Description
Sometimes you want to depart a little from the familiar and familiar to us dishes, to cook something new and unusual. In this case, we will help ordinary natural yogurt made with a bacterial starter culture from Orsika. It gives baked goods tenderness, softness and amazing airiness! So, the recipe of the manna on the yogurt. Help yourself!
Ingredients
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Milk
1 l
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Sourdough
1 piece
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Yogurt
500 ml
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Semolina
300 g
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Sugar
150 g
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Butter
150 g
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Chicken egg
3 piece
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Soda
0.5 tsp
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Candy
100 g
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Lemon
0.5 piece
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Powdered sugar
Cooking
Prepare the yoghurt with the use of bacterial starter cultures from Orsika. It's pretty quick and easy. Take the milk at room temperature 1 liter. Pour in the milk, bacterial ferment "Natural yogurt", mix well.
Put the resulting milk mixture in yogurt maker-thermos 6-10 hours for fermentation.
Then the yoghurt is cooled in the refrigerator. Yogurt is ready! It turned out very thick and delicious!
Semolina pour the yogurt and leave to swell for 1 hour.
Take the eggs, separate the whites from the yolks (put the whites in the fridge). Egg yolks carefully RUB with sugar, add melted butter, slaked vinegar soda and semolina with yogurt.
Whisk chilled whites and gently enter into the dough.
Baking dish greased with oil (diameter of my form 24 cm), pour exactly half of the dough, spread 50 grams of chopped chocolate.
Manna on top pour the remaining batter.
Baked manna in a well-heated oven at 180 degrees for 30 minutes.
While preparing the manna, make the fondant. To do this, melt on a slow fire candy with butter, add the lemon zest, lemon juice and bring mixture to a boil.
Ready manna make the incisions and pour the cooked fondant.
Manna sprinkle top with powdered sugar and decorate as desired. Served to the table.
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