What is the trick of Hira dessert?

The tips for Hira dessert are as follows:

material temperature: All ingredients should be at room temperature.
Kneading: The ingredients should be blended and kneaded thoroughly.
dough consistency: A sticky, soft dough should be obtained.
Forming: While shaping the dough, it should be lightly oiled and rolled in order to get a smooth shape.
cooking: Desserts should be baked in a preheated oven at 170°C for 25 minutes until they turn pink.
syruping: Sherbet should be poured cold and desserts should be poured while they are hot.
resting: Desserts soaked in sherbet and rested can be served with decorations such as pistachios.

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