Baking with Grand Chef Yukichi Matsubara
Crush the caramel.
Mix all the ingredients thoroughly
Mixing - L3" M12"↓Butter L5" ↓California Raisin Paste
Dough Temperature - 25℃
Floor Time - 60" (30℃ 80%) Punch keep in refrigerator
Division - 40g
Shaping - Wrap filling 30g
Proofing time - 60"
Baking - top 200℃ bottom 180℃
Baking Time - 10"
Decoration - California Raisins and white chocolate
Blend the ingredients in a blender and set aside.
Ingredients
Directions
Crush the caramel.
Mix all the ingredients thoroughly
Mixing - L3" M12"↓Butter L5" ↓California Raisin Paste
Dough Temperature - 25℃
Floor Time - 60" (30℃ 80%) Punch keep in refrigerator
Division - 40g
Shaping - Wrap filling 30g
Proofing time - 60"
Baking - top 200℃ bottom 180℃
Baking Time - 10"
Decoration - California Raisins and white chocolate
Blend the ingredients in a blender and set aside.