Welcome to my vlog channel. This time I tried making matcha cream cookie and asked my wife to judge. 🍡Use code "YOSHIZUKI" to get $5 off your first Sakuraco box team.sakura.co/junyoshizuki-SC2309 and experience Japan from the comfort of your own home!
Can you please do a remote (OR IN-PERSON???) collab with Julien Solomita? I believe he's been to Japan a few times and both of you in the kitchen having your own take on recipes is EVERYTHING.
it's NOT cheating if you make a double batch of meringue and cook the extra as macaroons ;) with chocolate sprinkles and a piece of fresh strawberry .... bribe the Judge lol
people use to get mad at her for it too. Jun wants her to be honest and not cookie cutter 1000 percent amazing or else he will never improve if she lied about it. Jun always gives 150 percent on presentation but im glad she is honest with him about the results.
@@arex9000 For real, like I remember him saying he has a some recipes that are like 10/10s for her. He wants to know what she likes best. It's weird that people judge her when they don't even know their relationship :/
@@arex9000 it's wild to me that people ever had an issue with it because, aside from the fact that it's not our relationship, she's always kind in her assessments. Just here, she says "I really like yours, too, but they aren't the same". It's like chocolate chip cookies in the US - some people will swear crispy ones are best, others will swear soft ones are the best, and the truth is both are good, they just aren't the same thing. Same principle applies here (and usually, because Jun seems like an amazing cook). Option A isn't bad just because someone likes option B better, and Rachel always makes that clear!
Failure is just part of the learning curve, if he could create the same thing at first try why would people study patissier for years. It's like getting mad cause someone doesn't like your first try wood table as much as a high-class woodworkers work It could be an interesting side-series though where he tries to get better at one specific recipe and tries it until it turns out perfect, maybe also visiting the manufacturer (Sakuraco, gibe some extra money)
I am always so amazed when Poki does NOT try to inhale all the food around him. He's seems so much calmer and content. Also: Crêpes and matcha creme filling? That sounds delicious! Love to see what techniques Jun tries to achieve the snack goal! Keep trying, Jun! You got this!
@@vigilantcosmicpenguin8721 actually it would probably make them sick... cats are obligate carnivores, Poki is being smart knowing the "food" is not food he can eat
I'll also add that there is a difference between Parchment paper and Wax paper. Wax paper should only be used for room temperature or cold applications. It's coated in wax so it'll melt into the food if it's too hot.
These videos are such a genius way of marketing for sakuraco because I really wanna try all the stuff that allegedly tastes better than jun's legendary cooking😂
I wonder if he also used to do that because his stomach was frequently upset and he confused that for being hungry. And in all kinds of random stuff, he would introduce additional chances of upsetting his allergies. Keeping him on a strict non-allergen diet could have fixed that.
I have mad respect for anyone who can whip meringue by hand. It takes long enough with a mixer! I don't blame you at all for "cheating". We invented these tools for a reason after all!
Jun, you might get some more crisp by making the rolled cracker like a tuile or a waffle cone -- the dough is baked in the oven, and when it's just set, take it out and roll it before it gets hard. It makes the whole cookie drier, rather than just the outside, and the overall moisture content is lower to begin with as a dough rather than a batter.
So cute that all the cats try to be involved, but there's only 2 seats! So the late arrival has to go in the up-high nosebleed seats - up over the cooking fume hood with you, Haku! Oh, and then he's content. Look at those little paws dangling down!! SO cute XD
@@centromeda Oh yeah, I forgot about Pichi, cuz she's too shy to be in these. I can't imagine she'll ever TRY to be in one either, but it's not impossible, I guess!
Wow, never thought of using parchment paper like that! That was so creative, and your cookies look delicious! I wonder if maybe baking the cookies first and filling them later would let you have a softer and lighter-colored cream 🤔
Is it possible the Sakuraco cookies have the filling added _after_ baking the cookie roll? Hence why the filling is still very creamy and probably allowing the cookie roll to crisp more during the baking process. I definitely think Jun should try adding the filling afterwards to see if it's different! The only other reason i can imagine why the branded cookies are crispier is because they might be thinner than what Jun made
There’s a Scandinavian cookie called krumkaka that uses a special iron to make a roll cookie. You might have needed something like that to get the crunch you were looking for.
Yeah I was thinking something like those type of cookies. I couldn't find the ones I was actually thinking of though. They for sure cooked the cookie part way longer and added the filling in a much later step.
