Baking with Grand Chef Yukichi Matsubara
Blend the ingredients in a blender and set aside.
Combine egg yolks and fine sugar in a bowl and stir. Gradually add in the cake flour and corn flour and continue stirring.
Pour milk into a saucepan and bring to a boil.
Add boiled milk into the bowl, mix well and transfer mixture back to the saucepan.
Stir mixture until smooth in texture and add the California Raisins.
Transfer completed mixture onto a sterilized tray and allow to cool before putting the tray in the refrigerator.
Add California Raisin
Transfer to sterilized tray and cool it down
Keep in refrigerator
Whip the ingredients in a mixing bowl until level 7.
Mixing - L3" M12"↓Butter L5" ↓ California Raisin Paste
Dough Temperature - 25℃
Floor Time - 60" (30℃ 80%) Punch keep in refrigerator
Division - 40g
Shaping - Shaped round and put in case
Proofing time - 60"
Baking - top 180℃ bottom 150℃
Baking Time - 10"
Assemble - Pipe with cream filling
Decoration - Dust with snow powder