Homemade lemon peel homemade lemon peel | PANGE pangi
When baking, such as madeleine and cake, lemon peel is quite necessary :) It's a lot to buy and use, and it's quite expensive, but it's good to make it :)
4 serving
Within 60 minutes
PANGE팡이
Ingredients
  • lemon zest
    2ea
  • Water
    20g
  • Sugar
    65g
  • Starch syrup
    65g
Video
Cooking Steps
STEP 1/9
Turn the glass bottle of lemon peel over in a pot of cold water, boil it with water, and dry it right away
STEP 2/9
Rinse the lemon in soda water
STEP 3/9
Cut off both ends of the lemon and peel it off
STEP 4/9
Blanch the skin in boiling water for about 1 minute
STEP 5/9
Repeat the above process three times
STEP 6/9
Cut blanched lemon rinds into sizes to use
(If you don't like the bitter taste, remove the white part inside.)
STEP 7/9
Bring to a boil all ingredients in a pot
STEP 8/9
When the foam rises and thickens, turn off the heat and put it in a jar when the syrup turns a little darker
STEP 9/9
Leave the bottled lemon peel in the refrigerator for about 2 days and use it :)
I used all the white part of the shell to keep the bitter taste of the lemon alive, but if you don't like the bitter taste, please remove it :)
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