「”本当においしい”スイーツを届けたい」地域に愛される優しいおじいちゃんのスイーツ店に密着（人気スイーツ店まとめ）

「”本当においしい”スイーツを届けたい」地域に愛される優しいおじいちゃんのスイーツ店に密着（人気スイーツ店まとめ）

Chef’s specialties Truly delicious” sweets Rouge Blanche in Kamata, Tokyo Rouge Blanche in Kamata, Tokyo! Tokyo, 3 min. walk from Kamata Sta. Rouge Blanche Close to a store loved by the community for 26 years since it opened this year. Owner and chef, Mr. Wakabayashi Finishing touches on strawberry sponge cake. Cutting strawberries with slicer.

We use domestic strawberries all year round. Sponge contains only honey, sugar, powder, and egg. Extra stuff, as little as possible. I want to do it. Mix cream with granulated sugar. Machine is made in Germany The cream is allowed to stand only where it is used.

If you let it all stand up, it tends to go bad. Make the hardness you want to use where you want to use it. The final decoration is done by pastry chef Ogata. Glazing. Making mont blanc. Cream with fine Japanese chestnut paste. This is also high-grade Japanese chestnut paste

Sponge is used for base of Mont Blanc. Chestnut nectar Succot suey Baked. The dough is covered with sesame seeds, making it crispy and crunchy. Fill with custard. Opera finish. They rehearsed to make it easier to film. The opera puts gold leaf on top.

There’s a gold motif on top of the opera house in Paris, France. They’re going to do gold leaf to look like that. Many people do gold leaf. Making sponge cake batter. Add granulated sugar. Mix further while warming. Put flour through sifter. Put flour into flour sifter. Add butter. Specific gravity is measured.

To check if it contains enough air bubbles. It’s the same container, but you put it in and the grams change. Bake in the oven. Baked. Madeleines are prepared. Butter the molds. Bake in oven. Baked. Orange stocking. Granulated sugar Prepared oranges can be used for decoration, orange mousse, etc.

Boiling water is added to granulated sugar to make syrup. Heat over high heat. I’m vacuuming it and putting sugar in it. Moisture is removed and sugar content is increased. Cover with a drop-lid and cook over low heat this time. Preparation of apples. Apples are made from Sanfuji Granulated sugar and caramel are added.

Heat. After heating Used for apple pie after this. Bakes croissants. Sprinkle granulated sugar on top of croissants Baked. 11:00 a.m. Shop opens. There is an eat-in space in the store and you can order cakes and drinks on the spot. Thank you for your cooperation in taking this picture.

A close-up look at the town’s cake shop, run by a father-and-son duo. Fruits are plentiful and hidden innovations are also noted! Japan Kanagawa, 7 min walk from Zengyo station Cake house Clover Clover Owner, Mr. Kato Finishing chestnut roll cake. Fresh cream is applied. Fresh cream Milk Chestnut paste Chestnut cream

Put into squeeze bag. Decorate with chestnut cream. Measure thickness. Cut. Finish decorating with marron glace and thyme. Finish milk pudding. Cutting strawberries. Put strawberries on top. Garnish with strawberry jelly. Fresh cream Finished by squeezing whipped cream on top of strawberry sauce Finish of fromage cru Squeeze fresh cream.

Finishing touches on fresh chocolate cream shortcake. Putting rolled chocolate on top. Sprinkle powdered sugar on top. Chervil Fresh strawberry shortcake is completed. (Staff) Are you two family members? He is my son. His son started helping out in the store last year. Chocolat chocolates are completed with rounded whipped cream on top.

Pumpkin cups are finished. Filling with whipped cream. Squeeze caramel whipped cream. Garnish with coffee flavored cookies. Decorate with chocolate. Halloween pumpkin cups are completed. Clover chiffon cake is finished. Fresh cream is applied. Squeeze fresh cream. Pie Sponge cake is spread on pie. Cream mixed with fresh cream and custard cream

Tart, shortcake, chiffon cake with fruit. Banana grapefruit Orange strawberry Shine Muscat Piles of fruits! Powdered sugar Clover chiffon cake is completed. Finishing up the reserved whole cake. Fresh strawberry shortcake and fresh chocolate fruit shortcake. Accompanied by chocolate. Ten reservations for the day are completed.

