Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chestnut kinton - just like the one from a famous confectionery shop. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

I receive a lot of chestnuts grown in my neighborhood each year, so I make chestnut kinton with them. When I give them to friends, they exclaim, "These are richer and more delicious than store-bought because. Their confections with domestic chestnut are especially famous, and their chestnut and mashed sweet potato kurikinton sold from autumn to winter is recommended. Fluffy whipped cream and meringue is topped with sweet chestnut purée; one of the most delicate desserts you will find in Singapore.

Chestnut Kinton - Just Like The One From a Famous Confectionery Shop is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Chestnut Kinton - Just Like The One From a Famous Confectionery Shop is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have chestnut kinton - just like the one from a famous confectionery shop using 3 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Chestnut Kinton - Just Like The One From a Famous Confectionery Shop:

1. Take 500 grams net weight Chestnuts (boiled and skinned)
2. Make ready 110 grams Caster sugar
3. Prepare 1 pinch Salt

The caramel tart from Sadaharu Aoki is often referred to as a glorified twix bar. But be warned, this one is not for the faint-hearted. If you like things sweet, rich and oozing with caramel, then this one is for you! Métro Les Gobelins The name is said to derive from "Castella," which was the name of the Spanish kingdom at the time.

Steps to make Chestnut Kinton - Just Like The One From a Famous Confectionery Shop:

1. Wash the chestnuts, soak in water for an hour, and cut 5 mm notches on the tops.
2. The chestnuts will soak up the boiling water and become bitter and black if the notches are too deep, so be careful! Refer toand cook them in a pressure cooker for 5 minutes, then let the cooker cool down naturally.
3. Remove the outer shell and inner skin. This yields 500 g of chestnuts. The chestnuts will be mashed up later, so there's no need to worry about peeling the skins properly. You could also use a spoon to scrape off the skins.
4. Note: Some users had difficulty peeling the chestnuts, so I advise cutting them in half and picking off the skins with the thin tip of a spoon.
5. Cover in plastic wrap and microwave for about 3 minutes.
6. While the chestnuts are still hot, transfer the chestnuts along with a pinch of salt, and sugar to a pestle, and mix while pounding it with a mortar.
7. It will become slightly sticky as you pound it, and become easier to handle. It's okay for some lumps to be left over. Mash it up well if you prefer.
8. Scoop a tablespoon worth (about 25 g) on a sheet of plastic wrap, and squeeze into a ball.
9. Done! Store in the refrigerator and don't let the kinton dry out. Wrap each portion in plastic wrap, and store in the freezer if you prefer.

If you like things sweet, rich and oozing with caramel, then this one is for you! Métro Les Gobelins The name is said to derive from "Castella," which was the name of the Spanish kingdom at the time. Its main ingredients are eggs, sugar, wheat flour, honey, starch syrup and milk. The mixture is poured into a wooden frame, put in the oven and baked for about one hour. The result is a soft sponge like confectionery, with sweet and rich flavor.

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