RecipeWe make difference SIB
Yuju Pound
INGREDIENTS
Ingredients
Yuju Pound
- Butter 456g
- Crystal Sugar 240g
- Sugar 260g
- Egg 400g
- Almond powder 240g
- FARINE FRANCAISE T55 240g
- Baking Powder EP(Odorless) 16g
- Yuzu Zest ( Korean Origin) 12g
- Yuzu puree ( No sugar, Korean Origin) 20g
- SemiCandied Yuzu Peel 280g
- Salt 5g
glaze
HOW TO MAKE
Method
Yuju Pound
- add soft butter and crystal sugar, salt and sugar gently.
- add 1/2 egg slowly
- sieve all the powder
- add the remaining eggs, yuzu puree and yuzu zest mix well
- add the diced yuzu peels and mix lightly.
- divide up to 80% of the pound mold (180g)
- bake at 170 degree for 20 min.
glaze
- mix with warm water and dry fondant.
- add yuzu zest to mix well.
PRODUCTS
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