Master Baker, Chef Yukichi Matsubara

California Raisin Magazine
Yields1 Serving
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 and Almond Filling
 400 g California Raisins
 330 g Almond Powder (Toast)
 360 g Fresh Milk
 195 g Fine Sugar
 1 g Cinnamon Powder
California Raisin and Almond Filling Method
1

Toast the almond powder. Set aside to cool down.

2

Mix all the ingredients in a bowl.

3

Divide mixture into 30 g portions.

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 to 20cm thickness and store in freezer for 12 hours

7

Defrost - 5 hours refrigeration (5°C)

8

Folding - Fold butter to a 3 x 2 sheet, 3mm thickness

9

Division - 12cm x 9cm

10

Shaping - Roll in filling

11

Proofing Time - 60"

12

Baking - Top 200°C Bottom 180°C

13

Baking Time - 13"

CategoryCooking Method,

Ingredients

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 and Almond Filling
 400 g California Raisins
 330 g Almond Powder (Toast)
 360 g Fresh Milk
 195 g Fine Sugar
 1 g Cinnamon Powder
California Raisin Magazine
IngredientsDirections