RecipeWe make difference SIB
Mixing ratio
yuju chiffon
- Egg yolk  180g
- milk  150g
- oil  120g
- Vanila extract T  9g
- Yuzu puree ( No sugar, Korean Origin)  45g
- Sugar A  60g
- Yuzu Zest ( Korean Origin)  10g
- egg white  297g
- Sugar B  180g
- Cake Flour  240g
- Baking Powder EP(Odorless)  9g
- SemiCandied Yuzu Peel  200g
yuju syrup
- water  200g
- sugar  200g
- Yuzu puree ( No sugar, Korean Origin)  20g
- COINTREAU 60%  3g
yuju cream
Cooking process
yuju chiffon
- 1. Mix sugar A and yuju zest.
2. Mix egg yolk, milk, oil, vanila extract, and yuju puree with a whipper first.
3. Mix 1 and 2.
4. Mix the cake flour and baking powder EP in 3.
5. Make meringue with egg white and sugar B.
6. Mix 4 and meringue.
7. Lightly mix the cutted yuju peel.
8. Spray water into a chiffon frame and fill it with about 80% (15cm chiffon fram: dough 300, yuju peel 50)
9. Preheat the oven to 180 degrees.
10. Lower to 170 degrees and bake for 20 minutes.
yuju syrup
- 1. Boil water and sugar.
2. Cool it down and mix the citrus puree and cointreau when it's below 40 degrees.
yuju cream
- 1. Grind the yuzu peel with a mixer.
2. Gently whip the Ever Whip AS.
3. Add yuju peel syrup, yuju puree, and ground yuju peel and mix.
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