Thanks for sharing. How could you make that cake rise so nicely? I will try your method. I made similar genoise buti failed every time. Mine collapsed each and every time.
@elfin-rd8kw
4 жыл бұрын
普通に別立てでSP使ってましたが、まさかの全部入りからの・・・ でいけるとは、恐るべしSP。
@mariumsfoodchannel
4 жыл бұрын
I want to make perfect sponge cake like you but I didn’t find ester????can you guide me where can I buy??? I live in japan
@issiecafe
4 жыл бұрын
You can find エステル -ester- SP at Amazon, Rakuten or others, try to find with word エステルSP.
4610 non さま、ありがとうございます! 崇拝とか、、、私の柄ではないですw 片付けとかをキレイと判断するのはお父様ご自身ではなく他の人なのです。 僕は片付けキレイに出来る方はカッコイイと思いますよ〜。 とお父様にお伝え下さいw めちゃ微笑ましい幸せなお話をして頂きありがとうございます! 今後とも宜しくお願い致します。
@julieuhc2241
4 жыл бұрын
Thank you for the beautiful recipe. But could you please tell me what is Ester SP.? I have made thousand of Genoise and rolls but never use Ester SP; therefore I don't know what is difference and what is that for ? Thanks again. .
@masayoshi_ishikawa_patissier
4 жыл бұрын
Dear Julie uhc, thank you. Ester SP is an emulsifier. I would not recommend it for those who are resistant to additives, but I introduced it because there is actually such a method in business. Thank you for your continuous support.
Thank you chef you are awesome ✨💖✨and the recipe too✨💖✨and I have a request please I want a special recipe for a cake base a little crunchy🌹thinks🌹
@masayoshi_ishikawa_patissier
4 жыл бұрын
Dear Ahlem Chzayati, Thank you! Add it to the list of requests. Thank you so much!
@钟婉君-z3f
4 жыл бұрын
Hello. I want to make for 8inch cake. Can you pls provide the recipe for 8inch?
@mariumsfoodchannel
4 жыл бұрын
What is sp???? Where can I find in japan???
@masayoshi_ishikawa_patissier
4 жыл бұрын
Dear maryam _rizi, thank you. "SP" is an emulsifier. It is easy to find on Amazon because it is mainly for business use in Japan. JHC SP (Sponge foaming agent) 100g amzn.to/2YQCBoH Thank you for your continuous support.
@mariumsfoodchannel
4 жыл бұрын
パティシエ石川 マサヨシPâtissier Masayoshi Ishikawa thank you so much .emulsifier is necessary ingredients???without emulsifier we can’t make perfect bread and cakes???
@masayoshi_ishikawa_patissier
4 жыл бұрын
Dear maryam _rizi, thank you. This sponge cake cannot be made without an emulsifier. The only alternative is to use other emulsifiers. Thank you for your continuous support.
@mariumsfoodchannel
4 жыл бұрын
パティシエ石川 マサヨシPâtissier Masayoshi Ishikawa thank you so much
@pinkstrwbrry
4 жыл бұрын
Thank you for the helpful guide. I have a question... is SP the same as ovalette?
@masayoshi_ishikawa_patissier
4 жыл бұрын
Dear Jyoonsae, thank you. I do not know if Ovalet or TBM is foamable. There is a product of the same maker described as SP, but I think this is equivalent. Thank you for your continuous support.
@boingedesan
4 жыл бұрын
Hi chef, thank you for this recipe. How can you add cocoa powder to make it a chocolate sponge? 😘
@masayoshi_ishikawa_patissier
4 жыл бұрын
Dear Yan Bing Choo, thank you. I think about 15% of the cake flour is good for cocoa powder. It's a little hard, so you can add a little bit of milk or other moisture to it. Thank you for your continuous support.
@boingedesan
4 жыл бұрын
Hi chef, thank you for the reply! You are one of my favorite baking channels because of your experience and clear instructions. I will try to make the chocolate. Thank you 🙏🏻
so its really safe to use something like that? because in my country low price bakery use something like that
@wailinglee1335
4 жыл бұрын
I'm also surprised, it does wonders to the texture, though. Some recipes can also achieve similar results without emulsifiers.
@masayoshi_ishikawa_patissier
4 жыл бұрын
Dear linda lie, thank you! Of course, this emulsifier is safe and approved in accordance with the Japanese Food Sanitation Law. Ingredients: Sucrose fatty acid esters (used in bread, cakes, ice cream, biscuits, instant foods, etc.) Glycerin fatty acid ester (used for bread, whipped cream, ice cream, candy caramel, etc.) Sorbitan fatty acid ester (used in coffee fresh, whipped cream, pharmaceuticals, cosmetics, etc.) Propylene glycol (also used for toothpaste) Sorbit (used for toothpaste, mouthwash, cosmetics, etc.) ethanol water Thank you for your continuous support.
@bebelili25
4 жыл бұрын
@@masayoshi_ishikawa_patissier thank u for ur explanation sir.. 😊😊
@mariumsfoodchannel
4 жыл бұрын
Is this Halal emulsifier???
@mariumsfoodchannel
4 жыл бұрын
パティシエ石川 マサヨシPâtissier Masayoshi Ishikawa all ingredients fatty acid is not good for health
Dear Mak tub, thank you. I think you can buy it on Amazon and other places. This is Japan's Amazon, but it looks like this. JHC SP(スポンジ気泡剤) 100g amzn.to/2SQDqfz Thank you for your continuous support.
@mxndoan1
4 жыл бұрын
How much time do you whip the batter?
@masayoshi_ishikawa_patissier
4 жыл бұрын
Dear Maixuan Doan, thank you. IIn this video, I whip batter about 3 minutes. Thank you for your continuous support.
@shintukenji
4 жыл бұрын
Pls can you tell me where to get the emulsifier?
@masayoshi_ishikawa_patissier
4 жыл бұрын
Dear shintu kenji , thank you. I don't know your environment, so I don't know, but I think if you can buy from amazon or other ecommerce. Thank you for your continuous support.
@raymondhartono9160
4 жыл бұрын
Hi, thank you for another great video. Is the ester SP that you use is the same as in this link? www.mfc.co.jp/english/sp_2.htm I don't have proof but i think there are some bakery and pastry shops that use additives like ester SP or other things. But my point is it is great that you explain how the emulsifier works. There are so many additives and even if we know what we want, different maker will result slightly different result. So knowing which one to use is a good thing.
@masayoshi_ishikawa_patissier
4 жыл бұрын
Dear Raymond Hartono, thank you so much! That's right, this link is correct. I do not affirm or deny additives such as emulsifiers. I introduced it because there is a fact that it is used. From the fact, I think that it is better for each individual to think and come to a conclusion. Thank you for your continuous support.
@cristinagarcia2448
4 жыл бұрын
Fantástico!!! ♥️♥️
@faye531212
4 жыл бұрын
Dear chef, can we skip the SP in this recipe?
@masayoshi_ishikawa_patissier
4 жыл бұрын
Dear 言Yen妃春Freya, thank you! Unfortunately, if you remove SP (emulsifier) with this recipe, it will not become a cake. Thank you for your continuous support.
I know it's safe but I still cannot accept home-made sponge cake using emusifier
@masayoshi_ishikawa_patissier
4 жыл бұрын
Dear billy cc, thank you! I think that each person who sees this video should judge it individually. Thank you for your continuous support.
@billycnwvt
4 жыл бұрын
@@masayoshi_ishikawa_patissier Thanks, keep posting more videos! I love watching your videos, full of little tips, like how many strokes needed and how to judge if the batter is ready when making genoise.
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