I love how hard you try! You always make something I'd like to eat. No, it's not the same as the pro stuff, but it all looks excellent. And you're fair. You don't get grumpy, you just try harder. You're a role model!
Jun you're not failing! It's rather impossible to compare a homemade first try with a professional god-knows-how-old artisanal recipe. You're doing great!
I always look forward to this series. Partly because I get a sneak peek on what will be in my Sakuraco box, but also because it is fun to see which ones I can attempt to make myself! I want to try to make the yuba chips some day!
I think a big difference is the size and that (I'm assuming) they baked the cookie first and then filled it. That way they can get the perfect amount of crunch without ruining the filling with the temperature you bake it at. Always love to see you cook, I might try making this at home for my family!
Haku taking the hover-cam position XD It would be so cool to see you retry some of these recipes after tasting the professional versions, to see what you'd alter!
3:20 in the US, I think what you're using is Parchment Paper (if it's paper treated with silicone, used for baking and cooking that most foods don't stick to). Wax paper is something else, I think it's literally just paper coated in a thin film of wax, which isn't suitable to cooking or baking with because the wax will melt and get all over your food and cooking equipment. It's used more for preparing sticky things that won't get hot (forming/wrapping raw meat, sandwiches, lining containers, etc) Hope that helps! Thanks for the video :)
in the words of a random tumblr user "as it turns out there's a difference between parchment paper and wax paper. Wax paper is great for cooking if the thing you're trying to make is fire"
I wonder if they use more sugar or synthetic ingredients in the pre-packaged ones to make them shelf-stable? A lot of things that are mass-produced do tend to have more of these types of things than if you were cooking something comparable at home, and it can often change the flavor profile of the thing. But I don't know if that's a fair assumption to make about these Japanese items either, since I know a lot of the stuff that tends to be included in these boxes is made by small batch-type distributors rather than some giant factory somewhere.
hi. My wife and I ordered a 3-month subscription because of your endorsements on your channels. Our first box is on its way. Can hardly wait! Keep up the great work. Thanks to both of you!
Poki just melts my heart, he is such a sweetheart. He looked so cute sitting next to you Jun, eating his little snack. I love watching you make the snacks, you do such a professional job every time!
3:15 I had the same question (how that paper is called in english). It turns out that there are actually 2 similar products: "waxed paper" and "parchment paper". *Parchment paper* is paper that is slightly etched using acids and/or coated with oils or silicone in order to make it *heat resistant.* And it also gives it some _limited_ non-stick-ness waterproofing and oil-proofing, which makes this type suitable for preventing foods from sticking on while baking/ cooking. *Waxed paper* is paper soaked in wax with the intention to make it *fully waterproof.* This type doesn't have the reduced flammability, and is useful for wrapping moist or oily foods.
Very important: do not mix up these types of paper! Especially do not put waxed paper into the oven thinking it will work just the same as parchment paper.
I've whipped egg whites by hand because I wanted to make egg souffle in the morning, but no one else was up and I didn't want to make noise My arm hurt for the next 2 days 😅
We had a tradition of “Daddy waffles” for birthdays and special holidays. The Joy of Cooking recipe calls for whipping the egg whites. He ALWAYS whipped the eggs BY HAND! Alas, he now has Parkinson’s and can no longer make Daddy waffles. Thank you for sharing your cooking with your cats and us, and for sharing your cats with us.
Ah, what a great (and effortful!) tradition! I’m always fascinated that some people with Parkinson’s can continue dancing, or cycling on a trike, or walking up & down inclines / trekking across rough ground (but not on the flat). Or that even if they’re developing difficulties with speech, their capacity to sing remains! Hope your Dad is still able to enjoy some things he’s always loved to do, and that you’re spending good time together. Wishing you & your fam all the best ☺️ 🍁
We call that Parchment paper used in baking. You can also use it to wrap fish for steaming!! Hello and love from California. I’ve watch you since your first video you are very talented and I love your kitties!! 🐈🐈🐈⬛
yayayay jun uploaded!!! :,)) it always makes my day when they upload! i always appreciate all the hard work and attention to detail he puts into these cooking videos too! :)
I love to see how the concept of this video is an ads for Sakuraco but it goes smoothly neat and aesthetic as it's not an ads itself so we enjoy til the end because it's worth every seconds, genius way of marketing ❤
Please Jun, make Rachel guess next time. Like, yyou place your version and that of sakuraco on a different plate and you ask Rachel to judge and say which one is sakuraco's or yours. I would love to seeee this so much !! I love this concept of cooking sakuraco recipe ! Thank you for the video ! Kiss from Paris
I think the purpose of this project is to convey how great the sponsor company's products are. So if Rachel chooses what Jun made, it will be a failure of the video for Jun.
