手機(jī)版
Turkish delight—Makes 20 pieces.
1.Materials
375g caster sugar
juice of 1 lemon
25g gelatine powder
100g cornflour
25g icing sugar
2–3 teaspoons rosewater
pink food-colouring paste
50g shelled unsalted pistachios, roughly chopped
sunflower oil, for brushing the tin
2.procedures
1）Tip the sugar into a medium-sized pan and add the lemon juice and 300ml of water. Stir over a low heat to dissolve the sugar, then bring gently to the boil.
2）Mix the gelatine with 75g of the cornflour and 200ml water and add to the pan. Stir constantly until the gelatine has dissolved, then continue to simmer very gently for 20 minutes until thickened.
3）Mix together the remaining cornflour and the icing sugar. Lightly oil a 20cm square baking tin to a depth of 4–5cm and line it with clingfilm. Lightly dust the clingfilm with some of the cornflour mixture, tipping out the excess.
4）Remove the pan from the heat and set aside to cool. Add the rosewater, food colouring and pistachios and pour the mixture into the tin. Spread level and leave to cool for at least 4 hours or until completely set before cutting into squares and dusting with the rest of the icing sugar and cornflour mixture.
5）Stored in an airtight container, these will keep for about a week.
參考譯文：
土耳其軟糖——制作20個(gè)。
1.原料
375g精制白砂糖
檸檬汁（1個(gè)檸檬）
25g明膠
100g玉米淀粉
25g糖霜
2-3湯匙玫瑰水
粉色食品著色漿
50g新鮮去殼的開(kāi)心果，切塊
葵花籽油，用于刷罐子
2.步驟
1）將糖倒入一普通平鍋，加檸檬汁和300ml水。低溫?cái)噭?dòng)使糖溶解，然后緩緩加熱至沸騰。
2）將明膠與75g玉米淀粉和200ml水混合，加入平鍋中。不斷攪動(dòng)至明膠溶解，繼續(xù)微沸20min至粘稠。
3）將剩下的玉米淀粉（25g）與糖霜混合。取一20cm方形罐，于內(nèi)壁輕輕的涂上一層油，約4-5cm深度，并附上一層聚乙烯膜。將一些玉米淀粉混合物輕輕的撒在聚乙烯膜上，然后倒出罐內(nèi)剩余的粉。
4）將平鍋從熱源取下，放冷。加入玫瑰香水，食品著色漿和開(kāi)心果，然后將平鍋內(nèi)的混合物倒入罐中。使之水平伸展，至少放冷4h或直至完全凝固，然后切方，撒粉（用剩下的糖霜-玉米淀粉混合物）。
5）將之保存于密封容器內(nèi)，可放置一周。
