Master Baker, Chef Yukichi Matsubara
California Raisin Preparation
1000 g California Raisins
500 g Orange Juice
Dough
700 g Bread Flour
300 g Cake Flour
80 g Fine Sugar
20 g Salt
50 g Unsalted Butter
50 g Fresh Yeast
500 g Water
500 g Sheet Butter
California Raisin Almond Cream
1100 g California Raisins
300 g Unsalted Butter
300 g Icing Sugar
300 g Almond Powder
180 g Whole Eggs
40 g Corn Flour
California Raisin Almond Cream Method
1
Beat unsalted butter, icing sugar and corn flour in a bowl.
2
Add the eggs into the bowl gradually, in 2 to 3 intervals.
3
Add the eggs into the bowl gradually, in 2 to 3 intervals.
Method
4
Mixing - L7" Mix all the ingredients (Except for the Sheet Butter
5
Temperature - 20°C
6
Floor Time - 30" (30°C 80%) Sheet 20cm thickness and store in freezer for 12 hours
7
Defrost - 5 hours refrigeration (5°C)
8
Shaping
- Sheet up dough until 1.5mm, paste soft butter and roll up
- Sheet up dough until 1.5mm, paste soft butter and roll up
9
Cutting - 40g
10
Shaping - Wrap 30 g filling
11
Proofing Time - 60"
12
Baking - Top 180°C Bottom 160°C
13
Baking Time - 16"
CategoryCakes and PastriesCooking MethodBake
Ingredients
California Raisin Preparation
1000 g California Raisins
500 g Orange Juice
Dough
700 g Bread Flour
300 g Cake Flour
80 g Fine Sugar
20 g Salt
50 g Unsalted Butter
50 g Fresh Yeast
500 g Water
500 g Sheet Butter
California Raisin Almond Cream
1100 g California Raisins
300 g Unsalted Butter
300 g Icing Sugar
300 g Almond Powder
180 g Whole Eggs
40 g Corn Flour