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Hello, everyone. I'm Teresa Ikeda, a 5th- generation member of Nogizaka46.
I'm the last member of the 5th generation.
I'm going to make a strawberry tart.
I'll do my best.
Can you see it?
I'm going to make a mountain of strawberries.
I've never made sweets before.
I'm not good at cooking.
I've never made sweets before, so I'm a little worried.
Even if it doesn't taste good, I can eat it deliciously.
I'll do my best to make it taste good.
It's good, though.
I chose the apron to look like my mom.
But my mom has never seen me wearing an apron like this.
Let's get started.
First, 50g of butter.
How much is this?
How many grams is this?
25g?
It's just right.
Is this enough?
It's just right.
I cleared the first stage.
I'll roll up my sleeves.
Sachi showed me a video of her bridging her arms.
Her arms were too thin.
I was impressed that her arms were a little bit like a liver.
It's OK if the butter looks like a pomade.
Not yet.
It's not a pomade yet.
It's like a hair wax.
It might be hard work.
I can't do it.
300g of powdered sugar.
It looks like a pomade.
It's done.
It looks like a pomade, doesn't it?
OK.
300g of powdered sugar.
This is 13.
Can I put 300g?
46.
Was it really 300g?
It was 30g.
I'm embarrassed.
I found out that I'm not good at cooking.
Don't look at me.
I can do it somehow.
45.
It's down to 39.
It's down to 30.
I can do it.
46.
Can I do it?
I think I'm doing better than the video.
Next, one egg yolk.
This is my only specialty.
It's time to see the result of the omelet.
I'll do it.
It's separated.
It's well mixed.
I see.
I like eating cakes.
But I'm not good at eating fresh cream.
So I'm 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.
It's well mixed.
It's like soboro bread.
I see.
Is this soboro bread?
Oh, no. I can't put my strength in my hands.
It's well mixed.
It's separated, but it's well mixed.
It's a lump.
I'm going to do it.
Is this right?
Maybe.
I made the dough so far.
I'm going to let this rest for about an hour.
Good night.
I'm going to make cream demand.
50g of butter.
Can I make 50g at once?
I'll stop.
I'm going to mix it with a whisk.
It's stuck and I can't get it off.
What? It came off.
I lost to the butter.
Well, I'll do it again.
I really like the smell of butter.
I also buy a lot of sweets, such as burnt butter.
This time it doesn't become a pomade at all.
Now I'm just trying to scrape off the butter that sticks to this whisk.
Oh, but I feel like the butter is much easier to use than before.
It became a little hard pomade.
Next, please leave 45g of granulated sugar to me.
42.
45.
Good.
It's mixed.
It's dry.
Next, the egg.
This time, I use a big egg.
If you use a chopstick, you can make an omelette.
But if you use a whisk, you can make a cake right away.
Well, I'll divide it into three parts and put it in.
It became sugar cane.
It definitely looks different, doesn't it?
It's not this soggy, is it?
It looks completely different, but is this okay?
Well, whatever.
Now, I'm going to add 2 teaspoons of cornstarch.
I'm going to mix it.
Next, 60g of Almond Poodle.
I feel like this will slightly improve my mobility.
This is Almond Poodle.
I'm going to mix it.
It's getting heavier.
OK.
Creme d'amande is done.
It doesn't have flour in it, so I'm going to taste it.
It's a little gritty.
It's delicious.
If Mao sees it, he'll be angry.
The reason why the egg-like creme d'amande is not mixed enough.
I don't think it makes sense to mix it now.
I'll be careful next time.
Next is custard cream.
I'm going to make custard cream.
Three egg yolks.
Three wild mochi.
I'm doing my best.
It's dangerous.
55g of granulated sugar.
I'm going to mix it well.
It's time to take advantage of the previous lesson.
Cake craftsmen don't mix like this.
It's easier.
It doesn't look white at all.
It looks white.
It seems to be the color of custard.
I'm getting tired.
Oh, but the color is clearly getting brighter.
It's getting so white.
Well, that's about it.
I'm going to make a chocolate cake.
It smells good. I made something like that.
I'm going to make a chocolate cake.
It's done.
