REAL TULUMBA DESSERT❗ How to make a crispy tulumba dessert? - Zubeyde Mutfakta

Things to consider when making Tulumba dessert:
✅ Sherbet should have a dark consistency, a little close to honey consistency
✅ The sherbet must have cooled down. For this, put it in the fridge. (You can prepare the syrup someday in advance and put it in the closet)
✅ The dough must cool before putting the eggs into the dough. (If the dough is hot, the eggs are cooked and the dough will not rise)
✅ Mix the egg well into the dough every time you add it (You can also do this by hand)
✅ Make sure the frying oil is cold.
✅ While squeezing the dough, open the bottom of the hob as low.
✅ Before squeezing the second dough, cool the oil or it may be slightly warm.
✅ Cook the syrup-soaked pastry on low heat. When it starts to blush, raise some heat. (If you raise the fire before browning, your coveralls will crack)
✅Never mix before browning. Its shape is distorted.
✅When it starts to blush, mix it carefully first. It will be easier to mix as you fry
✅ Put the roasting bags in cold sorbet. Stir and put on the plate after 1-2 minutes.
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SYRUP-SOAKED PASTRY DESSERT RECIPE
For the syrup:
3.5 cups of sugar
2.5 cups of water
A few drops of lemon juice
For the dough:
2 cups of water
2.5 cups of flour
1 tablespoon of oil
1 teaspoon of sugar
Salt with teaspoon tip
4 eggs
Liquid oil for frying
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evdekal # tulumba # tulumba_tatlisi # tulumbatatlisi #tulumbanasilyapilir # real # home_yapı # serbetlitatlilar # Zubeyde_mutfakta