🎧解説付 基本の【キャラメルソース】【caramel sauce】の作り方/パティシエが教えるお菓子作り！

I'll show you how to make a basic caramel sauce. While some recipes call for adding water, this one uses a slow, careful browning technique. You can also make it salted caramel or add butter for a richer flavor, depending on your taste! This video includes audio commentary. Click here to watch the version without audio commentary:    • 基本の【キャラメルソース】【caramel sauce】の作り方/パティシエが教える...   *********************************************** I offer online baking classes open to people throughout 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 serve as an advisor and recipe developer. Sub-Channel: Pastry Chef Camp! [Serious Camping Meals]    / @pattisiere-camp   ************************************************ [Table of Contents] 00:00 Opening 0:21 Recipe 0:30 Caramel Sauce 2:19 Changing the Foam State 2:52 When to Turn Off the Heat 4:06 Salted Caramel [Ingredients] 100g 42% Heavy Cream 100g Granulated Sugar Salted Caramel 1g Salt (slightly salted) 2g Salt (strongly salted) [Directions] 1. Heat the heavy cream in the microwave. (600W, approximately 1 minute) ② Add the granulated sugar in several batches and dissolve over low heat. (I added it in four batches.) *The golden rule when making caramel is "don't stir!" Stirring with a spatula or other tool will cause the sugar to recrystallize, so swirl the pot while slowly dissolving. ③ Add the sugar as it dissolves, and repeat until all the sugar is dissolved. ④The foam will begin to change from this point, so keep an eye out. At first, small bubbles will appear. 　　　　　↓ Large bubbles will appear. 　　　　　↓ The large bubbles will become slightly smaller. Turn off the heat when this happens. (If you don't like bitter flavors, turn off the heat a little earlier.) ⑤ Add the heavy cream in three batches. Mix thoroughly, being careful not to get burned by steam. *The mixture will boil vigorously, so be careful not to get burned. ⑥If making salted caramel, add salt at this point. ⑦Transfer to another container and let it cool. Once cooled, store in the refrigerator. *Please keep it for about 1 week. [Ingredients] 100g heavy cream 100g sugar ≪Salted Caramel≫ 1g salt (just a hint of salt) 2g (you can feel it) 【How to make】 ①Heat the cream in a microwave oven. (600w for about 1 minute) ②Add the sugar in several additions and melt over low heat. Add sugar several times and melt over low heat. (In this case, I added the sugar in four parts.) *The ironclad rule for making caramel is "Don't stir! If you mix it with a spatula, the sugar will recrystallize, so melt it slowly while turning the pan. ④From here, the bubbles will start to change, so be careful not to miss them. At first, fine bubbles will appear. ↓ Large bubbles will appear. ↓ Turn off the heat when the large bubbles start to get a little smaller. (If you (Don't like bitterness; stop cooking a little earlier.) ⑤ Add the cream in three parts. Mix thoroughly, being careful not to burn it with steam. Be careful not to burn it, as it will boil vigorously. ⑥ If you want to make salted caramel, add it here. ⑦ Transfer to a separate container and let cool. Remove from heat and cool in the refrigerator. ≪Tools Used≫ ■ HARIO (Hario) Katakuchi Bowl, Heat-Resistant Glass, Made in Japan, KB-1318, Set of 3 → https://amzn.to/3BxFf5M ■ Iwaki (Iwaki) Heat-Resistant Glass Microwave Cover, Basic For 1.5L bowls →https://amzn.to/2W6t2EQ ■Sakie Nakajima Profile Confectionery Hygiene Specialist Level 1 Confectionery Manufacturing Technician After graduating from high school, she trained at a patisserie for 11 years. She self-studyed and obtained her confectionery hygiene certification. She won four awards at the Japan Cake Show, a stepping stone to becoming a top pastry chef. She has also won numerous other awards. After that, she transitioned to teaching at a confectionery school. She took on the new challenge of moving from baking to teaching. For four years, she taught not only practical baking classes but also classroom courses on confectionery theory. She found the work of teaching rewarding, and decided to use the skills she developed on the job and the teaching skills she honed at vocational school to launch an online sweets school accessible from anywhere in the country. In December 2019, she launched the online sweets school, Saki.+. #saki.plus #caramel #caramelsauce