Patience for sure; it is just enjoyable to watch you bake/cook Jun; and especially with your dear kitties just as enthralled as any human....lovely! thank you for your great vlogs; I hope Rachel is feeling better regarding her legs..we mostly call it parchment or baking paper here & in UK I noticed they say "greaseproof paper".Merry Christmas you two from a snowy place CAN.🍁 💚🐾🍵🎄🎄🎄🎁🍁🍁
❤ tip for next time these are similar to our pinwheel snacks 1st make sure to measure your sugar and flour in your batter. I don't think you had enough sugar. 2nd bake your roll empty for the first half then fill and finish baking the cookie part needs more time in the oven then the filling Other then that yours looked AMAZING for a first atempt
Really nice video again!! ❤ I think they perhaps cook the tubes first, then fill them, and cook them again a little. 😮 It's really interesting to think about the process!
I wonder if they dehydrate it to get it crunchier, although it looks like a pretty uniform roll so it's probably a mold that's filled with the batter and then slowly cooked to both cook it and dry it out
what temperature/how long did you bake them? the cookie looks so good even if it's not as good as the bakery's! 3:10 btw, in the US parchment paper is VERY DIFFERENT from wax paper! you can't put hot food on wax paper.
I have a feeling that their crepes might be slightly thicker, smaller and cooked at a higher temperature if not have a different and more sugar. Maybe they used raw or brown sugar. I doubt the matcha creme was not simply matcha powder and meringue. The creme filling we saw looked more like Oreo creme filling. Oreo creme filling, for example, is made from some combination of sugar, high fructose corn syrup, soy lecithin, artificial flavor, and palm and/or canola oil.
I've always wondered how these are made! I absolutely love them but have developed an egg allergy so I can't buy them anymore... and obviously I can't make your recipe but this has me wondering if I could get away with a pancake batter 🤔 Seeing your technique for rolling them has been really helpful, regardless!
If you're allergic to eggs, can you use a vegan egg substitute, or I've heard people use apple sauce, pumpkin, and other things like that. If you wanted you could try leaving the egg out of the recipe.
@@brissygirl4997 I've found aquafaba (a starchy water derived from chickpeas) the most effective egg substitute, it works well for things like macarons. But I do also make pancakes and waffles without any egg replacement. So it could potentially work - worse comes to worse it would just crumble when I try to roll it, but it would still taste delicious. 🥲
@@RealToWonder This is definitely a thing to ponder - when I was still using egg, I made the exact same batter for pancakes and waffles (we make thin crepes rather than fluffy pancakes). But now I have a different recipe for waffles so it might not work for a pancake-type item.
I live for Rachel's brutal honesty 😂🤣😂🤣😂 but truly, I think it's the difference between a dupe and a snack inspired by another snack, no? There are some things that just will be easier to achieve with the benefits of experience/trial and error and professional equipment! Kudos to Jun as always! I'm sure he could get closer to the professional products if he took more than one stab at it, a la Gourmet Makes!
I wonder if adding the frosting after baking the cookie would leave the consistency creamier. Is the sakurako frosting creamier? Maybe it's custard based...
Welcome to my vlog channel. This time I tried making matcha cream cookie and asked my wife to judge. 🍡Use code "YOSHIZUKI" to get $5 off your first Sakuraco box team.sakura.co/junyoshizuki-SC2309 and experience Japan from the comfort of your own home!
you still did great jun! keep it up! :]
Parchment paper, keep trying Jun you will make it
Can you please do a remote (OR IN-PERSON???) collab with Julien Solomita? I believe he's been to Japan a few times and both of you in the kitchen having your own take on recipes is EVERYTHING.
it's NOT cheating if you make a double batch of meringue and cook the extra as macaroons ;) with chocolate sprinkles and a piece of fresh strawberry .... bribe the Judge lol
Love how honest Rachel is lol. Immediately "this is way better"
people use to get mad at her for it too. Jun wants her to be honest and not cookie cutter 1000 percent amazing or else he will never improve if she lied about it. Jun always gives 150 percent on presentation but im glad she is honest with him about the results.
