RecipeWe make difference SIB
Mixing ratio
Yuju Scone
- butter  95g
- sugar  68g
- salt  2g
- egg  63g
- Compound cream DB Whipping  95g
- Yuzu puree ( No sugar, Korean Origin)  62g
- SemiCandied Yuzu Peel  60g
- bread flour  280g
- Baking Powder EP(Odorless)  9g
- pican  30g
- Semi candied sliced Cranberry  47g
Cooking process
Yuju Scone
- 1. Mix butter with sugar and salt.
2. Put the egg into 1. and make a pomade state.
3. Add whipped cream, yuju puree, and diced yuju peel to 2 and mix.
4. Sift the flour and BP and put into 3.
5. Mix the filling with the filling.
6. Panning 750g into 2size Serracle mold.
7. Refrigeration and cut into 6 pieces.
8. Bake at 165 degrees for 20 minutes.
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