Meals for Carrot and Shambal Recipe
85 grams (1 tea glass) sugar
1 cup of grated carrot
110 grams (1 tea glass) vegetable oil
225 grams (1.5 cups) semolina
187 grams (1.5 cups) flour
1 cup beaten walnuts
1 dessert spoon cinnamon
1 pack of baking powder
425 grams (2.5 cups) sugar
500 grams (2 water glasses) water
1 slice of lemon
Carrot Shambal Recipe
Let’s whisk the sugar and eggs in a bowl.
Let’s upload a bowl of grated carrot and oil on it and blend.
Next, let’s upload flour, baking powder and walnuts respectively. What we’d like to pay attention to here’s so as to add flour depending on whether or not the carrots we use are rainy or dry. when you use juicy carrots, it would be useful to add somewhat additional flour. when you have used dried carrots, you need to upload the flour when it will get dark.
Let’s pour the thick cake dough (its dough should be in the consistency of a gloomy cake) into my spherical debt.
Let’s cook it at A HUNDRED SEVENTY FIVE levels until it is browned.
in the intervening time, let’s prepare the sherbet, this dessert need to be cold hot cake.
Let’s take water and sugar in a pot and upload lemon slice at the range.
Let’s boil it through blending.
Let’s put the baked cake aside to get warmer.
Let’s give the new syrup after it is warmed up.
Let’s slice the sherbet and serve it to the carrier.
Don’t fail to remember to add flour little by little in this recipe, it have to be a bit of darker than cake mortar.
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