[Shufunotomosha Co., Ltd.] “The best flour sifter is the 100-yen one with a diameter of 12 cm” “Cut cookie dough on a towel”!? I wanted to know this sooner! Professional tips and tricks for making sweets in book
Shufunotomosha Co., Ltd. Press release: September 27, 2024 “The best flour sifter is the 12cm diameter 100 yen” “Cut cookie dough on a towel”!? I wish I knew this sooner! Book with professional tips and tricks for making sweets Book “Confectionery Consultation Room: You can make professional sweets starting today” to be released on Friday, September 27, 2024 Image
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https://www.amazon.co.jp/dp/4074603683 ) was released on Friday, September 27, 2024. ■Anyone can make professional sweets right away! A sweets recipe book full of professional tips Rui asserts, “What’s more important in making sweets than recipes are small tips and techniques.” From her extensive experience working as a pastry chef and chocolatier at private shops, famous hotels, and major Western confectionery manufacturers, Rui says, This is a recipe book that teaches you tips for making sweets at home that will dramatically improve your baking skills if you keep these things in mind. ■ Sponge cake improves dramatically by “turning the whisking bowl from 10 o’clock to 7 o’clock” and “when pouring into the mold, concentrate on one point in the center”! Introducing tips for making 37 popular sweets, including chiffon cakes, financiers, scones, cookies, and Basque cheesecake, along with recipes that are easy to make at home. For sponge cakes, it’s important to know how to beat the egg mixture. Turn the hand mixer clockwise while turning the bowl counterclockwise to get the texture quickly. When pouring into the mold, pour only into the center, so the weight of the batter will keep it clean. It spreads. The cream is whipped in a bowl to three different
consistencies: one for the sandwich, one for the outside, and one for squeezing.” Get to the point and get professional-looking beautiful results in less time.
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https://prcdn.freetls.fastly.net/release_image/2372/2480/2372-2480-6f6c67958db3f7acea82c0e32543b8da-1312×820.jpg ■Cookies: “When you cut the dough on a towel, it becomes a beautiful circle”, and scones: “If you don’t add egg wash to the sides for baking, they will rise easily”! In order to cut icebox-type cookies such as diamants into neat circles, “cut the dough on a wrapped towel so that it doesn’t collapse and becomes a beautiful perfect circle.” To make scones rise properly, there are many small tips that can affect the finished product, such as, “Do not put egg wash on the sides to give the scones their color. Doing so will make the scones not rise as well.” For chiffon cake, there is also a trick that only professionals can use: “The biggest trick is not to crush the bubbles in the meringue.Professionals sometimes add cream tartar to keep the bubbles in place.”
https://prcdn.freetls.fastly.net/release_image/2372/2480/2372-2480-c4535566d3a407fc32401553317667c3-1311×760.jpg
https://prcdn.freetls.fastly.net/release_image/2372/2480/2372-2480-e34d25c6d1f8219f783f6b69ebca42d0-1312×757.jpg ■“The 100-yen powder sifter is actually the best!” Selection of professional tools and materials, and basic technical points explained “When it comes to materials and tools, it may be sufficient to use inexpensive ones, or it may be better to choose high-quality ones.For example, a powder sifter with a diameter of 12 cm from a 100-yen store is best for home use.Cocoa powder If you choose a high-quality one, there will be a big difference in taste,” he explains, as well as tips on how to choose one and his favorite items. “In order to make sweets delicious and beautiful, each of the professional movements has a meaning. Just knowing and being aware of the meaning will change the final product.” Basic techniques such as how to measure ingredients, how to sift flour, and how to use a whisk and squeezer bag are also explained.
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https://prcdn.freetls.fastly.net/release_image/2372/2480/2372-2480-113b87cce97ce141be2b5d125d30069a-1314×822.jpg ■Includes 12 “grilled comparisons” that have become a hot topic on SNS. From beginners to semi-professionals, your baking skills will dramatically improve! Also included are 12 “Yaki Comparisons” that are often trending on Rui’s SNS, where the results are compared by changing the ingredients and procedures. Compare baking sponge dough using different flours, scones using butter temperature, muffin dough using different molds, etc. to help you understand the theory more deeply and organize your options. To. This is a book where even beginners can make delicious and beautiful sweets right away, and even intermediate and advanced users can find hints to improve their skills.
https://prcdn.freetls.fastly.net/release_image/2372/2480/2372-2480-95499682ff3efb475f5de37e0c960105-1320×758.jpg ■Author information
https://prcdn.freetls.fastly.net/release_image/2372/2480/2372-2480-baa69809ef5ee8376bc9b6e6cd2f007d-1841×2700.jpg Rui He started making sweets at the age of 10, and after graduating from confectionery school, he worked as a pastry chef and chocolatier at major Western confectionery manufacturers and famous hotels, and was also involved in product development. Currently, she has started “Western Confectionery Studio Rui,” and while developing recipes, she is also researching ways to apply professional knowledge and techniques to making sweets at home, and disseminating them on her blog and SNS. The “grilling comparison” content, which allows you to compare the finished product by changing materials and processes, is very popular. ■Bibliographic information
https://prcdn.freetls.fastly.net/release_image/2372/2480/2372-2480-10809949d3c9a08e12abf28493f8b6d8-1729×1995.jpg Title: Sweets Consultation Room – You can make professional sweets starting today Author: Rui List price: 1,925 yen (tax included) Release date: Friday, September 27, 2024 Format/number of pages: B20/128 pages ISBN: 978-4-07-460368-8 [Amazon]
https://www.amazon.co.jp/dp/4074603683 [Rakuten Books]
https://books.rakuten.co.jp/rb/17974197 *E-book also released at the same time ■Inquiries from media related to this matter [Shufunotomo Public Relations Desk] C-Publishing Service Co., Ltd. Public Relations Department pr★c-pub.co.jp (Please convert ★ to @ before sending)