Yuzu Daifuku
Yuzu Daifuku

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Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, yuzu daifuku. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Yuzu Daifuku is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Yuzu Daifuku is something which I’ve loved my entire life.

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

The ingredients needed to make Yuzu Daifuku:
  1. Prepare Gyuuhi (sweet rice cake)
  2. Get 50 grams Shiratamako
  3. Prepare 30 grams Yuzu jam (or yuzu tea)
  4. Prepare 15 grams Sugar
  5. Get 60 ml Water
  6. Prepare Filling
  7. Get 120 grams Tsubu-an (or your preferred an)
  8. Get 50 grams Cream cheese (optional)
  9. Take 1 Flour or katakuriko
Steps 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 is going to wrap it up for this special food yuzu daifuku recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!