What is the trick of Şekerpare?

Some tips to consider when making Şekerpare:

material temperature: Having ingredients such as eggs, yoghurt and oil at room temperature allows the dough to be kneaded better.
dough consistency: The dough should be earlobe consistency. Excessive kneading should be avoided.
Sherbet: The sherbet should be poured after the first temperature of the sugar syrup has subsided and while it is still warm.
cooking: Şekerpares should be baked in the oven at 180 degrees until they turn golden yellow.
resting: Şekerpareler should be left to rest at room temperature for at least 2 hours to absorb the sherbet.
syruping: Cold sherbet should be poured into the hot dessert.

By paying attention to these points, you can obtain a mouth-watering and delicious Şekerpare.

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