Cocoa Sekerpare

Hello Dear Friends,

This week's sweetest recipe was cacao candy pare :) Due to the projects I've been working on this term, I have to go out for meetings or shopping all the time. Of course, this is not good for the body accustomed to working at home. When I say humidity and hot, and the long roads taken, when I come home, I am out of dirt. In such cases, I throw myself into the kitchen to collect my work and think a little more clearly. While I calmly knead my dough, I get rid of all my tiredness, stress and confusion.

I rarely make peace with sorbet desserts, but I like the cocoa flavor. Now, there are some points that you need to pay attention to, the first of which is the consistency of the dough. The dough should have a non-sticky consistency. Even if the egg you use is medium or large, it can cause a change. The added oil will reveal itself as you knead it, so if you feel the need to add oil, do not exaggerate the amount. Be careful as it will vomit the oil as you knead it because of the heat.

Another important point is that the syrup is cold and the dessert is hot. Prepare the syrup first and let it cool, then knead the dough. Since it is baking powder, desserts can swell while baking and throw out the nuts. This is actually a plus because when you turn the syrup to absorb it, it may not be in full contact with the sweet syrup. After you add the front and back syrup, you can put the hazelnuts in place and press them lightly.

Love…

Note: There are 20-22 sugarpare pieces.

Ingredients for the Cocoa Sugar Pare Recipe

• 125gr margarine
• 2 pieces of eggs
• Half a glass of semolina
• 2 soup spoons of cocoa
• 2 water glass flour
• 1 tablespoons of powdered sugar
• 1 package baking powder

For the sherbet:

• 2 cup powdered sugar
• 2 water glass of water
• 4-5 drops of lemon juice

How to Make Cocoa Sugar Pare Recipe?

1. For the syrup, put water and granulated sugar in a saucepan. Stir until the sugar dissolves. Boil for another 5 minutes and add the lemon juice. Boil 1 more time, remove from the stove and leave to cool.
2. Take the room temperature margarine and other ingredients into the kneading bowl. Knead a non-sticky dough. When the dough comes together, take it to the counter and continue kneading.
3. Cut into walnut-sized pieces and roll them into a baking tray. Bake in a preheated oven at 180 degrees for 20 minutes.
4. Pour the cooled syrup over the desserts with the help of a ladle.
5. When the sweets have absorbed half of the syrup, turn it over and wait until the remaining syrup has been absorbed. (You can turn it inside out from time to time.)
6. After resting the desserts for 1 hour, sprinkle with coconut and serve.