Yuzu Egg & Mushroom Mayonnaise Cups

My Christmas menu usually have appetizers, main course, desserts and beverages. I made Yuzu Egg and Mushroom Mayonnaise as my appetizer for Christmas dinner with my family.

Recipe for Yuzu Egg & Mushroom Mayonnaise Cups.
(Makes 24 pcs)

Ingredients:
12 pieces Wanton skin, cut diagonally
30g Liv salted butter, soften for brushing
3 Eggs, hard boiled
6 pcs Brown button mushrooms, chopped
1 clove Garlic chopped
1 tbsp Olive oil
2 tsp Yuzu Curd
2 tsp Mayonnaise
Salt
Freshly grind black pepper

Method:

1. Brush the wanton skin with butter.

2. Carefully put the pointed sides together to form a mini cup. Place in a mini muffin tray individually. 

3. Bake in a preheated oven of 120C for 6-8mins. Watch the oven well as it gets burnt very fast. 
4.Remove from the oven and let it cool completely.

5. In a small saucepan, heat the olive oil, and add in the garlic. Then stir in the mushroom and cook well.
6. Drain the liquid from the mushroom.
7. Mash the hard boil eggs. Add in the mushroom. Add in the yuzu curd, mayonnaise, salt and pepper. Mix well.

8. Scoop the mayo into the wanton skin cup generously.
9. Serve immediately.

Yuzu Curd

This post is sponsored by Liv butter. Try Liv today!

I've seen Dreamers Loft lugging back yuzu fruit everytime she goes to Japan. Being curious about this fruit, I bought two from my recent trip to Tokyo. I've tried many yuzu flavoured drinks, desserts here, but have not actually seen this fruit. Now, I'm regretting not getting more of this!

I was wondering what to do with this fruit, baking chiffon with it seems a bit wasteful since I only have two, and my chiffon cakes are not perfect. Making jam might seemed too little. So when I saw Edith making Yuzu Curd, I decided curd it will be!

When I was making this curd, I realised that I could squeeze out more juice from my two yuzu fruit, therefore, I didn't use enough egg yolks to "curdle" it. Fortunately, after keeping it into the fridge, it wasn't too liquid. It was more gravy-like than curd-like after cooking. It was my oversight that I should have weigh the juice before starting on the egg yolks and sugar creaming. Nevertheless, it tasted good!

Recipe for Yuzu Curd, adapted from Rumbling Tummy.
(Makes approximately 180g)

Ingredients:
2 Egg yolks (I should have used 3 egg yolks)
55g Castor sugar
30g Liv unsalted butter
71g Yuzu juice
Yuzu zest from 2 fruit

Method:

1. Whisk egg yolks with castor sugar until well combined.


2. Add in soften butter and yuzu juice.
3. On med low heat, stir mixture until thickens.  Do not boil.  Once it thickens and able to pass the wooden spoon test.  
4.Remove and strain into a sterlised container. (I skipped this step)
5. Stir in the zest and wait until it is totally cool before bottling.

6. Store well in fridge.

Yuzu Chiffon Cake

I bought this Yuzu 柚子 concentrate paste from Kitchen Capers since May, and I've not used it now! Actually, using it now is also finding an excuse, otherwise, I don't know when I'll use it! I remembered seeing from Gina's blog about her post on the chiffon. But somehow, I couldn't find it, only to realise, I've seen wrongly! :p It was actually UME Plum Chiffon Cake. So instead of using UME Plum, I replaced the recipe with Yuzu.

I loved the smell of the Yuzu (citrus fruit). When it was baking in the oven, the nice citrus smell that filled the air just made me swallowed my saliva! You know how those sour sour smell that you get sometimes just made you swallowed your saliva for no reason? Well, this is it!


I tweaked the recipe a little, and found that it didn't turned out to be a perfect chiffon. However, I would say it's really nice and soft, very suitable to be a sponge cake. I think I'll use this exact recipe to bake a sponge cake in future!



Recipe for Yuzu Chiffon Cake, modified from Taste of Time.

Ingredients A:
4 Egg yolks
125g Plain flour
80g UHT milk
2.5 Tbsp Yuzu concentrate paste*

Ingredients B:
5 Egg whites
1/2tsp Cream of Tartar
60g Fine sugar (Original 80g, I found it too sweet)

Method:
1. In a mixing bowl, add egg yolks to whip till well mixed.
2. Add milk, fruit paste to stir. Then add flour and stir to mix evenly. Set aside.
3. Whip egg whites and cream of tartar in a mixer till foamy. Then pour in sugar slowly.
4. Whip till it peaks. Then fold in egg yolk batter with it.
5. Pour into tube pan. I used 8" which was too big. 6" tube pan should be just nice for it to rise highly.
6. Bake in preheated oven 160C for 35 mins.

*Notes
You can get Yuzu concentrate paste from Kitchen Capers store.

The following day, I decided not to do any bakings. Instead, I decorated some cookies to practice my skills!