Time to make bread: California Raisin Round

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

Time to loaf around: California Raisin Round

The Loaf chef Yukichi Matsubara demonstrates the preparation of his signature round scones at the California Raisin workshop organised by Flavours magazine at Ajinomoto Malaysia's D'Umami Station. CALIFORNIA RAISIN ROUND (makes 10) 100g bread flour 100g cake flour 10g caster sugar 3g salt 20g egg yolk 80g unsalted butter, cubed 16g fresh yeast 80ml coconut milk 50g rock sugar, crushed to large grains 120g California raisins, washed with hot water 40g walnuts Topping 10 glacè red cherries 10 glacè green cherries 20 walnuts 30g Hawaiian desiccated coconut To mix dough: Place the flours, sugar, salt, egg yolk, butter, yeast and coconut milk in the bowl of a mixer. Using the dough hook attachment, mix on low speed for 3 minutes. Add the rock sugar and walnuts, then the California raisins, and mix on low speed for 1 minute. Cling wrap and set aside to rest for 30 minutes at room temperature. Divide the dough into 60g portions, shape into balls, and set aside to rest for 15 minutes at room temperature. To shape: Line baking tray with parchment paper. Flatten dough ball with rolling pin to a 7cm round. Place on baking tray. Press the cherries and walnuts on the dough and sprinkle with coconut shreds. Set aside to proof for 30 minutes at room temperature. To bake: Preheat oven to 180ºC. Bake for 13 minutes, or until golden brown. Remove and cool buns on wire racks.



http://www.youtube.com/watch?v=MlwnXbFZ1XU&hl=en