AISubs v3.7
- Thank you, Shibayu! - Thank you for your support!
- I've gained confidence since I beat you. - What was it again?
- Pepperoncino. - Oh, we did that a long time ago.
- There's a huge difference between Shibayu and me when it comes to cooking.
- I mean, you can do it and you can't do it, but...
- If you practice only pepperoncino, you'll get better and you'll win. - That's right.
- If you practice that, you'll know that the person who practices it will win.
- I've gained confidence, and I've been thinking about what to do about it.
- This time, I don't want to mass-produce pepperoncino, but I want to make it even stronger and make it more difficult.
- That is...
- Practiced amateurs vs. store-bought pepperoncino competition!
- Why did you choose pepperoncino? - If you can do it, it's cool!
- No, it's cool, but... - Why did you make it a store-bought pepperoncino?
- I thought I could do it in the "if you can do it, it's cool" world.
- As a fan, I don't know why you chose pepperoncino.
- I don't know why I chose it because I don't know anything about it. - Well, that's true.
- I had a theory that had no basis in my mind.
- "Cooking" is "success". - I know what you're saying.
- "Success" and "luck", right? - That's right.
- It's written... - No, wait, wait, wait!
- It's not in my theory! - No, no, no!
- If you do it as it's written, anyone can do it. - Yeah.
- That's what I think "cooking" is. - Yes.
- At an amateur level.
- I think that's also true for fans, but honestly, I've never done it and I don't know.
- I want to challenge myself.
- Me, who has never made bread at all.
- Shibayu, who has never made bread at all.
- And a shopkeeper, who only makes bread.
- Do you want me, who eats a lot of bread, to watch you do it?
- Well, that's true.
- If you eat three slices of bread at an amateur level and the one who says "this croissant is the most delicious" chooses it, we win.
- Are you really going against a professional? - Yes, I am.
- Are you sure? - Really?
- Even if you say you're a professional, you don't have to bake it here.
- You can just buy it at a shop. - Oh, I see.
- So you're baking it without passion.
- I'm sure you have an axe, but...
- You're saying you're using the result of baking at the shop.
- Well, it's like "can you do shop quality?"
- I see.
- Can you do croissants?
- No, I can't do it from there. - You're really zero.
- Seriously, what are you doing?
- Why is it like this?
- So we're about to start our croissant training life.
- So we're about to make it with ingredients and machines.
- We don't know anything, and we're about to get it all together.
- Wow, that's tough.
- Study, procurement, practice.
- I don't want to.
- I don't really want to do it.
- I don't like this.
- It's hard once in a while.
- Croissants that you can bake are cool.
- Well, of course I'll do it myself.
- So you're just practicing and announcing it later?
- It's fun. - It doesn't fit anymore?
- It doesn't fit here anymore.
- I'm sorry.
- You get drunk, don't you?
- It's a battle of curiosity, isn't it?
- That's true.
- So for now, as a rule...
- If you ask a professional to teach you, it'll become a professional's knowledge or technique.
- You can't ask someone else to teach you.
- So let's not gather knowledge online or in books.
- Shall we do it? - Yes.
- I can't wait for the process of growing up.
- Can you get me a cookbook?
- Cookbooks are important, aren't they?
- Let's start practicing so we can become professional croissants!
Sazae-san's team!
We're going to start studying and practicing right now!
I often look up a lot of things on YouTube,
so I'm going to look for teachers on YouTube and learn,
and we have these people with us today!
Ta-da!
Mr. Onzo and his friends!
Since the three of us got together at night,
we're going to watch and study together!
Croissants have...
Zero knowledge!
It's good!
(laughs)
This is the first time this person has appeared!
They're really just friends!
The important thing is to look for flaws!
This is great! The thumbnail is already easy to understand!
I'm going to think about who I'm going to teach and make croissants from here and study!
I found a teacher!
She was the first to be shown on a channel called "Shiaosepan Shokurin no Panreshipi"!
