レンジで「テンパリング」そして連動、パティシエの裏技公開！！パート１

There are many ways to temper bread, but one of the easiest ways is to use the microwave, known as "microwave tempering"... (lol) I'll also reveal a secret trick to overcome the drawback of not being able to make large batches in the microwave! Subscribe to the channel here:    / @パティシエ有賀のyoutube製菓   PastryBoutique STORY Pastry Boutique Story http://www.pb-story.jp Okashi Kobo Haruiro http://www.ok-haruiro.jp #YouTubePastrySchool #Baking #PastryChef Music: BGM: MusMus " Ingredients "Cake flour Tokuhokasa" https://af.moshimo.com/af/c/click?a_i... "Couverture Cacao Barry Mia Mer 58% Cacao" https://af.moshimo.c om/af/c/click?a_id=1949958&p_id=170&pc_id=185&pl_id=4062&url=https%3A%2F%2Fwww.amazon.co.jp%2Fdp%2FB077ZDGJH2 "Butter" https://af.moshimo.com/af/c/click?a_i... tps%3A%2F%2Fwww.amazon.co.jp%2Fdp%2FB00BHBVXVQ "Granulated Sugar" https://af.moshimo.com/af/c/click?a_i... "Tremoline" htt ps://amzn.to/3dvgzy1 Pastry Tools "Silicone Mat" https://amzn.to/2WythVT "Silicone Mat for Macarons" https://amzn.to/3dq4ABE "Rotating Table (Marble)" https://amzn.to/2LdZrAx "Hand Blender" https://amzn.to/2WusPba ※This site uses Amazon Associates. ~YouTube Pastry School Concept~ Born as the eldest son of a farming family in Nagano Prefecture, he grew up free-spirited and curious. Despite the rule that the eldest son's destiny was to take over the family farming business, he pursued a career as a pastry chef despite opposition. At the age of 25, he opened his own business, operating two brands, three stores, and a food truck. With 18 years of experience as a pastry chef and 13 years as an entrepreneur, he has something he wants to share with the younger generation, so he's launched the "YouTube Pastry School"! Future pastry chefs must hone their interpersonal skills! He'll show you everything you need to know to bake and run a shop. Chef Profile Hirotaka Ariga Born February 22, 1982 From Tomi City, Nagano Prefecture The eldest son of a grape farmer, Hirotaka Ariga was inspired by a Kansai chef he saw on television in his second year of junior high school and decided to pursue a career as a pastry chef. 2002 Tokyo Japanese Confectionery College (Setagaya) After graduation, studied abroad in France (Sète, Southern France) 2003 Worked at "Okashidokoro Hanaoka" in Tomi City, Nagano Prefecture 2004 Worked as chef pastry chef at "Karuizawa Hotel Breston Court" (Hoshino Resorts) in Karuizawa Town, Nagano Prefecture 2007- Opened "Pastry Boutique Story" in Akiwa, Ueda City, Nagano Prefecture 2009- Served as special lecturer at Matsumoto Culinary and Confectionery College, Nagano Prefecture 2011- Served as director of the Nagano Prefecture Western Confectionery Association 2012- Opened second brand "Okashi Kobo Haruiro" in Tomi City, Nagano Prefecture 2014- Opened "Gelato Kobo Haruiro" in Daizushima, Nagano City, Nagano Prefecture Awards 2003 Bronze Award, Utsumikai Junior Skills Competition 2009 Nagano Prefecture Western Confectionery Competition, Candy Craft Category, Chairman's Award (Highest Award) 2010 Nagano Prefecture Western Confectionery Competition, Bronze Award, Candy Craft Category 2012 Nagano Prefecture Western Confectionery Competition, Bronze Award, Petit Gateau Category 2015 Nagano Prefecture Western Confectionery Competition, Silver Award, Petit Gateau Category In addition, he has appeared in numerous media and magazines. He has given lectures and seminars at junior high schools, high schools, and companies. As a pastry chef from a farming family, he is active in various areas with Nagano Prefecture, including local production for local consumption, town revitalization, and agricultural revitalization. Pastry Boutique Story: http://pb-story.jp/ Okashi Kobo Haruiro: http://ok-haruiro.jp/