The name of the restaurant wanted to stack words twice. Having worked in a flower shop, I also wanted to handle cakes and flowers together. Flower Flower was also a candidate, but he decided on Clover Clover. Tart dough Pear tart Pear brandy Burner browning. It’s like apricot glaze jelly.

It makes a pleasant crunching sound. Finishing fig tart. Spread raspberry jam. Put raspberry on top. Mix custard cream with pistachio paste. Custard cream with pistachios, raspberry filling. Fig Put lots of figs to cover custard cream. Topping with royal tines. Crepe dough, thinly baked, It’s like shattering it into pieces. Wrapped in a sheet.

Finish the tart of the Cheyenne Muscat. Spread raspberry jam. Custard cream Tart dough covered with custard cream. Shine muscat Placed generously without gaps. More space Red currant Completed tart of Cheyenne Muscat and fig tart. Caramel Nut Chantilly is made. Add whipped cream to caramel. Meringue cookie squeezed with caranel cream. Caramel sauce

Covered with caramel cream. Caramel cream also on cookies Meringue cookies on top. Transfer to box. Garnish with caramelized almonds and cashews. Garnish with pistachios. Caramelized nut chantilly is ready. Sponge cake is made. Discussion about the amount of cake to be made that day. Milk Unsalted butter Light flour Corn starch Eggs

Strain beaten eggs. Mix eggs and granulated sugar over heat. Prepare molds. Prepare cookie sheet to put on mold. Melted unsalted butter Flour is added. Joint work of parent and child Putting in unsalted butter. Pour dough into molds. Bake in oven. Baked. Removed from mold. Making chocolate sponge cake. Cocoa powder and flour

Making New York cheesecake. Bakes cookie dough for the base. Bake with weights on top of cookie dough so that air does not enter the cookie dough and make it expand. Air out several times before baking. Remove aluminum foil. Bake in oven again. The base cookie mold is baked. Cottage cheese cream cheese

Powdered sugar Powdered sugar and butter are put in mixer. Heat on burner from outside to soften butter. Add cream cheese and cottage cheese. Egg yolk vanilla syrup Add egg yolks and mix further with a mixer. Add warm cream. Pour into cookie mold. Bake in oven. Baked. Preparation for opening Cleaning of store

The store is also lined with seasonal baked goods. Showcase with a lot of whole cakes Cakes filled with hidden fruits, hidden sauces, and other pleasant surprises. Croissant 11:00 AM Open This cake shop was a local favorite for special occasion celebrations and souvenirs.

A sweet shop run by a husband and wife team with a reputation for cute visual cakes. Tawaniko” in Chuo-ku, Osaka. 2nd time to visit after last time! I’ve been looking at the instagram and thought I’d like to go there, I started coming here a lot.

Japan Osaka 7 min walk from Tanimachi 4-chome station Tawanico This is the second time today that I visit for filming. Good morning! (Staff) Good morning! (Staff) Good morning today! Owner-chef Mr. Tawaki The morning begins with making the dough for the tarts. Almond cream Emulsify while controlling temperature with burner.

Cookie dough for tart base in oven. The base of a tart is called brisée dough, It’s a dough that doesn’t have sugar in it, Our tarts are called choucré dough, We use a base that has sugar in it. Almond cream is put on the foundation. Spread evenly. Finish up more and more.

Bake in oven. Making whipped cream for roll cake. Put strawberries in food processor. Fresh cream and mascarpone cream cane sugar vanilla bean Add strawberries in paste form. Mix with mixer. Strawberry whipped cream is ready. Going to make roll cake. I made the dough for the roll cake yesterday,

The whole wheat crepe batter, which is carefully baked one by one, is also used. Spread cream all over. Spread crepe batter all over. Then layer cream on top of it. Put cut strawberries on top. Custard cream Chill in refrigerator. Crepe dough is glutinous and new sensation of roll cake. Finished with powdered sugar.

