Yuzu Daifuku

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Yuzu Daifuku. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Yuzu Daifuku is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They're fine and they look wonderful. Yuzu Daifuku is something that I have loved my whole life.

Many things affect the quality of taste from Yuzu Daifuku, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Yuzu Daifuku delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Yuzu Daifuku is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few components. You can cook Yuzu Daifuku using 9 ingredients and 9 steps. Here is how you can achieve that.

I made plenty of yuzu tea which is supposed to be rejuvenative but I haven't been able to use it all. So I decided to use in a snack that I could share with friends and decided on daifuku.

The microwave cooking times are for a 500-600W microwave. If the jam is a bit hard, try adding 1 tablespoon water to it. If you get anko or katakuriko on the seam it will be hard to close up so be careful. Recipe by Risoa 51

Ingredients and spices that need to be Prepare to make Yuzu Daifuku:

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

Instructions to make to make Yuzu Daifuku

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.

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So that's going to wrap it up for this exceptional food Simple Way to Prepare Favorite Yuzu Daifuku. Thanks so much for your time. I'm sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!