栗をひたすら料理する日常【渋皮煮、栗ご飯、モンブラン】※字幕ONでレシピ

栗をひたすら料理する日常【渋皮煮、栗ご飯、モンブラン】※字幕ONでレシピ

The chestnuts have arrived. Soak in lukewarm water to make it easier to peel. It’s already late today, so I’ll continue tomorrow. It’s finally over. If the astringent skin is clean, boil it in astringent skin. Boil for about 10 minutes. Remove the streaks and dirty areas around it. Boil again. Boil while changing the water several times until the water is clear. Eat tangerines and take a rest. Put boiled chestnuts, water to cover, and millet sugar 60% of the weight of peeled chestnuts in a pan and heat. Scoop up the lye. Cover with a lid and simmer for 2 to 30 minutes. Preparing for a new book! When the broth becomes thick, it’s done. Rice 2 go. Add 1 tablespoon of sake and water to make 400cc. 1/2 teaspoon salt soak for 2-3 minutes. Make chestnut mont blanc. Cake flour 15g Sugar 20g Soy milk 4 teaspoons 1 egg is divided into yolk and egg white. Add 1/4 of sugar to egg yolk and mix. Add 2 teaspoons of rice oil and soy milk and mix. Shake the cake flour. Add sugar to a bowl of egg whites and whisk. Add the one you just mixed and mix with a rubber spatula. .. Pour into a bat. Bake in an oven at 180 ° C for 15 minutes. Crush 300g of boiled chestnuts and add 35g of sugar and 60g of fresh cream. Put on low heat, crush the chestnuts and mix, and when smooth, turn off the heat. When the sponge cake is baked, remove it from the vat and let it cool. Put the chestnuts on the hand processor. Serve sponge, cream, boiled astringent skin, and marron paste. Finally, put the cut astringent skin boiled on it and it’s done ~

栗料理！

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