【ティラミスロール】【Tiramisu Roll】の作り方/パティシエが教えるお菓子作り！

I made a tiramisu roll cake! This is an authentic recipe using mascarpone cheese. If you like your syrup a bit more bitter, increase the amount of coffee to suit your taste! Whipping the cream well will help it hold its shape nicely. *********************************************** I offer online baking classes that are open to people all over Japan and overseas! Online Sweets School Saki.+ Official Website: http://saki-plus.com/ "From homemade baking to a more sophisticated baking experience" Free Email Newsletter: http://saki-plus.com/maillesson/ Instagram: https://www.instagram.com/saki.plus/?... I also work as an advisor and recipe developer. 《Sub-Channel》 Pastry Chef Camp! [Serious Camping Meals]    / @pattisiere-camp   *************************************************** [Table of Contents] 00:00 Opening 0:26 Recipe 0:34 Mold Preparation 0:55 Syrup 1:26 Making Dough 7:10 Making Cream 8:55 Rolling 11:49 Finish Ingredients: 1 28cm x 28cm roll baking pan Dough 150g whole eggs (3 medium eggs) 80g granulated sugar 40g cake flour 10g cocoa powder 12g unsalted butter 12g milk Syrup 15g boiling water 10g granulated sugar 2g instant coffee Cream 150g mascarpone 26g granulated sugar 180g 42% heavy cream *You can substitute the remaining 20g from one pack for the butter and milk in the dough. Preparation Prepare a double boiler Mix the cake flour and cocoa powder together Place the baking paper in the mold Remove the eggs from the double boiler and preheat the oven to 160°C. Directions 1. Make the syrup. Mix the instant coffee and granulated sugar. Add hot water, dissolve and cool. ② Make the dough. Beat the whole eggs with a hand mixer, then add the granulated sugar and mix well. Place over a hot water bath and whisk until warm to body temperature (40°C). ③ Heat the butter and milk in a hot water bath to about 60°C. Remove from the bath and continue whisking at high speed. When the eggs are soft enough to write letters on, they're ready. Beat at low speed to create a smooth foam texture. Place one of the removed whisks into the bowl with the butter and milk. ④ Mix the flour and cocoa powder well and sprinkle evenly over the mixture in two batches. Fold from the center using a rubber spatula, then sprinkle in the remaining flour and mix in the same way. ⑤ Once the flour is mixed in, mix until the dough is glossy, then add about 2 scoops of the flour to the heated butter and milk and emulsify. Return to the batter and whisk until uniform. *If you add the batter directly, it will sink to the bottom, so make sure the specific gravity of the batter is close before adding it. ⑥ Pour into the mold and smooth it evenly with a card. Add a shock to remove the air from the batter, then bake at 160°C for 17 minutes. Once baked, add the shock and remove from the baking sheet, press plastic wrap tightly onto the surface, turn over and let cool completely. ⑦ Make the cream. Add the granulated sugar to the mascarpone and mix, then add the heavy cream little by little in three batches. It's okay if it's not completely mixed at the end, as it will mix when you whip it. ⑧ Place ⑦ over ice water and whip. Whip until stiff peaks form. ⑨ Roll up the roll. Peel off the paper template and place a long piece of paper on top, then turn over. Peel off the plastic wrap from the top and remove the baked surface cleanly. The baked surface will peel off easier the longer it's baked. 10. Brush the syrup over the entire surface, then top with 2/3 of the cream and spread it out with a palette. Make the end thinner. 11. Make a center core and roll it up in one go. Imagine rolling it, but don't use too much force. Fill both sides with the remaining cream and tighten using a ruler. Place the end of the roll at the bottom and chill in the refrigerator for 30 minutes. 12. Cut off both sides, pipe the remaining cream on top, and decorate with cocoa powder and gold leaf to finish. *When cutting, warm the pastry over a fire or in a hot water bath before cutting to ensure clean cuts. [Ingredients] 28cm x 28cm for 1 roll baking sheet ■Dough 150g eggs (3 medium-sized eggs) 80g sugar 40g cake flour 10g cacao powder 12g unsalted butter 12g milk ■Syrup 15g boiling water 10g sugar 2g instant coffee ■Cream 150g mascarpone 26g sugar 180g heavy cream ≪Ingredients and Tools Used≫ ■Sharp 31L Convection Oven Range, 2-Tier, White, RE-SS10-XW →https://amzn.to/3iJzDO9 ■HARIO (Hario) One-Spout Bowl, Heat-Resistant Glass, Made in Japan, KB-1318, Set of 3 →https://amzn.to/3BxFf5M ■PYREX 2.5L Bowl →https://amzn.to/3BBDLYb ■iwaki Heat-Resistant Glass Microwave Cover, Basic, for 1.5L Bowls →https://amzn.to/2W6t2EQ ■dretec Hand Mixer with Whisk, 5-Level Adjustment →https://amzn.to/2YrKDJ7 ■Cuisinart Cordless Rechargeable Hand Mixer →https://amzn.to/3HHhStc ■Snow Peak HOME & CAMP Burner →https://amzn.to/3h0dFWW ■cotta Silpat (240 x 360) →https://amzn.to/3prGYUt ■Pure White Roll, White, 8-Cut (394 x 272) →htt...