Toptube Video Search Engine

I make raspberry-flavored guimauve(marshmallows). The equipment and materials I use: EBM 18-8 Argon Regular Square Cercle Ring 150x150xH50 　https://amzn.to/3GQcUtc Sicoli frozen raspberry puree (unsweetened) 1kg 　https://amzn.to/3JBimBy 　(The manufacturer is different from the one used in the video, but I like this manufacturer better and actually use it in my business.) Gelatin Powder Silver / 500g 　https://amzn.to/3Lkjag5 0:00 Guimauve Dough (1) 0:45 Preparing the mold 1:00 Guimauve Dough (2) Boil down 3:04 Guimauve Dough (3) Whisking 3:49 Pour into the mold 4:21 Cut into pieces and sprinkle with starch 5:57 Finished - ready to eat 7:14 Recipe Ingredients: [ Raspberry Guimauve ] 2.5 cm square - enough for about 40 pieces 300g sugar 100g glucose syrup 200g raspberry puree 125g glucose syrup 20g powdered gelatin 50g water 40g cornstarch 10g powdered sugar Masayoshi's wish list https://www.amazon.jp/hz/wishlist/ls/3HKKJJLAMQ7MJ/ Music By: Andrew Applepie Web https://andrewapplepie.com/ YouTube https://www.youtube.com/andrewapplepie/ Patreon https://www.patreon.com/andrewapplepie/ ---------- The above product and other link URLs use Amazon Associates links. It is natural for a patissier to make a delicious and beautiful cake. However, I don't think it can compare to a cake made for a loved one with a lot of feeling. I will teach you how to make a cake for your loved one without fail. After 8 years of training as a patissier at Hotel New Otani, I became a chef patissier, a factory manager, a lecturer at a vocational school, a contest winner, a product planner, a branding expert, etc. Based on my 26 years of experience as a patissier, I teach how to make sweets. I worked as a chef patissier at Gramoudies, a macaron brand in Kobe, for five and a half years, and resigned in October 2018 to start working as a freelance patissier. I am currently working as an advisor to companies, helping them improve their management, product development, store development, and seminars. In March 2021, I have opened GOLDWELL in Naha, Okinawa. I love architecture and dancing (on break) at the gym. Chef Patissier Masayoshi Ishikawa, President, Pierapierre Co. https://pierreapierre.com/ Instagram page https://instagram.com/ishikawa_masayoshi_patissier/ facebook page https://fb.me/ishkawamasayoshi/ youtube Masayoshi Ishikawa Channel https://youtube.com/c/IshMas?sub_confirmation=1/ BLOG Patissier's Guide to No-Fail Sweets https://sweets-design.com/ Languages other than Japanese are translated using deepL, etc. #patissier #recipe