Strawberry roll cake (using crepe dough) Making mille crepe. Caramel and mascarpone cream Pear compote flavored with rum and vanilla Crepe dough sandwiched between two crepes and topped with more cream. Repeatedly layered to make layers. 12 layers of mille crepe are completed. Shape with plastic wrap and cool. Pear mille crepe is ready.

Then shortcake is made. Lemon flavored citrus cream. Cream on sponge. Kumquat compote. The kumquat I use is sent to Mr. Tawaki’s relatives in Miyazaki prefecture. Lemon card Milk chocolate cream Chocolate praline pour over Draw pattern with lemon card. Finish with kumquat. Mint The citrus sunflower shortcake, filled with seasonal citrus fruits, is completed.

Tart is baked and taken out. Go to work finishing up the freshly made tart. Strawberry tart Blonde chocolate ganache Coating the surface of the tart. Once evenly spread, cool and harden. Remove from mold. Pie coated with blonde chocolate. Lots of crispy pies on top.

There is a breakfast culture in England where they eat waffles with strawberry jam, This tart is inspired by that. Brown cheese The flavor of this cheese adds a nice touch. Strawberry brown chocolate tart. Milk chocolate ganache. Cheese cream.　 It’s like squeezed rare cheesecake. Yuzu jam. Yuzu peel for aroma.

(Staff) It smells so good! It smells really strong. Homemade cocoa cookies. Powdered sugar on top. Yuzu cheese milk chocolate tart. Sweet chocolate ganache. Put cut mandarin oranges on top before hardening. Earl Grey cream Chocolate cream Orange peel Cookies Finished by flavoring with tangerine peel. Tart with mandarin orange and Earl Grey.

Baked cheese finish. Spread a thin layer of cream with cane sugar on surface. Fill with crunchy crowns. Finished with powdered sugar. Apple pie. Finished serving on a plate. Preparation for opening of the front. Mr. Tawaki’s wife. She runs the store with her husband working in the kitchen and his wife working out front.

11:00 Start of business Many customers arrive as soon as the store opens. I’ve been following Tawaniko’s installations and so on for years now, I’m from Miyagi prefecture. (Staff) What? Today? If I was planning to go to Tawaniko-san when I come to Osaka for sure,

I haven’t been to Osaka in 5 years because I couldn’t come to Corona or something, I thought, “Oh my God, Tawaniko!” I thought, “Oh my God, Tawaniko! (Laughs) I was thinking, “Oh, Tawanico’s, they serve so many different kinds of cakes and tarts,

I think it’s good to be able to taste the season’s flavor no matter which one you eat. (Staff) What did you buy today? I bought a strawberry roll cake today! Now I’m going home and relax. (laughter) Cakes for the eat-in cafe that I run just around the corner.

Cakes prepared for the café. (The café opens at 12:00) When goods run out, replenish. Eat-in Cafe Towanoa Original dessert plates and Tawanico cakes can be enjoyed. When the order is passed, it is taken out from the showcase and served on a plate. A wide variety of drink menus are also available. Soy latte

Hojicha latte Homemade ice cream for dessert plate. Plate order comes through, so I make it. Dough is baked. Dough contains whole wheat flour and has a soft texture. Preparing a plate to serve while the second dough is baking. Custard cream. Fresh cream Raspberries, strawberries. Langue de chat with crunchy texture.

More strawberries and langue de chat on top.　 Powdered sugar. Finally, homemade ice cream on top. Strawberry and raspberry langue de chat crepe plate. A customer orders the cafe’s limited dessert plate. I’ve seen it on Instagram and I’ve been wanting to go there, and then I came here.

I started coming here a lot (laughs). A 300 year old Japanese confectionery shop with a long history. The tour closely follows the making of various wagashi sweets in the factory! The only ingredients used are sugar, wheat and water, It has been handed down from generation to generation for 300 years.

Suzuka city, Mie pref. Obaraki Honpo Daitokuya Nagahisa Honten The factory is located behind the main store. 16th Representative Director Mr. Takeguchi Yokan for pouring over the red bean paste that was just finished in the shape of a chestnut Making karinto buns, a standard product. Putting finished dough into machine.