@@arex9000 For real, like I remember him saying he has a some recipes that are like 10/10s for her. He wants to know what she likes best. It's weird that people judge her when they don't even know their relationship :/
@@arex9000 it's wild to me that people ever had an issue with it because, aside from the fact that it's not our relationship, she's always kind in her assessments. Just here, she says "I really like yours, too, but they aren't the same". It's like chocolate chip cookies in the US - some people will swear crispy ones are best, others will swear soft ones are the best, and the truth is both are good, they just aren't the same thing.
Same principle applies here (and usually, because Jun seems like an amazing cook). Option A isn't bad just because someone likes option B better, and Rachel always makes that clear!
Failure is just part of the learning curve, if he could create the same thing at first try why would people study patissier for years. It's like getting mad cause someone doesn't like your first try wood table as much as a high-class woodworkers work
It could be an interesting side-series though where he tries to get better at one specific recipe and tries it until it turns out perfect, maybe also visiting the manufacturer (Sakuraco, gibe some extra money)
@@arex9000 It's her tone and delivery that grates on me personally.
The cats are like a High Council of food inspectors making sure everything is alright
Man why are you everywhere
The fact that Jun could even make the snack himself, even if it wasn't identical, is still very awesome. ❤
I am always so amazed when Poki does NOT try to inhale all the food around him. He's seems so much calmer and content.
Also: Crêpes and matcha creme filling? That sounds delicious! Love to see what techniques Jun tries to achieve the snack goal! Keep trying, Jun! You got this!
Poki just chillin' is so cute ❤ he's not even inhaling those crumbs! Aww 😅
Yeah, I think crepes and matcha creme filling could be something really gourmet.
It's a tuille and not a crepe.
@@vigilantcosmicpenguin8721 actually it would probably make them sick... cats are obligate carnivores, Poki is being smart knowing the "food" is not food he can eat
He’s been promoted. When he was newly adopted, he could not be trusted around food
The paper used is called Parchment or baking paper. I never thought to use it like that to make rolls though!
I'll also add that there is a difference between Parchment paper and Wax paper. Wax paper should only be used for room temperature or cold applications. It's coated in wax so it'll melt into the food if it's too hot.
same ! I'll reuse the idea :D
@dragonhero14 yes, I learned this difference the hard way when I tried baking with wax paper...I ended up with a very smoky oven!
We would call it greaseproof paper.
These videos are such a genius way of marketing for sakuraco because I really wanna try all the stuff that allegedly tastes better than jun's legendary cooking😂
It's amazing to see how Poki becomes more patient when there is food around. It's usually hard to train cats who have been strayed before.
it looks like it took quite a few years for him to realize he's not going to starve if he doesn't eat everything everywhere all the time lmao
I wonder if he also used to do that because his stomach was frequently upset and he confused that for being hungry. And in all kinds of random stuff, he would introduce additional chances of upsetting his allergies. Keeping him on a strict non-allergen diet could have fixed that.
I have mad respect for anyone who can whip meringue by hand. It takes long enough with a mixer! I don't blame you at all for "cheating". We invented these tools for a reason after all!
Jun, you might get some more crisp by making the rolled cracker like a tuile or a waffle cone -- the dough is baked in the oven, and when it's just set, take it out and roll it before it gets hard. It makes the whole cookie drier, rather than just the outside, and the overall moisture content is lower to begin with as a dough rather than a batter.
And another one to Sakuraco 😂 I love this series, it's amazing how their snacks always looks so pretty ❤
So cute that all the cats try to be involved, but there's only 2 seats! So the late arrival has to go in the up-high nosebleed seats - up over the cooking fume hood with you, Haku! Oh, and then he's content. Look at those little paws dangling down!! SO cute XD
they have a fourth cat, pichi, she is just shyer. she's on their vlog channel!
@centromeda I might shed a tear if we ever see Pichi progress to Jun's audience. ❤
@@centromeda Oh yeah, I forgot about Pichi, cuz she's too shy to be in these. I can't imagine she'll ever TRY to be in one either, but it's not impossible, I guess!
Yeah. Maybe ask Poki to convince Pichi to get at that cook over.
My mum’s friend gave my family a small box of the same matcha cookie roll that was shown in the beginning of the video! It’s really delicious!
