Grand Chef Yukichi Matsubara
Quantity (PCS) / 200g - 13.58
Dough
600 g Bread Flour
400 g Cake Flour
180 g Fine Sugar
50 g Honey
6 g Salt
350 g Unsalted Butter
200 g Egg York
10 g Fresh Yeast
420 g Fresh Milk (Earl grayTea )
500 g California Raisin
California Raisin Marinaded
600 g California Raisin
5 g Earl gray Tea Pack 2 packs
300 g Boiled Water
Milk Tea
450 g Fresh Milk
5 g Earl gray Tea Pack 2 packs
Method
1
Boil water and put Earl gray Tea 2 packs add California Raisin and keep outside and Refrigerator
2
Add Earl gray Tea 2 Packs into Fresh Cold Milk and keep in Refrigerator
3
Scale all ingredients and keep in refrigerator
4
Sieve Flour
5
Put Milk Tea and fresh yeast in the bowel
6
Beat Butter sugar and salt in the mixer bowel
7
Add all ingredients into bowel and mix until be 1 mixture
8
Keep in Refrigerator 12 hours
9
Divide into 200g round and rest 10 minutes
10
Shape in one loaf and final proof in 50 minutes
11
Cut Surface and Bake in the oven with top 180℃ bottom 130℃ 18 minutes
12
Snow powder decollation
Ingredients
Quantity (PCS) / 200g - 13.58
Dough
600 g Bread Flour
400 g Cake Flour
180 g Fine Sugar
50 g Honey
6 g Salt
350 g Unsalted Butter
200 g Egg York
10 g Fresh Yeast
420 g Fresh Milk (Earl grayTea )
500 g California Raisin
California Raisin Marinaded
600 g California Raisin
5 g Earl gray Tea Pack 2 packs
300 g Boiled Water
Milk Tea
450 g Fresh Milk
5 g Earl gray Tea Pack 2 packs