Hello everyone ☺

AlwaysYAMANOTEThank you for visiting our blog.

 

The entrance ceremony was held yesterday👩‍🎓

 

 

And from todayPractice to make every day startsDid!

 

1st year confectionery student!The memorable first practice was

"Genoise"I made a fabric called ☺

 

*Genoise is the most popular dough used for shortcakes and roll cakes!

 

 

1 car per personMake genoise one by one

one is allhandmade fabric

 

I have to mix a lot, so I'm going to increase my strength 💪

 

 

We will learn how to use tools such as whippers and rubber spatula through practical training every day! 👩‍🍳👨‍🍳

 

 

the other onestand in a mixerTo go!

* At the site such as patisserie, it is made with a mixer.

 

However, instead of making it with a mixer from the beginning, we will learn the difference between the hand and the dough of the mixer, and why it is made with a mixer at the site 😊

 

 

 

 

The next preparation is perfect while turning a mixer!

What kind of work do you need to do next? What equipment do you need to prepare?power to look aheadI will wear 👍

 

 

A lot of genoise was burnt 😆

 

 

Do you know the difference between handmade dough and mixer dough? ?

 

 

☟This is the dough made with a mixer

 

 

☟This is the dough made by hand

 

 

 

It may be difficult to see in the photoIt's obvious when you touch the dough and eat it! 👀

 

Dough made with a mixer contains more air and is light and fluffy.will be!The dough will be elastic and a little stiff!

 

 

Genoise practice will continue from tomorrow!

I will introduce it on my blog again, so please look forward to it (^^♪

 

*Our school is operating with sufficient measures based on the infectious disease response guidelines.

 

Join YAMANOTE's open campus and listen to real stories! 👂

☟☟☟☟☟☟☟☟☟☟

 

 

 

 

 

 

[Tokyo Yamate Cooking College]

158-0081-8 Fukasawa, Setagaya-ku, Tokyo 19-19

[Yamate Cooking and Confectionery College]

150-0044 Maruyama-cho, Shibuya-ku, Tokyo 28-5

Japanese cuisine　Western cuisine　Chinese food

confectionery　Café　Chocolatier　Breadmaking　bridalvocational school of

[Enrollment General Information]

0120-805-801