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Hello, everyone. I'm Teresa Ikeda of Nogidaka46.
It seems like I'm going to be the last one up.
I'm going to make a strawberry tart. I'll do my best.
Wow! Can you see it?
I'm going to make a mountain of strawberries with this.
Wow!
I've never made sweets before. I'm not good at cooking.
No, I've never done it because I'm not good at it.
I'm worried about it.
Even if it's not a little delicious, I can eat it deliciously.
I'll do my best to protect that.
It's delicious, though.
The apron is old-fashioned.
I chose it with my mother in mind.
But my mother...
I've never seen her wearing an apron like this.
Let's get started.
First, 50 grams of butter.
How much is it?
How many grams is this?
25!
That's pretty much it.
Is this enough for 50 grams?
Wow!
It's perfect for 50 grams!
I did it!
I cleared the first stage.
I'll roll up my sleeves.
By the way, Sacchan showed me a video of him bridging himself.
His forearms were so thin that they looked like liver.
It's okay if the butter looks like a pomade.
Not yet.
It's not a pomade yet.
It's like hair wax.
It might be hard work.
300g of brown sugar.
I feel like it's already a pomade.
Okay, okay, okay.
Okay, I think it's done.
I think it's a pomade, right?
Okay.
Next is this.
I'm going to add 300g of this.
Okay.
What? This is 13g.
Will 300g be enough?
46g.
What? Was it really 300g?
I knew it! It was 30g!
What? No.
I'm so embarrassed.
Right away...
I'm not good at cooking, but I found out.
No. Don't look.
I can still do it somehow.
45g.
Oh, it went down to 39g.
Oh, it went down to 30g.
Okay.
It's okay.
Will it blend in?
I feel like it's blending in better than my video.
Next, one egg yolk.
This is my only specialty.
The result of an omelet may come out.
Here I go.
They are separated.
They blend well. I see.
I like eating cakes and so on, but I am not good at whipped cream.
So I am going to make custard cream strawberry tart.
I don't think there is anyone who doesn't like strawberry tart.
Please refer to this video.
I got used to it.
It is a little loose.
I see.
Is it a little loose?
Oh, no.
It is the first half and I can't put strength in my hands.
It is getting together.
Wow, it was so loose, but it got together like this.
It became a lump, so I am going to shake it.
Is it like this?
Maybe.
Anyway, I made the dough up to here.
I am going to let it rest for about one hour.
Good night.
They are going to make creme damande.
50g of butter again.
Can I put 50g all at once?
OK, I will stop.
Next, I am going to mix it with a whisk.
It's stuck and I can't separate it.
Oh, it came off.
I lost to the butter.
Well, I'll do it again.
I love the smell of butter.
I also buy a lot of snacks like burnt butter.
This time it's not a pomade at all.
Now I'm just trying to scrape this butter that stuck to the whisk.
Oh, but I think it's a lot easier to use butter than before.
It's a little hard pomade now.
Next is 45g of granulated sugar.
Please leave it to me.
Forty-two.
Forty-five! OK!
OK! It's mixed.
Dry-dry, dry-dry.
Next, eggs. This time, one whole egg. Big size.
If you use a chopstick, you can make an omelette, but if you use a whisk, you can make a cake.
Then, I will put it in three parts.
It has turned into an orange.
Doesn't it definitely look different?
It hasn't turned into such a mess, has it?
It looks completely different, but is it okay like this?
Well, whatever.
Then, I will add 2 teaspoons of corn starch.
I will mix it.
Next, I will add 60g of almond powder.
With this, I feel like I can adjust my movement a little.
This is almond powder.
Mix well.
It's getting heavy.
OK.
Creme d'amande is done.
It doesn't have flour in it, so I'll taste it.
It's a little gritty and delicious.
If my mom sees me like this, will she get mad at me?
The reason why creme d'amande looks like an egg is that I didn't mix it enough.
I think it's meaningless to mix it now.
I'll be careful next time.
Next is custard cream.
I'll make custard cream.
Three egg yolks.
Wires and mochi.
Mantoko Hyappatsu Hyakuchu.
Watch out! Watch out! Watch out!
55g of granulated sugar.
I mix it a lot.
It's time to make good use of the previous lesson.
Cake craftsmen don't mix like this.
It may be easier.
No, it doesn't look white at all.
It looks white and has a color of custard.
No way! My hands are tired.
Oh, but the color is clearly brighter.
It turns out to be this white.
Well, that's about it.
Okay.
It smells good. I made something like that.
It's done.
A pinch of sugar.
It seems to wait until it boils.
It's warm.
But it's not boiling at all.
It takes so much time and effort to make one tart.
I'll put this in the bowl I made earlier.
I'll put it in first.
It's hot!
I found it.
I'll mix it well.
It smells good.
It looks like this.
It smells like milk.
