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This time I used Okatsugi's yuzu tea recipe.
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2
Please refer to.
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You can use homemade or store-bought items for this recipe.
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Prepare the filling.
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5
Ths time I'm using tsubu-an and cream cheese.
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I split the anko and cream cheese into 6 and wrapped the anko around each piece of cream cheese.
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If you aren't using cream cheese, just roll the anko into balls.
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If the peel in your yuzu tea is a bit big simply snip it up with some kitchen scissors and it'll blend in with the gyuhi.
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Make the gyuuhi.
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Add the gyuhi ingredients to a heat-resistant bowl.
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Mix together well to dissolve.
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Lightly cover the bowl with cling film and heat the mixture in a microwave for 1 minute 30 seconds.
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13
(Refer to the hints section here.)
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Take the mixture out and mix well with a rubber spatula.
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Once sticky and glossy move onto the next step.
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16
If it's still a little watery, microwave for a further 30 seconds.
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Place the gyuhi dough onto a vat or similar dusted with katakuriko.
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Divide into six portion.
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Once the gyuhi has cooled just enough so that you can work with it, move onto the next step.
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Stretch the gyuhi dough out until larger than the balls of anko.
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Keep the centre still quite thick and stretch whilst dusting with katakuriko, then wrap the dough around the anko.
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Pinch the seam securely shut.
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They're done!
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They will stay soft for 2 days when kept in the fridge.
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Wrap them up so they don't dry out.