Then put in koshi-an (bean paste). Bean jam inside changes depending on the season. Wrapped by machine. Lay out while removing excess powder. Go to steaming process. Steaming process is very hot. It is soft, so don’t get finger marks on it, The way you hold it, gently.　

And then dry it and the karinto buns are done. Making “Oharagi”, a famous confectionery in Suzuka city that has been made for 300 years. Dough is poured into machine. I only used sugar, wheat, and water, It has been handed down from generation to generation for 300 years.

It’s also about the method of making and mixing, I still don’t intend to change it at all, and that’s why, The material itself, of course, is better than it used to be, myself, even as a Japanese confectioner, I think it’s the most perfect wagashi, I don’t think it needs to be changed.

Mr. Takeguchi’s son Making Daifuku, a kind of fruit cake. Steam for 40 minutes. Koshi-an (white bean paste) Peach pineapple Shine Muscat Chestnuts This is, you know, it’s more roasted than regular soybean flour, It’s more savory, more aromatic. Straw-flour rice cake with sweet bean jam

We also closely followed the making of another brand “It Wokashi” invented by Takeguchi-san. This time she makes sesame & mango flavor. Prepare ingredients for daifuku dough. Mix with stirrer. Make cream inside. Dough and cream are put into machine respectively. One thing I still think is the spread of Japanese confectionery.

I think that Japanese confectionery is declining rapidly, For example, if you want to have Japanese sweets and cakes as a snack! I want to eat Japanese sweets and cakes for a snack! It’s usually cake, right? I guess the saddest thing is that I can’t think of the word “wagashi” in my head,

I can’t think of the word “wagashi” in my mind, And for that, we have to have Japanese sweets, What should we do to get young people to eat them now? We devised a new brand with that in mind. Daitokuya Chokyu: Products made at the factory are delivered to each store.

This product goes to Tokyo store. It Wokashi Sesame & Mango (Staff) Was there any talk about whether or not you would take over or not? I remember myself clearly, on December 24th, Christmas Day, in the fourth grade, My father (15th generation) was doing butter cakes at the time,　 only at Christmas time,

So, I think we did it about 8:00 p.m. at night. when I saw my father’s back going to the factory, I thought, “Wow, that’s really cool,” and I decided to follow in his footsteps. (Staff) Awesome! I remember this very clearly. (Staff) When did you start actually making it by hand?

Since I started going to a vocational school. So I didn’t help at all until then, when I decided to take over, I wanted to do what I wanted to do until I got into this industry, I was immersed in that. (Staff) You hadn’t touched any of it until then!

I didn’t touch it! I wasn’t even asked to help.　 I really want the eldest son to take over, But if, for example, the eldest son is absurdly bad, I don’t intend to take over the family at all,　

I think it would be better to give it to the children of my employees who have supported me all my life, I wouldn’t want to ask my son to take over. I did the same thing, but I liked to watch my parents’ backs,

I want to do it! I think it’s my responsibility if I can’t make them think “I want to do it! Specializing in colorful, elastic and soft doughnuts made with natural dyes. A close look at the doughnut making process at SIUNAUS SWEETS. Japan Tokyo 30 second walk from Keio-Tamagawa station

Japan Tokyo, Japan SIUNAUS SWEETS Chofu Main Store Donuts are made in a factory located a few seconds walk from the store. Fires up the fryer. Vegetable oil is used. Domestic flour Eggs Dry yeast Hot water The temperature of the hot water on this day is 32°C (changes depending on the day)

Dry yeast is added. Add flour. Add eggs. Knead dough with 2 mixers. Dough is sugar, milk, and butter free. Chatting until dough is ready. Very friendly, harmonious atmosphere on site. Temperature is measured. Completed at about 27.5°C. Cut into 3 equal portions and knead. (Staff) Does it take a lot of strength?

Yes, it does. Repeatedly, it’s quite bearable. Another dough being made at the same time. Factory manager, Mr. Hasegawa Dough making is done by about 10 people. Dough is rolled. Everyone is nervous now that the camera is rolling. Stretching out the dough.

