Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, yuzu daifuku. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Yuzu Daifuku is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Yuzu Daifuku is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have yuzu daifuku using 9 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Yuzu Daifuku:
- Make ready Gyuuhi (sweet rice cake)
- Prepare 50 grams Shiratamako
- Make ready 30 grams Yuzu jam (or yuzu tea)
- Take 15 grams Sugar
- Make ready 60 ml Water
- Take Filling
- Make ready 120 grams Tsubu-an (or your preferred an)
- Get 50 grams Cream cheese (optional)
- Prepare 1 Flour or katakuriko
Instructions 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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