If you are tired of the recipe for the classic manna, then you can diversify it by adding pumpkin to the dough. Autumn, this is the time for this vegetable, so I propose a recipe for pumpkin manna. Enjoy your baked goods, they are wonderful!
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Semolina is a versatile cereal. With it, you can not only cook porridge or bake a pie. It makes excellent little manna. Especially if it is supplemented with other aromatic and flavoring additives. In the role of the latter, today I have a bright orange beauty pumpkin. Small pumpkin manna turns out to be very juicy, tender, sweet, aromatic. A real pleasure! None of the eaters will guess what they are made of. After all, there is a category of people who do not like to use either semolina or pumpkin on their own. But they will definitely eat these muffins with pleasure.
The basic principles of cooking are as follows. First, be sure to soak the semolina. Leave the dough to stand to soak and swell. This is the main secret of a lush pie. If this is not done, the semolina will grind on your teeth, and grains will be felt in the finished dish. Secondly, send the product to be baked only in a well-heated oven. Thirdly, grease the iron baking dishes with butter and shake with semolina on top. You don't need to do this with silicone or paper molds.
- Calorie content per 100 g - 209 kcal.
- Servings - 12-15 muffins
- Cooking time - 1 hour 45 minutes
Ingredients:
- Pumpkin - 250 g
- Eggs - 2 pcs.
- Butter - 70 g
- Semolina - 200 g
- Sugar - 150 g
- Orange zest - 1 tsp
- Cognac - 3 tablespoons
- Soda - 1 tsp
Step by step cooking pumpkin manna, recipe with photo:
1. Peel the pumpkin, cut into slices, cover with water and boil for about 20 minutes until tender.
2. Drain the water, and grind the pumpkin with a crush or grind with a blender until the consistency is smooth. Add orange zest with sugar and egg yolks to the mass. The zest can be fresh, dry, or ground into powder.
3. Next, add the sliced soft butter at room temperature to the food and add the semolina. Stir and leave the dough for half an hour to swell the semolina. You can stand the dough for an hour.
4. Place the egg whites in a clean and dry container without a drop of fat and water. Otherwise, they will not beat up to a tedious consistency.
5. Whisk the whites until a white, airy firm foam is formed.
6. Transfer the beaten egg whites to the pumpkin dough. Knead the dough slowly in one direction. Do this very carefully so that the squirrels do not settle and fall off. The last step is to add soda to the dough and knead again. Do not put it in one piece, but spray it over the dough.
7. Take the portion molds and fill them 2/3 full with dough. If the molds are iron, do not forget to grease them with oil. I have paper molds, they are not processed with anything.
8. Heat the oven to 180 degrees and send the products to bake for 15 minutes. Check readiness with a wooden toothpick: it must be dry. If baking one large cake, keep it in the cooking chamber for about 40 minutes.
See also a video recipe on how to cook manna on kefir with pumpkin.
