【Cooking Vlog】かぼちゃスイーツを作って秋を堪能🎃🍁超絶甘党なSE職社会人の製菓記録🧑‍🍳 お洒落ハロウィン🤎かぼちゃクッキー｜かぼちゃプリン｜キャラメルケーキ #お菓子作り #ハロウィン

Thanks for watching! This week, I decided to make some Halloween sweets 🎃🍁. This year, I wanted to try something a little more stylish, so I made pumpkin desserts in a warm, brown-themed color palette 🤎. Pumpkin cookies might take a little effort, but they’re pretty forgiving and fairly easy to make. Even if you don’t usually bake or don’t have any special tools at home, I think you can do it! (´꒳`) In terms of taste and presentation, these desserts were definitely my top pick 🎃✨ Next week, I might share some Halloween character-themed sweets! I’m planning to make super cute Halloween desserts again this year, so I hope you’ll look forward to them 🧡 Finally, I hope this video inspires lots of people to enjoy baking! See you next time!! 🧡 Recommended Baking Tools ◎ Cake Turntable https://amzn.to/43fIcXp 🌸 Cake 🌸 Pumpkin Sponge Ingredients Egg white from 1 egg + 2 whole eggs Granulated sugar 60g Milk 10g Butter 10g Cake flour 55g Pumpkin powder 15g Instructions ① Prepare your cake pan. ② Combine milk and butter in a small dish and warm in the microwave until the butter melts. ③ Preheat the oven to 170°C (340°F). ④ Whip the eggs and sugar until the color is like in the video (about 8 minutes for me). ⑤ Sift in cake flour and pumpkin powder. You can do it twice, but I usually do it once 😆. ⑥ Fold the flour mixture gently using a spatula. ⑦ Add a small amount of the sponge to the warmed milk-butter mixture, mix, then fold it back into the rest of the batter. ⑧ Bake in a 170°C (340°F) oven for 23 minutes. ⑨ Remove the parchment paper immediately after baking, let cool slightly, then chill in the fridge. Caramel Cream Ingredients Granulated sugar 80g Heavy cream 300g I usually replace half of the heavy cream with whipped cream, depending on my preference. Instructions ① Put sugar in a small pot and heat over medium until it melts and turns caramel-colored. ② Once it’s caramel-colored, remove from heat and gradually add 100g of cream while stirring (be careful, it may splatter). ③ Mix until smooth and let it cool. ④ In a separate bowl, whip the remaining cream to soft peaks. ⑤ Gradually fold the cooled caramel sauce into the whipped cream. 🌸 Classic Cafe Pudding 🌸 Caramel Granulated sugar 90g Water 45g ① Put sugar in a small pot over medium heat. ② Heat until sugar dissolves and turns light brown. ③ Remove from heat and slowly add water (be careful, it may splatter). ④ Stir until smooth, then pour into pudding molds and let cool. Pudding Mixture Milk 350g Heavy cream 45g Vanilla beans 5g Whole eggs 4 Egg yolks 5 Granulated sugar 80g ① Heat milk, cream, and vanilla beans in a pot over medium heat, being careful not to boil. ② In a separate bowl, lightly mix whole eggs, yolks, and sugar (do not whip). ③ Gradually add warm milk mixture to the eggs and mix gently. ④ Chill the pudding mixture in an ice bath, then use a blender to remove air bubbles. ⑤ Strain through a sieve to make it smooth. ⑥ Pour into molds, cover with aluminum foil, and place in a water bath halfway up the sides. ⑦ Bake at 140°C (285°F) for 25 minutes. ⑧ Let cool, then chill in the fridge for at least 4 hours. Pumpkin Cream Ingredients Pumpkin 100g Granulated sugar 30g Heavy cream 50g ① Microwave pumpkin at 600W for 7 minutes. ② Peel and place in a bowl, add sugar and cream. ③ Blend until smooth. ④ Strain through a sieve for an extra silky texture. 🌸 Pumpkin Cookies 🌸 Ingredients Unsalted butter 100g Powdered sugar 50g Almond flour 50g Milk 25g Cake flour 135g Pumpkin powder 35g Instructions ① Soften butter to room temperature. ② In a bowl, mix butter and powdered sugar until smooth. ③ Add almond flour and milk, mix well. ④ Sift in cake flour and pumpkin powder, fold gently with a spatula. ⑤ Wrap dough in plastic wrap and chill for 1.5 hours. ⑥ Divide dough into bite-sized pieces. Preheat oven to 150°C (300°F). ⑦ Use a skewer to mark 8 evenly spaced lines and create slight indentations. ⑧ Press pumpkin seeds on top. ⑨ Bake at 150°C (300°F) for 15 minutes. ⑩ Cool on a cake rack and enjoy! In the video, I added pumpkin coloring after step ③.