[ Fig Caramel Cake ] Chef Patissier teaches you
Тәжірибелік нұсқаулар және стиль
I make a moist and soft texture cake with figs as well.
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My utensils and materials:
18cm silicon resin coated manqué mold
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Cane sugar / 750g
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Almond poodle without skin S-301 1Kg
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Sanwa Yushi Mizuho Rice Oil 900g
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0:00 About caramel cake
0:40 Ingredients
1:23 Preparation of molds
1:55 How to make caramel
3:17 How to make the cake batter
5:30 Cutting the figs and arranging them in the molds
6:03 Baking the caramel cake
6:47 Finishing touches
7:35 Eating
11:58 Recipe
Ingredients :
[Fig caramel cake]
For one 18cm diameter manqué mold
120 g whole egg
120 g cane sugar
70 g cake flour
50 g almond powder
120 g rice oil
50 g sugar
3 figs
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It is natural for pastry chefs to make delicious and beautiful cakes.
However, I don't think it's a perfect cake for a loved one.
I will teach you how to make cakes for your loved ones so that you will not fail.
After 8 years of training at Hotel New Otani as a pastry chef, chef pastry chef, factory manager, vocational school instructor, contest highest award, product planning, branding, etc. It is a pastry chef who teaches such things.
He worked as a chef pastry chef for the macaron brand "Gramo Woodies" in Kobe for five and a half years, retired in October 2018, and started working as a free pastry chef.
Currently, as an advisor to a company, he is doing management improvement, product development, etc., helping store development, seminars, etc.
In March 2021, GOLD WELL opened in Naha City, Okinawa.
I love architecture and dancing in the gym (during breaks).
Piera Pierre Co., Ltd. CEO Chef Patissier Masayoshi Ishikawa
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BLOG Pastry chef teaches sweets that won't fail
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![[ Maple & Pecan Nut Cake ] Chef Patissier teaches you](/img/d.gif)
Пікірлер: 17
あなたのビデオはとても穏やかで美的で、誰もが望んでいるものです♥️🥰💖🍓😍
バターと植物油の用途の違い、とても勉強になりました！基本のお菓子作りに慣れてきたので、もう一歩踏み込んだ知識などを知れて、観ていて楽しいです！ 今度バナナをキャラメリゼして作ってみたいと思います！
りんごでは、よく作るのですが。いちじくやってみます。
美味しそう
Thank you for sharing this recipe ! So delicious
Thank you chef for the figs cake recipe.❤❤❤
Hi Chef! Thank you for sharing this recipes! Fig is one of my favorite fruits! I made one with Okinawa black sugar. It was good but I think the sugar has overpowered figs, so I’m going to bake one more time with cane sugar. I hope I can still get some figs! I have 2 questions for you! I only have 20cm cake mold, can you teach me to modify the amount of ingredients? Besides figs, any recommendations of other fruits to replace figs since figs is seasonal fruit? Love your videos and recipes! I have tried so many of them! ❤️
Hi Chef, not easy & very expensive to get the fig, so can I replace it with pineapple/apple/peach/apricot? Thank you
お友達から頂いたイチジクが冷凍庫にあるのですが、同じようにできますでしょうか？ちなみにイチジクはカットして冷凍しました。
太白胡麻油でもできますか？
生地がすごく美味しそう。いちじくはもう手に入らないから、大量にもらったジャムでも敷き詰めて作ろうかとおもいます。
18cmのマンケ型の容積ていくらですか？
What is the size of the mold ??
お菓子作り初心者です。 頑張って挑戦しましたが、生地が水っぽくベチャッとしてしまいました。何が原因だったのでしょうか？お味はとっても美味しかったです。頑張ってリベンジします！
昔洋菓子製造してた時、どんな生地も冷え過ぎてると直ぐに気泡が潰れて死に生地になってしまう感覚だったけど違うんですね？？
すごく美味しそう 最初に作ったキャラメルは全部使わないって事でしょうか？ あと 子供がイチジクが苦手なんですが 他の例えば りんごだったり洋梨だったりに代用しても 同じ様に作れますか？
@masayoshi_ishikawa_patissier
Жыл бұрын
動画内でキャラメルは分量よりも多く80gで作って余ってしまったので、レシピの分量では50gにしています。 なので、50gでキャラメルを作って全部流してください。 また、フルーツはリンゴや洋梨、バナナなど、水分が多すぎないフルーツなら対応出来るかと思います。 絵文字使ってくれてるー！