Perfect strategy! Homemade croissants made by a baker!
What a perfect title!
I'm going to study now!
I'm a little confused...
Wait a minute!
Water temperature is 24 degrees!
This is important!
This is how you make croissants!
(studying)
Thank you teacher!
It's done!
It's perfect!
The base is what I'm doing now, but I'm going to combine the ingredients and make my own recipe like I did with pepperoncini.
Let's get started with the practical version.
I'm going to make it as my teacher taught me.
I've prepared all the ingredients.
All-purpose flour, cake flour, water, butter, dry yeast, sugar and salt.
I'm going to make my first croissant.
All-purpose flour 180g and cake flour 20g.
Sugar 15g.
Salt 4g.
I'm going to mix it first.
It's mixed.
I'm going to add 2g of dry yeast and mix it again.
It's easy for now.
I'm going to add 10g of butter.
This is all-purpose butter.
I'm going to add 110g of water.
I'm going to mix it until there is no powder.
I'm going to put it on the table and knead it for about two minutes.
It looks good.
It looks like bread dough.
It's been two minutes.
I'm going to put this dough in a bowl and cover it with plastic wrap.
I'm going to ferment it in the microwave for one hour.
I'm going to ferment it manually.
I'm going to press "fermentation" and wait for 30 degrees for one hour.
It's my first time, but I'd like to try it.
I'm going to wait for one hour.
Fermentation is over.
But it's swollen.
It's swollen.
I have to get gas out of it.
It's pretty sticky.
It's more sticky than I thought.
It's pretty good.
Wrap it loosely in plastic wrap.
This time, I'm going to put it in the freezer.
You can freeze it in the freezer for an hour.
If you have time, you can put it in the freezer and wait for about a day for the dough to rise.
I'm going to do it in a time-consuming way.
See you tomorrow.
One day has passed.
I'd like to continue.
Transfer the dough you put in the freezer to the refrigerator.
It's a little hard.
I also made this and this.
It's called folding butter.
I've cooled the butter like this.
I'm going to use this to finish up the dough.
I'll do it.
I'll put this aside.
Then I'll make a cut in the middle.
I'll make a cut like this, and then I'll open it up.
I'll stretch it out to the side.
I'll put it on both sides.
I'll stretch it out with a cotton swab.
It's stretched out well.
Then I'll fold in this butter for folding.
I'll put the butter down and fold it in.
I'll stretch it out 60 centimeters by 20 centimeters.
It seems that the butter inside is also stretched out firmly.
Butter came out of the edge.
Oh, my God!
This is a possible failure.
I'll fold it like this.
I think it's a super likely failure.
It's not square at all, and it's not better than I thought it would be.
I stretched it out, so I'll cut off the edge.
I'll cut off the part that doesn't look like it has butter in it and fold it in three.
Wow!
At first, I thought it wouldn't work at all.
The first folding is over.
I'll cool it for 30 minutes.
I do this work many times, and everyone was square.
I was already in a circle, so it was really difficult.
I know it's difficult, but it breaks my heart.
I realized it.
I'll do the work I just did two more times.
Yes, it's been 30 minutes.
I'd like to do the second folding.
The second folding is complete.
It's cleaner than before.
Then I'll let it rest in the refrigerator for another 30 minutes.
30 minutes have passed.
Speed is important for the third folding.
Wow! The third stretch is terrible!
It's just like the teacher said.
(The teacher said it was terrible.)
The third folding is over.
After letting it rest for 30 minutes, I'd like to finally shape it.
I'll let it rest.
The dough I folded three times is the one I let rest in the refrigerator.
I'm finally shaping it.
I'm going to shape it.
It should look like this.
I'm going to cut off the ends.
Because there's no butter in it.
I'm going to cut off where there's no butter and make a layer.
I wish I could make a beautiful layer with this.
What do you think of the layer?
Oh, but it's a layer!
It's good! I'm folding it in.
