396. Halvah with manna groats 400 g manna groats, 500 g zucru, 300 g hairs, 150 ml olive, 1 lemon, 100 g moles, 30 g migdal, powdered sugar, ground lemon zest or measles. Hour of preparation - 25 min. Rosіgrіti oil, pour into the new groats and, pomishuchi,

Algerian Algerian bread with manna groats: 400 g of manna groats, 1 tablespoon of dry cereals, 100 g of wheat boros, 1 egg yogurt, 1 teaspoon of melted olive, 100 ml of olive, 2 teaspoons of 2 teaspoons. Lightly beat the eggs.

Kuli z mannoi cereals Ingrediny 1.5 flasks of mannoi cereals, 4 tbsp. boroshna spoons, 2 tbsp. spoons of olive oil, 2 tbsp. tablespoons of top oil, sil. The way to prepare mann's grits with salty water and gently wipe them with circular fingers, gradually sip

Cutlets with mannoi cereals Ingrediny 1 bottle of mannoi cereals, 4 steeply boiled eggs, 2 tbsp. tablespoons of top butter | mastic |, 2 bottles of milk, 2 tbsp. spoons of pan_ruvalny biscuits, sil. For the sauce: 0.5 bottles of sour cream, 5-6 grams of green parsley, 5-6 grams of green crop.

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The recipe for a whole bunch of chlibts was poured into one of the culinary groups. Win me once, intriguing, virishila prigotuvati. Trochi p_dkoriguvala recipe for yourself. As a result of the hlib with the addition of semolina, baking at the hlibopichts, the vyshov are high, beautiful, we write that even tastier. Winning a miracle dopovnennyam to bagatokh strav.

ingredinti

To prepare bread with semolina, we need to know:

water - 330 ml;
zukor - 1.5 tbsp. l .;

semolina - 100 g;

sil - 1.5 tsp;

dough wheat 400 g + 3 tbsp. l .;

olia roslinna - 2 tbsp. l .;

drіzhdzhі - 1.5 tsp.

Etapi preparatory

Pidgotuvati products for vipykannya hlib with semolina.

Pour water and ol_yu at the cebro hlibopichka.

All the food and drink (put the products in as early as the instructions before your bakery).

Vistaviti is the main mode, the vag is 750 grams, the color of the skorinki is "Seredniy". I have chlib with semolina on the whole regime vipikavsya 3 years and 10 chilines. It is even more important to control the shape of the kolobok, it’s just that it’s myakim, it’s not sticky to the sides. If it just sticks to the stinks, give the trochas boroshnaya (do not overdo it).

Cool the preparation of the bread slightly at the top of the bread, and then, by the way, I will cool it down on the breadcrumbs. Khlib, preparations from the addition of semolina, go high, porous.

Yaky fluffy and m'yaky vikhod tsey chlib, just a miracle! And everything on the right is in the secret іngredієнті, which can be delivered in tisto, and the price of cereals!

So, you can use the decoy I'll sprinkle the porridge cook, robiti puddings, paniruvati cutlets and add to zapіkanki! Those, based on the principle of low, different, such as the finest beetles of tropical beaches, cereals can be baked even more delicious manniks are called without boroshna - You are already in the course, right? On the site for more promising recipes, find a lot of podrozdil iz manniki є. And the axis of those, that manna groats miraculously dodavat і in a friend just, and at the same time, when we grow lower, weep, puffy - tse і for me bulo tsіkavim vіdkrittyam.

In a whole lot of chlibts with manna groats, add a lot of semolina - half less, less flour. Ale nd just drіzhdzhove tisto - for goodies, buns, pies - to add a couple of tablespoons of manna cereal - for more food and less structure of the vip. Treba try it :)
For a recipe for the author of Tortik from the Webspoon website.

Ingredinti:

For a bukhanets wagoyu about 700 g:

• 20 g of fresh fruits (or 7 g of dry, ale, more beautiful!);
• 1 tablespoon zukru;
• 300 ml of warm water;
• 340-350 g wheat bush (approx. 2 and 2/3 flasks);
• 180 g manna cereals (1 bottle);
• 1 teaspoon of salt;
• 20 g of versovy oil | mastic |.

Yak Spectti:

Yak is a head for a dough, actively sowing a dough, making a dough. Krishimo put his hands into a bowl of drіzhі, nasipaєmo tsukor, roztiraєmo with a spoon, roztiraєmo, and pour in half (150 ml) of water - warm enough, close to 36C.

