โผ More about the 'Yuja Glaze Madeleine' made today :)
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Hello, this is siZning.
Today, I made 'Yuja Glaze Madeleine' using Yuja Cheong.
Today's yuja madeleine is used for dough and glaze by sieving the Yuja through a sieve and dividing it into Yuja's peel and syrup.
If you feel the sweetness a little stronger due to the Yuja syrup used in the glaze, you can make it with Yuja juice or lemon juice.
Glaze is added to make it last longer moist and sweet today's Yuzu Madeleine, let's check it through the video.
๐ธ storage
Seal and eat it within 3-4 days at room temperature.
If you store it in the refrigerator, it may become crumbly or harden over time, so keep it for a short period (3-4 days).
For long-term storage (please store excluding glaze), we recommend frozen storage. (About 2 weeks)
๐งก Ingredients (12 pieces)
85 g of eggs (whole eggs)
70g sugar
10 g honey
1 g of salt
3.5 g baking powder
85 g cake flour
20 g almond flour
85 g butter
50g tea of yuja
1t vanilla extract
13g tea of yuja, strained
8 g of water
40g powdered sugar
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