Baking with Grand Chef Yukichi Matsubara
Main dough
200 g California Raisin Paste *
600 g Bread Flour
400 g Cake Flour
180 g Fine Sugar
20 g Salt
300 g Whole Egg
350 g Unsalted Butter
15 g Instant Dry Yeast
450 g Fresh Milk
California Raisin Cream Cheese Filling
500 g California Raisin
500 g Cream Cheese
75 g Fine Sugar
25 g Caramel
California Raisin Paste*
150 g California Raisin
100 g Orange Jus
California Raisin Cheese Filling
1
Crush the caramel.
2
Mix all the ingredients thoroughly
Main Dough
3
Mixing - L3" M12"↓Butter L5" ↓California Raisin Paste
4
Dough Temperature - 25℃
5
Floor Time - 60" (30℃ 80%) Punch keep in refrigerator
6
Division - 40g
7
Shaping - Wrap filling 30g
8
Proofing time - 60"
9
Baking - top 200℃ bottom 180℃
10
Baking Time - 10"
11
Decoration - California Raisins and white chocolate
California Raisin Paste*
12
Blend the ingredients in a blender and set aside.
Ingredients
Main dough
200 g California Raisin Paste *
600 g Bread Flour
400 g Cake Flour
180 g Fine Sugar
20 g Salt
300 g Whole Egg
350 g Unsalted Butter
15 g Instant Dry Yeast
450 g Fresh Milk
California Raisin Cream Cheese Filling
500 g California Raisin
500 g Cream Cheese
75 g Fine Sugar
25 g Caramel
California Raisin Paste*
150 g California Raisin
100 g Orange Jus