【パティシエの基本技術】カットクッキーの成形のポイントとは？

Shaping cookies is surprisingly difficult. You roll them out and stretch them into a log shape, but they don't stretch straight or there are gaps in the middle. This time, we'll solve those problems!! ...Maybe we can? Please use this as a reference! (●＾o＾●) For reference: ↓ ~Sable Vanille~ (approx. 2.5cm diameter, 38cm length, makes 60 pieces) Butter: 1500g Powdered Sugar: 525g Trehalose: 225g Whole Eggs (Medium): 3 All-Purpose Flour: 1750g Joshinko: 250g Almond Powder: 250g Vanilla Paste: 15g =========================================== Pastry Chef Ariga's Online Salon Join the "Online Salon Confectionery Academy" here: ↓ https://lounge.dmm.com/detail/4761/in... *If you join through the iOS app, you will need to pay the regular fee plus an Apple processing fee. We recommend accessing through a browser. == ... STORY Pastry Boutique Story https://www.pb-story.jp https://www.instagram.com/sto_ry000/?...   / pesutoributikkusutori   Haruiro Sweets Workshop https://www.ok-haruiro.jp   / haruiro_staff   https: //www.facebook.com/%E3%81%8A%E8%8F%93%E5%AD%90%E5%B7%A5%E6%88%BF%E6%98%A5%E8%89%B2-149049911956489 Haruiro Gelato Studio   / haruiro_gelato.nagano     / %e3%82%b8%e3%82%a7%e3%83%a9%e3%83  % BC%E3%83%88%E5%B7%A5%E6%88%BF%E6%98%A5%E8%89%B2-101876914960660 #Cookies #Baking #Pastrychef Popular Videos↓ "Behind the Scenes at a Cake Shop Christmas" 2020    • クリスマス、パティシエたちの舞台裏！！Xmasのケーキ屋さんの現場公開！！   "Top 5 People Who Are Not Suited to Be a Pastry Chef"    • 動画最後に伝えたいことすべてがある！パティシエに向いてない人TOP５   "Basic Techniques for Squeezing Fresh Cream" https://youtu .be/epahv-Lq0RM "First In-House Competition"    • 「バレンタインスイーツ社内コンクール」努力と苦悩の舞台裏！パティシエスタッフたちの真...   "Property Sie's Napé"    • プロパティシエの「ナッペ」お菓子作りには欠かせないクリームを塗る技術！   Ingredients "Cake Flour Tokuho Kasa" https://af.moshimo.com/af/c/click?a_i... mazon.co.jp%2Fdp%2FB0050NDLS0 "Couverture Cacao Barry Mia Mer 58% Cocoa" https://af.moshimo.com/af/c/click?a_i... "Butter" https://af.moshimo. com/af/c/click?a_id=1949958&p_id=170&pc_id=185&pl_id=4062&url=https%3A%2F%2Fwww.amazon.co.jp%2Fdp%2FB00BHBVXVQ "Granulated Sugar" https://af.moshimo.com/af/c/click?a_i... w.amazon.co.jp%2Fdp%2FB010UXLIPW "Tremoline" https://amzn.to/3dvgzy1 Baking 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/2WusP ba "Silicone Rubber Spatula" https://amzn.to/2Lritnr Ariga's Personally Recommended Books: Chef Koyama's "Chocolat Japonaise" https://amzn.to/2I6bQca Chef Yasujiki's Book https://amzn.to/2I3312P Chef Terai's Book https://amzn.to/2IdwDdJ Material Supplier https://marustock.com/ ※This service uses Amazon Associates. ~YouTube Confectionery 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 four stores for two brands and a food truck. With 24 years of experience as a pastry chef and 19 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 need to hone their personal skills! I'll show you everything you need to know about baking and opening 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-present Opened "Pastry Boutique Story" in Akiwa, Ueda City, Nagano Prefecture 2009-present Special lecturer at Matsumoto Culinary and Confectionery College, Nagano Prefecture Appointed as a director of the Nagano Prefecture Confectionery Association in 2011. 2012. Opened second brand "Okashi Kobo Haruiro" in Tomi City, Nagano Prefecture. 2014. Opened "Gelato Kobo Haruiro" in Daizushima, Nagano City, Nagano Prefecture. 2024. Opened "Sweets Art Cafe & Gelato STORY" next to the main store in Ueda City, Nagano Prefecture. Awards: 2003: Bronze Award, Utsumikai Junior Skill Competition 2009: Association Chairman's Award (highest award), Candy Craft Category, Nagano Prefecture Confectionery Competition 2010: Bronze Award, Candy Craft...