Hello guys :)
Today, I made a chestnut compote that has become more famous by the movie 'Little Forest'!
What makes this recipe different from other candied chestnuts is that it is cooked without removing the inner shell of the chestnuts.
The inner shell of chestnuts has a bitter taste, so it must be boiled several times to remove it.
The chestnut compote, completed through this cumbersome process, has a special taste and flavor.
It tastes different from common candied chestnuts, so I definitely want you to try it.
This type of chestnut compote recipe is only used in Korea and Japan.
You cannot buy this type of chestnut compote in the US where I live.
So I made this myself.
When making a chestnut compote, there are so many broken chestnuts while cooking.
If you put them together and make a chestnut paste, it's so great for baking!
In the future, I will also upload a baking recipe using chestnut compote and chestnut paste :)
* Product used
-Cutting board: Philiga Campo cutting board (https://coupa.ng/bKDVQB)
-Pot: Master Cousin (https://coupa.ng/bKDV3t)
-Food Processor: Braun (https://coupa.ng/bKDVJg)
-Silicone spatula: Kyunghoon Industries (https://coupa.ng/bFLaSc)
▶Ingredients
-Chestnut (I used 1kg chestnut)
-Granulated sugar of 50% of the weight of peeled chestnuts
(After boiling 3 times to completely remove astringent taste, weigh the chestnuts before simmering in sugar syrup)
-1 teaspoon baking soda
1) Pour boiling water on the chestnut and soak for 20 minutes
(It is a required process to soak the skin and peel it easily)
2) Remove the crust with a knife
(If the yellow flesh is exposed, the chestnut breaks really well after boiling it. Remove it carefully so that the inner flesh is not exposed as much as possible)
3) Add water, add 1 teaspoon of baking soda, and boil for 20 minutes
(Baking soda removes the astringent taste of the skin and softens the skin)
4) Boil 3 more times for 20 minutes each while continuing to change the water.
(It's a total of 4 times boiled with baking soda added!)
5) Remove the thick “veins” of chestnuts, and weigh the chestnuts and add 50% granulated sugar
6) Cover the pot and boil it over low heat for 30 minutes.
*How to make the chestnut paste: Boil chestnuts, collect the broken chestnuts on the way and grind them with a food processor. At this time, if sugar water is soaked in the chestnut, do not add sugar, and if the chestnuts were removed before boiling in sugar water, add about 30% of the weight of the chestnuts.
(The reason for adding sugar is that it is convenient to adjust the sugar content of the finished product when baking so that the sugar content is similar to that of the commercial chestnut paste product that contains sugar)
If you don't have a food processor, you can filter it through a fine sieve, but when the chestnuts cool, it becomes hard and does not go down through the sieve.
*How to store
-The finished chestnut compote tastes better the next day than the day it was made.
-When the chestnuts and syrup are hot, put them in a sterilized bottle and make them in a vacuum, so they can be stored in the refrigerator for more than 6 months.
-Chestnut compote can be stored in an airtight container and refrigerated for about 1 week. (Not vacuumed)
-If you seal it in a zipper bag and keep it frozen, it can be stored for 3-4 months.
** BGM: Artlist (paid music site) If you subscribe through the link below, you will receive an additional benefit of 2 months https://artlist.io/JAEUN-994099
# A Quiet Departure-Josh Leake
instagram:https://www.instagram.com/jadore________
-------------------------------------------------- -------------------------------------------------- ---
Please indicate the source when using the recipe
Secondary editing and re-upload of video is prohibited.
-------------------------------------------------- -------------------------------------------------- ---