Master Baker, Chef Yukichi Matsubara
Starter
700 g Bread Flour
160 g Fine Sugar
20 g Salt
400 g Whole Eggs
300 g Unsalted Butter
20 g Instant Dry Yeast
480 g Fresh Milk
300 g Sheet Butter
California Raisin Preparation
1000 g California Raisins
500 g Orange Juice
Method
1
Mixing - L3" two" | Butter L3" M3"
2
Dough Temperature - 25°C
3
Floor Time - 60" (30°C 80%) Sheet to 1.5cm thickness and store in freezer
4
Folding Butter - Wrap butter and fold to 2 x 2
5
Shaping - Sheet up to 2.5mm thickness and sprinkle California Raisins on top of the dough
6
Division - Cut to 55 g portions
7
Proofing Time - 50"
8
Before Baking - Cover with another baking tray
9
Baking - Top 180°C Bottom 160°C
10
Baking Time - 9"
11
Decoration - Dust with snow powder
CategoryCakes and PastriesCooking MethodBake
Ingredients
Starter
700 g Bread Flour
160 g Fine Sugar
20 g Salt
400 g Whole Eggs
300 g Unsalted Butter
20 g Instant Dry Yeast
480 g Fresh Milk
300 g Sheet Butter
California Raisin Preparation
1000 g California Raisins
500 g Orange Juice