Thanks, Jun. You made the process look so simple and cleverly used kitchen essentials to do the rolling. Genius! It's always a joy to watch you cook 😀
Wow, never thought of using parchment paper like that! That was so creative, and your cookies look delicious!
I wonder if maybe baking the cookies first and filling them later would let you have a softer and lighter-colored cream 🤔
Is it possible the Sakuraco cookies have the filling added _after_ baking the cookie roll? Hence why the filling is still very creamy and probably allowing the cookie roll to crisp more during the baking process. I definitely think Jun should try adding the filling afterwards to see if it's different! The only other reason i can imagine why the branded cookies are crispier is because they might be thinner than what Jun made
You did great Jun. Hard to compare to the best in all Japan, you'll get there some day.
There’s a Scandinavian cookie called krumkaka that uses a special iron to make a roll cookie. You might have needed something like that to get the crunch you were looking for.
I 5think if you rolled it, then baked before adding the filling and baking some more, that would add the extra crunch
Honestly, I think the main factor is the batter. I thus second looking up how to make krumkaka.
@@j.wa.1061yeah to me it is how it should be done. The filling shouldn't be cooked or cooked seperately. Like they do in choux à la crème
Yeah I was thinking something like those type of cookies. I couldn't find the ones I was actually thinking of though. They for sure cooked the cookie part way longer and added the filling in a much later step.
Rachel and Jun never fail to make me feel happy and wholesome
I love how hard you try! You always make something I'd like to eat. No, it's not the same as the pro stuff, but it all looks excellent. And you're fair. You don't get grumpy, you just try harder. You're a role model!
Woo! More Jun cooking!
Jun, it's absolutely not a failure. You're definitely too hard on yourself.
Cheers from Southern Ontario 🇨🇦
It's usually called parchment paper around where I live!
Your videos are always so relaxing to watch and always lift my mood up!
Jun you're not failing! It's rather impossible to compare a homemade first try with a professional god-knows-how-old artisanal recipe. You're doing great!
I always look forward to this series. Partly because I get a sneak peek on what will be in my Sakuraco box, but also because it is fun to see which ones I can attempt to make myself! I want to try to make the yuba chips some day!
I think a big difference is the size and that (I'm assuming) they baked the cookie first and then filled it. That way they can get the perfect amount of crunch without ruining the filling with the temperature you bake it at. Always love to see you cook, I might try making this at home for my family!
Haku taking the hover-cam position XD It would be so cool to see you retry some of these recipes after tasting the professional versions, to see what you'd alter!
3:20 in the US, I think what you're using is Parchment Paper (if it's paper treated with silicone, used for baking and cooking that most foods don't stick to). Wax paper is something else, I think it's literally just paper coated in a thin film of wax, which isn't suitable to cooking or baking with because the wax will melt and get all over your food and cooking equipment. It's used more for preparing sticky things that won't get hot (forming/wrapping raw meat, sandwiches, lining containers, etc) Hope that helps! Thanks for the video :)
in the words of a random tumblr user "as it turns out there's a difference between parchment paper and wax paper. Wax paper is great for cooking if the thing you're trying to make is fire"
YAY!!! You're back!!
7:37 "Epic failure!" while all the Jun snacks have already disappeared from the cutting board anyway :D
Using a mixer isn’t cheating, Jun, no worries! 😂 Especially for something like meringue
This is such wonderful enrichment for your kitties! ♥️ All the new smells! And they get to "help"!
I wonder if they use more sugar or synthetic ingredients in the pre-packaged ones to make them shelf-stable? A lot of things that are mass-produced do tend to have more of these types of things than if you were cooking something comparable at home, and it can often change the flavor profile of the thing. But I don't know if that's a fair assumption to make about these Japanese items either, since I know a lot of the stuff that tends to be included in these boxes is made by small batch-type distributors rather than some giant factory somewhere.
hi. My wife and I ordered a 3-month subscription because of your endorsements on your channels. Our first box is on its way. Can hardly wait! Keep up the great work. Thanks to both of you!
Poki just melts my heart, he is such a sweetheart. He looked so cute sitting next to you Jun, eating his little snack. I love watching you make the snacks, you do such a professional job every time!
3:15 I had the same question (how that paper is called in english). It turns out that there are actually 2 similar products: "waxed paper" and "parchment paper". *Parchment paper* is paper that is slightly etched using acids and/or coated with oils or silicone in order to make it *heat resistant.* And it also gives it some _limited_ non-stick-ness waterproofing and oil-proofing, which makes this type suitable for preventing foods from sticking on while baking/ cooking. *Waxed paper* is paper soaked in wax with the intention to make it *fully waterproof.* This type doesn't have the reduced flammability, and is useful for wrapping moist or oily foods.
