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Peel (Oranget) | Restaurant Independent School/Principal Kosei's Recipe Transcription

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飲食店独立学校 /こうせい校長

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Ingredients

みかんの皮 : 6個分
水 : 500ml
上白糖 : 100g
コアントロー : 15ml
グラニュー糖 : 適量
chocolate bar : 5枚

Time required

90minutes

Procedure

1) みかんを洗う 00:23
Rub salt (not listed) on the skin of the tangerine for 10 to 20 seconds and rinse with water.
Add the mandarin oranges to the boiling water and soak for 30 seconds.
Cool with water and wash the surface of the skin.
Wipe off moisture.
2) 切る 03:17
Cut the mandarin orange into quarters, peel the skin, and cut off the stem attached to the skin.
Cut the skin lengthwise into 4 to 6 pieces.
3) 茹でこぼす 04:51
Boil water (not listed) in a pot and add 2. Once it boils, drain it into a colander and wash it with water.
Add water (not listed) and mandarin orange peel to the pot again, and simmer over low heat for 5 to 10 minutes.
Drain in a colander and wash with water.
4) 煮る 05:34
3. Put water, Cointreau, and 1/3 of the caster sugar in a pot and heat.
Simmer over medium-low heat for 7 minutes, stirring occasionally.
Add another 1/3 of the caster sugar and simmer for 7 minutes, then add the remaining caster sugar and simmer for 6 minutes.
Drain the water in a colander.
5) 乾燥させる 06:46
バットにクッキングシートを敷く。
ボウルにグラニュー糖を入れて4にまぶし、クッキングシートの上に並べる。
半日～1日乾燥させる。
6) チョコレートを溶かす 09:03
Finely chop the chocolate bar and place it in a bowl.
Dissolve in boiling water.
Coat about 2/3 of 5 with chocolate and place on a cookie sheet.
It's done when the chocolate hardens.

Point

・You can reduce the sweetness by drying the tangerine skin a little and then sprinkling it with granulated sugar.
・The process of boiling the mandarin orange peels removes pesticides and dirt from the skins and reduces the bitterness of the skins.
・If you add 1/3 of caster sugar at a time when simmering, the finished product will not become hard.
・Even if you coat it with chocolate without adding granulated sugar, it is less sweet and delicious.