Poke holes in dough with picket roller to prevent partial expansion when fried. Flour Forming into doughnut shape. (Staff) Do you ferment in this machine? Yes, it is. Raise the temperature along with humidification, Fermentation. (Staff) You all get along very well. We are good friends. Factory manager Hasegawa-san is a mood maker.

From morning to afternoon, as soon as fermentation is finished, All the time, Knead, ferment, fry, serve, repeat and turn. I keep frying until about 21:00 or 22:00 at night, I fry at least 1200 pieces. Remove doughnuts in order, starting with those that have finished fermenting. Deep fry. Very short frying time.

No sugar, butter, or milk, so the dough absorbs very little oil. Turn over. Fried. Fried one after another. Two donut fryers are in full operation. Deep-fried donuts are fluffy and chewy. Mr. Ohba, president of the company Donuts that have been laying in the freezer. Chocolate coating. Belgian rich series

The most popular Belgian rich milk Dried Mango Chocolate is made in Belgium. Belgian rich white Cranberry and blueberry 3D printed animal molds. For decoration. White chocolate Chocolate is poured into molds. Rabbit mold Panda mold Chilled in refrigerator to harden. When hardened, draw a face.

There are many kinds of animals, and you can choose which one you want to top. Molds are homemade and can be special ordered. (Mr. Ohba) The size can be made quite freely. From 3 cm square to about 20 cm diameter, All can be handled.

(Staff) If a customer says, “Please make something like this,” can you make it? Yes, we get a lot of requests. On the child’s birthday, And I said, “My kid loves trains, can you make him some train chocolates?” And. Say, “No problem.” I make quite a bit. Colorful shades use natural dyes.

Animal donuts are completed. Reservations for the day. Packaging 20 sets of 20. Can also be ordered online. Stores are currently two in Tokyo and one in Chiba. It is also set to open in Okinawa Prefecture. Sealed with a laminating machine. Put in gift box. Open at 10

There is an eat-in space in the store. Christmas season was in the day when this photo was taken, and Christmas special doughnuts are lined up. Donuts in Hawaii Malasada” series Doughnut making at factory continues. (Mr. Oba) Originally, I had a totally different job,

I was involved in the production of doughnuts at some point, I thought it would be fun. Make “yummy” and “pretty” doughnuts, for small children and adults, I started this in hopes of making them happy. I’m making donuts by hand, All the employees enjoy working there,

We can’t make it if they don’t do it in a positive way, You have to be careful to create a good atmosphere in the workplace, They want to make it fun, not unpleasant, and everyone wants to make good food, that we can work with a lot of feeling,

We try to create a workplace where people can work with a lot of feeling. We use the doughnut as a campus, Pretty and seasonal, Christmas, Valentine’s Day, and, If it was a child’s day, With a chocolate plate of carp streamers, Sold only on May 5.

We want to make those kinds of things that are uniquely pretty and delicious. Just for Mother’s Day, or just for Father’s Day, We also make limited edition products. (Staff) Is information about limited edition products on Instagram? It is on Instagram. Some products are sold only on that day.

We make various original doughnuts for each season, Please come and visit us. Close contact with a cake shop that boasts of its particular cream and carefully selected fruits! The cake shop boasts of its special cream and carefully selected fruits! 4 min. walk from Musashi Shinjo Sta. in Kawasaki-shi, Kanagawa Pref. Maison de Porte

Owner, Mr. Ozaki The morning begins with making whipped cream. Set it in the machine, push the button, and it becomes whipped cream. Strawberry and raspberry mousse with berry jelly Dipped in strawberry flavored chocolate and white chocolate. Chocolate with almonds inside. Rouge berry Making strawberry shortcake. Custard

And when you add fresh cream, it’s called Diplomat Cream, If you put butter, it’s called mousseline. Mix in fresh cream. Mix butter into this custard. Making Mont Blanc. Chestnuts are from France Marron cream Fiantine Crispy texture like baked crepe Basque cheesecake Shortcake Peach Shortcake Gateau Chocolat Powdered sugar on top Sprinkle cocoa powder.