Now it’s almost like a bottle of bush and rose. Going no less densely is a dough. Put a bowl with it at the warmth of 15-20 quilins. With dry active (granular) dirzhdzh, it is similar to sprinkle without fermentation: withers, tsukor and water. And as soon as they add some powder, they add it all at once.

If the dough is growing and growing more quickly, the water is poured into the sieve, it is also warm and mixed.

For 2-3 come in pros_yuєmo sashtu boroshna and absolutely semolina.

Solimo, doday, m'yake vershkove, the oil of the room temperature and mince tisto - m'yake, mozhlvo, trocha sticky to the hands.

The norm is rich and boroshnaya sipati is not varto, but do not kill just back then we twist - do not be meek and low, todi and hlib be write, puffy, kindly be welcome. Before that, after standing, the semolina will be full of vologo and just become less sticky.

Vimіsimo tisto kіlka khviliin (what's more, tim is more beautiful!) olієyu a bowl, clean it with a towel and put in a warm place and go for 45-60 chilines.

Covering the sheet with parchment, sticky papir boroshny. Having measured it quickly, it’s gone, we will form a round bukhanets and viclademo for deco. Put in the heat for 30-35 khvili.

Rozіgrіvaєmo oven up to 220C. On the bottom, put a thermostatic form with water, add a couple. I put a sheet of bread in the rosіgrіtu oven, in the middle rіven.

First 10-15 quills of vipikamo at 220C, then change to 200C and bake until a ruddy skewer and dry skewers, more than 20-30 quills, try to lay it in the oven for a specific hour.

The schob scorinka became a pulp, a ready-made bread, when it came out of the oven, it was filled with water and a roll of 10 quilins.

An axis of fluffiness to go hlib iz semolina!

15

0h. 0хв.

Preparation

2 h. 0 min.

Gotuwati

199Kcal / 100 g

Caloricity

Manna groats and wheat-boros - the whole product of one cultivator. It's just that semolina is a descent from the sieves of the great particles of bushy sand, especially not to shy away the semolina. per food value products can be lost and often replace one one at a time culinary recipes... Of course, the large part of semolina gives a good texture to the cakes, the distribution of the pie dough, protein in other countries is more popular in our country, and the axis in Moroccan cuisine is often vicious semolina.
Khlib's head! A headache for virmen, unaffected by the versatility of the original strains - the price is in front of the hlib. Mi-virmeni, let’s substitute, let’s sit, get some supper, seemingly: “Let’s eat bread!” drіzhdzhah, but on the sea (tse leaven, shmatok from the old test). Virishila experimented with the performance of bread and mankoy. The experiment is a success, I put it in.

Manna groats and wheat-boros - the whole product of one cultivator. It's just that semolina is a descent from the sieves of the great particles of bushy sand, especially not to shy away the semolina. For the grub value of the product, one can often lose one and one in the culinary recipes. Of course, the large part of semolina gives a good texture to the cakes, the distribution of the pie dough, protein in other countries is more popular in our country, and the axis in Moroccan cuisine is often vicious semolina.
Khlib's head! A headache for virmen, unaffected by the versatility of the original strains - the price is in front of the hlib. Mi-virmeni, let’s substitute, let’s sit, get some supper, seemingly: “Let’s eat bread!” drіzhdzhah, but on the sea (tse leaven, shmatok from the old test). Virishila experimented with the performance of bread and mankoy. The experiment is a success, I put it in.

Manna groats and wheat-boros - the whole product of one cultivator. It's just that semolina is a descent from the sieves of the great particles of bushy sand, especially not to shy away the semolina. For the grub value of the product, one can often lose one and one in the culinary recipes. Of course, the large part of semolina gives a good texture to the cakes, the distribution of the pie dough, protein in other countries is more popular in our country, and the axis in Moroccan cuisine is often vicious semolina.
Khlib's head! A headache for virmen, unaffected by the versatility of the original strains - the price is in front of the hlib. Mi-virmeni, let’s substitute, let’s sit, get some supper, seemingly: “Let’s eat bread!” drіzhdzhah, but on the sea (tse leaven, shmatok from the old test). Virishila experimented with the performance of bread and mankoy. The experiment is a success, I put it in.