ang-kay
Natashamost likely this is a test for a solid ball. A small amount of boiling syrup solidifies in a glass of cold water into a tight, hard ball.

Tusya Tasya
Thank you Angela, I hope that nothing will stop me from cooking Turkish delight this weekend. I love him very much, but in the store he is so chemical!
Wildebeest
ang-kay, catchTurkish delight with cinnamon and lavender
Made without nuts. Fkusnaaaa. I started a double portion at once.
zvezda
Sveta, do not mind the beefintushes ,,,, you gave !!! That's so beautiful! I love Turkish delight very much, while there is a lot of marmalade, I will make the next
Wildebeest
zvezda, Olya, my next turn is black currant marmalade.
zvezda
Sveta, come on !!! My bows are just like that
ang-kay
Quote: Wildebeest
catch
Sveta, beauty! Now you will definitely not buy. I need to make with potato starch as I promised. But somehow I'm so busy.
Wildebeest
ang-kay, Angela, take your time. There are more important things to do in life.
zvezda
Quote: ang-kay
But somehow I'm so busy
Horror,,,
Yarik
Damn, I digested it, came out a caramel with nuts, and it sticks to the teeth

Turkish delight with cinnamon and lavender
ang-kay
Yaroslavna, color mortality. So there will be caramel) You will tell later what happened.
Yarik
All the same, Turkish delight came out))) but it sticks to my teeth very much, there is a suspicion that I did not digest it, and did not cook it at the final stage, I lagged behind the bottom, but I refused to gather in a lump. And the taste is very cool! Thank you for the recipe!

Turkish delight with cinnamon and lavender
ang-kay
Yaroslavna, handsome and cut well. And why is this color?
Yarik
The syrup is a little overcooked, and even the cinnamon is dark. Why do you think it sticks to my teeth, where did I screw up?
ang-kay
Yaroslavna, but who knows? Most likely the syrup has been digested. You got your caramel. Maybe not right.




Infected. I put it on to cook.
Yarik
Angela, we wait!
ang-kay
Yaroslavna, will not be. Distracted. Tomorrow now)
zvezda
Quote: ang-kay
Tomorrow now)
Are there any other options
ang-kay
I got the hint)
Trishka
I’m here, listen, I didn’t cook like that, so it seems to stick ...
I added sugar to the juice, heated it until it dissolved, then added starch diluted with cold juice and brewed it like jelly, then, stirring it, cooked it over low heat until transparent, then poured it into a mold and cooled it.
Not so, right?
I can show a photo of the finished "jelly".
zvezda
I'm here too ,,, waiting
ang-kay
Quote: Trishka
I added sugar to the juice, heated it until it dissolved, then added starch diluted with cold juice and brewed it like jelly, then, stirring it, cooked it over low heat until transparent, then poured it into a mold and cooled it.
A strong syrup was needed. And you just cooked jelly.
Trishka
Obviously, it's a boom to fix, but it's still delicious ...

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