Haikara Living: Delicious Edition★First Issue
Stylish Living "Delicious Edition"
♫ Start living a classy life today ♪♪
Delicious, fun, delightful, surprising, cute, convenient, stylish...
Is it fashionable? I thought about it a lot, but
❤︎The first issue of Haikara Kurashi is the “Delicious Edition”.
I'd like to introduce my homemade buttercream cake.
This is it↓
Think of the scattered chocolate look as art (^_-).
My favorite! Buttercream cake
Here are five of our specialties.
Number 1: The shape is just right
The reason is... it's better to apply it while the buttercream is still fluffy.
When I start using various tools and doing things over and over again, it becomes hard to keep track of it...
The butter will go back to its original state and there will be more dishes to wash, so it's a bit of a mess... It's terrible!
You can enjoy the beautiful cakes on YOUTUBE.
Number 2: Don’t skimp on ingredients
I borrowed a book about sweets from the library and read it over and over.
Cakes with titles like "You can do this! It's easy!"
There isn't much emotional satisfaction when eating it.
Munching on cake and tea,
I want to be soothed by the thought, "Ah, this is delicious."
No. 3: We are particular about the origin of our ingredients
We use locally sourced and safe ingredients whenever possible.
I think there's nothing more delicious than safety.
The sugar is cane sugar.
The flour is produced in Kyushu.
This buttercream cake is
It is sandwiched with homemade plum jam.
It goes really well with white buttercream ❤︎
4. The recipe is from a book by a top pastry chef
At first, I would search for recipes online and make them.
They're all pretty similar, and the ingredients and quantities seem to be pretty much the same.
Even if you make it exactly like that, sometimes it will fail, and sometimes it will succeed...
That's how it was.
One day, I went to a different library than usual, a little further away from my house.
There were several books by top pastry chefs there and I was fascinated.
There is a whole new level of happiness and fulfillment! It was a new discovery for me.
Please note that I do not make this using recipes found online.
The difference is in the amount of ingredients.
Normally, the ingredients for a sponge cake are about 3 eggs and 40 grams of butter.
A top pastry chef uses five eggs and 70 grams of butter.
I used to make butter cream with 150 grams of butter,
200 grams!
As a result, my cake making mistakes have decreased drastically★★★
Even for me, when I make something using a recipe from a top pastry chef, it always turns out delicious ❤︎❤︎❤︎
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*My teacher, the pastry chef's book * His favorite recipe is "The Basics of Italian Sweets" by Chef Mamoru Kataoka This book is my teacher. I am grateful for the solution. *I also like Chef Kawaguchi Katsuhiko's books. As expected, it's different! It's the real thing! After watching and reading it, I've enriched my brain. My way of making cakes is to incorporate some of these recipes into my regular cake making. It makes me feel like a chef. |
Number 5: Eat it within 5 days
It tastes best if you let it sit for a day so the cream and sponge can blend together.
On the fifth day, the flavor started to fade. Maybe it's because of how it was stored?
I think it tastes best on the 2nd or 3rd day.
I recently found this butter at my local supermarket.
When made with this butter, the cake also turns yellowish in color,
The taste is good and I like it.
Made in New Zealand This cake will use up the entire bottle.
