Name: California Raisin Magazine
Ingredients: 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; 400 g California Raisins; 330 g Almond Powder (Toast); 360 g Fresh Milk; 195 g Fine Sugar; 1 g Cinnamon Powder

AuthorCalifornia Raisins

Rating

Master Baker, Chef Yukichi Matsubara

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

Toast the almond powder. Set aside to cool down.

Mix all the ingredients in a bowl.

Divide mixture into 30 g portions.

Method

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"

CategoryCakes and PastriesCooking MethodBake, Toast

Ingredients