【👻秋のフルーツ大量🎃】贅沢ハロウィンお菓子パーティー

Sticker https://canime.jp/product/BRZP000014438/ Sub-Channel    / @tamurakae2   ◼︎Crown Melon Consommé 0:23 [Ingredients] Crown Melon 1. Remove the skin and seeds from the crown melon and blend it in a blender. 2. Pour the juice into a cloth, cover with plastic wrap, and strain overnight in the refrigerator. (It's important to extract the juice slowly, without squeezing.) 3. Pour the juice into a glass. ◼︎Tangerine Mousse 0:58 ◼︎Ghost-Colored Meringue (Bamboo Charcoal Meringue) 2:36 [Ingredients (enough for 2-3 baking sheets)] 200g Granulated Sugar 150g Water 200g Egg Whites Bamboo Charcoal Powder 5g [Preparation] Preheat oven to 100°C. Sieve bamboo charcoal powder. 1. Add water and granulated sugar to a small saucepan in that order and heat to 118°C. 2. While making 1, when it starts to boil, begin beating the egg whites with a hand mixer to make the meringue. 3. Gradually add the sugar solution from 1, which has reached 118°C, to 2 while whisking the meringue from 2 with a hand mixer. 4. Once the temperature has cooled to body temperature, add the sifted bamboo charcoal powder and mix with a hand blender. 5. Once stiff peaks form, transfer to a piping bag and pipe onto a sieve pan. 6. Bake in a 100°C oven for 4 hours, then leave in the oven overnight to dry. ◼︎Nagano Purple Jelly 3:41 [Ingredients] 150g Nagano Purple 9g Sheet Gelatin Nagano Purple Amount needed 1. Soak the gelatin sheets in ice water. 2. Puree the Nagano Purple apples, skin and all, using a hand blender. 3. Add 2 and the soaked gelatin sheets to a pot and heat. 4. Once the gelatin sheets have dissolved, stop heating and dip the Nagano Purple apples, pierced with a fork, into the pan. Chill in the refrigerator, and then dip again once cooled. Once the jelly mixture has solidified, heat again. 5. Once the jelly has adhered to the Nagano Purple apples, chill in the refrigerator. ◼︎Black Fig Shortcake 4:03 (15cm cake pan) ◻︎Dough [Ingredients] 90g whole eggs 63g granulated sugar 20g corn syrup 30g butter 52g plain flour (Tokuho Kasa) Cornstarch 17g [Preparation] Preheat oven to 180°C Sift cornstarch and flour Melt butter and heat to 50°C Line a 15cm cake pan with baking paper 1. Place the starch syrup, granulated sugar, and whole eggs in a bowl and heat over a double boiler while stirring until the mixture is at body temperature. 2. Remove from the double boiler and beat with a hand mixer until the mixture is mousse-like. 3. Melt a portion of the batter and add it to the butter, mixing thoroughly. 4. Add the sifted flour and mix with a rubber spatula until the batter is elastic and no longer lumpy. 5. Pour 3 over the entire mixture and quickly mix with a rubber spatula. 6. Pour the batter into the pan. 7. Bake in a 170°C oven for approximately 25 minutes (adjust the amount depending on the color). 8. Turn the syrup onto a wire rack and let it cool, including the paper. 9. Once cooled, wrap in plastic wrap and store at room temperature. ◻︎Black Fig Syrup [Ingredients] Black fig skins Serves 3 70g water 25g granulated sugar 7g kirsch 1. Heat the black fig peels and 1/3 of the water in a small saucepan to infuse the water and infuse the peels. 2. Bring the remaining water and granulated sugar to a boil and dissolve the sugar. 3. Once cooled, strain 1 to remove the peels and combine with 2 and the kirsch. ◻︎ Assembly [Ingredients] 300g heavy cream Granulated sugar 15g 1. Cut the cake into 1cm wide pieces. 2. Whip the cream to 80% whipped cream, and then whip some to 90% whipped cream. 3. Place one cake on a cake stand, brush with black fig syrup, and top with a thin layer of 90% whipped cream. 4. Place the cut black figs on top and brush with another layer of 90% whipped cream. 5. Repeat steps 3 and 4. 6. Place the cake on top and lightly press down to coat with the syrup. 7. Spread a thin layer of 90% whipped cream over the entire surface with a silver spatula. 8. Spread another layer of 80% whipped cream over the entire surface (topping). 9. Garnish with black figs and cream and finish. Serve. 7:22