Some tips to consider when making Tulumba dessert:
Dough consistency: The dough should neither be too runny nor too hard. If it is too hard, it will not come out of the piping bag; if it is too soft, it will lose its shape.
Adding eggs: Eggs should be added to the dough one by one and you should not add the other until each egg is completely mixed.
frying oil: Desserts should be pressed into cold oil. The oil then needs to be heated slowly over medium heat.
Sherbet: Sherbet must be prepared in advance and must be cooled. Desserts should be placed in cold sherbet while they are still hot, right after they are fried.
crunchiness: Adding corn starch to the dough makes the dessert more crispy.
lemon juice: Adding a little lemon juice to the sherbet creates a fresh taste.
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