California Raisin Horn

AuthorCalifornia Raisins
Rating

Master Baker, Chef Yukichi Matsubara

California Raisin Horn
Yields1 Serving
California Raisin Preparation
 1000 g California Raisins
 500 g Orange Juice
Dough
 700 g Bread Flour
 300 g Cake Flour
 80 g Fine Sugar
 20 g Salt
 50 g Unsalted Butter
 50 g Fresh Yeast
 500 g Water
 500 g Sheet Butter
California Raisin Almond Cream
 1100 g California Raisins
 300 g Unsalted Butter
 300 g Icing Sugar
 300 g Almond Powder
 180 g Whole Eggs
 40 g Corn Flour
California Raisin Almond Cream Method
1

Beat unsalted butter, icing sugar and corn flour in a bowl.

2

Add the eggs into the bowl gradually, in 2 to 3 intervals.

3

Add the eggs into the bowl gradually, in 2 to 3 intervals.

Method
4

Mixing - L7" Mix all the ingredients (Except for the Sheet Butter

5

Temperature - 20°C

6

Floor Time - 30" (30°C 80%) Sheet 20cm thickness and store in freezer for 12 hours

7

Defrost - 5 hours refrigeration (5°C)

8

Shaping
- Sheet up dough until 1.5mm, paste soft butter and roll up
- Sheet up dough until 1.5mm, paste soft butter and roll up

9

Cutting - 40g

10

Shaping - Wrap 30 g filling

11

Proofing Time - 60"

12

Baking - Top 180°C Bottom 160°C

13

Baking Time - 16"

CategoryCooking Method

Ingredients

California Raisin Preparation
 1000 g California Raisins
 500 g Orange Juice
Dough
 700 g Bread Flour
 300 g Cake Flour
 80 g Fine Sugar
 20 g Salt
 50 g Unsalted Butter
 50 g Fresh Yeast
 500 g Water
 500 g Sheet Butter
California Raisin Almond Cream
 1100 g California Raisins
 300 g Unsalted Butter
 300 g Icing Sugar
 300 g Almond Powder
 180 g Whole Eggs
 40 g Corn Flour

Directions

California Raisin Almond Cream Method
1

Beat unsalted butter, icing sugar and corn flour in a bowl.

2

Add the eggs into the bowl gradually, in 2 to 3 intervals.

3

Add the eggs into the bowl gradually, in 2 to 3 intervals.

Method
4