And then I'm going to cut it into shape.
I'm going to do this while trying different sizes.
I've made eight triangles.
I'm going to make this into a croissant now.
Stretch it to the side and stretch it vertically.
And then roll it up.
Yes, like this.
It's like a croissant.
All right, I'm done for now.
Then I'll let it ferment immediately.
Secondary fermentation.
I'll put it in here and let it ferment for 80 minutes.
Start!
When this is over, all I have to do is bake it.
I'm looking forward to it!
Now, the fermentation is over.
I'm going to bake it.
I forgot about this earlier.
Ta-da!
Doesn't it look good?
It smells really good.
Then I'll heat up the oven.
While the oven is heating up,
I'm going to coat the croissant with beaten eggs.
I'm going to coat it with beaten eggs.
I think it's pretty croissant so far.
I'm looking forward to it!
It's ready! I'll put it in right now!
I'll open it, hold it,
and move it in!
I'll close it up! I'll start in 14 minutes!
Let's go!
13 minutes left until my very first croissant!
It's done, it's done, it's done!
Wow, it looks so good!
You've got to be kidding me!
It's a croissant!
Doesn't it look awesome?
It looks like a croissant at times!
I wonder if it's a little small compared to the store
Thank you for the meal
Hmm, it's delicious, but is it a little flaky?
I hope it's like a beehive, but I wonder if it's not well done
This crispy feeling is amazing outside croissant
If you buy it at a store and eat it, you will be satisfied
However, it's not good if it's delicious, so you have to make something that you can't tell from the real thing.
It's amazing that you can do this much deliciousness with the first shot
How much accuracy can you improve?
Will you get the taste of your home?
Daily study and calculation only
That's why it was the first croissant in my life that was the most delicious
I will do my best in the future
Next time
♪ Beyond the clouds
♪ Du-du-du-du
♪ Road sign
Oh, nostalgic!
I'm Kazuma Azuma
"Yakitate Japan" is nostalgic, really
It's called "hand of the sun", and the protagonist has the hand of the sun
It's a guy who says that if you knead with a high- temperature hand, the bread will be delicious
It's a crazy anime
Sun's
He
Bu
UV, be careful
It's my first practice, but I practiced a lot in my head
The important thing is the temperature and the speed of kneading
And I think it's luck
I hope I can adjust it with luck and a good temperature
First, cut the butter into 100g sizes
This is 100g
Obviously!
96
Oh well, 96
Croissants are actually buttered bread
Actually
It's about how to integrate it with butter
Even if you say this is a croissant, it's not like that
Spread it out to a size of 15cm
Damn it, it's annoying
Use this sheet from the beginning!
It's a croissant sheet!
(It's a croissant sheet)
Hurry up and spread it out!
Hey!
(It's a croissant sheet)
Okay!
I made a 15cm x 15cm butter sheet
I'll put it in the fridge and cool it down
I'll combine all the powders into one
And I'm going to add water here, but the temperature of the water is important
In winter, I'd like it to be 30 degrees
I'm going to make 30 degrees of water with a teapot
I'll stop it at 30 degrees
Now!
12 degrees
15
17
25
30!
It said 30 to 35 degrees
Now it's 32 degrees
I'm going to make it!
How can you do it?
I'm going to put water in it and mix it
It's fresh
Wow!
It only looks like a cloth bag
Let's not say things like this to the fan
If you scratch between your nails, it'll smell a little
Let's not say things like this to the fan
Now I'm going to put it in my hands and knead it
I have to do it quickly!
If you do it quickly, it will become fluffy!
Don't you have a good partner?
You're a fan of a specialized school
Well, it's okay
I'm done kneading
I'm pretty tired
It seems like it's okay if it's hard to tear
No, it's okay
Then I stretch the dough and put it in the refrigerator once
How much do you put in?
I want you to look at the pepperoncino
Then I'll put this in the refrigerator for 30 minutes
Yakitate Japan!
