Turkish Delights or Lemokum /Emse know in the Iberian Peninsula as jelly beans. These were brought from Turkey to Europe thanks to the British Empire, which by tasting how rich they were, of Emlokum/Em, turned them out to call them Turkish delicacies. In addition, developing Turkish delicacies has a special process, which is why we tell you in detail all the steps so you can get an exquisite sweet. In recipes we teach you how to make easy Turkish delicacies. Keep reading and do not miss this elaboration.
| 🚻 6 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Targetedness Media |
| Ingredients to make Turkish delights: |
| For the Turkish delights :: 75 grams of corn starch (cornstarch) 1 extra teaspoon Red food coloring | For the syrup :: 300 grams of sugar glas 125 milliliters of water 40 milliliters of lemon juice para the batter :: 4 tablespoons of sugar sugar glas 2 tablespoons of cornstarchy starch |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Turkish delights:
1. To start with the traditional recipe for Turkish Delights, first prepare the mold to let them cool. We recommend using a square silicone mold, not larger than 15×15 cm. If you do not have silicone mold, grease the mold well with a unmolding spray with baking paper. Also sprinkle above a teaspoon of corn starch (cornstarch) and reserve.
2. In a not very large bowl add the 75 g of corn starch (cornstarch) with the 150 ml of water, orange blossom water (rose, vanilla or the one you have at home) and the red food dye. Mix well and reserve for later.
3. In a saucepan, it boils 300 g of icing sugar along with 125 ml of water and lemon juice. It carries soft ball boiling, at 115 ° C.
4. If you don have thermometer, don worry, you can do it without it. It will take between 20-30 minutes, it will depend on your fire. To check that the sugar is in soft ball, remove a teaspoon from the syrup and drop into a glass with a little water. Then, enter the fingers in him and see if you can remove the syrup and if you can make a soft caramel ball with him. If you see that you cannot take it with your fingers, it is because it is not yet and is still missing. On the other hand, if you see that you take it, but it does not form a ball, it lacks less. On the contrary, you make a hard ball, it is that you have gone from the point, so it is better to start looking at it from 15 minutes of cooking.
5. Once the soft ball point is reached, remove the cornstarch again with the water and the dye, as it will have been rested. Then, add the syrup. See constantly stirring for 15-20 minutes until you see that the paste formed from the walls begins to be easily detached and that it also takes off from the bottom of the saucepan.
6. Remove from heat and pour into the silicone mold you had reserved.
7. Mix in a bowl the 4 tablespoons of Glass sugar with the 2 tablespoons of corn starch (cornstarch).
8. sprinkle on top with the help of a strainer to make it finer, reserve the rest. Let the Turkish delights cool and curdle for 24 hours in a dry place, without moisture (do not reserve in the fridge).
9. After 24 hours of rest, unmold the Turkish Delicias block, sprinkle if necessary with a little more of the mixture of cornstarch and icing sugar you had. With an greased knife with a little oil, short strips along and in turn you throw wide to form small cubes.
10. Reboza each cube obtained in the Glass and Maicena sugar mixture.
11. You already have the Turkish delight. Do not keep them in the fridge, better reserve in a hermetic glass boat up to three weeks after its elaboration. Enjoy this Turkish dessert! Do you dare to prepare it? If so, tell us how it has left you, if it has been complex or, on the contrary, easier than you thought. = outbound cakes for you.
