Grand Chef Yukichi Matsubara

Mix together
Soak California Raisin in Fresh Orange Juice
Make Unsalted Butter to be Burnt Butter
Stir Rock Salt, Honey and White Egg softly
Sieve Cake Flour, Icing Sugar, Almond Powder and Baking Powder
Sieved Mixtures 4 add into 3
Mix gently Whole Mixture
Add Burnt Butter in 2 to 3 times and Marinaded Raisin
Keep in Refrigerator 12hours and more
Defrost at Room Temp and wait Mixture Temp 12degrees
Put in the piping bag and pipe into the Mold 45g
Leave them 15minutes
Bake with Top 200 ℃ Bottom 130 ℃ 15 minutes
Ingredients
Directions
Mix together
Soak California Raisin in Fresh Orange Juice
Make Unsalted Butter to be Burnt Butter
Stir Rock Salt, Honey and White Egg softly
Sieve Cake Flour, Icing Sugar, Almond Powder and Baking Powder
Sieved Mixtures 4 add into 3
Mix gently Whole Mixture
Add Burnt Butter in 2 to 3 times and Marinaded Raisin
Keep in Refrigerator 12hours and more
Defrost at Room Temp and wait Mixture Temp 12degrees
Put in the piping bag and pipe into the Mold 45g
Leave them 15minutes
Bake with Top 200 ℃ Bottom 130 ℃ 15 minutes