Pain au raisins 100g

INGREDIENTS:
Gilding: Pasteurised whole liquid egg
Pain au raisin roll dough 100g: Mega croissant flour, Butter (Fermented butter with lactic acid bacteria), Water, Sugar, Live yeast, Viennoise improving, Salt, Annatto colouring powder, Raisin cream unit: water, sultana small raisins, unheated custard cream

PROCESS OF PREPARATION:
defrosting time: 20 min
bake with some steam (3s injection)
bake in ventilated oven 12 min at 160°C + 5 min at 170°C, opened key 3 min before the end