Відео

コメントありがとうございます🤗🤗　とっても嬉しいです。😊😊😊

練乳パウダーなしでも可能ですが、水分量が変わるので様子を見ながら調整してください。　全粉乳でも代用できます。 ちなみに練乳パウダーは、これを使いました↓ www.amazon.co.jp/TSUKUBA-%E3%83%84%E3%82%AF%E3%83%90-80846-%E7%AD%91%E6%B3%A2%E4%B9%B3%E6%A5%AD-%E7%B7%B4%E4%B9%B3%E3%83%91%E3%82%A6%E3%83%80%E3%83%BC1%E3%8E%8F/dp/B07TZXLP75/ref=sr_1_1?__mk_ja_JP=%E3%82%AB%E3%82%BF%E3%82%AB%E3%83%8A&crid=3TITPAP4213VE&keywords=%E7%B7%B4%E4%B9%B3%E3%83%91%E3%82%A6%E3%83%80%E3%83%BC&psr=EY17&qid=1700357662&s=todays-deals&sprefix=%E7%B7%B4%E4%B9%B3%E3%83%91%E3%82%A6%E3%83%80%E3%83%BC%2Ctodays-deals%2C142&sr=1-1

@@sweetsch_caramelize なるほど！ありがとうございます(><)

I made 8 pieces / 8개 만들었습니다

If you don't want too much gluten to form, add melted butter first.

It can be substituted😀😀

It was added at room temperature (around 20℃).😀😀

@@sweetsch_caramelize thk u for info🙏🏻love ur recipe

I sometimes make similar mistakes. Lately, I've been making croissant dough using the method in the video below. Please refer to it. ua-cam.com/video/sxJYykV5scA/v-deo.html

@@sweetsch_caramelize thank you very much. I watched the video and I see, spread is much easier than copying margerine pastry sheet for laminated dough😊

I use regular butter😀😀

@@sweetsch_caramelize thankyou!

Use the microwave toaster oven combo. Since it has a fermentation function, it is fermented at a temperature of 35℃. www.amazon.co.jp/%E6%9D%B1%E8%8A%9D-TOSHIBA-%E3%82%B9%E3%83%81%E3%83%BC%E3%83%A0%E3%82%AA%E3%83%BC%E3%83%96%E3%83%B3%E3%83%AC%E3%83%B3%E3%82%B8-%E7%9F%B3%E7%AA%AF%E3%83%89%E3%83%BC%E3%83%A0-ER-XD70/dp/B0B96HQG4B/ref=sr_1_9?__mk_ja_JP=%E3%82%AB%E3%82%BF%E3%82%AB%E3%83%8A&crid=1ABVZ46Z9E8WD&dib=eyJ2IjoiMSJ9._4SD1C5Zg3wn7M8iMA0NGqdUuNAgTtD-y8CfRbFBzItOkWyfDIjQeV5XnNNi42VHcwLTvCrOCNjDyRuiRNn2Q_ObTcrQkYd_5sI4C5PhKKQiZ6-tmZMdpVq2cDRGQBP5fdcb27gHN5YV1iC6tCGQ-whxu9A3uTenI0nT0pYYh1S6uui4OT-H0YG_-ElEMrSDl570lnqK83oNp3ujDDBLxmsekNao3RvktKoYrM6c3S6m3VLPbGPI0znWeptl6M3NSDSkCsefnQFOf1MN_jVRDK0d5ZM243Rs-ANqgaAC83E.95X6Qr5AplICHAZjWE5OPdvTH0G_dOaa1iKVQHxdCEk&dib_tag=se&keywords=%E6%9D%B1%E8%8A%9D%E3%82%AA%E3%83%BC%E3%83%96%E3%83%B3%E3%83%AC%E3%83%B3%E3%82%B8&qid=1711150195&sprefix=%E6%9D%B1%E8%8A%9D%E3%82%AA%E3%83%BC%E3%83%96%E3%83%B3%E3%83%AC%E3%83%B3%E3%82%B8%2Caps%2C154&sr=8-9Use the microwave oven.Since it has a fermentation function, it is fermented at a temperature of 35℃.

