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Muffins With Chestnuts Simmered In Their Inner Skins Using Homemade Yeast Recipe

Muffins with Chestnuts Simmered in their Inner Skins Using Homemade Yeast Recipe
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Serving : 6
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Prepare the ingredients before making Muffins with Chestnuts Simmered in their Inner Skins Using Homemade Yeast in your home. Then, follow these steps below to serve Muffins with Chestnuts Simmered in their Inner Skins Using Homemade Yeast for your family or friends.

Ingredients: Muffins with Chestnuts Simmered in their Inner Skins Using Homemade Yeast

  • 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

How to Make Muffins with Chestnuts Simmered in their Inner Skins Using Homemade Yeast

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Muffins with Chestnuts Simmered in their Inner Skins Using Homemade Yeast in your home by yourself.

    Step 1
  • Put all the ingredients except for the ones marked ● and ○ in a food processor, and process until crumbly.
  • Step 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.
  • Step 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.
  • Step 4
  • Top each muffin cup with the rest of the dough, and push the other halves of the chestnuts in the center lightly.
  • Step 5
  • Bake in a preheated 340F/170C oven for 25 minutes.
  • Step 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.
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