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.
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.
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.
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.
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 🙏🏻
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. .
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.
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.
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.
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.
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???
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.
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.
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.
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.
@@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.
![[Japanese souffle cheesecake] Chef patissier teaches vol.2](http://i.ytimg.com/vi/sZLhkJ9YoPc/mqdefault.jpg)
![[Japanese souffle cheesecake] Chef patissier teaches vol.2](/img/tr.png)
![[ Genoise ] Chef patissier teaching all with subtitles](http://i.ytimg.com/vi/Ok5zRYFEwJQ/mqdefault.jpg)
![[Lemon Tart][Explained in subtitles]Chef patissier teaches](/img/1.gif)
レシピを変えてもspを使っても5cmより高さが出ず悩んでるところ、ここにたどり着きました。ホットケーキ作っているような感覚でした。ワンボウルでこんなに高さがでるなんて。驚きです。ありがとうございます
You are best chef because you explain each and everything
いつも参考にさせて頂いております。
私は先生の今回のBPを使うやり方で是非作ってみたいと思います。
使わないやり方とでは、かなり味等に差があるのでしょうか？お教えください
Can you show how to make perfect chocolate sponge just like this cake
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。
いくら別立てしようが温度管理しようが「お店の食感にならんなー」と悩んでましたが、乳化剤ですか！ 早速手に入れて試してたいと思います。 ありがとうございました！
素人に添加物という発想はなかった！これなら簡単にできるじゃないの！やってみる！
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.
interesting, ive never seen cake made using this method, mixing everything together and beating it to add air. will try soon 👍
🧐عندما اتا بع قناتكم أشعر أن😍 لي عين واحد أركز جيدا حتى لاتفتني اي خطوة🤔شكرا دايما 😲😮🤗🤗🤗🤗🤗
Thank you so much!
下記の動画では添加物を使用していません
【もっと失敗しない】スポンジケーキ シェフパティシエが作り方教えます ジェノワーズ Genoise Sponge Cake
ruclips.net/video/Ok5zRYFEwJQ/видео.html
以前、石川様から後片付けと仕込みが手早く出来る人は、やるな！と思うコメントを戴き、うちのジジィに伝えたところ片付けはする物の超ザツで困ってます😓
崇拝する石川様のお言葉は聞くようで、私がコメント入れてる途中で、告げ口かぁ…❓とチラ見しております。
今年はスポンジケーキからのクリスマスケーキを作ると言い出さないか、震える娘でした😰
しかし出来上がりはかなり上達して来て、みんなを喜ばせたいと思ってるみたいなんで、良しとするかぁ…😫
スポンジケーキ美味しく戴きました☺️
併せて年寄りの生きがいありがとうございます🙏
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。
Hello. I want to make for 8inch cake. Can you pls provide the recipe for 8inch?
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
You can find エステル -ester- SP at Amazon, Rakuten or others, try to find with word エステルSP.
Can I use palm shortening instead of emulsifier??????
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🌹
Dear Ahlem Chzayati, Thank you!
Add it to the list of requests.
Thank you so much!
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.
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.
What is emulsifier ? Can you show me the product?
Hi chef, thank you for this recipe. How can you add cocoa powder to make it a chocolate sponge? 😘
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.
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 🙏🏻
早速エステルを買いました。
薄力粉とベーキングパウダーの代わりにホットケーキミックスを利用しても良いでしょうか？
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. .
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.
楽しみにしてましたー♥️😃もう作りたい意欲満々です！
乳化剤、早速ネット注文してみましたが…まさかの１㎏入り💦
他の使い方も教えて下さい😂
うーん…🙄♥️やっぱり✋が良いですね～(笑)
りんりん さま、ありがとうございます！
おーwww、1kgを購入とは猛者ですね！
やっぱ手ですかｗ照れます。
シフォンケーキも簡単に出来ます。メーカーさんのページにレシピ集あるので時間のあるときに覗いてみて下さい～
www.mfc.co.jp/product/nyuuka/combination/ryoto_sp.html
今後とも宜しくお願い致します。
ベーキングパウダーを使わずに共立てでＳＰを使ってスポンジを作ることは可能ですか？もしよろしかったらレシピなど教えていただけると助かります。
Hi hello I love ur cheese cake
はじめまして！さっそく、エステルSP-Aを取り寄せているところです。
これで、失敗なくスポンジケーキが作れたらいいなぁ。
１つ質問なのですが、ケーキ屋さんのケーキに乗っているフルーツで、テカテカしてると思うのですが、何を塗っているのでしょう？呼び名ってありますか？是非教えて欲しいです。
よろしくお願いします。
kanaekan さま、ありがとうございます。
SPがあれば失敗はしないですよ。
ツヤツヤしているものはナパージュといいます。
飾り用で使うのは非加熱タイプが多いです。
今後とも宜しくお願い致します。
Fantástico!!! ♥️♥️
Thank you for the helpful guide. I have a question... is SP the same as ovalette?
