California Raisin Maritozzo

AuthorCalifornia Raisins
Rating

Baking with Grand Chef Yukichi Matsubara

California Raisin Maritozzo
Yields1 Serving
Main Dough
 200 g California Raisin Paste*
 600 g Bread Flour
 400 g Cake Flour
 180 g Fine Sugar
 20 g Salt
 300 g Whole Egg
 350 g Unsalted Butter
 15 g Instant Dry Yeast
 450 g Fresh Milk
California Raisin Paste*
 150 g California Raisin
 100 g Orange Jus
Filling
 400 g California Raisin
 400 g Milk
 80 g Egg Yolk
 80 g Fine Sugar
 15 g Cake Flour
 15 g Corn Flour
 1390 g Whipped Cream*
Whipped Cream*
 1500 g Whipping Cream
 105 g Fine Sugar
California Raisin Paste*
1

Blend the ingredients in a blender and set aside.

Filling
2

Combine egg yolks and fine sugar in a bowl and stir. Gradually add in the cake flour and corn flour and continue stirring.

3

Pour milk into a saucepan and bring to a boil.

4

Add boiled milk into the bowl, mix well and transfer mixture back to the saucepan.

5

Stir mixture until smooth in texture and add the California Raisins.

6

Transfer completed mixture onto a sterilized tray and allow to cool before putting the tray in the refrigerator.

7

Add California Raisin

8

Transfer to sterilized tray and cool it down

9

Keep in refrigerator

Whipped Cream*
10

Whip the ingredients in a mixing bowl until level 7.

Main Dough
11

Mixing - L3" M12"↓Butter L5" ↓ California Raisin Paste

12

Dough Temperature - 25℃ 

13

Floor Time - 60" (30℃ 80%) Punch keep in refrigerator

14

Division - 40g

15

Shaping - Shaped round and put in case

16

Proofing time - 60"

17

Baking - top 180℃ bottom 150℃

18

Baking Time - 10"

19

Assemble - Pipe with cream filling

20

Decoration - Dust with snow powder

CategoryCooking Method, ,

Ingredients

Main Dough
 200 g California Raisin Paste*
 600 g Bread Flour
 400 g Cake Flour
 180 g Fine Sugar
 20 g Salt
 300 g Whole Egg
 350 g Unsalted Butter
 15 g Instant Dry Yeast
 450 g Fresh Milk
California Raisin Paste*
 150 g California Raisin
 100 g Orange Jus
Filling
 400 g California Raisin
 400 g Milk
 80 g Egg Yolk
 80 g Fine Sugar
 15 g Cake Flour
 15 g Corn Flour
 1390 g Whipped Cream*
Whipped Cream*
 1500 g Whipping Cream
 105 g Fine Sugar

Directions

California Raisin Paste*
1

Blend the ingredients in a blender and set aside.

Filling
2

Combine egg yolks and fine sugar in a bowl and stir. Gradually add in the cake flour and corn flour and continue stirring.

3

Pour milk into a saucepan and bring to a boil.