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Buntan Peel ｜ Coris Cooking Channel's recipe transcription

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coris cooking

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Ingredients

Buntan : 1 ball
water : 300g
Granulated sugar : 200g
Granulated sugar (for finishing coating) : Appropriate amount

Time required

70minutes

Procedure

1) Prepare the pomelo 00:17
Rinse the pomelo skin quickly, cut the top and bottom of the pomelo, and cut it into 1/8. Make a small cut above and below the flesh to remove the flesh.
2) Repeat boiled spill 3 times 03:08
Cut the skin to a width of about 1 cm, put it in a pan, put the skin in a pan with plenty of water, and bring to a boil over high heat. As soon as it boils, open it in a colander and discard the boiled juice. Repeat this boiled spill work 3 times.
3) Soak in water and leave overnight 05:22
Soak the boiled skin in plenty of water and leave it overnight.
4) Wash with tap water 04:40
Pomelo skin soaked in water overnight is opened in a colander, the water soaked overnight is discarded, and the skin is washed with tap water.
5) Make syrup 06:14
Put granulated sugar and water in a hand pan, heat and heat while mixing with a rubber spatula to bring to a boil. When it boils, turn off the heat.
6) Add pomelo skin and cook 06:44
Add the pomelo skin and heat it over medium heat. When it boils lightly, reduce the heat to extremely low and cover it with a lid.
7) Cool at room temperature 09:00
Leave the lid of the pot slightly offset and leave it at room temperature to cool slowly.
8) Entangled with granulated sugar 09:21
When the boiled pomelo skin has cooled, entangle it with extra granulated sugar and arrange it on a plate.
9) Leave for 3-5 days to dry 10:22
Place them on a plate and leave them at room temperature for 3 to 5 days to dry them properly. Turn it over several times on the way and dry it properly to complete.

Point

・ Since the pulp is not used this time, it is recommended to eat it as it is or squeeze the juice to make ponzu.
・ By spilling the boiled pomelo, the bitterness of the pomelo skin will be moderately removed, and the pomelo will be boiled in sugar with a moderate bitterness.
・ Cooling the pomelo syrup at room temperature gives it a transparent, sweet finish.
・ If the boiled syrup is stuck on the pomelo skin, the granulated sugar will become lumpy, so if necessary, open it in a colander, cut the syrup lightly, and then entangle it with the granulated sugar.