Master Baker, Chef Yukichi Matsubara
Mixing - L3" two" | Butter L3" M3"
Dough Temperature - 25°C
Floor Time - 60" (30°C 80%) Sheet to 1.5cm thickness and store in freezer
Folding Butter - Wrap butter and fold to 2 x 2
Shaping - Sheet up to 2.5mm thickness and sprinkle California Raisins on top of the dough
Division - Cut to 55 g portions
Proofing Time - 50"
Before Baking - Cover with another baking tray
Baking - Top 180°C Bottom 160°C
Baking Time - 9"
Decoration - Dust with snow powder
Ingredients
Directions
Mixing - L3" two" | Butter L3" M3"
Dough Temperature - 25°C
Floor Time - 60" (30°C 80%) Sheet to 1.5cm thickness and store in freezer
Folding Butter - Wrap butter and fold to 2 x 2
Shaping - Sheet up to 2.5mm thickness and sprinkle California Raisins on top of the dough
Division - Cut to 55 g portions
Proofing Time - 50"
Before Baking - Cover with another baking tray
Baking - Top 180°C Bottom 160°C
Baking Time - 9"
Decoration - Dust with snow powder