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.
Pls can you tell me where to get the emulsifier?
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.
What is sp???? Where can I find in japan???
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.
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???
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.
パティシエ石川 マサヨシPâtissier Masayoshi Ishikawa thank you so much
so its really safe to use something like that? because in my country low price bakery use something like that
I'm also surprised, it does wonders to the texture, though. Some recipes can also achieve similar results without emulsifiers.
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.
@@masayoshi_ishikawa_patissier thank u for ur explanation sir.. 😊😊
Is this Halal emulsifier???
パティシエ石川 マサヨシPâtissier Masayoshi Ishikawa all ingredients fatty acid is not good for health
Is it easy to buy sp?
And where?
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.
質問ですマーガリンでも大丈夫ですか？
吉田沙保里 さま、ありがとうございます。
マーガリンでも問題ありません。
@@masayoshi_ishikawa_patissier返信ありがとうございます
了解しました❗
How much time do you whip the batter?
Dear Maixuan Doan, thank you.
IIn this video, I whip batter about 3 minutes.
Thank you for your continuous support.
Dear chef, can we skip the SP in this recipe?
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.
Substitute of SP???
maryam _rizi Egg white merengue..will do
このスポンジケーキは、その後ショートケーキにすることは可能ですか？
はい、大丈夫です。
実際にケーキ屋さんでこの生地をショートケーキに使用しているところも多く知っています。
初めまして。とても動画参考になりました。
アドバイス頂けたらと思い、コメント失礼します。
子供達の誕生日だったりイベント時にケーキやお菓子など焼くことが多いのですが、
当たり前ですが、やはりどんなにいい素材を使っても
市販や、ケーキ屋さんのようには頑張っても近づけませんね＾＾；
特に、「たまご」臭さが残ってしまいます。
バニラビーンズを入れても若干たまご臭は消えますが、
全く無くなるまではいきません。
プロの手で作るスポンジケーキや、シフォンケーキは何故、たまご臭がないのでしょうか？
自宅で素人が作る際、何か気を付けることや、これをするだけで違いが出る！といったことがあれば
教えて頂きたいです。
つやか さま、ありがとうございます。
卵臭さは焼いて直ぐは強くなります。
ケーキ屋さんでスポンジやシフォンなどは焼いた当日に使わず、翌日以降に使用することが多いです。
時間が経ってくると卵臭さが抜け、小麦の香りやバターの風味などとエイジングされて良い風味になります。
ご参考になりましたら幸いです。
今後とも宜しくお願い致します。
お返事有難うございます。
焼いた当日だから卵臭さが残るんですね～今まで当日に使っていたので・・・納得です＾＾；
週末に食べる予定なので、前日焼いてみようと思います。
参考になるアドバイス有難うございました。
これからも動画楽しみにしております！
I know it's safe but I still cannot accept home-made sponge cake using emusifier
Dear billy cc, thank you!
I think that each person who sees this video should judge it individually.
Thank you for your continuous support.
@@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.
お疲れ様ですm(__)m
( Д ) ⊙ ⊙乳化剤とは、なんとも便利な材料なんですね。卵の泡立てにボールが一つでいいなんて！便利！(^^♪
常に添加物だらけの世の中なので、気になりませんが、今回の乳化剤は、他にどのようなお菓子に使用できるのでしょうか？
今日は、早めに拝見出来た～～💕
momosuke 777 さま、ありがとうございます！
食べ過ぎはもちろんいけませんが、もうこの世の中に生きていたら、僕もちょっとくらい変わらないだろうというスタンスです。
この乳化剤は起泡性がある(起泡しない乳化剤もあります)ので、いろんな生地を簡単に作れるというかんじです。
例えば、シフォンケーキとかブッセだとか。
メーカーさんのページにレシピ集あるので、時間あれば覗いてみて下さい。
www.mfc.co.jp/product/nyuuka/combination/ryoto_sp.html
いつもありがとうございます。
@@masayoshi_ishikawa_patissier さまへ
こちらこそ！いつも丁寧に教えてくださりありがとうございますm(__)m。
早速、覗いてみます♪