Muffins with Chestnuts Simmered in their Inner Skins Using Homemade Yeast

Name: Muffins with Chestnuts Simmered in their Inner Skins Using Homemade Yeast
Yield: 6 servings
Cuisine: American
Ingredients: 70 grams Cake flour; 50 grams Bread (strong) flour); 1 pinch Salt (from Guérande); 30 grams Sugar (raw cane sugar); 60 grams Unsalted butter; 65 grams ●The syrup from chestnuts simmered in their inner skins; 50 grams ●Milk; 24 to 36 grams ●Homemade yeast starter; 6 ○Chestnuts simmered in their inner skins

cookpad.japan @cookpad_jp

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.

Adjust the amount of sugar depending on the sweetness of the chestnuts. I used chestnuts simmered in their inner skins with liqueur added. You could add rum to the instead. I used a rather loose sourdough starter.
Please adjust the baking time depending on your oven. For 6 muffins. Recipe by geosmin

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.

cookpad.japan @cookpad_jp

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.

Saved

Ingredients

6 servings

70 gramsCake flour
50 gramsBread (strong) flour)
1 pinchSalt (from Guérande)
30 gramsSugar (raw cane sugar)
60 gramsUnsalted butter
65 grams●The syrup from chestnuts simmered in their inner skins
50 grams●Milk
24to 36 grams ●Homemade yeast starter
6○Chestnuts simmered in their inner skins

Saved

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.