California Raisin Earl Grey Bread

AuthorCalifornia Raisins
Rating

Grand Chef Yukichi Matsubara

Yields1 Serving
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

CategoryCooking Method

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

Directions

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

Notes

California Raisin Earl Grey Bread
IngredientsDirections