Yuzu Squares

Name: Yuzu Squares
Yield: 6 servings
Cuisine: American
Ingredients: 100 grams Unsalted butter; 200 grams Cake flour; 3 tbsp Granulated sugar; 3 tbsp Milk; 2 tbsp ☆Cake flour; 1/2 tsp ☆Baking powder; 5 tbsp ☆Granulated sugar; 2 ☆Eggs; 1 yuzu fruit's worth ☆Grated yuzu peel; 1 Powdered sugar

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

Saved

Ingredients

6 servings

100 gramsUnsalted butter
200 gramsCake flour
3 tbspGranulated sugar
3 tbspMilk
2 tbsp☆Cake flour
1/2 tsp☆Baking powder
5 tbsp☆Granulated sugar
2☆Eggs
1yuzu fruit's worth ☆Grated yuzu peel
1Powdered sugar

Saved

Steps

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.