Yuzu Squares
I wanted the cookie part to be quite thick, and the rich topping part to be fairly thing...that was the balance I was aiming for.
The yuzu juice is not used. Use it in hot pots, or mix with honey and hot water and enjoy as a drink.
This tastes better the next day than when it's freshly baked. Recipe by Setsubunhijiki
Yuzu Squares
I wanted the cookie part to be quite thick, and the rich topping part to be fairly thing...that was the balance I was aiming for.
The yuzu juice is not used. Use it in hot pots, or mix with honey and hot water and enjoy as a drink.
This tastes better the next day than when it's freshly baked. Recipe by Setsubunhijiki
Cooking Instructions
- 1
Line the cake tin with parchment paper. Cut the butter into 1 cm dice and chill in the refrigerator.
- 2
Sift the cake flour. Combine the butter, flour and granulated sugar until it's the consistency of fine panko, using the same produce you would use to make scones.
- 3
Add the milk, and mix with a rubber spatula until crumbly.
- 4
Press the mixture firmly into the cake tin with your fingers. Bake at 180°C for 25 minutes.
- 5
Sift the ☆ cake flour and ☆ baking powder into a bowl. Add the other ☆ ingredients and mix with a whisk (don't beat it though).
- 6
Pour this on top of the baked crust, and bake for another 20 minutes. If the top is browning too much, cover with a sheet of aluminum foil.
- 7
Take it out of the oven and let it cool down completely before taking it out of the pan. Dust with lots of powdered sugar using a tea strainer. Slice off all 4 edges (check the taste) and cut into 9 squares.
- 8
It looks pretty if you decorate the top with a little grated yuzu peel.
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