Decorate with gâteau chocolat and Soboro cookies. Prepare peaches. Taking seeds. Put in boiling water. Cool in ice water and peel. Making whole peaches. Put a whole peach on a tart. Fill with custard. I use Fukushima peaches, And the ones that are put in the grocery store, I have the highest grade put in.

Fresh cream Decorate with edible flowers. Making grape tarts. Grapes are Nagano Purple, which can be eaten up to the skin. Tart Cut into 6 equal pieces. Custard Making melon omelette. Crepe crust topped with whipped cream, sponge and more whipped cream. More whipped cream Fruit omelette is made.

Pineapple Nagano Purple Strawberry Peach Plenty of peaches. Hearty omelette 11:00 The store opens We’ve been doing Mont Blanc all year round. Very popular. We are in close contact with Sweets House Mu, which is very popular for its refined taste with less sweetness! Osaka, Japan Sweets House Mu Owner-chef Matsusaka Making whipped cream.

Making cream puff dough. Bake in oven. Cool in refrigerator. Chill in refrigerator. Fruit field Pudding a la mode Pistachio paste Rouge Cutting the cake that was chilled earlier. Japanese strawberry shortcake Fig Cake Ganache Western style Daifuku (Strawberry & Fig) Fruit Roll There is a mint flowerpot in front of the store.

I pick it when I need it and decorate it. When the ones I grow at home grow, I cut them off and plant them again. When you plant it, it’s going to grow as much as it can because it’s going to form again. Finish the chilled whole cake.

We do Mont Blanc all year round, It’s just so-so popular. I’m pushing for number 1, pudding and roll cake. (Staff) What do you do on your days off? On my days off, I often visit farmers in Wakayama. Peach farmers, and in winter, persimmon farmers,

In the summer, we use strawberries in Nagano, in partnership with farmers. I met a farmer who does peaches and strawberries together. I’m working with him, so I often go to Wakayama. Fig tart 10:00 Open for business 1st recommended menu Drink menu and soft serve ice cream are also available.

City Hall common space in front of the store. A wide variety of baked goods are also sold. (Staff) Do you come here often to buy? I come once a month. Seasonal, because we make fruitcake and so on. I bought a fig cake today.

I opened this restaurant because I wanted to be involved in the community. We closely followed a store specializing in dorayaki, which are very popular as souvenirs because of their cute and tasty appearance. All are delicious. I definitely wanted to come here today. Osaka, Japan　 Sakai Nanban Dorayaki Xavier

Making cream with tea leaves to put between Dorayaki. Granulated sugar Powdered black tea leaves Cream Once warmed, to eliminate the texture of tea powder, Combine with mascarpone cheese. Mascarpone cheese (Staff) It smells very good. They use good tea. I use tea from a teahouse near my store.

All tea leaves are used from “Tsuboichi Tea Honpo”. Roasted tea Matcha (powdered green tea) Fresh cream is made. Sugar Beat with mixer. Add to cream of each tea leaf. Bake dough. oil Gluten-free dough made with rice flour. Dough consistency before baking. Bake with oil Replenish dough while surface is baking.

When bubbles begin to appear on the surface, turn the dough over. Beautiful golden color Quickly transferred to the bat. Repeat, baking one after another. Stack two sheets one on top of the other. Finish with tea cream in between. Individually wrapped. Black tea cream Arrangement in showcase. mashed sweet potatoes

Put anko (red bean paste) on top Pile hojicha cream on top. Hojicha cream anko Matcha green tea cream Matcha cream red bean paste Making limited time only honey sweet potato cream anko. Mix sugar and paste honeydew. Butter Rum Black sesame Fresh cream Fresh cream bean paste Making samples for showcase.

Using real dorayaki every day, not food samples. 11:00 Start of business (Staff) Have you come to buy before? I have a few times. My sister is coming to my house today to buy. I think my sister will be happy. Always with my husband, Split half and half of various kinds, I eat it.

(Staff) What is your favorite flavor? Hojicha or black tea. They all taste good, though. Customers who came to the restaurant after seeing the restaurant’s Instagram. I’m going to make fresh cream bean paste! (Staff) Is this your first time coming to buy? Yes, it is!

