quite porous, slightly moist and not very high, but, of course, it all depends on the form in which it was baked. After cooking, the pie is transferred to a large flat dish or tray. Then, if desired, they are decorated with icing sugar, impregnated with jam, jam or honey, divided into 8-9 pieces with a sharp knife, distributed into serving plates and put on the table with fresh cold or hot drinks, a good option - tea, coffee, cocoa, compote , juice either, which is more like it. Cook with love and be happy!
Enjoy your meal!
- very often in this type of dough add a little cinnamon or vanilla sugar, although the liquid essence of the last spice is also suitable;
- not sure of your oven, non-stick or heat-resistant form and worry that the cake will burn? Then it is better to cover the dishes for baking with baking or parchment paper;
- soda can be put out with freshly squeezed lemon juice;
- some housewives mix the dough with sliced rings of bananas, chopped apples, ground dried fruits or crushed edible nuts of any kind;
- This mannik is suitable for both ordinary and lean meals.