Very important: do not mix up these types of paper! Especially do not put waxed paper into the oven thinking it will work just the same as parchment paper.
I've whipped egg whites by hand because I wanted to make egg souffle in the morning, but no one else was up and I didn't want to make noise
My arm hurt for the next 2 days 😅
nagi is literally so beautiful
We had a tradition of “Daddy waffles” for birthdays and special holidays. The Joy of Cooking recipe calls for whipping the egg whites. He ALWAYS whipped the eggs BY HAND! Alas, he now has Parkinson’s and can no longer make Daddy waffles. Thank you for sharing your cooking with your cats and us, and for sharing your cats with us.
Ah, what a great (and effortful!) tradition! I’m always fascinated that some people with Parkinson’s can continue dancing, or cycling on a trike, or walking up & down inclines / trekking across rough ground (but not on the flat). Or that even if they’re developing difficulties with speech, their capacity to sing remains! Hope your Dad is still able to enjoy some things he’s always loved to do, and that you’re spending good time together. Wishing you & your fam all the best ☺️ 🍁
YAY JUN VIDEO
We call that Parchment paper used in baking. You can also use it to wrap fish for steaming!! Hello and love from California. I’ve watch you since your first video you are very talented and I love your kitties!! 🐈🐈🐈⬛
Every time Jun posts my mood goes up immediately 🥹❤️❤️
Agreed
I know right.. it feels like therapy
That snack box looks incredible.
Thank you Jun & Rachel
For that kind of sweets I think a waffle maker for ice cream cones could work better. Then fill it with the pastorized cream (italian meringue?).
yayayay jun uploaded!!! :,)) it always makes my day when they upload!
i always appreciate all the hard work and attention to detail he puts into these cooking videos too! :)
I wouldn't call it an epic fail when all the homemade snacks got devoured regardless of being "worse" than the Sakuraco version
0：35〜めっちゃ可愛いーーー🤭🤣
I love every single one of your cats
I feel like jun's cats when I watch these videos ❤
Juns understanding of "cheating"..🤣
Sweet Jesus🥲
Bless his innocent heart!💚
JUN YOU ARE SO CUTE!!!
Even when you keep "losing" this is still your favorite corner... that says a lot!! ♥
I will never stop saying it: Haku best boi
Also Jun so adorable
Each time. Each time I see one of your cooking video in your new home... I always feels your cats are at culinary school.
I love this series of making snacks as a challenge against the box!
Here in Brazil we call that paper "Papel manteiga" or "butter paper" because it doesn't stick :D
I love to see how the concept of this video is an ads for Sakuraco but it goes smoothly neat and aesthetic as it's not an ads itself so we enjoy til the end because it's worth every seconds, genius way of marketing ❤
Please Jun, make Rachel guess next time. Like, yyou place your version and that of sakuraco on a different plate and you ask Rachel to judge and say which one is sakuraco's or yours. I would love to seeee this so much !! I love this concept of cooking sakuraco recipe ! Thank you for the video ! Kiss from Paris
I think the purpose of this project is to convey how great the sponsor company's products are. So if Rachel chooses what Jun made, it will be a failure of the video for Jun.
Ohh I got this snack when I went to Japan! It finished so quick 🥲
I love this series so much.
I love your videos❤❤❤ keep posting new videos❤😊
Patience for sure; it is just enjoyable to watch you bake/cook Jun; and especially with your dear kitties just as enthralled as any human....lovely! thank you for your great vlogs; I hope Rachel is feeling better regarding her legs..we mostly call it parchment or baking paper here & in UK I noticed they say "greaseproof paper".Merry Christmas you two from a snowy place CAN.🍁 💚🐾🍵🎄🎄🎄🎁🍁🍁
Friendly and constructive competition. This PR is working.
This looked so simple to make! I am inspired to try it myself! ♡
My favorite series too! Snack challenge!
your videos are so good
I've never been up to see right when you upload! So excited to watch this when I have some free time ❤
Aww that ending was cute
❤ tip for next time these are similar to our pinwheel snacks
1st make sure to measure your sugar and flour in your batter. I don't think you had enough sugar.
