California Raisins: Naturally Sweet and Healthy Ingredient

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We were invited to learn about the various applications and benefits of California Raisins. I was personally impressed to discover that raisins could be added to typically savory dishes like pasta! California Raisin brands like Sunmaid, Heritage, Mariani and Nature’s Sensation were represented at the event.

The naturally sweet California Raisins are a healthier alternative to sugar, and their high water-binding capacity helps retain moisture in bakery products. The numerous health benefits of California Raisins due to the vitamins, minerals and nutrients make them appealing to health conscious consumers. On top of that, California Raisins provide flavor, texture and color to whatever you’re making.

They had a demonstration table to show how to use raisins, raisin paste and raisin concentrate in different baking styles with Grand Chef Yukichi Matsubara.

California Raisins
Grand Chef Yukichi Matsubara

California Raisin Rocks

California Raisins
California Raisin Rocks

100g California Raisins
60g Bread Flour
140g Cake Flour
8g Baking Powder
60g Unsalted Butter
46g Fine Sugar
2.8g Salt
4g Malt Suryp
40g Egg
40g Fresh Milk
30g Water

Sieve the flours and baking powder.
Cut unsalted butter into 5cm cubes.
Put dry ingredients into mixing bowl and start beating.
Add wet ingredients into mixing bowl and beat slowly.
Take out mixture from bowl.
wrap mixture and keep in refrigerator for 12 hours.
Divide into 30g portions. Form round shape.
Coat with bread crumbs and pumpkin seeds.
Deep fry in 160 degrees Celsius for 10 minutes.

California Raisin Snow White

California Raisin
California Raisin Snow White

California Raisin Marinade
160g California Raisins
4g Earl Grey Tea
160g Water

Boil water and steep Earl Grey tea bags.
Remove tea bags and add California Raisins.

Main Ingredients
150g Unsalted Butter
50g Icing Sugar
1g Salt
50g Almond Powder
175g Cake Flour
200g California Raisin Marinade

Mix unsalted butter, icing sugar and salt in a mixing bowl.
Sieve flour and almond powder.
Put flour and almond powder into mixing bowl.
Add California Raisins into the bowl and mix well.
Keep in refrigerator for 12 hours.
Divide into 10g portions.
Bake at 160 degrees Celsius for 15 minutes.
Decorate with icing sugar.

California Raisin Passion

California Raisin
California Raisin Passion

California Raisin Marinade
150g California Raisins
100g Coconut Milk

Put coconut milk and California Raisins into a sauce pan and heat up slowly.
Spread mixture on a plate and allow it to cool down. Keep in the refrigerator.

Mousse
200g California Raisin Marinade
225g Coconut Puree
80g Egg Yolk
100g Fine Sugar
35mL Water
7g Gelatine
224g Whipping Cream

Whip cream into six stages and keep in refrigerator.
Put water and gelatin into a bowl.
Put fresh milk and coconut puree in the sauce pan and heat it up.
Put egg yolk and fine sugar into the bowl and stir.
Pour boiled fresh milk and coconut puree into the bowl while stirring.
Pour back into the sauce pan with a sieve and heat up until 84 degrees Celsius.
Add mixture of water and gelatin. Cool down with ice until 10 degrees Celsius.
Combine mixture and whipping cream. Add California Raisin Marinade.
Put mixture into a champagne glass. Keep in refrigerator for 3 hours.

Passion Fruit Jelly
50mL Water
40g Fine Sugar
75g Passion Puree
15mL Water
3g Gelatine

Put water and gelatin into a bowl.
Pour water, fine sugar and passion fruit puree into a sauce pan and heat up.
Add mixture of water and gelatin into the sauce pan.
Cool down with ice until 10 degrees Celsius.
Add mousse on top of jelly and keep in the refrigerator.

California Raisin Tart / Caramel Banana

California Raisins
California Raisin Tart / Caramel Banana

Tart Dough
300g Cake Flour
111g Icing Sugar
1.5g Salt
60g Egg (whole)
180g Unsalted Butter
36g Almond Powder

Sift the cake flour and almond powder.
Add the icing sugar, salt and unsalted butter in the bowl and stir well.
Add eggs in the bowl in 2 or 3 batches and mix well.
Add cake flour and almond powder in the bowl.
Keep the dough in the chiller overnight.
Sheet the dough to 2mm thickness and keep.
Case the dough and let it rest in the freezer.
Bake in the oven at 180 degrees Celsius for 12 minutes with the tart stone.
Sift the cake flour and almond powder.
Add the icing sugar, salt and unsalted butter in the bow and stir well.
Add eggs in the bowl in 2 or 3 batches and mix well.
Add cake flour and almond powder in the bowl.
Keep the dough in the chiller overnight.
Sheet the dough to 2 mm thickness and keep.
Case the dough and let it rest in the freezer.
Bake in the oven at 180 degrees Celsius for 12 minutes with tart stone.

California Raisin Almond Cream
100g California Raisins
100g Unsalted BUtter
100g Icing Sugar
100g Almond Powder
60g Egg (whole)
4g Corn Flour

Stir unsalted butter, icing sugar and corn flour in a mixing bowl. Gradually add eggs into the bowl.
Add almond powder. Mix thoroughly.
Add California Raisins.
Pipe California Raisin Almond Cream into the tart and bake.
Bake in the oven 180 degrees Celsius for 18 minutes.

Caramel Banana
300g Banana
120g Fine Sugar
60g Salted Butter

Cut banana into the bite-sized pieces.
Heat up fine sugar in a frying pan.
Add salted butter.
Add banana into the frying pan.
Top the tart with the cooked bananas.

Grand Chef Yukichi Matsubara, California Raisins Manila Philippines

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