Baking with Grand Chef Yukichi Matsubara
600 g California Raisins
500 g Bread Flour
500 g Cake Flour
200 g Fine Sugar
6 g Salt
350 g Unsalted Butter
200 g Egg Yolks
60 g Fresh Yeast
400 g Coconut Milk
Method
1
Scale all ingredients and keep in the refrigerator.
2
Sieve the flour. Add coconut milk and fresh yeast into the bowl.
3
Beat the unsalted butter, sugar and salt in a mixer bowl. Add in all the ingredients and mix thoroughly. Rest the dough for 30 minutes.
4
Divide into 280 g balls and rest for another 15 minutes.
5
Shape into one loaf and final proof for 40 minutes.
6
Bake for 23 minutes in the oven with top at 180°C, bottom at 150°C.
7
Cool and sprinkle with snow powder on top.
Ingredients
600 g California Raisins
500 g Bread Flour
500 g Cake Flour
200 g Fine Sugar
6 g Salt
350 g Unsalted Butter
200 g Egg Yolks
60 g Fresh Yeast
400 g Coconut Milk