SIRRINI VERİYORUM.YİLLARDİR BU YÖNTEMLE YAPIYORUM YİYENLER HAYRAN OLUYOR.EN LEZZETLİ TARİF.

Hello everyone, Welcome to the YouTube Floral Mutfağım channel, today I shared a wonderful shambali dessert recipe for you. In this video, you will learn all the questions and all the tricks of shambali. After tasting it, you will say, "I'm glad I did it, I'm glad I learned it." I'm so assertive. By the way, if you haven't subscribed to my channel yet, you should subscribe. I kindly ask you to turn on the notification bell and watch this video until the end. I will start my recipe immediately. For my shambali dessert recipe, I used a total of 500 grams of coarse flour, a glass of granulated sugar, a glass of milk and finally I made a little more than half a teaspoon of baking soda. Baking soda is a must. That's why you must use baking soda. Let's not forget to use it. This is all the ingredients needed for the Shambo dessert. After adding all the ingredients, you will knead the dough well for an average of one or 1.5 minutes. I have shared with you all the secrets you need to know in this dessert. You will watch them all one by one a little later. I am very confident in my recipe and I am very assertive at all. Try this recipe with peace of mind without thinking, you will say "I'm glad you did it." By the way, I would be very happy if you write in the comments section from which country or city you watch me. By the way, I would like to thank everyone one by one for liking this video you watched, because likes are very important to me. And now we have come to the most important point, after kneading the shambali dough for approximately 1 or 1.5 minutes, I can tell you the Secret of Bali, and now one night has passed in total, I will start cooking the shambali dessert, I added about 34 tablespoons of drinking water to a teaspoon of molasses in total and mixed it. I immediately put it aside and then took out the shambali dough, which had been waiting in the refrigerator overnight. As you can see, it has a rock-like consistency. It is quite normal. Now, I will immediately put it on the tray, put it in the oven a little later, and press the dough I prepared flatly onto this tray, but the most important thing is the dough size I have given. quantity is suitable for this tray. I used a tray with a diameter of 20 After applying the and water mixture, that is, after applying some eye shadow, I immediately start pressing the dough with my hands. If you are having difficulty in doing this process, you can wet your hands with a light amount of molasses water mixture and continue the pressing process. This tray may seem small to you, but those who know shambaliye know it, for those who do not know. I want to explain it right away. An adult person can eat only two slices of chalen and at most 3 slices. You will see it at the end of the video. By the way, it is a dessert that can be eaten by biting it with your hands, it is an old dessert recipe, it is one of my favorite dessert recipes. Thanks to this video, you will easily make it at home and it will be an indispensable dessert. It will be a recipe, it is really simple to make, it only has important tips, there is no oil in it, so you can try this recipe with peace of mind. It is a sweet tar recipe that I have been making for years, with guaranteed moderation and guaranteed taste. As you can see, I soaked the top part a little with molasses water and Then, I ensure its smoothness with a Spatula. If you do not have such a Spatula, you can easily do this with a spoon. As you can see, I immediately pressed it on the tray in a short time and smoothed the surface, and now I immediately start the cutting process with the help of a sharp knife. The balu dessert is too thick. It should not be cut, it needs to be cut thinly. I cut it 3 cm thick and as you can see right away, I completed the cutting process in a short time. Meanwhile, I opened it in the oven and now it is starting to warm up slowly at 180 degrees. The quality of the pus is also important. I have only been using one type for years. It comes in red packages. It is on sale. Those who know it already know that write it as medium sized semolina. It says right in the middle. You can easily find it in red packages in all markets. I will place peanuts right in the middle of the slices. It really fits perfectly for this dessert. Now I have prepared shambali. Now I will put this tray in the oven at 180 degrees. It will cook in an average of 35 or 45 minutes next to the oven. While it is cooking, I immediately start preparing the sherbet quickly. I used 2.5 cups of granulated sugar and 2 cups of water. I used half a slice of lemon and put this pot on the stove. After boiling, turn the heat briefly. Never over high heat. After boiling I'm going to slide it briefly and on low heat for about 25 minutes, but it has to be on very low heat and a total of 25 or 35 minutes have passed. I took the tray out of the oven and put it in the oven again, but first I need to go through the knife areas I just went through. This is also very, very important. Yes, all the processes are over and now I will immediately put this tray back in the oven. It needs to stay for another 10-15 minutes. After it is browned like a pomegranate, you can now take the tray out of the oven and now I took the tray out of the oven. It stayed in the oven for an average of 38 or 45 minutes. The surface should look like a pomegranate. It will be enough. Before giving the dessert sherbet, I will wait at room temperature for approximately 3 or 4 minutes for the first temperature to pass. Then I will start giving the boiling sherbet slowly. This is also one of the important tips. I waited for 3 or 4 minutes at ambient temperature and then I start giving the boiling sherbet slowly. Please, let's not give it quickly here, let's start giving the sherbet slowly, I have made this dessert thousands of times, I have published it on my channel before, I definitely do not want my viewers to make mistakes. If there is something you do not understand, please ask me, you will make a wonderful dessert that will really be worth the result, I guarantee you that I have made it thousands of times. I have not encountered any problems so far. I am sure you will not encounter any problems either. You just need to follow the tips I have given. From the size of the tray to the size of the tray and letting the dough rest overnight, the setting of the oven, everything is very important. I have made it thousands of times and I have never encountered a problem until now. After giving your dessert and syrup. Under normal circumstances, I had to cover it with plastic wrap and let it rest on a balcony for 3-4 hours. However, I can't stand it at all right now. I want to make a presentation to you right away. I want to show it in detail. As you can see, I let it rest for about half an hour. By the way, it is a hard-textured dessert. It does not absorb the sherbet all at once, it draws it slowly. As you can see, it is a wonderful dessert. It will increase its taste as it rests. It is a truly delicious dessert recipe worth making. I would also like to point out that do not keep this dessert in the refrigerator. After it has cooled down completely, cover it with plastic wrap. You can keep it on the balcony or in the coldest area of ​​the house, that is, you can keep it there to eat. It is a wonderful dessert with a hard texture. As you can see, it absorbs its syrup slowly, its color is magnificent, it has no oil in it. It is very practical to make and very delicious. There are only important tips. You can also follow these important tips. If you pay attention, you will make such a perfect dessert. As I said, I guarantee you that you will not have any problems. I have many viewers who confuse this dessert with other desserts. As you can see, it is a dessert with a hard texture and will increase its taste as it rests. It is a dessert that can be eaten with your hands, but I want to show it to you with a fork. As you can see, it absorbed its sherbet in a very short time. Normally, I let it rest for 45 hours. But I couldn't resist. I want to show it to you closely. I tasted it. It was really wonderful as always. As a result, I made a wonderful dessert. As I said, if you like the tips I gave you. If you follow the points, you will make such a perfect dessert. There is no oil in it and it is extremely easy to make. Just as I said, there are important tips, believe me, I can't get enough of eating right now, it is complete with everything, it just needs to rest a little, it is incredibly delicious. I also like such a beautiful recipe, such a delicious and historical recipe. I am very happy to share it with you, I am very confident in my recipe, so I am ending a video here. Thank you very much for watching me, for liking this video you have watched. I thank everyone one by one and bid farewell for now. Hope to see you again tomorrow in my new video. Goodbye.