[Flake method] Just add chocolate! A foolproof tempering method [Nekonome recipe] скачать в хорошем качестве

[Flake method] Just add chocolate! A foolproof tempering method [Nekonome recipe]

The recipe is written here↓ Subscribe here→   / @nekonomecafe2385   *Tap the bell mark after subscribing to receive notifications of new videos! --------------------------------------------------------------------- I've started an online patisserie, so I hope you'll try it...!!! Online patisserie [Chat LuuME] →https://chat-luume.com/ Twitter→  / nekonomecafe   Instagram→  / nekonomecafe   -------------------------------------------------------------------- Hello, I'm Nekonome. The main video is here ↓ [Valentine's Day] How to make Orangette in 10 days [Nekonome recipe]    • 10日間かけてオランジェットを本気で仕込む How to make Orangett...   Tempering explanation video ↓ [Detailed explanation] Chocolate tempering course    • 【バレンタイン】チョコレートのテンパリングって何？を徹底的に解説します！   I made a flake method tempering video for serious confectionery makers. Well, the orangette video was too long, so if I added tempering, it would be amazing, so I just made it a sub, sorry. Once you've mastered the water cooling method, you should definitely try the flake method. It's much easier than the water cooling method, so you can do tempering work quickly. By the way, I think the flake method is basically used in most confectionery shops. Confectionery shops have a godly item called a chocolate warmer. If you set it in the warmer during the initial melting stage, it will automatically heat up to 50℃. It keeps the temperature at around 31℃ even after tempering, so you can work for a long time. It's not absolutely necessary for an average household, but you'll want one anyway. In the video, I used sweet chocolate, but the method is almost the same for milk and white chocolate. For milk chocolate Melt to 45℃ Add flakes and mix until the temperature reaches 31℃ For white chocolate Melt to 40℃ Add flakes and mix until the temperature reaches 30℃ That's how it goes. However, some manufacturers specify the tempering temperature for chocolate, so if it is specified, try applying the "melting temperature" and "temperature to be used (reheating temperature in the case of water cooling method)". As mentioned in the video, this will vary slightly depending on the room temperature, the softness of the chocolate, and the size of the granules. But basically, it's easy because you just add more granules when they're about to run out. [Sponsor] Jeleaf Co., Ltd. Website: https://jeleaf.co.jp/index.html Rakuten page: https://www.rakuten.ne.jp/gold/jeleaf/ [Table of Contents] 0:00 Opening 0:34 Preparation 1:16 Melt 1:35 Add flakes 1:54 Stir 2:32 Tempering complete -------------------------------------------------------------------- [Recipe] Sweet chocolate (to melt) 300g Sweet chocolate (added later) 100g [How to make] Melt the sweet chocolate in a water bath to 50℃-55℃ Add the sweet chocolate to be added later (If using a hand blender, leave it for about 1 minute to transfer heat) Mix with a rubber spatula until the temperature drops to 32℃ If the flakes to be added later are about to run out before the temperature reaches 32℃, add them little by little It's OK if some flakes remain [Ingredients and equipment used] ■ Sweet chocolate Daito Cacao 51% https://amzn.to/2RGlQet [Things often used in videos] ■Heat-resistant spatula (rubber spatula) https://amzn.to/38y3imq ■Oven Toshiba ERPD3000W https://amzn.to/2slfTJ6 ■Whipper (probably this one) TAKAGI 18-8 https://amzn.to/2PdsirL ■Cassette stove Iwatani CB-SS-1 https://amzn.to/38F1TuG ■Scale Tanita KD-189 https://amzn.to/38usScb ■Infrared thermometer https://amzn.to/36sy0vz ■Iron plate Endo Shoji baking tray small WTV50003 https://amzn.to/2ruGq70 ■Heat-resistant glass bowl 25cm iwaki https://amzn.to/36ph7BY ■Heat-resistant glass bowl 21cm iwaki https://amzn.to/2E6qpXz The above link uses Amazon Associate Link. ------------------------------------------------------------------------------------------ Blog → https://nekonomecafe.com/ Twitter →   / nekonomecafe   Instagram →   / nekonomecafe   Online Patisserie [Chat LuuME] → https://chat-luume.com/ I also post on Nico Nico Douga! https://www.nicovideo.jp/user/91839388 Contact us here → [email protected] --------------------------------------------------------------------- #NekonoMEcafe #Baking #Tempering