Manta cooking has traditionally been associated with a bulky manteau making half a stove and waiting for the water to boil. But Xiaomi’s smart appliances know that modern gadgets can dramatically change the way we cook. Using aerogril not only saves time, but also helps us get a more dietary dish, because cooking is done without excess fat and oil.
Many people question whether it is possible to steam or convection dough at all so that it remains soft and the filling is juicy. The answer lies in the correct adjustment of the temperature and humidity inside the bowl of the device. A critical nuance is the use of perforated paper or a silicone mat that allows the hot air to circulate from below, preventing the dough from sticking to the bottom.
In this article, we will discuss all the intricacies of the process, from the choice of minced meat to the final serving. You will learn how to adapt the classic recipe to the capabilities of a smart device, what settings to choose in the Mijia application, and how to avoid common mistakes that turn a delicate dish into a dry dry dry dry crust.
Preparation of minced meat and dough for aerogril
The success of the dish depends on the quality of the filling. For a Xiaomi aerogrill, it is important that the mince is fat enough, otherwise during intensive convection, the meat can become hard. The classic meat-fat ratio is 50 to 50, but for air frying, it is better to increase the fat proportion to 60%.
The dough must be elastic and steep to withstand temperatures of up to 200 degrees without rupture.If you use a ready-made store dough, make sure it's not too thin. Home dough on water and salt requires careful mixing to make the gluten fully open.
Don't forget about onions. It has to be a lot of them, and it has to be finely sliced, not scrolled in a meat grinder to give the juice inside the manta when heated, and onion and fat juice is the broth that makes the dish juicy.
- 🥩 Use a 1:1 beef and lamb mixture for a rich taste.
- 🧅 Add curly fat if you use lean beef for juiciness.
- 🌶️ Spices like cumin and black pepper are better to add immediately before sculpting.
⚠️ Warning: Never use frozen ground manta before going to the air grill, and the temperature difference will cause the dough to burn before it defrosts and the filling is ready.
Sculpting and molding technology
The shape of the mantas is important not only for aesthetics, but also for uniform heating in the Smart Air Fryer chamber. The classic form of the "nodule" or "convertica" allows the juice to remain inside without leaking to the bottom of the bowl. The dough is rolled out about 1-1.5 mm thick, not thinner, otherwise it will dry.
When you pinch the edges, it's important to make sure that there are no microscopic holes left, and the hot air in the aerogril circulates very actively, and through the slightest slit, precious meat juice can evaporate, leaving the filling dry, and the edge can be slightly smeared with water for better adhesion.
The size of the products should be medium. Too large mantas risk not baked inside in standard time, and too small quickly turn into crackers. The optimal diameter of the base is 10-12 centimeters.
Xiaomi Air Grill setting and temperature regime
The device is controlled through a panel on the case or through the Mi Home app. For mantas, the most suitable mode is Baking or manual temperature control mode. Standard frying at 200 degrees can be too aggressive for raw dough.
The optimum temperature to start the process is 160 degrees, so that the dough can grab and rise without burning up. In 10 minutes, the temperature can be raised to 180 degrees to form an appetizing crust. Cooking time varies from 15 to 20 minutes depending on the size.
If your Xiaomi model supports the function of adding water to the pallet to create steam, be sure to use it. This will create a steam boiler effect in the first minutes of cooking, which is critical for the quality of the dough. In dry convection mode, the dough can remain raw inside while the outside is already burning.
☑️ Checklist before launch
Preparation process: step-by-step instructions
Before you lay the groceries, you need to prepare the basket. Even if you use parchment, light oil spraying will improve heat transfer and prevent sticking. Put the mantas in one layer, leaving a minimum of 1 cm gap between them for air circulation.
Start the device for 15 minutes at 160 degrees. After 7-8 minutes, it is recommended to open the basket and gently turn the mantas over or just check their condition. In some Xiaomi models, the heating element is only on top, so flipping provides uniformity.
If you see the dough start to pale and time is up, add another 3-5 minutes at 180 degrees, and the readiness is determined by the golden color of the dough and the transparency of the walls through which the broth inside should be visible.
| Phase | Temperature. | Time. | Action. |
|---|---|---|---|
| Warming up | 160°C | 3 minutes | Empty move |
| Basic cooking | 160°C | 12 minutes | Smoke dough |
| Finish | 180°C | 3-5 minutes | Burning the crust |
⚠️ Warning: Do not open the basket too often in the first 10 minutes.A sharp temperature drop can lead to a drop in the dough and a violation of the structure of the dish.
Sauces and serving of the finished dish
Aerogril mantas are thicker and more fried than steamed ones, so the sauces must be liquid enough to compensate for the texture. Classic black pepper vinegar or sour cream with greens are perfect.
Serve the dish hot, immediately after extraction from the bowl. As the fat in the filling cools, the grease will start to freeze, and the manta will lose some of its charm. Sprinkle with fresh cilantro or cinder to enhance the flavor.
The Secret to the Perfect Sauce
Frequent mistakes and their solution
The most common mistake is overdrying, because if the mantas are stiff, the temperature is too high or the cooking time is too high, and next time, try lowering the degree by 10 units and increasing the time, or adding more moisture.
The second mistake is uneven cooking. This happens if the mantas are laid too tightly together, the air can't circulate between them, and the sides are left pale and damp. Always leave space.
The third problem is burn down, and this is solved by using silicone mats or Xiaomi's special perforated aerogrill paper, and aluminum foil is less effective in this case, because it reflects heat, but it doesn't let it through from the bottom unless you make a lot of holes.
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If you are preparing a large batch, do not put the finished mantas in a pile under the lid at once. Spread them on a flat dish in one layer for 2-3 minutes to excess moisture evaporate, otherwise the dough from below will get wet.
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The key to success is the balance between temperature and humidity, and dry heat is good for crusts, but it's bad for dough without hydration.