California Raisin Twist

AuthorCalifornia Raisins
Rating

Master Baker, Chef Yukichi Matsubara

California Raisin Twist
Yields1 Serving
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.

CategoryCooking Method

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

Directions

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.

Notes

California Raisin Twist
IngredientsDirections