Easy Homemade Double Color Rose Dessert Recipe
How to make Double Color Rose Dessert Recipe
3.5 cups flour
1 cup semolina
½ teaspoon baking soda
1 cup sunflower oil
1 cup yogurt
1 tablespoon cocoa – for cocoa dough
Ingredients for Sherbet
2 cups granulated sugar
2 cups of water
3 – 4 drops of lemon juice
Ingredients for Topping
Add granulated sugar and water in a saucepan and mix until boiling.
Add lemon juice from the stove and let cool.
For the dough;
Mix flour, semolina and baking soda in a bowl, put a yogurt, egg and sunflower oil in the middle, mix it with a fork, then knead until the dough combines.
Then divide your dough into two equal pieces.
Add the cocoa into one of them and knead it well.
Roll out the dough so that it is medium-thin on your counter, roll out with the rim of the tea glass.
4 round dough Put the ends on top of each other, assemble them, roll them, cut them in half and place the two roses in your glass oven bowl.
Prepare the remaining dough in the same way and bake in a preheated oven at 180 degrees for 20 – 25 minutes.
Cold Pour the syrup into the hot dessert and let it sit for 15 minutes.