Master Baker, Chef Yukichi Matsubara

Toast the almond powder. Set aside to cool down.
Mix all the ingredients in a bowl.
Divide mixture into 30 g portions.
Mixing - L7" Mix all the ingredients (Except for the Sheet Butter)
Temperature - 20°C
Floor Time - 30" (30°C 80%) Sheet to 20cm thickness and store in freezer for 12 hours
Defrost - 5 hours refrigeration (5°C)
Folding - Fold butter to a 3 x 2 sheet, 3mm thickness
Division - 12cm x 9cm
Shaping - Roll in filling
Proofing Time - 60"
Baking - Top 200°C Bottom 180°C
Baking Time - 13"
Ingredients
Directions
Toast the almond powder. Set aside to cool down.
Mix all the ingredients in a bowl.
Divide mixture into 30 g portions.
Mixing - L7" Mix all the ingredients (Except for the Sheet Butter)
Temperature - 20°C
Floor Time - 30" (30°C 80%) Sheet to 20cm thickness and store in freezer for 12 hours
Defrost - 5 hours refrigeration (5°C)
Folding - Fold butter to a 3 x 2 sheet, 3mm thickness
Division - 12cm x 9cm
Shaping - Roll in filling
Proofing Time - 60"
Baking - Top 200°C Bottom 180°C
Baking Time - 13"