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？ガチプロパティシエ徹底解説！！

The custom of baking sponge cake on a sheet and then rolling the baked side outwards to reveal a golden brown finish has become well established, but... "The baked cake cracks! The problem!!" Many people struggle with this problem, don't they? Why does it crack? There are many key points to consider. We'll explain in detail how to make a soufflé roll that shows a nice brown color! Please take a look! (●＾o＾●) Previous "Souffle Roll" videos can be found here: ↓ ~Souffle Matcha Roll~    • 割れないロジックを徹底解説【スフレ抹茶ロール】   ~Souffle Melon Roll~    • プロパティシエの技、レシピ公開！これは売れる！【極上のふんわり、しっとり】「スフレメ...   = ... == ... STORY Pastry Boutique Story https://www.pb-story.jp https://www.instagram.com/sto_ry000/?... Haruiro Sweets Studio https://www.ok-haruiro.jp   / haruiro_staff   Haruiro Gelato Studio   / haruiro_gelato.nagano   #YouTubePastrySchool #Baking #PastryChef Popular Videos↓ "Behind the Scenes at a Cake Shop's 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" "Ri"    • パティシエ基本の生クリーム絞りテクニック！！   "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... id=170&pc_id=185&pl_id=4062&url=https%3A%2F%2Fwww.amazon.co.jp%2Fdp%2FB0050NDLS0 "Couverture Cacao Barry Mia Mer 58% Cacao" https://af.moshimo.com/af/c/click?a_i... 4062&url=https%3A%2F%2Fwww.amazon.co.jp%2Fdp%2FB077ZDGJH2 "Butter" https://af.moshimo.com/af/c/click?a_i... B00BHBVXVQ "Granulated Sugar" https://af.moshimo.com/af/c/click?a_i... "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/2WusPba "Silicone 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 Suppliers https://marustock.com/ This website uses Amazon Associates. "YouTube Confectionery School" Concept Born as the eldest son of a farming family in Nagano Prefecture, Hirotaka Ariga grew up free-spirited and curious. Despite the traditional belief that taking over the family farm was the eldest son's destiny, he pursued a career as a pastry chef despite opposition. At age 25, he opened his own business, managing four stores for two brands and a food truck. Drawing on his 24 years of experience as a pastry chef and 19 years as an entrepreneur, he wanted to share his experiences with the younger generation, so he launched "YouTube Confectionery School"! Future pastry chefs must hone their personal skills! We'll show you everything you need to know about baking and opening a shop. Chef Profile Hirotaka Ariga Born February 22, 1982 Born in Tomi City, Nagano Prefecture The eldest son of a grape farming family, Hirotaka Ariga decided to pursue a career as a pastry chef in his second year of junior high school, inspired by the Kansai chefs he saw on television. 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 Category, Nagano Prefecture Confectionery Competition 2012: Bronze Award, Petit Gateau Category, Nagano Prefecture Confectionery Competition 2015: Silver Award, Petit Gateau Category, Nagano Prefecture Confectionery Competition Numerous media and magazine appearances. He gives lectures and seminars at junior high schools, high schools, and companies, and as a pastry chef with a farming background, he is active in many areas, including working with ...