2nd bake your roll empty for the first half then fill and finish baking the cookie part needs more time in the oven then the filling
Other then that yours looked AMAZING for a first atempt
I love how you explain the process and I’m gonna try making this the same way as you did =] *I love your cats they are so cute and I’m a long time fan
Both cookies looked good!
I am soooo craving sweets now. Can't wait to try and make this.❤
Really nice video again!! ❤ I think they perhaps cook the tubes first, then fill them, and cook them again a little. 😮 It's really interesting to think about the process!
I wonder if they dehydrate it to get it crunchier, although it looks like a pretty uniform roll so it's probably a mold that's filled with the batter and then slowly cooked to both cook it and dry it out
what temperature/how long did you bake them? the cookie looks so good even if it's not as good as the bakery's!
3:10 btw, in the US parchment paper is VERY DIFFERENT from wax paper! you can't put hot food on wax paper.
I have a feeling that their crepes might be slightly thicker, smaller and cooked at a higher temperature if not have a different and more sugar. Maybe they used raw or brown sugar. I doubt the matcha creme was not simply matcha powder and meringue. The creme filling we saw looked more like Oreo creme filling. Oreo creme filling, for example, is made from some combination of sugar, high fructose corn syrup, soy lecithin, artificial flavor, and palm and/or canola oil.
I've always wondered how these are made! I absolutely love them but have developed an egg allergy so I can't buy them anymore... and obviously I can't make your recipe but this has me wondering if I could get away with a pancake batter 🤔 Seeing your technique for rolling them has been really helpful, regardless!
i think you could get away with waffle mix. waffle mix would crisp more than pancake mix, i think.
If you're allergic to eggs, can you use a vegan egg substitute, or I've heard people use apple sauce, pumpkin, and other things like that. If you wanted you could try leaving the egg out of the recipe.
@@brissygirl4997 I've found aquafaba (a starchy water derived from chickpeas) the most effective egg substitute, it works well for things like macarons. But I do also make pancakes and waffles without any egg replacement. So it could potentially work - worse comes to worse it would just crumble when I try to roll it, but it would still taste delicious. 🥲
@@RealToWonder This is definitely a thing to ponder - when I was still using egg, I made the exact same batter for pancakes and waffles (we make thin crepes rather than fluffy pancakes). But now I have a different recipe for waffles so it might not work for a pancake-type item.
@@aesaphyr waffles and pancakes usually have all the same ingredients, but in different quantities.
Every word for the cooking / wax paper was correct btw :) also kitty in the roof!
I love this series!
I live for Rachel's brutal honesty 😂🤣😂🤣😂 but truly, I think it's the difference between a dupe and a snack inspired by another snack, no? There are some things that just will be easier to achieve with the benefits of experience/trial and error and professional equipment! Kudos to Jun as always! I'm sure he could get closer to the professional products if he took more than one stab at it, a la Gourmet Makes!
One day Jun will get a win
3:19 it’s called Parchment Paper in english (Parch-mint is pronunciation)
It’s a good day when Jun and Rachel upload! Funny watching the captions trying to understand Jun’s accent 😂
This looks nice and easy to make at home - might give it a go!
I don't care that Jun isn't from the UK, he needs to be on the British bake off show! 😭😭
Honest question: Who uses the bar seats more? The cats or you and Rachel?
At this point it's clear that their house is designed primarily for the cats.
3:22 we call it parchment paper. wax paper is something else and the two are very different. mixing them up can have disastrous results.
Ooooo, japanese cannoli kinda! Looks really yummy, as per usual.
if u had a baking class, i'd love to join. haha thank you for such lovely content!
Oh my god that looks amazing
In the UK we call it cooking parchment or grease proof paper.
it is called parchement paper here in the US and i love your videos
Jun: I'm gonna cook--
Poki: [teleports onto chair]
I know it as Baking Paper or Grease-proof Paper. It can also be called Non-stick Paper, like you said! Lovely videos; thank you for them!
3:14 that parchment paper, or baking paper. Was paper has a wax coating that melts.
4:00 Omg, 流口水🤤.
In English we call that type of paper "Parchment Paper." It's used mostly for baking.
I wonder if adding the frosting after baking the cookie would leave the consistency creamier. Is the sakurako frosting creamier? Maybe it's custard based...
Well they look good and the eyes get them first. 😋
I think we call that parchment paper. It's wonderful stuff.
Not an epic fail as you gave us a recipe to try.