2. Heat the white sponge sugar, 285 ml of water and lemon juice in a soup pot until the sugar is completely melted and the mixture boils.
3. Reduce the temperature and cook slowly with low fire, without stirring, until the mixture becomes slurry (114-118 C).
4. Stir 225 grams of corn starch and tartar in the second heated soup pot, and slowly pour in the remaining water until there is no caking.
5. Stir until the mixture boils into a paste.
6. Slowly pour the prepared syrup into the corn paste and stir.
7. Reduce the temperature and cook slowly with low fire, and continue to stir 1 hour to prevent caking or the mixture from turning dark golden. Mix the rose dew into the mixture.
8. Pour the mixture on the prepared tinplate, lay it flat and uncovered as far as possible, leave it overnight, and cool it to room temperature.
9. Sprinkle powdered sugar and a small amount of corn flour on the chopping block.
10. Take out the mixture and cut it into small pieces of 1 cm2 on the chopping block with an oil knife.
1 1. Roll out the small pieces so that they are evenly coated with powdered sugar.
12. Store layer by layer in sealed cans with waxed paper, and enjoy with Turkish black tea.