Mannikin in a slow cooker

Ingredients
Kefir 200 grams, or a glass
Semolina 100-130 grams
Eggs 3 pcs.
1 cup sugar 150 grams
Vanillin 1 gr.
Baking powder 10 grams
Flour for the dough
Butter 200 grams

Today we will cook mannikin in a slow cooker.

I had never cooked a mannikin before (before I bought a slow cooker), I only made pizza and pie from baking, and that was all I knew how to do.

After buying a slow cooker, I started trying different recipes, whether they would work or not.

And to the delight of me and my family, I succeed, because baking is a very complex process, you need to observe all the ingredients, proportions, cooking time, otherwise something will not work.

Preparation

The first step is to soak the semolina in kefir. Pour the semolina into a large container and pour kefir over it. The semolina should swell within 20 minutes. At this time, we will prepare other ingredients for making mannikin in the Redmond slow cooker.

Advice! Take a large container right away, I poured kefir into a plate with semolina, and then I had to shift it when the semolina swelled, because the plate turned out to be small.

Put 3 eggs in a blender and add a glass of sugar. Beat until smooth and fluffy.

Melt the butter to make it runny and add it to the eggs and sugar in a blender. Add vanilla, baking powder and flour. Mix everything thoroughly. Do not transfer the flour (it is better not to report than to transfer), the dough should be liquid, as we will soon add to the semolina, and then the dough will be correct.

Now we combine both bowls, mix everything well.

Beat with a whisk to make the dough fluffy and light, then the mannikin will turn out airy and very tasty.

In a slow cooker, lubricate the bowl with butter and sprinkle the bowl with semolina (to remove the mannikin well from the slow cooker).

Pour the mannikin batter into the slow cooker.

Turn on the baking mode in the slow cooker for 35 minutes. (If you turn it over). And if not, then you need to turn it on for 1 hour.

Close the lid of the slow cooker, let the mannikin rise calmly and bake.

After 30 minutes, you need to turn the mannikin over. This is if you bake it on both sides. And if not, then wait for an hour, the slow cooker will inform you.

But I like baking on both sides, so I chose this method. This method takes more time. Why? Because it is impossible to turn the mannikin over if it is liquid on top, that's why it should take hold a little.

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