Food Master Japan (Chef Hironobu Tsujiguchi)
https://www.youtube.com/c/FoodMasterJapan
Reference "Jiyugaoka Roll Shop's Seasonal Roll Cake
https://amzn.to/3uocIuu

Cacao ! ∴∵ゞ(´ω`*) ♪
This time, I collaborated on a recipe with pastry chef/chocolatier Mr. Hironobu Tsujiguchi.
I made a small arrangement based on the recipe in the book.
It was much more delicious than the one I made before.
The only thing is that I wasn't very good at rolling the rolls, so next time I'll roll them a little better.

0:00 Digest
0:25 How to make chocolatey sponge dough
3:54 How to make custard cream
6:56 How to make caramel sauce
8:13 How to make caramel custard cream
8:40 Creme Chantilly (whipped cream to blend)
9:15 Rolling a roll cake
10:30 Tasting
11:11 Cacao notes (Reference book)

Chocolate cacao recipes book
https://amzn.to/2t4l6Wo

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[Ingredients] (for about 1 piece)
Chocolat dough
Z - Whole egg: 150g
Z - Granulated sugar A: 72g
X - egg white: 64g
X - Granulated sugar B: 32g
Cocoa powder: 52g
Y - Butter: 12g
Y - Milk: 12g
1. Sift the cocoa powder twice.
Put the butter and milk in a small bowl and heat the water to about 60°C.
Set baking paper on a baking sheet.
Put Z's whole eggs and A's granulated sugar in a bowl and mix with a hand mixer to form a lye.
5. Beat the egg whites of X with 1/3 of the granulated sugar B at high speed with a hand mixer.
Beat in the other half of the granulated sugar and add all of it to make a firm meringue.
7. Add cocoa powder to Z and combine with a rubber spatula.
Pour the warmed Y into the Z and mix with a rubber spatula.
9. Add all the meringue and mix with a rubber spatula.
Preheat the oven to 190°C and bake for 11 minutes.
Drop from a high place to let the steam escape.
Peel off the baking paper and turn the cake upside down.

Custard cream
A - Flour: 10g
A - cornstarch: 10g
B - egg yolks: 40g
B - granulated sugar: 18g
C - milk: 200g
C - granulated sugar: 18g
C - vanilla bean: 2cm
Butter: 16g
1. Sift together the flour and cornstarch (A).
In a bowl, mix the egg yolks with the granulated sugar (B) until smooth.
Add 1 to 2 and mix well with a whisk.
In a saucepan, bring the milk, granulated sugar, vanilla bean seeds and pods (C) to a boil.
Pour a little of the boiled milk into the mixture and add the rest back into the pot.
Stir with a whisk over high heat.
When the mixture thickens and begins to simmer and shine, remove from heat and add butter.
Place a strainer on top of the bowl and strain the mixture.
Fill the bowl with ice water and chill the custard cream.
Store in the refrigerator.

Whipped Cream
35% whipping cream: 80g
47% whipping cream: 80g
Granulated sugar: 12g
Prepare ice water. Blend the cream, add the granulated sugar, and whip on high speed.
When it starts to thicken, change the speed to low and stop when the tip of the whip starts to bow.

Caramel Sauce
A - Granulated sugar: 80g
A - Water: 20ml
A - Fresh cream 35%: 80g
1. Heat granulated sugar and water (A) in a small saucepan.
Heat the cream as well (or use a microwave oven).
When the mixture turns dark brown and the foam changes, turn off the heat and add the cream and mix quickly.
Cool the caramel sauce in ice water and store in the refrigerator.

Caramel custard cream
Custard cream: 120g
Caramel cream: 36g
Break up the custard cream and caramel sauce made above and mix together.

Roll cake mold 247x247cm (Wrong: It is 245x245 in the video)
https://amzn.to/3h3Reg2

Baking sheet with mesh / Dumar Silpan SN290210
https://amzn.to/2MrlMM6

Silicones spatula
https://amzn.to/2X1EIru

Small pentode (placed on the gas stove)
https://amzn.to/2BQokNU

Delonghi convection oven EOB2071J-5W
https://amzn.to/2GdAhm4

Silicon whipper TOMIZ
https://amzn.to/2DlhfIU

Cassette stove
Iwatani MIYABI MIYABI 3.5kW CB-WA-35
http://amzn.to/2vuv7ZY

Copper petit pan 10cm
https://amzn.to/2CmhQGv

Hand mixer (The volume is turned down in the movie.)
Panasonic Hand Mixer White MK-H4-W
http://amzn.to/2gpNsV0

Kitchen scissors
Toribe Corporation Kitchen Spatter KS-203
http://amzn.to/2gqjBvJ
The above links are using associate links.

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#swissrollcake
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