Release!
And the fermentation is over
Wow!
25 cm x 25 cm
Cooking is like math
It's like math
How good is it?
Then I'd like to put in the butter I mentioned earlier
I did it!
Then you go like this
Completed!
And from here
It seems like you fold four pieces of dough twice
That's why that croissant is like that
I'm going to be careful here
I folded it once
I folded it and I'm going to do it one more time
Really?
I'm going to do it
Wow
This is already a burrito
It's completely a chicken burrito
I don't care if it's a burrito!
I'm going to fold it
Okay
And I'm going to fold this one too
And I'm going to do it one more time
Idiot!
This is the 16 layers of dough that I folded and folded and folded
I'm going to ferment this in the fridge again
Look!
30 minutes, start!
30 minutes in the fridge, go!
Oh, it looks different
It spreads 50 times 20 centimeters
It's about 50 centimeters long, so it looks like you're going to cut this end cleanly.
I can't cut it clean at all. I can't cut it cleanly, so I'll leave it as it is.
I'm finally going to make a triangle.
This is it! I'll cut it!
This is Mr. Kurohashi's original.
I said a 30 degree oven, but I don't have one, so I'll put a 30 degree heater in the bath and leave it there.
I'm in the fermentation room.
Pre-heater...
Oh, it's warm, it's warm, it's warm!
I'm going to ferment this! I'll leave it here.
I don't know what you mean. It's definitely different.
25 minutes. I'm going to ferment it now.
Ferment it!
Okay, it's been 25 minutes. I don't know what's changed.
And finally, I'll apply it!
All I have to do is bake it!
230 degrees, 12 minutes.
Please!
It's baked!
I think it's good.
Oh!
How is it?
The shape has collapsed, but in reality, you just need to get a good shape.
The problem is the taste!
Itadakimasu!
Isn't it good?
Huh? It's good, but is it okay?
It's properly layered and crispy and fluffy.
No, but I understand the problem.
Apply the egg to the corners of the bread.
Be more careful not to collapse the butter.
Surprisingly, I was able to do everything.
No, you can do it!
I wanted to show you a ridiculous, funny failure, but I couldn't.
Get ready for sale!
It's the next day I made the first croissant.
In order to make it in the best condition, I thought I had to learn how to defrost frozen croissants in a clean way, so I'd like to do it today.
I have the strongest Bermuda hat, so let's use it.
Open it up and put it in here.
And then I'm going to take these frozen croissants and put them in here.
It's looking good.
It's here!
Defrosting complete!
Yeah, it looks good.
Let's have them eat this.
Everyone, please gather!
What? That's not the kind of video it is.
Didn't you say "gather"?
The three of them are ready.
What a beautiful video!
Look!
Wow!
It's really good.
Please eat this.
Croissant!
Thank you for the meal!
It's really warm.
Huh?
It's like a normal one I bought.
Huh?
It's really warm, isn't it?
Croissant!
It's really good, but...
Oh!
It's defrosted and the atmosphere has changed.
It's nice!
It's really beautiful.
It's really good, but...
It's a great achievement.
I thought it was a croissant, but it was a treasure.
Well, for now, it's looking good.
Croissant!
Thank you for your valuable opinion.
I'll do my best from now on.
I'm going to make the second croissant.
Making the dough is pretty much the same.
I'm only going to show you where it's different.
I thought it would be better to add dashi powder or milk.
So I added 6 grams of dashi powder to the ingredients.
I actually ate it and it was a little unsatisfying, so I think this is good.
I've made three doughs at the same time.
The second dough with dashi powder.
And then I'm going to stretch it out.
All right!
It's looking good!
This is also a point that has changed from last time.
I'm going to sprinkle this kirifuki on it.
Yeah!
It's looking good!
All right!
The second round is over!
Now, for the third round...
I'm going to make bread while infecting Spain with Germany.
It's looking really good!
Finally, it's over!
