The national Serbian delicacy is kokh. In terms of composition, this dessert is similar to an ordinary manna. But having one feature in cooking, Serbian kokh compares favorably with manna in tenderness.
It is necessary
- - sugar - 9 tablespoons;
- - semolina - 4 tablespoons;
- - premium wheat flour - 4 tablespoons;
- - chicken egg - 6 pcs.;
- - vanillin - 1 g;
- - baking powder - 0.5 sachets;
- - milk - 0.5 l.
Instructions
Step 1
Be sure to wash the eggs. Prepare two large egg containers. While breaking the eggs one at a time, separate the yolks and whites into separate bowls.
Step 2
Beat the whites until they peaks, that is, you need to get a strong foam. Perform this procedure with a mixer or whisk. Whisking, add gradually six tablespoons of sugar without topping. In the increased protein mass, lay out the yolks one by one, and do not stop whipping the composition. The beaten volume of the egg composition should increase several times.
Step 3
Next, remove the mixer, now it's time to prepare the dough. To do this, sift the flour, mix it with baking powder and semolina. Then gently pour the flour mixed with semolina into the egg foam. Stir with the blunt side of the spoon, from the edges to the middle.
Step 4
Prepare a baking dish. The mold should have a height of at least 5 centimeters and a diameter of 28-35 cm. Using a metal mold, grease it with oil, dust it with flour, there is no need to lubricate silicone. Prepare the oven for work, heat it to 180 degrees.
Step 5
Drain the dough into a mold, spread over the entire surface. Place the semi-finished product in the oven, bake for 25 minutes. Check the readiness of the dessert with a wooden sharp stick or toothpick. Stick the stick into the pastry, hold it for two seconds. Having taken out, pay attention to the condition of the stick, it should not be with sticky dough.
Step 6
After removing the pastries from the oven, leave them to cool. Prepare milk during this time. Heat it, but don't bring it to a boil. Pour three tablespoons of sugar and vanillin into the milk, mix. Serbian kokh cut into portions and leave in the same form in which it was cooked. Pour hot milk over the dessert, let it soak. Then chill the kokh in the refrigerator and serve.
