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Muffins with Chestnuts Simmered in their Inner Skins Using Homemade Yeast

Muffins with Chestnuts Simmered in their Inner Skins Using Homemade Yeast

These are mildly flavored muffins made using homemade yeast. They have carefully simmered chestnuts in their inner skins, and taste like traditional Japanese sweets.

Ingredients: 6 muffins

Cake flour
70 g
Bread (strong) flour)
50 g
Salt (from Guérande)
1 pinch
Sugar (raw cane sugar)
30 g
Unsalted butter
60 g
●The syrup from chestnuts simmered in their inner skins
65 g
●Milk
50 g
●Homemade yeast starter
24 to 36 g
○Chestnuts simmered in their inner skins
6

Steps

1. Put all the ingredients except for the ones marked ● and ○ in a food processor, and process until crumbly.
2. Add ● ingredients, and process until it's no longer floury. Transfer to a bowl and leave to rise (first rising). The dough is on the stiff side.
3. After the first rising, fill the muffin tins about halfway up with the batter. Add half a chestnut worth of crumbled chestnut in each cup.
4. Top each muffin cup with the rest of the dough, and push the other halves of the chestnuts in the center lightly.
5. Bake in a preheated 340F/170C oven for 25 minutes.
6. I wanted to highlight the flavor of the chestnuts, so the muffin itself is not that sweet. The muffins are even better the next day, when the flavors have melded.

Story Behind this Recipe

I wanted to use the every part of the chestnuts simmered in their inner skins that I took such care and time to make, including the syrup! I made snacks that my family can enjoy easily.