I'm going to let it rest for another 30 minutes.
Now, I'm finally going to shape it.
Eh-eh-eh-eh!
I didn't see it!
I've been cheering for you all day, and finally!
It's finally time for the cheering team to do it!
Okay, it's done.
I'm going to let it ferment for 80 minutes.
Okay, it's ready.
Two of them in the back, I feel like this is the ultimate masterpiece.
Let's bake it right away.
Have a good trip.
14 minutes.
Go!
Okay, it's done.
How does it look?
Ta-da!
Wow!
It looks delicious!
Well, I don't know about the shape.
It's kind of spread out in a weird way like this.
I think this is the best part.
I think it's a little off here.
I can't do it with this.
The challenge is how to stretch the dough.
Stretch more.
I'll do my best next time.
Yes, it's the third practice.
This time, apart from the butter for folding,
I heard that there is also a pattern to add butter here at this stage.
I want to go with this.
I'm going to add butter here.
I'm going to mix it with this.
Well, how about it?
Japan lost to Costa Rica!
It's frustrating!
The bread is also baked!
The bread is also destroyed!
This is terrible.
I made it without shooting for the second time and tried it for the third time and changed my mind in various ways.
I made a mistake in setting the oven.
I was supposed to heat it up only with the microwave, but I put the bread in it and it burned like this.
How is it?
Coffee.
I sold sweet and delicious bread like coffee.
But the actual performance is near, so I'll practice one more time and go to the actual performance!
Finally, the last challenge! It's time to make the bread submitted!
Seriously, it takes too much time and there aren't many times I can try it!
That's because I'm doing it in a way that I dare to leave the dough for an hour and leave it for a day.
It also takes more than 12 hours to make the dough, so if you fail here, you have no choice but to do it super seriously and carefully without mistakes!
I will do my best!
This is the dough and butter for folding.
Sprinkle flour, place the dough and make a cut.
Do it quickly like this, carefully and quickly.
Open it with your thumb and sprinkle the inside and spread it out.
Then put the butter in here.
Close the butter firmly.
This is super important!
I missed stretching it last time, so let's stretch it a little more.
Then, it's a waste, but cut off both ends.
OK!
Then wipe it off and fold it firmly.
I think it's good!
It's definitely the best in the past!
I'll leave it for 30 minutes!
Now, I'd like to do the second folding.
Third time! Speed ​​match!
Alright! I'll cool it down!
Now, I'm finally going to shape it!
The moment of tension! First, stretch it!
Alright! It's like this!
Then, I'm finally going to shape it!
Can you do it? I'm really nervous!
Cut off where there is no butter.
Then, I'll cut it!
Yes! I'll go with these six!
Make a shape and put it on here!
Alright! I did it!
There is almost nothing left to do!
All you have to do is wait for it to bake well and bake it!
Baking is over!
How is the shape?
Not bad!
No!
It may be the best!
Now, I'll bake it!
I'll open it and put it in!
14 minutes! Go!
Go!
Please!
Good evening! Please bake it well!
Please!
5 o'clock in the morning!
Don't screw with me!
I've learned that I have to be serious and careful when baking.
First of all, it's better to make the hand of the sun.
(Sound of sun)
All right, I've made the hand of the sun.
(Music)
8 minutes of fermentation is over.
I think it's 3 minutes for a normal donbei, but this ferments for 8 minutes.
It's a little time-consuming.
Itadakimasu!
(Sound of eating)
Yeah! It's delicious!
Well, it's going well so far, but the layers were a little sweet.
It seems that you are not good at squaring.
Usually, croissants are 3 times 3 times 3 times 27 layers, but this time I will go with 4 4 2.
In other words, 32 layers!
This is fluffy and crispy!
Croissant means "layer".
I haven't looked it up, but it probably means "layer".
This time, I would like to propose the strongest one, so I will extract Chateaubriand from this dough.
It's a rare part.
Rare parts are extracted from bread.
