Tortilla with syrup and sugar sprinkles. Share with friends: 
Dish Photography: Yunhi Kim Time: 35 minutes Difficulty: easy Quantity: 24 pcs. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Sopapiyas
- 4 wheat cakes 20-25 cm in diameter, cut into wedges or strips
- Vegetable oil for frying
- Sprinkled sugar
Chocolate sauce
- 1/2 tbsp. brown sugar
- A pinch of salt
- 1/2 tbsp. cocoa powder
- 3 tbsp. l (45 gr.) Butter
- 1/2 tsp vanilla extract
Recipes with similar ingredients: tortilla, brown sugar, vanilla extract, cocoa
Recipe preparation:
- Cooking the sauce: Bring to a boil in a small saucepan. 1/4 Art. water, brown sugar and salt. Stir until sugar will dissolve. Add cocoa powder until smooth. Remove from heat and add oil and vanilla.
- Cooking sopapiyas: Heat 1 cm. Vegetable oil in large deep frying pan. If you have a thermometer for oil, then temperature should be 180 ° C. Fry the cakes in batches until golden crust until bubbles appear on each side, from 1 to 2 minutes to the party. Put ready sopapiyas on a plate with paper backing to absorb excess oil and sprinkle both hand sugar. Pour in chocolate sauce.
