【皮が割れない！】共立て式 ロールケーキの超解説公開(∩´∀｀)∩

I previously uploaded a video about making a soufflé roll cake that won't crack even if you roll it with the baked side facing outwards... "Soufflé Matcha Roll That Won't Crack" ↓    • 割れないロジックを徹底解説【スフレ抹茶ロール】   "Why the Sides Crack" Theory ↓    • 焼き面を外に巻くロール、ひび割れたりしませんか？どうして割れるのか？ガチプロパティシ...   Roll cakes made with the all-in-one method, the so-called Genoise batter, are prone to cracking. However!! This channel will help you overcome that (｀・ω・´)ゞ We'll explain why it cracks while we make it. Please check it out! ~Pâte à Genoise~ (Makes 3 baking sheets of 8 pieces each) Whole eggs (M) 12 Egg yolks 12 Water (hot water) 160g Granulated sugar 480g Cake flour (Tokuhokasa) 440g Milk 250g =Convection Oven= Preheat to 190°C → 180°C, damper 100% open = 2 minutes → Turn off the fan = 7 minutes → 170°C, damper 50% open = 11 minutes = == _) Subscribe to the main channel here ↓ "YouTube Confectionery School"    / @user-zy6mq6ko6j   Second channel "Pastry Chef at Home"    / @ndyoutube6940   "Voicy Voice App" Channel "Voicy Confectionery School" https://voicy.jp/channel/1934/159590 PastryBoutique STORY Pastry Boutique Story https://www.pb-story.jp https://www.instagram.com/sto_ry000/?... Haruiro Confectionery Studio https://www.ok-haruiro.jp   / haruiro_staff   Haruiro Gelato Studio   / haruiro_gelato.nagano   #RollCake #Baking #PastryChef Popular Videos ↓ "Latest Pound Cake Techniques"    • 【パウンドケーキ仕込み方法の最終奥義】ガチプロパティシエも超必見！！有料級の最先端の...   "Behind the Scenes of a Cake Shop's Christmas"    • 過去最大の問題！【Xmas2025パティシエたちの舞台裏】   "Raw Cake" "Basic Piping Techniques for Cream"    • パティシエ基本の生クリーム絞りテクニック！！   "Learn How to Icy from a Professional Chef!"    • ケーキのクリームを塗る技術！「ナッペ」プロパティシエたちがどうやってるのかすべて解説...   "Behind the Scenes with Pastry Chef Ariga"    • 前編【パティシエYouTuber有賀の一日密着】   Ingredients "Cake Flour, Tokuhokasa" http https://af.moshimo.com/af/c/click?a_i... "Couverture Cacao Barry Mia Mer Cacao 58%" 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%2FB077ZDGJH2 "Butter" https://af.moshimo.com/af/c/click?a_i... %2Fwww.amazon.co.jp%2Fdp%2FB00BHBVXVQ "Granulated Sugar" https://af.moshimo.com/af/c/click?a_i... "Tremolin" https:/ /amzn.to/3dvgzy1 Baking Tools "Silicone Mat" https://amzn.to/2WythVT "Silicone Mat for Macarons" https://amzn.to/3dq4ABE "Rotating Stand (Marble)" https://amzn.to/2LdZrAx "Hand Blender" https://amzn.to/2WusPba "Silicone Spatula" https://amzn.to/2Lritnr Ariga's Personally Recommended Books ↓ "Chocolat Japonaise" by Chef Koyama https://amzn.to/2I6bQca Chef Anjiki's Book https://amzn.to/2I3312P Chef Terai's Book https://amzn.to/2IdwDdJ Supplier of Ingredients https://marustock.com/ *This site uses Amazon Associates. ~"YouTube Confectionery School" Concept~ Born the eldest son of a farming family in Nagano Prefecture, he grew up free-spirited and curious. Despite the expectation that he would inherit the family farm, he pursued a career as a pastry chef, facing opposition. At 25, he opened his own business, becoming the owner of two brands, four stores, 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 pass on to the next generation of young people, hence the opening of "YouTube Confectionery School"! Future pastry chefs must cultivate their interpersonal skills! We'll show you everything you need for making sweets and running a shop. ~Chef Profile~ Hirotaka Ariga Born February 22, 1982 From Tomi City, Nagano Prefecture Born the eldest son of a grape farming family, he aspired to become a pastry chef after seeing a Kansai chef on television in his second year of junior high school. 2002 Graduated from the Japan Confectionery College (Setagaya, Tokyo) After graduation, studied abroad in France for a short period (Sète, Southern France) 2003 Worked at "Okashidokoro Hanaoka" in Tomi City, Nagano Prefecture 2004 Worked as Chef Patissier at "Karuizawa Hotel Bleston Court" (Hoshino Resorts) in Karuizawa Town, Nagano Prefecture 2007- Opened "Pastry Boutique Story" in Akiwa, Ueda City, Nagano Prefecture 2009- Special Lecturer at Matsumoto Culinary and Confectionery College, Nagano Prefecture Appointment 2011- Appointed as a 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 2024- Opened "Sweets Art Cafe & Gelato STORY" next to the main store in Ueda City, Nagano Prefecture Awards 2003 Utsumi-kai Junior Technical Competition, Bro...