Chateaubriand is only this part of this lot of dough.
This is amazing!
Ultimate bread!
It may be one!
Chateaubriand is already one!
Alright!
Let's go!
This is Chateaubriand of croissant world!
It's broken!
Red...
I missed Chateaubriand...
Chateaubriand?
I'm counting on you!
Hey, I'll make another Chateaubriand.
This one piece of croissant is the ultimate dough.
Chateaubriand is only one piece of this dough.
Oh no!
It's stuck!
It's so sticky!
Don't make any more trouble!
Oh no!
Five more minutes until meeting time!
I didn't make it at all.
I should have done it at four in the morning.
I'll roll it!
Here we go!
It's...
only this one!
I'll win with only this one!
I don't know how it will fall.
But my appetite should be full.
This one piece is born!
I'll win with this one!
FINISHED!
Yes! I did it!
It's over!
The volume is wrong!
It's not wrong!
It's wrong!
It's not enough!
It's already up, so you can go.
Kickboxing practice period
I've been working hard.
And today is kickboxing day!
That's true.
My day and day are historical.
I've been working hard, too.
Yes.
I'm going to have you eat three of them now.
Yes.
I want you to compete purely with taste.
To be honest, I think you'll know.
By appearance.
But I promise you that I will evaluate it only by taste today.
Yes.
I promise you.
From now on, in order.
I'll bring it in a complete random order.
Well, number one, number two, and number three.
Which one was delicious was decided in the end.
Yes.
It's a little different.
You practiced a lot, didn't you?
I practiced four times carefully.
It takes a lot of time to eat it in one go.
It takes about three hours.
That's right.
It takes you three hours!
Are you kidding me?!
No, it takes a lot of time.
It takes you three hours?!
What?!
It's not like you're going to eat it for lunch.
It takes a lot of time.
It's true!
There's a little croissant that you wrap it in a bag and weigh it.
How much is one of them?
It's 90 yen.
It's small, so you can't pull it out.
Isn't it heavy?
It's amazing.
No, one of them is 2,800 yen.
Thank you for your patience.
Yes.
The first croissant.
Yes.
Here it is!
Wow!
This is too good!
The shape is beautiful.
It looks like it's going to be delicious.
It looks crispy.
But it's aji, isn't it?
Yes, it's aji.
Please smell and taste it.
It smells like butter.
Wow! It looks delicious!
It really smells like an omelet shop.
I would be impressed if it were either of these.
Wow!
This is it!
It's real when it spills like this.
Oh, this is delicious!
It's absolutely delicious!
And the inside is firm and chewy.
It's like an outside snack.
Let's eat!
It's delicious, isn't it?
It's delicious!
It has a dominant texture.
This is like a shop.
It's like eating a store's croissant.
The quality is high.
It's not my style.
There are two more left.
Please remember.
I don't know which croissant is better than this one.
It's crispy enough to be superior.
I've eaten croissants in different places in Europe.
The croissants over there are more delicious.
There is still room for improvement in the croissant world.
There is a possibility of improving at all.
Let's eat the second croissant.
This is it!
- What?! - Really?!
- That's crazy! - That's crazy!
- It's either this or that, and Tetsuya made either of them. - Right?
- I'm pretty sure it's this one. - This one?!
I was sure it was that store earlier, but I guess it's not.
- It looks really good! - It's European-style in size, too.
- A bread shop could sell it for 130 or 150 yen. - Yeah.
It does look like bread, of course, but...
- The one we had earlier smelled like butter. - Yeah.
- Oh! - Yeah, it did.
The one we had earlier smelled like baked food.
- I was wondering if it had a lot of heat in it. - Shall we try it?
- I can't wait! - Wow!
- Huh?! - Wow!
- Oh, wow! - Let's eat!
- Oh, it's light! - Yeah.
- It's lighter than the one we had earlier. - It's soft.
- It's good. - It might be to your liking.