If you can't get it, you can substitute whole milk powder. I used this↓ www.amazon.co.jp/TSUKUBA-%E3%83%84%E3%82%AF%E3%83%90-80846-%E7%AD%91%E6%B3%A2%E4%B9%B3%E6%A5%AD-%E7%B7%B4%E4%B9%B3%E3%83%91%E3%82%A6%E3%83%80%E3%83%BC1%E3%8E%8F/dp/B07TZXLP75/ref=sr_1_1?__mk_ja_JP=%E3%82%AB%E3%82%BF%E3%82%AB%E3%83%8A&crid=3TITPAP4213VE&keywords=%E7%B7%B4%E4%B9%B3%E3%83%91%E3%82%A6%E3%83%80%E3%83%BC&psr=EY17&qid=1700357662&s=todays-deals&sprefix=%E7%B7%B4%E4%B9%B3%E3%83%91%E3%82%A6%E3%83%80%E3%83%BC%2Ctodays-deals%2C142&sr=1-1

Thank you! We don’t have this product in the USA 😭

Thanks for your comment♡

I'm sorry　It's flour for bread.

@@sweetsch_caramelize thank you , could you tell me the percentage of protein in flour? Is it 13 or 10?

@@nonoh7593 Protein content is 13%

@@sweetsch_caramelize thank you

Gracias por tu comentario ♡

I think glutinous rice flour would probably work as well. In that case, I think you can skip the flour paste step.♡

@@sweetsch_caramelize thanks!

It's unsalted butter. Please refer www.amazon.co.jp/%E3%82%88%E3%81%A4%E8%91%89-%E3%80%90%E6%A5%AD%E5%8B%99%E7%94%A8%E3%80%91%E3%82%88%E3%81%A4%E8%91%89-%E5%8C%97%E6%B5%B7%E9%81%93%E3%83%90%E3%82%BF%E3%83%BC-%E7%84%A1%E5%A1%A9%E3%83%90%E3%82%BF%E3%83%BC-450g/dp/B084M9J9F5/ref=sr_1_1?__mk_ja_JP=%E3%82%AB%E3%82%BF%E3%82%AB%E3%83%8A&crid=2ZYF2A5A3DZVQ&keywords=%E8%A3%BD%E8%8F%93%E7%94%A8%2B%E7%84%A1%E5%A1%A9%E3%83%90%E3%82%BF%E3%83%BC%2B%E6%A5%AD%E5%8B%99%E7%94%A8&psr=EY17&qid=1695557088&s=todays-deals&sprefix=%E8%A3%BD%E8%8F%93%E7%94%A8%E7%84%A1%E5%A1%A9%E3%83%90%E3%82%BF%E3%83%BC%2B%E6%A5%AD%E5%8B%99%E7%94%A8%2Ctodays-deals%2C150&sr=1-1-catcorr&th=1

Gracias por tu comentario 😀😀😀 También puedes hacerlo en forma de rollo y guardarlo en el congelador. Normalmente hago mucho y lo congelo. Podrás descongelar y fermentar la cantidad que necesites posteriormente sin ningún problema. Trate de consumir dentro de 2 semanas.

THANK YOU@@sweetsch_caramelize

Thanks for the message😘

Thanks for your comment Maybe it's the difference in the amount of protein in the cake flour? The protein content of Japanese soft flour is generally 6.5%-7.0%. Check the protein content of your flour. If the amount of protein seems high, reduce the cake flour and try again.

コメントありがとうございます。 ・強力粉は普通にスーパーにあるものを使っています。 ・いつも当日に食べきってしまうのでわからないです。ゴメンナサイ・・🙇。　 ・イーストはいつも減らさないで作っています。 よろしくお願いいたします。♡

@@sweetsch_caramelize ありがとうございます😊作ってみます✨

Thank you for your comment.😀 I am very happy to receive words of praise from the chef. i watched the video. They all look delicious and I would love to try making them.😘

参考になったよ。勉強になったよ。のコメントとっても嬉しいです。

コメントありがとうございます。 励みになります～♡

ご紹介した動画では170℃を目安としましたが、破裂するようであれば10℃程温度を下げると良いと思います。

@@sweetsch_caramelize また丁寧な返信ありがとうございます、温度下げて試してみます！！

ありがとうございます。とっても嬉しいです

コメントありがとうございます。　 実は石焼き芋の段階で結構つまみ食いしちゃいました😋