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.