I came here today because I wanted to come here. Very pretty! Looks delicious! Looks resilient. I can’t wait to eat it. It smells amazing and I’m looking forward to it! We talked to the owner, Mr. Fujiki. I work in design in my hometown,

I wanted to make sure that the restaurant would be involved in the community. About 99% of people think of Dorayaki, I can imagine, except for babies. And yet, the cream is sandwiched between the dorayaki, a blend of Japanese and Western, I made it in the hope that it would reach young people.

I wanted to make it a local souvenir, so I made Xavier the character. There was a Xavier Park nearby, because of the history that Xavier actually came to Sakai, It would be a souvenir that would tell the local story. The cut-out lines on the individual bags have tricks, so have fun!

We closely followed a patissier who handles everything from making pastries to serving customers by himself! 2 min walk from Asakusa station, Tokyo, Japan Da Prellel The entrance is down the stairs of a stone brick western style building. Patissier Hamada-san

Cleaning is finished before preparation because one person does everything from making sweets to selling them. Cleaning of store Making sponge cakes. Prepare molds. Eggs Use of fine white sugar instead of granulated sugar gives a moist texture. Sugar is added to eggs. Mix while warming, not over direct heat. Measure temperature.

Temperature is about human skin. 32°C to 34°C Eggs mixed with sugar in a mixer Flour Hokkaido butter Butter is melted slowly in a hot water bath. Eggs in mixer turn white. Eggs becoming soft and fine-grained Flour is mixed in I’m worried about getting the camera dirty. (Staff) It’s fine. Thank you!

Put the butter in. Dough is poured into molds. Remove air from the dough while flattening it, and put it in the oven. (Staff) What do you do on your days off? My days off end with physical maintenance. I go to physical therapy. It takes more than half a day to get back to…

The only thing that kept me going was yoga, And the gym didn’t work either, I couldn’t run a marathon, I couldn’t walk a marathon, I couldn’t keep up with any of it, I only go to yoga once a week, I’ve been doing yoga for a long time. Sponge cake baking.

Cookie sheet laid out. Shortcake is made. Cut strawberries. Scraping browned parts of sponge cake. Cut while measuring thickness. Spread whipped cream on first layer. Put strawberries on top. Cover with whipped cream. Put second layer of sponge cake on top. Spread syrup. Put the third step on and start finishing.

Apply whipped cream on the sides. Finish applying whipped cream and cut into pieces before decorating with strawberries. Finishing touches are made. Squeeze cream. Decorate with strawberries. Shortcake is completed. To the showcase. I’m next to a butter sandwich, rum raisin flavor, It’s the most popular recommendation.

Cookie dough cut out of mold and placed on griddle. There are four standard types Rum raisin, salted caramel, hazelnut, and coffee. Other limited flavors are available seasonally and daily. Put in oven. Making cream for butter sandwich. Separate yolks and whites. Make syrup with granulated sugar and water. Mix egg whites with mixer.

Add syrup. Butter cookies are baked. I’m very particular about butter, We get handmade butter from Sado Island in Niigata Prefecture. It’s called Sado butter, It’s all handmade by artisans, It’s a very rare and valuable butter. It melts in the mouth very smoothly and has no clingy feeling at all.

It makes a very easy-to-eat buttercream. It makes a buttercream. Rum raisins (Staff) It smells like awesome rum raisins. Yes, because I squeeze a lot of rum. Put it in a squeeze bag. Squeeze buttercream. Plenty of buttercream Rum raisin butter sandwich is completed

Butter sandwiches are what I hope you buy as souvenirs from Asakusa, I came up with that when I was thinking about it, I made it because I wanted something that I could carry for a long time and that would last a long time. Butter sandwich (rum raisin) completed To showcase. Carving pumpkin pie.

