Master Baker, Chef Yukichi Matsubara
Starter
500 g California Raisins
1000 g Bread Flour
160 g Fine Sugar
20 g Salt
400 g Whole Eggs
300 g Unsalted Butter
20 g Instant Dry Yeast
480 g Fresh Milk
Almond Cream
300 g Unsalted Butter
300 g Icing Sugar
300 g Almond Powder
180 g Whole Eggs
40 g Corn Flour
Method (Main Dough)
1
Mixing - L3" M10" | Butter L3" M3
2
Dough Temperature - 25°C
3
Floor Time - 60" (30°C 80%) Punch and set aside in the refrigerator
4
Division - 80 g x 3
5
Shaping - Divide into 3 portions and shape it long
6
Proofing Time - 50"
7
Before Baking - Pipe on almond cream and sprinkle with almond flakes
8
Baking - Top 180°C Bottom 150°C
9
Baking Time - 18"
10
Decoration - Dust with snow powder
Almond Cream
11
Beat unsalted butter, icing sugar and corn flour in a bowl.
12
Add the whole eggs into the bowl gradually, in 2 to 3 intervals.
13
Add almond powder.
CategoryCakes and PastriesCooking MethodBake
Ingredients
Starter
500 g California Raisins
1000 g Bread Flour
160 g Fine Sugar
20 g Salt
400 g Whole Eggs
300 g Unsalted Butter
20 g Instant Dry Yeast
480 g Fresh Milk
Almond Cream
300 g Unsalted Butter
300 g Icing Sugar
300 g Almond Powder
180 g Whole Eggs
40 g Corn Flour