【失敗？】クラシックで美味しい！ウィーン菓子の王様ザッハトルテの作り方　【ネコノメレシピ】

The recipe is written here↓ Subscribe here→   / @nekonomecafe2385   ※Tap the bell mark after subscribing to receive notifications of new videos! --------------------------------------------------------------------- I've started an online patisserie, so please try it...!!! Online patisserie [Chat LuuME] →https://chat-luume.com/ Twitter→  / nekonomecafe   Instagram→  / nekonomecafe   ---------------------------------------------------------------------- Hi, I'm Nekonome. Wow, it's gotten so long. It's gotten so long. I was wondering if I should cut out all the parts that I made mistakes, but I thought it would be easier to refer to if I left them in. But then it got so long. I wonder why? I was a bit nervous about making Sachertorte because I only remember making it once as a student, but it was a lot of fun. The glass on top is something that even pastry chefs don't know unless they make Sachertorte in their shops, so it's quite deep. I'm grateful to my friend who told me about it... Now, this is a bit of a pointless story about Sachertorte, but it seems that it was invented by an Austrian chef named Franz Sacher. His younger brother opened the "Hotel Sacher" and it was served there. However, after many years, when Hotel Sacher was in financial difficulty, the Western-style pastry shop "Demel", which was a purveyor to the royal family, provided financial support, and as a thank you, it was given the right to manufacture and sell Sachertorte. And so, the two were born: "Hotel Sacher Sacher Sachertorte" and "Demel Sachertorte". However, over time Demel made the recipe public, and Hotel Sacher filed a lawsuit. Well, promises become vague over time, after all. As a result of the lawsuit, they decided to just sell it as a different cake, and so the cake was split into "Demel Sachertorte" and "Original Sachertorte." Incidentally, Chef Yokomizo of "Lilienberg" in Japan was the first Japanese person to train at Demel, and he brought that technique back to Japan, and it remains a very popular cake today. Ahh, I want to try it. [Sponsor] Jeleaf Co., Ltd. Website: https://jeleaf.co.jp/index.html Rakuten page: https://www.rakuten.ne.jp/gold/jeleaf/ [Table of Contents] 0:00 Opening 1:14 Introduction of ingredients 1:36 Sacher masse 9:37 Spreading apricot jam 10:21 Sacher glaze 14:58 Cut 16:03 Food review -------------------------------------------------------------------- [Recipe] ~dough~ Unsalted butter　80g Granulated sugar　60g Egg yolk　4p Sweet chocolate　80g Cake flour　80g Egg white　4p Granulated sugar　60g Apricot jam proper amount ~Coating~ Granulated sugar　225g Water　125g Sweet chocolate　75g Milk chocolate　75g [Recipe] ~Sacher Masse~ Unsalted butter　80g Granulated sugar　60g 4 egg yolks Sweet chocolate　80g Cake flour　80g 4 egg whites Granulated sugar　60g Apricot jam A suitable amount ~Sacher Glasjuhl~ 225g granulated sugar 125g water 75g sweet chocolate 75g milk chocolate [How to make] ~Sacher Masse~ ・Add granulated sugar to unsalted butter and mix with a whisk ・Add egg yolks and mix with a whisk ・Melt sweet chocolate at 40℃, add some of it and mix ・Make meringue with egg whites and granulated sugar ・Add half of the meringue to the batter and mix with a whisk ・Add sifted cake flour and mix with a rubber spatula ・Add the remaining meringue and mix with a rubber spatula ・Pour into a manke mold lined with paper and mix 180g. Bake in a preheated oven at ℃ for about 30 minutes Place on a wire rack, and once cooled, slice into two slices and sandwich with apricot jam Spread apricot jam around the outside to coat ~ Sacherglasühl ~ Add water, sweet chocolate, and milk chocolate to a saucepan and melt Add granulated sugar and boil until reduced to 110℃ Lightly hold the bottom of the saucepan in water, place one part on a marble work surface and spread thinly with a palette knife Repeat spreading on the work surface, and when it becomes sticky, return it to the oven Place on a Sachermasse and let it harden at room temperature Serve with whipped unsweetened fresh cream [Ingredients and equipment used] ■ 18cm manke mold with bottom Kai DL6105 https://amzn.to/2EdSDPS ■Morinaga Unsalted Butter 450g https://amzn.to/2rGGZKK ■Sweet Chocolate Daito Cacao 51% https://amzn.to/2RGlQet ■Milk Chocolate Daito Cacao Superior Lacte 38% https://amzn.to/36ts05P ■Soft Flour 1kg TOMIZ Dolce https://amzn.to/2sfNu7w ■Marble Turntable Pearl Metal D-1067 https://amzn.to/35hNHp6 ■L Palette Kanetsune BP-10L https://amzn.to/2PEBp3A ■Stick Thermometer Tanita TT-805N https://amzn.to/2LKG0QP [Things often used in videos] ■Heat-resistant spatula (rubber spatula) https://amzn.to/38y3imq ■Oven Toshiba ERPD3000W https://amzn.to/2slfTJ6 ■Whipper (probably this one) TAKAGI 18-8 https://amzn.to/2PdsirL ■Cassette stove Iwatani CB-SS-1 https://amzn.to/38F1TuG ■Scale Tanita KD-189 https://amzn.to/38usScb ■Infrared thermometer https://a...