Master Baker, Chef Yukichi Matsubara
Boil water and infuse Earl Grey tea leaves.
Strain tea leaves and marinade the California Raisins for 12 hours. Drain well.
Mix unsalted butter, icing sugar and salt in a mixing bowl.
Sieve the cake flour and almond powder.
Transfer the cake flour and almond powder into a mixing bowl.
Add in the California Raisin Marinade and mix well.
Refrigerate for 12 hours.
Divide into 10 g portions.
Bake at 160°C for 15 minutes.
Dust with snow powder.
Ingredients
Directions
Boil water and infuse Earl Grey tea leaves.
Strain tea leaves and marinade the California Raisins for 12 hours. Drain well.
Mix unsalted butter, icing sugar and salt in a mixing bowl.
Sieve the cake flour and almond powder.
Transfer the cake flour and almond powder into a mixing bowl.
Add in the California Raisin Marinade and mix well.
Refrigerate for 12 hours.
Divide into 10 g portions.
Bake at 160°C for 15 minutes.
Dust with snow powder.