Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, yuzu daifuku. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Yuzu Daifuku is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Yuzu Daifuku is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have yuzu daifuku using 9 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Yuzu Daifuku:
- Prepare of Gyuuhi (sweet rice cake).
- Prepare 50 grams of Shiratamako.
- Make ready 30 grams of Yuzu jam (or yuzu tea).
- Prepare 15 grams of Sugar.
- Get 60 ml of Water.
- Take of Filling.
- Take 120 grams of Tsubu-an (or your preferred an).
- Prepare 50 grams of Cream cheese (optional).
- Make ready 1 of Flour or katakuriko.
Steps to make Yuzu Daifuku:
- This time I used Okatsugi's yuzu tea recipe. Please refer to. You can use homemade or store-bought items for this recipe..
- 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..
- If you aren't using cream cheese, just roll the anko into balls..
- 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..
- 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.).
- 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..
- 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..
- 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..
- They're done! They will stay soft for 2 days when kept in the fridge. Wrap them up so they don't dry out..
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