When I first saw in Turkey prepared Turkish delight, I was amazed at how easy it is preparing.
In the winter I was in Istanbul on a business trip. In the evening I went to the roof of the hotel and worked. That I may not so hard working, the hotel hostess Nezie (I hope I wrote her name correctly) treated me to tea and Turkish Delight own cooking.
When she learned that I'm blogging about the desserts, I offered to see her cooking Turkish delight, which she makes from childhood. It turned out that the cook delight is very simple, no special equipment and complex ingredients.
A few days ago this recipe caught my eye and I decided to check it out and prepared a delight at home. What I was able to read below.
How to make juice for Delight
I cook pink grapes, but you can use any fruit juice, you can use the store. My Grapes, rented with twigs and knocking blender. I strain the juice through a sieve. Juice ready.
Cooking Delight best of juices with rich colors, then it will turn out bright and beautiful.
How to cook Turkish delight
All the ingredients are sending in a saucepan and stir until smooth. I put a saucepan on the fire a little below average. Delight cooking on high fire danger, the weight can easily burn. Therefore it is better to spend a little more time, than to throw out everything.
Mass in the saucepan I constantly stir flat rim, it is possible and common, but flat is much more convenient, it takes place in the pan edge.
Over time, the weight of the liquid begins to thicken, and stop getting harder. In total, I delight cook about 10-12 minutes. The main thing to remember, the longer the cook, the more fluid losing future delight. So it will be more dense.
When the mass is sufficiently boiled down, I put it into a glass mold and a wet screed. Wet it so that it's easier to remove frozen delight. Allowed to cool at room temperature for 20 minutes.
Delight is stabilizing, but still remains warm after this time. Without waiting for complete cooling, cut it into pieces. Then flip shape - and delight easily falls out from the mold.
Each piece rolled in starch. Part I decided to roll in coconut flakes, it sticks a little worse, but after complete drying holds well.
How to adjust the density of Delight
I like delight in the first couple of days, soft inside. If you store it in the open air, delight gradually loses moisture and will become dense.
I intentionally left the delight in the air, and for a couple of days it became a soft solid. But the density is best controlled during its cooking, and then store in an airtight container.
This time I cooked soft delight. He turned a nondescript color, as juice from grapes soft pink. In this case, the taste of grapes distinctly felt.
Water 300 g
Sugar 270 gr
Starch 160 grams (I use corn)
Citric acid ½ teaspoon
Starch (I use corn)
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