Kemalpaşa & Pismaniye & Chestnut Candy
Pismaniye recipe, Sugar and water are mixed in a saucepan and boiled.
Flour is roasted in a pan.
Grease the tray with butter and place it in a large bowl filled with
ice. When the syrup thickens and becomes a paste, it is taken from the stove.
Add the lemon juice to it and transfer it to the greased tray. It is mixed with
a wooden spoon until it turns into a paste. Pour the roasted flour on the
counter and put the paste on the flour.
Pismaniye, or other names such as wire halva, pulled halva, wire
wire, tame halva, flax halva; It is a traditional dessert made with white
sugar, wheat flour, butter and vegetable margarine in Anatolia.
Pişmaniye near me, you can reach the unique Turkish delight by ordering
instantly from the Hamlet Market whenever you want.
Turkish floss halva pismaniye, is made from butter, vanilla (or cocoa), lemon salt,
sugar, tahini, flour and water. To make Pişmaniye, the sugar is boiled at 170 degrees until it
becomes waxy. The hot caramelized sugar solution is disassembled onto a cold
surface, cooled and bleached. In the bleaching process, the sugar mixture is
hung on a metal hanger, folded by hand or by machine, and stretched again. This
process, called pulling, is repeated many times to allow air to enter the sugar
mixture. As a result of this process, a softer and whiter sugar paste is
obtained.Miami traditional floss halva is bought from the pismaniye Hamle
market.
Kemalpasa dessert, Kemalpaşa dessert, which is named after the Mustafa
kemalpaşa district of
Bursa, is still produced daily and fresh with the addition of cheese in the
district. Due to the short shelf life, today the cheese rate is low and it is
sold in packages as dried. put sugar and water in a large saucepan, stir until the
sugar dissolves, and then pour our dessert into sherbet.It is boiled for 20-25
minutes on medium heat, under control.Cover the bottom and wait for the water
to absorb.When the desserts have cooled, sprinkled with coconut on top of the
syrup and are ready to be served.
Kadayıf food,
delicious sherbet desserts made with stringy kadayıf,
künefe, pistachio
kadayif dessert, and stuffed kadayıf are various desserts that everyone loves to eat.
Kadayif stuffed
pasha wrap, hazelnut paste kadayif, kadayif cake are among the most preferred
kadayif dishes.
Kadayif, is one of the
traditional dessert recipes in our culinary culture. Both the dessert and the
dough used in making the dessert are called kadayif. The dessert, which is
prepared by blending kadayıf, which is prepared as a string, with ingredients
such as walnuts and peanuts, combined with butter and sherbet, is generally
loved by everyone. A special flour is used in the production of kadayif, which
has a special elastic structure .
Kadayif recipe, First, take tel kadayif into a large bowl. Pour the
melted butter over low heat. While you cut the kadayıf into small pieces with your hand, let it mix with
the butter.
Then spread half of them on the bottom of a suitable
baking tray. Press the kadayifs in with your hand or a flat bottomed bowl.
Sprinkle the ground walnuts on top of it. Press and lay the remaining kadaifs
on it. Preheat your oven to 200 degrees. Put the kadayif tray in the oven and
keep it in the oven until it is browned. Then take the kadayif by turning it
upside down into a tray of the same size. After frying the gold a little more,
take the kadayıf out of the oven. If you turn the kadayıf upside down on another tray like this, it will have
a neater presentation during serving. Now that we have cooked the kadayıf, we can prepare the syrup. Because we will bring
together the syrup as hot and kadayif as cold. Let's start by taking the sugar
and water in the pot and boiling it. After the syrup boils, continue to boil
for about 20 minutes. When you take it from the stove, put lemon juice in it.
Pour the hot syrup over the cooled kadaif. Then you can serve the kadayif by
resting it for at least 3-4 hours.
Requirements for kadayif dough; 1 glass of flour, 1 glass of water, Half a glass of corn starch, Half a glass of oil, Half
a teaspoon of salt. Combine flour, starch, salt, oil and water in a deep
bowl. Mix well until you get a smooth consistency.
Rest for 5 minutes. Fill the dough you prepared into a piping bag.
Trim the corner as
thin as possible. Heat your iron if you have it, or a large non-stick
frying pan. Squeeze the dough spirally into the pan.
After cooking for
30 seconds, remove it from the pan with the help of a wooden stick.
You can have thin
kadayif dough as if you have opened it yourself with the difference of the Hamle market without the hassle.
Helva, is a common dessert in Turkey and many Middle Eastern
countries. There are many varieties of halva in many different countries. Flour
halva and semolina halva are common in Turkish cuisine. Basic ingredients are
flour or semolina, oil, sugar, milk, cream
Kagit helva, is a dessert enjoyed by everyone, big and small. It has a light and crunchy texture. It can be consumed plain or with ice cream in between. It is round in shape and is in a plastic package. Due to its shape, it can be easily held and eaten. It is a pleasant dessert option that you can easily consume anywhere you want.
