Tämä hyytelömäinen makea on perinteisesti maustettu ruusuvedellä. Kun siirappia kaadetaan maissitärkkelysseokseen, varo, ettet anna seoksen päällystää astian sivuja.
This jelly-like sweet is traditionally flavored with rose water. When pouring the syrup into the cornstarch mixture, be careful not to let the mixture coat the sides of the dish. Source: Martha Stewart Living, December 2001 Makes about 4 dozen pieces Yield Ingredients 3 cups granulated sugar 3 1/4 cups water Half a lemons juice 1 cup sifted cornstarch 3/4 teaspoon cream of tartar 1 1/2 tablespoons rose water or orange blossom water Food coloring gel 1/2 cup sliced light almonds (optional) 1/4 cup candy sugar Vegetable oil, pan Instructions 1. Oil an 8-inch square baking pan, and set aside. Place sugar, 1 cup water, and lemon juice in a small saucepan and stir to combine. Place over medium heat and bring to a boil. If there are sugar crystals on the edge of the dish, wipe them off with a pastry brush dipped in water. Cut the candy thermometer and heat to 240 degrees. Remove the sugar syrup from the heat and drop it. 2. Combine 3/4 cup cornstarch, cream of tartar, and 3/4 cup water in a medium saucepan and spread until smooth and fully combined. Bring the remaining 1 1/2 cups of water to a boil in a separate pan. add to the cornstarch mixture, whisking constantly. Place over medium heat and cook, whisking constantly, until the mixture becomes quite thick and just boils. 3. Pour the sugar syrup into the cornstarch mixture, whisking constantly and reducing the heat to medium. Gently boil for 1 hour 15 minutes, stirring frequently. 4. Mix in rose water, food coloring, and almonds, if using. Pour into the prepared pan and let set overnight. Combine candy sugar and remaining 1/4 cup cornstarch. Sprinkle some of the mixture in an even layer on a cutting board and tighten the Turkish delight. Sprinkle candy on top of the sugar mixture. Use a sharp knife to cut into 1-inch squares. Let sit overnight to cover. Just before serving, dust with the remaining sugar mixture. Store at room temperature in an airtight container for up to 2 weeks.
26.04.2023 @ 22:34
This jelly-like sweet is traditionally flavored with rose water. When pouring the syrup into the cornstarch mixture, be careful not to let the mixture coat the sides of the dish. Source: Martha Stewart Living, December 2001 Makes about 4 dozen pieces Yield Ingredients 3 cups granulated sugar 3 1/4 cups water Half a lemons juice 1 cup sifted cornstarch 3/4 teaspoon cream of tartar 1 1/2 tablespoons rose water or orange blossom water Food coloring gel 1/2 cup sliced light almonds (optional) 1/4 cup candy sugar Vegetable oil, pan Instructions 1. Oil an 8-inch square baking pan, and set aside. Place sugar, 1 cup water, and lemon juice in a small saucepan and stir to combine. Place over medium heat and bring to a boil. If there are sugar crystals on the edge of the dish, wipe them off with a pastry brush dipped in water. Cut the candy thermometer and heat to 240 degrees. Remove the sugar syrup from the heat and drop it. 2. Combine 3/4 cup cornstarch, cream of tartar, and 3/4 cup water in a medium saucepan and spread until smooth and fully combined. Bring the remaining 1 1/2 cups of water to a boil in a separate pan. add to the cornstarch mixture, whisking constantly. Place over medium heat and cook, whisking constantly, until the mixture becomes quite thick and just boils. 3. Pour the sugar syrup into the cornstarch mixture, whisking constantly and reducing the heat to medium. Gently boil for 1 hour 15 minutes, stirring frequently. 4. Mix in rose water, food coloring, and almonds, if using. Pour into the prepared pan and let set overnight. Combine candy sugar and remaining 1/4 cup cornstarch. Sprinkle some of the mixture in an even layer on a cutting board and tighten the Turkish delight. Sprinkle candy on top of the sugar mixture. Use a sharp knife to cut into 1-inch squares. Let sit overnight to cover. Just before serving, dust with the remaining sugar mixture. Store at room temperature in an airtight container for up to 2 weeks.