Pies and cheesecakes are made the day before and let sit overnight. Pumpkin pie is ready Tea cheesecake is cut into pieces. Powdered sugar Tea cheesecake is completed. Baked cheesecake is cut into pieces. Baked cheesecake is completed. To the showcase. Cutting seasonal tarts. Pear tart on this day Seasonal tart (pear) is completed

To showcase. Making apple cheesecake. Bake tart dough. Put weights on top to prevent puffing. Put in oven. Granulated sugar is added to water. Put on fire to make syrup. Compote and so on, It’s the time of year when apples are delicious. Cutting apples. (Staff) The honey is amazing. Slice.

Put in syrup and boil down. My family had a store (cafe), so I worked part-time, I made cakes, and it was a lot of fun. (Staff) Did you always like baking? No, I had never done it at all. When I started doing it, I started going to technical schools and so on,

The order was reversed, but.., It was like working and going (to school). Like once a week. Cooling in the refrigerator. Tart dough is baked. Cheese sauce is added. Into oven again. Apple stew in syrup Cheesecake baked. Finishing apple cheesecake. Squeeze fresh cream. Decorate with apples in syrup. Flowers bloom on baked cheese tart.

A little nervous … Apple cheesecake (seasonal) is ready To showcase. Finishing touches on fruit tart. Squeeze fresh cream. strawberry fig Blueberries Raspberry Fruit tart is completed To showcase. Finishing touches on tarte tatin. Making whipped cream. Use two types of fresh cream, with different milk fat content. Granulated sugar Put in mixer.

Put sweetened apples on pie crust. Fresh cream on top of pie crust. Cinnamon Tarte tatin is completed To the showcase Sabalan finishing. Sabalan is also very popular, It’s a retro cake, so people are happy to have a savarin. Fill with whipped cream. Put apricots on top. Sabalan is completed To showcase.

Making honey busse. Granulated sugar Flour Corn starch Separates yolk from white of egg. Beat egg whites. Fold egg yolks into meringue. Add sifted flour and cornstarch. Squeeze dough onto griddle. Shake powdered sugar. Put in oven. (Staff) It looks too good! Little Red Riding Hood (laughs) Red ball in season now Busset baking up.

Two kinds of whipped cream Add honey to make honey cream. Whisk Turn dough and squeeze honey cream. Plenty of honey cream Put another sheet of dough on top. Honey bouce is done. To showcase. Sweets of the day are ready to be served. A variety of baked sweets are available.

Male customer comes to the store With two salted caramels, And two marrons, please. And a baked cheesecake… Two please. (Staff) How many times today? I’ve been here quite a bit. I think I’ve been here six or seven times. (Staff) What’s your favorite? My favorite is the fruit tart, I didn’t have any today.

But I often buy cheesecake because it is also delicious. (Staff) You also bought butter sandwiches, right? I give them to my friends as souvenirs and they love them. And I often buy them for my children’s birthdays, Oh, this one! My kids love bananas, They have a good chocolate and banana cake.

Also, depending on the time, I can ask him to add strawberries to the fruit, I like it very much because they give me various options. It’s delicious! It’s very tasty. Also, I just said that, This is also delicious. (Staff) Is this your favorite right now?

This is my favorite. It has a lot of fruit on it. It is very delicious. I didn’t find it today. I will come back to buy again. (Hamada-san) Thank you very much. Okay, I’ll be back. (Hamada-san) Thank you very much. (Customer) Thank you very much. Thank you.

I would like to focus on baked goods from now on. We would like to offer cookie tins in the future. And for those who come to Asakusa for sightseeing, I want to make a souvenir that people will definitely want to buy,

I would like to make a souvenir that people would definitely want to buy. We will make delicious sweets and bring them to you. Please come and visit us when you come to Asakusa.

「日本のスイーツを世界へ」をコンセプトに、舞台の裏側に密着し、技、歴史、作り手の思いに焦点を当て、真心込めて動画を制作しています。

▼「本物のスイーツ」へのお仕事のご相談、取材依頼等は下記アドレスよりご連絡お願いします。
sweetsriit@gmail.com

▼作り手の想い【飲食店・物販店】チャンネルは「本物のスイーツ」に出演してくださったスイーツ店さんのその後をインタビューするチャンネルです。
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#甘いもの #スイーツ #ケーキ屋の裏側 #デザート #sweets #desserts #japanesefood