【Cooking Vlog】お家でホワイトクリスマス⛄️真っ白なニット帽ケーキ＆お菓子の家❄️趣味を堪能するエンジニアの製菓記録👩‍🍳 マカロン｜パンナコッタ #お菓子作り #クリスマス

Thank you so much for watching my video⛄️🤍 The long-awaited Christmas season is finally here, and I’m beyond excited! Every year around this time, my holiday spirit goes through the roof. Until recently, I used to bake Christmas treats all by myself and just share them with my family and friends. But this year, I’m truly happy that so many of you can enjoy the whole process of making sweets with me. There’s so much trial and error, little tricks, and sometimes struggles behind each dessert—and being able to share that journey with someone feels really special. This time, both the knit-hat cake and the cookie house turned out super cute, so I’m very satisfied! I think I’ll make a cookie house every Christmas and slowly level it up each year, haha. I’m already wondering what theme and what desserts I should make next❄️ Stay tuned for the next video 🧑‍🎄🤍 And lastly— I hope this video inspires you to try baking something fun this holiday season☺️ See you in the next one!! 🌸 Icing Cookies 🌸 (*In the video I made 3× this amount*) — Ingredients — 1 egg yolk 50 g unsalted butter (softened) 85 g cake flour 4 g cocoa powder 20 g almond flour 30 g granulated sugar — Instructions — 1. In a bowl, cream the softened butter and sugar until smooth. If the butter isn’t soft enough, gently warm it using your oven’s proofing mode or a warm water bath. 2. Add the egg yolk and mix well. 3. Add all dry ingredients and fold with a spatula. Once it comes together, knead lightly by hand. 4. Wrap the dough and chill for 1 hour. 5. Roll out to about *5 mm (¼ inch)* thickness and cut into your favorite shapes. 6. Bake at **170°C / 340°F for 15 minutes**. 【Royal Icing】 1 egg white 170 g powdered sugar 1. Combine the egg white and powdered sugar and mix until no lumps remain. 2. Whip with a hand mixer until stiff peaks form. 3. Cover immediately with plastic wrap to prevent drying. 4. Transfer a small amount to a bowl and add food coloring for outlining. 5. Fill a piping bag with this icing for the outline. 6. Add a few drops of water to another portion to make a runnier “flood” icing. 7. Fill another piping bag with the flood icing. Adjust the consistency with water as needed. 🌸 Knit-Hat Cake 🌸 (27 × 27 cm / 10.5 × 10.5 in sheet) ○ Sponge — Ingredients — 3 eggs 65 g cake flour 70 g granulated sugar 25 g neutral oil (vegetable oil) 25 g water — Instructions — 1. Line a jelly-roll pan with parchment paper and preheat the oven to **180°C / 355°F**. 2. Separate the egg whites and yolks into two bowls. 3. Whip the egg whites to stiff peaks and keep them chilled. 4. In the yolk bowl, add the sugar and beat with a hand mixer until pale and thick. 5. Add the water and oil and mix well. 6. Sift in the cake flour and mix again. (If you want to color the batter, add food coloring here.) 7. Fold the meringue into the batter in two additions, mixing gently each time. 8. Pour into the pan and bake at **180°C / 355°F for 10 minutes**. Let it cool completely. 🌸 Macarons 🌸 — Ingredients — 35 g powdered sugar 35 g almond flour 35 g granulated sugar 1 egg white Food coloring (optional) — Instructions — 1. Sift the almond flour and powdered sugar together twice. 2. Lightly whip the egg white, then add 1/3 of the granulated sugar and mix with a mixer. 3. When it turns white and foamy, add another 1/3 of the sugar and keep mixing. 4. Once it reaches stiff peaks, add the remaining sugar and food coloring, and whip until the meringue is firm and glossy. 5. Add the dry ingredients in two additions and fold with a spatula. 6. Macaronage until the batter flows in thick ribbons when dropped from the spatula. 7. Pipe onto a tray, tap the tray on the counter, and smooth the tops with a toothpick if needed. Let them dry for about *3 hours* (or until the surface is dry to the touch; in very humid environments, it may take longer). 8. Bake in a preheated oven at *150°C / 300°F for about 4½ minutes* (rotate the tray at around 2 minutes). 9. Lower the temperature to *130°C / 265°F* and bake for another **8–10 minutes**. (I usually bake for 8 minutes and then add 1–2 minutes if needed.) 10. Let them sit for at least 3 hours before peeling them off the baking sheet. 11. Sandwich with your favorite ganache and chill in the fridge for at least 3 hours. 【Bonus Cream】 This is a cream I make to my own taste, but feel free to try it 💕 — Ingredients — 50 g cream cheese 40 ml heavy cream 30 g sugar — Instructions — 1. Add the cream cheese and sugar to a bowl and mix with a spatula until smooth. 2. Add the heavy cream a little at a time while beating with a hand mixer until thick and stable. (Stop before it splits; if your room is warm, place the bowl over ice water while mixing.)