ホモテナシ

• Or just lokum
• 1884 first recipe (thanks to Tasting History).

• fills about half a 流し缶, which is a good height to make perfect cubes:
• Make a syrup: Cook this to firm ball stage (122°) (some recipes just cook it to 115°)
  • 350 gr sugar
  • 175 gr water
  • 0.4 gr tartaric acid (citric also works, but it has a more pronounced flavour that clashes with the rose, I think. Might be a different story if you're using orange blossom water).
• Make a slurry. So far, I've added this cold to the syrup; but other recipes heat the slurry until thickened and then add to that the hot syrup. I think that makes a lot of sense. (Also, I want to experiment if I can reduce the water here already to reduce cooking time.)
  • 500 gr water
  • 70 gr corn starch
• Cook the mixture to 75° Brix, about 1 hour, stirring occasionally.
• Add 6 gr of rose water and food colouring at the end (or other flavourings).
• Pour into a 流し缶 lined with baking paper or plastic wrap, brushed with almond oil.
• Stand overnight (don't put in the fridge!)
• Prepare powder: I've used 50 gr cornstarch, 50 gr powdered sugar and 3 gr of musk seeds. Blend well. (The musk seed gives the most fantastic aroma! But I found that recipe a bit powdery, so I might go to 25 gr cornstarch and 75 gr sugar),
• Cut: For cutting, oiling and powdering the blade seems to help.

• Akin to 葛焼き, it might be nice to have different barely mixed colours.

yogashi evergreens summer