Yuju Pound

• 1. add soft butter and crystal sugar, salt and sugar gently.
  2. add 1/2 egg slowly
  3. sieve all the powder
  4. add the remaining eggs, yuzu puree and yuzu zest mix well
  5. add the diced yuzu peels and mix lightly.
  6. divide up to 80% of the pound mold (180g)
  7. bake at 170 degree for 20 min.

glaze

• 1. mix with warm water and dry fondant.
  2. add yuzu zest to mix well.