Practical Way to Preparing Tasty Yuzu Daifuku

Hoping to eat Yuzu Daifuku a top restaurant's, but for some reasons are not able to go to restaurants. This site is going to guide you with useful procedures on preparing a Yuzu Daifuku like a famous chef made.

We hope you got insight from reading it, now let's go back to yuzu daifuku recipe. To cook yuzu daifuku you only need 9 ingredients and 9 steps. Here is how you cook that.

To make an unforgettable Yuzu Daifuku, here are the components required:

1. Get of Gyuuhi (sweet rice cake).
2. You need 50 grams of Shiratamako.
3. Prepare 30 grams of Yuzu jam (or yuzu tea).
4. Prepare 15 grams of Sugar.
5. Get 60 ml of Water.
6. Prepare of Filling.
7. Take 120 grams of Tsubu-an (or your preferred an).
8. Provide 50 grams of Cream cheese (optional).
9. Provide 1 of Flour or katakuriko.

After preparing the components, next you are ready to make your tasty Yuzu Daifuku by following the guidances on this section:

1. This time I used Okatsugi's yuzu tea recipe. Please refer to. You can use homemade or store-bought items for this recipe..
2. Prepare the filling. Ths time I'm using tsubu-an and cream cheese. I split the anko and cream cheese into 6 and wrapped the anko around each piece of cream cheese..
3. If you aren't using cream cheese, just roll the anko into balls..
4. If the peel in your yuzu tea is a bit big simply snip it up with some kitchen scissors and it'll blend in with the gyuhi..
5. Make the gyuuhi. Add the gyuhi ingredients to a heat-resistant bowl. Mix together well to dissolve. Lightly cover the bowl with cling film and heat the mixture in a microwave for 1 minute 30 seconds. (Refer to the hints section here.).
6. Take the mixture out and mix well with a rubber spatula. Once sticky and glossy move onto the next step. If it's still a little watery, microwave for a further 30 seconds..
7. Place the gyuhi dough onto a vat or similar dusted with katakuriko. Divide into six portion. Once the gyuhi has cooled just enough so that you can work with it, move onto the next step..
8. Stretch the gyuhi dough out until larger than the balls of anko. Keep the centre still quite thick and stretch whilst dusting with katakuriko, then wrap the dough around the anko. Pinch the seam securely shut..
9. They're done! They will stay soft for 2 days when kept in the fridge. Wrap them up so they don't dry out..

Recipe : Yuzu Daifuku

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step by step to make Yuzu Daifuku

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