Soboro chestnut Muffin Recipe

Please turn on the subtitles for the detailed process of making it.
It's a link to make it into a sobo
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Ingredients (four to five muffins)
50g butter, 25g sugar, 15g honey,
25g of eggs, 100g of flour, 2g of baking powder,
50g of milk, 50g of pickled chestnuts,
an appropriate amount of soboro
How to make
1. Please prepare four to five muffin mold papers in advance.
(Preheat oven to 180℃.)
2. Make 50g of butter soft.
3. Add 25g of sugar and 15g of honey and mix a little.
4. Mix the eggs in two to three times of 25g.
5. Sift 100g of flour and 2g of baking powder and mix as if cutting.
6. When almost half of the powder is mixed, mix 50g of milk and 50g of pickled chestnuts evenly.
7. Please prepare it in a piping bag.
8. Squeeze about 80% of the dough into the prepared mold.
9. Place an appropriate amount of sobo on top.
10. Bake at 180℃ (356 ℉) for 24 to 30 minutes.
(If the top and bottom can be adjusted individually)
Bake at 190°C (374 ℉) and 170°C (338 ℉) for 24 to 30 minutes
11. Hit it on the floor once and cool it down.
(You can remove it from the frame and cool it.)
12. Transfer to a cooling net, cool it sufficiently, and pack or eat it.
Reference points
*If you seal it well for about a day after it's cold, it's softer and moist, so it's delicious.
*If you use Bamdise (canned), wash it once in water and remove the water before using it.
*If you use steamed chestnuts, it is recommended to add more than 10g of honey to your taste.
*Bam, please prepare Miss Soboro according to your preference.
*Preheat the oven by turning on the baking temperature 10 to 20 minutes before using it.
*For convenience, the liquid material is also marked as g.
*Store butter and milk (water) at room temperature 1 hour before use.
Taste
It's sobo that you can chew crispy on the outside. It's soft and soft
It was not too sweet and went well with the taste of the night, so it was not burdensome.
5.6/10
I think there's a standard in cooking, but there's no right answer.
So I hope you can make it as you want.
Your like and subscription comments give me a lot of strength.
I hope you all do well in what you're doing.
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