I'll mix it up.
Oh, I think...
I think it's done. I think it's done.
Oh, no. This is...
Oh, no. It's hot.
Let me taste it.
Mmm!
I know what it is.
It tastes like custard.
I think so.
It's good, but...
I have to think about it.
Very...
Delicious.
I don't think it will last.
Bye-bye.
I cooled it down.
The tart dough is hard.
It's cold.
It feels good.
I made it hard, but...
I will knead it again and make it soft.
I will knead it.
It was softer than I thought.
I don't think I need to knead it.
Do I need to stick it?
Achoo!
I found a cotton swab.
With this...
I will stretch it.
It's soft and...
I think it will crack.
Oh, no!
What?
I don't think I need to knead it.
Do I need to stick it?
Stick it!
I found a cotton swab.
Do I need to stick it?
Will it come out cleanly?
Will it come out strong?
Maybe, when it's baked...
I will know.
I made a patchwork...
tart dough.
No matter how I think about it,
if it's the same color as the dough,
it should be strange.
It's too different from Japan, but...
I believe...
I can do it.
Oh, I have an idea.
"Tertius" is good, too.
But how about "delicious?"
There are four people whose last name starts with "i".
"Umai" is good.
"Oishii" is "ikeda".
"Ichinose miku-chan" is "amaichinose".
"Nagi" is "suppai".
"Suppai" is when you eat something sour and your face is cute.
"Chupo!" Like that.
I wonder how much this will swell.
It would be funny if it swelled up.
I want to eat as much as possible, so I want it to get bigger.
Grow up.
I'll heat it up.
I have to wait for it to heat up.
In the meantime...
Hm? What was it?
It's good, but...
I'm going to finish up the custard cream.
I heard the custard is hard.
It's true! It's hard!
I'm fighting with my strength again.
It got on my finger.
It's good.
While I was doing this, I finished my night heat.
I'm going up to the first floor. See you later.
Bye bye.
Will I succeed?
I'm excited.
Bye bye.
I want to keep watching, but I have to do other things.
Next, I'm going to cut strawberries.
It's flower-shaped.
Look.
There are a lot of strawberries.
It's good, but it's OK.
I only have a feeling that it's going to be a good tart.
I'm going to cut it.
In half?
It's not a complete sphere, it's flat.
Which way should I cut it?
I'll cut the big one vertically.
I'll cut the little one sideways.
This strawberry is so small and cute.
Pat it, pat it, pat it, pat it.
I'll eat it.
Can you see it?
Oh, it's really swollen.
Look, it's really swollen.
I have nothing to do.
When I'm bored, I can't help but look at the strawberries.
I won't eat it.
Let's make a nabage now.
I'll wait for the water to boil.
It's faster than boiling water.
It's over.
Open!
Look, it looks surprisingly good.
It smells really good.
While it's cooling down, I'll boil some water.
For now, I think it would be good if I mixed gelatin and sugar.
I'll mix it.
With this, I think the glossy liquid is complete.
Okay!
It's cooled down.
This is the tart that was baked earlier.
It's a tart.
I'd like to go in and serve it now.
Yeah!
It smells good.
I should have made it a little thinner.
Oh, I know! Which one should I do, thin or thick strawberry?
I think you should make it flat.
It's definitely easier to serve.
I think it's getting glossy.
The last finish.
This is probably not an old one, but a new one.
The old one is in the bath now, so I'm going to use this one.
I'm going to put some peanut butter on it.
What should I do?
At the very end...
I'm going to make it so embarrassing you can't see it.
It's done!
It's sparkly.
There's snow in the middle.
It's done!
Bye!
Okay, I'm going to eat it now.
It smells really good.
It's finally done!
My homemade strawberry tart.
And this is actually my birthday cake.
This project was actually about making my own birthday cake.
Yay!
I'm happy.
It's pretty good, isn't it?
Yay!
Okay, I'm going to cut it up now.
It made a nice sound.
Oops, I spilled it.
I failed to cut it.
I should have put it on.
Look at this almond...what was it?
Creme de mando.
I thought I failed because the color was totally different at first.
It looks delicious. I'm happy.
This is...
Delicious and...
Oishii Keda.
The crispness of the tart...
The fluffiness of the creme...
And the freshness of the strawberries...
Play harmony.
It's delicious.
I'll also try the coconut sugar.
Mmm!
Crunchy!
It's really good.
This is the first time I've made a cake like this, and it turned out well.
When I first made it, I said it wouldn't be good even if it wasn't that good,
but this is 100% good.
It's good no matter who eats it.
I wish everyone all over the world would eat it.
I managed to eat it all.
Thank you very much.
So my challenge this time was to make my own birthday cake.
I'm glad I succeeded.
Great success!
Thank you very much.
Well, I'm going to try various things again, so please keep watching.
Bye bye!