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

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, muffins with chestnuts simmered in their inner skins using homemade yeast. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Muffins with Chestnuts Simmered in their Inner Skins Using Homemade Yeast is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Muffins with Chestnuts Simmered in their Inner Skins Using Homemade Yeast is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook muffins with chestnuts simmered in their inner skins using homemade yeast using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Muffins with Chestnuts Simmered in their Inner Skins Using Homemade Yeast:
  1. Prepare 70 grams Cake flour
  2. Prepare 50 grams Bread (strong) flour)
  3. Take 1 pinch Salt (from Guérande)
  4. Make ready 30 grams Sugar (raw cane sugar)
  5. Take 60 grams Unsalted butter
  6. Prepare 65 grams ●The syrup from chestnuts simmered in their inner skins
  7. Make ready 50 grams ●Milk
  8. Get 24 to 36 grams ●Homemade yeast starter
  9. Take 6 ○Chestnuts simmered in their inner skins
Steps to make Muffins with Chestnuts Simmered in their Inner Skins Using Homemade Yeast:
  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.

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