- Yeah. - The butter was stronger than the one we had earlier.
- It's like breakfast. - Yeah.
- It's like bread. - Yeah.
- It's like meat. - Yeah.
- Okay, let's bring in the last one. - What do we do if the third one is legit?
Right? It's easier than you think with bread.
- If you just eat it in one go, it'll be good. - Yeah.
The third bag is... this one!
Oh!
It's a donk.
It's small!
If you divide it into three people, it's better if it's a little bigger.
But it's in good shape.
It's in good shape.
But I wonder if I didn't buy enough wolf firewood.
It's like a butter roll.
Huh?
It may not smell like that.
It's not like that.
Wow!
This is a specialty.
It doesn't smell like butter.
This?
My throat is starting to stink a little.
It's true.
It's like a butt.
I said it was a match with Kuro-san, but I don't know if I can do it.
Let's eat.
Wow!
Huh?
It's like a butter roll.
A butter roll?
And it smells like a butter roll.
Let's eat.
It's crispy.
It's a little bad.
It's the first person who made bread like this.
So we have these three items.
If you have the same opinion, that's fine.
But if you have different opinions, we'd like you to talk about it.
Let's decide the order.
Let's start with the third place.
The third place is the butt hole butter roll.
Is there such a thing as a butt hole butter roll?
Was there such a thing before the butt hole?
This is a quick answer.
Let's announce the first place.
There may be preferences, but if you ask me to eat only one croissant, I think the first one is delicious.
I don't know if it's where I ate it, but it was bitter and burnt.
Is it first place?
It's not that I can't eat it, but if I think it's delicious, I think it's second place.
Let's make a decision.
Let's give both of you the first place croissant number.
It's a preference.
I don't want people in the store to get angry, and I don't want Tetsuya to be so sad.
Huh?
Tetsuya hasn't decided yet.
I haven't decided which one is which yet.
Tetsuya has decided.
I'll announce it.
The croissant I thought was the most delicious is...
number two!
The second croissant is...
The store's croissant!
Damn it!
Damn it...
To be honest, I knew it.
I knew it, but...
It was burnt.
A little.
That's right.
That's about all I want.
The first crunchiness was really amazing.
That's right.
In that respect, it was better than the second one.
The crunchiness was high-class.
We made a lot and ate a lot, but we didn't look at the store's croissant at all.
Today, when we confronted the store's croissant...
Are you serious?
Is it that big?
It's like a huge Big Mac.
That's not good.
The second one is not good.
That's high in calories.
That's not good.
Let's eat it up.
Don't say that!
Which one was it?!
It was hard.
Was it not powerful enough?
Until now, it was going well.
The first time, I was like...
Oh...
It wasn't the best.
It wasn't.
But the first time we challenged it...
It was 4-2-2.
What?!
It wasn't 4-2-2.
It wasn't a formation.
It wasn't a basic formation.
So we tried to make 32 layers...
But we failed.
I think it was because of your store's quality.
It was delicious.
Thank you.
Croissants are pretty hard to make.
I think so, too.
I think it was pretty good.
Yeah, it was good.
It wasn't like...
Yeah.
It was really 2,800 yen.
Hahaha.
It was a lot of work.
It took a lot of time.
It was a lot of work.
I think it's from a store.
I think it's hard at home.
But it's worth the challenge.
I'm glad. It was really good.
You should try it.
You're in charge of bread.
I'm sure you'll like it.
I'll make sure you like it.
Hahaha.
Does your profile look like a croissant?
Can I write it down?
Yeah, you can.
I'll write it down.
Hahaha.
Now, we'll do...
the one with chocolate.
Ugh!
The main cream.
We'll put it on.
The sweet one.
We'll put ham and cheese in it, too.
Yeah, we'll put them in.
I tried to eat it, but it's like a stone.
Hahaha.
It doesn't make sense.
If you've ever had a hard time with bread, please tell us.
Yes.
Thank you for the food.