Grand Chef Yukichi Matsubara
1 pcs / weight 45g
Dough
70 g Cake Flour
115 g Icing Sugar
70 g Almond Powder
2 g Baking Powder
0.50 g Rock Salt
140 g White Egg
160 g Unsalted Butter
10 g Honey
200 g California Raisin
California Raisin Marinaded
200 g California Raisin
80 g Fresh Orange Jus
California Raisin Marinaded
1
Mix together
Dough
2
Soak California Raisin in Fresh Orange Juice
3
Make Unsalted Butter to be Burnt Butter
4
Stir Rock Salt, Honey and White Egg softly
5
Sieve Cake Flour, Icing Sugar, Almond Powder and Baking Powder
6
Sieved Mixtures 4 add into 3
7
Mix gently Whole Mixture
8
Add Burnt Butter in 2 to 3 times and Marinaded Raisin
9
Keep in Refrigerator 12hours and more
10
Defrost at Room Temp and wait Mixture Temp 12degrees
11
Put in the piping bag and pipe into the Mold 45g
12
Leave them 15minutes
13
Bake with Top 200 ℃ Bottom 130 ℃ 15 minutes
CategoryCakes and PastriesCooking MethodBake, Stir
Ingredients
1 pcs / weight 45g
Dough
70 g Cake Flour
115 g Icing Sugar
70 g Almond Powder
2 g Baking Powder
0.50 g Rock Salt
140 g White Egg
160 g Unsalted Butter
10 g Honey
200 g California Raisin
California Raisin Marinaded
200 g California Raisin
80 g Fresh Orange Jus