Chef Yukichi Matsubara Loaf shows the production of its signature round magazine in California Raisin Scones Workshop Malaysia Sapori D'Ajinomoto Umami station organized. CALIFORNIA RAISIN ROUND (makes 10) 100g flour 100g cake flour 10g sugar 3g salt 20 g egg yolks 80 g butter, diced 16g fresh yeast 80 ml coconut milk 50g rock sugar, grains crushed 120g large raisins California, washed with hot water 40 g red cherries walnuts Topping 10 10candied green cherries 30g 20 Hawaiian coconuts to mix dough: Place the flour, sugar, salt, egg yolks, butter, baking powder and coconut milk into the bowl with a mixer. With the dough hook attachment, mix at low speed for 3 minutes. Add the candy and nuts, then the California raisins, and mix at low speed for 1 minute. plastic wrap and set aside for 30 minutes to put to rest at room temperature. Divide the dough into 60g portions, shape into balls and let rest for up to 15 minutesRoom temperature. For Form: Line pan with parchment paper. Flatten the dough with a rolling pin into a 7 cm long. Place in baking dish. Press to distribute the cherries and walnuts to the dough with bits of coconut. Set aside and proof for 30 minutes at room temperature. To cook: Preheat the oven to 180 º C baking for 13 minutes or until golden brown. Remove, cool bread on wire racks.
http://www.youtube.com/watch?v=MlwnXbFZ1XU&hl=en
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