A pinch of sugar.
It seems to wait until it boils.
It's warm.
But I don't know at all.
It takes so much time to make one tart.
I'm going to put this in the bowl I made earlier.
I'll put it in first.
It's hot.
I found it.
Mix it well.
It smells good.
It looks like this.
It smells like milk.
I'm going to mix it.
Oh, it's starting to look like something.
Oh, no.
Oh, no. It's hot.
I'm going to taste it.
Mmm!
I know this.
It tastes like custard.
I think.
It's good, but...
I have to think about it.
Very...
Delicious.
I don't think it'll be good.
Hehe.
Bye-bye.
Okay.
I cooled it down.
Tart dough.
It's hard.
It's cold.
It feels good.
I made it hard, but...
I'm going to knead it again to make it soft.
I'm going to knead it.
Oh, it was surprisingly soft.
I don't think I need to knead it.
Do I need to be sticky?
Achoo!
I found a cotton swab.
With this...
I'm going to stretch it.
It's pretty soft.
I think it's going to break.
Oh, no.
I don't think I need to knead it.
Do I need to be sticky?
Sticky, sticky.
There's a lot left over.
Should I put it on?
This is...
Will it come out well?
Will it come out strong?
Maybe when it's baked.
I know.
Next, I made the tart dough.
No matter how you think about it,
It's supposed to be the same color as the dough.
It's too different from the recipe.
I'll figure it out.
I believe in you.
I have an idea!
I like the word delicious, but what about Oishi- Ikeda?
There are four people in Ikeda who start with I.
Umai is Ioki.
Oishi is Ikeda.
Ichinose Miku-chan is Amaichinose.
Nagi is Suppai.
Nagi's face is cute when she eats sour food.
How much does this inflate?
It would be interesting if it inflated as much as possible.
I want to eat as much as possible, so I want it to get bigger.
Get bigger.
I will preheat it.
Do I have to wait until it is preheated?
I will wait.
What was it?
It's good, but...
I'm going to finish up the custard cream.
Apparently, the custard is hard.
It's true! It's hard!
I'm fighting against my strength again.
It got on my finger.
It's good.
While I'm doing this,
I'm done warming up.
I'm going to the first floor.
See you later.
Bye bye.
Will I succeed?
I'm nervous.
I want to keep watching, but I have to do other things.
Next, I'm going to cut the strawberries.
It's a flower shape.
Look.
There are a lot of strawberries.
It's good, though.
OK, this is...
I have a good feeling this is going to be a good tart.
I'm going to cut it.
I'm going to bite it.
It's not a perfect sphere. It's flat.
Which side should I cut?
I'll cut the big one vertically.
I'll cut the small one horizontally.
This strawberry is so small and cute.
Pat it, pat it, pat it, pat it, pat it, pat it.
I'm going to eat it.
Can you see it?
Oh, it's really bulging.
It's really bulging. Look.
I have nothing to do.
When I have time, I just...
I can't help but look at the strawberry.
I won't eat it.
Now, let's make something called a barge.
Let's do it.
I'll wait for the water to boil.
It's faster than boiling water.
It's over.
Open.
Look, it looks surprisingly delicious.
Oh, my God.
It smells really good.
While I'm cooling this down, I'm going to boil the water.
For the time being, I think it would be nice if gelatin and sugar were mixed together.
I'll mix it.
This is probably...
The glossy liquid is complete.
Yes.
It's cold.
This is the vinegar of the tart I baked earlier.
Vinegar tart.
Now, I'd like to serve this on a plate.
Yeah.
It smells really good.
I should have made it a little thinner.
Oh, I got it. Which one should I cut, the thin one or the thick one?
I think it's better to make the strawberry flat.
It's definitely easier to serve.
I think it's definitely glossy.
The last finish.
This is probably not Furui, but Chaco.
Furui is taking a bath now, so I'll use this.
I'll sprinkle some pomegranate sugar.
What should I do?
At the very end,
I'll make it so embarrassing that you can't see it.
It's done!
It's sparkling.
It's snowing in the middle.
It's done!
Yay!
Then I'll eat this right away.
It smells so good.
It's finally done.
My handmade strawberry tart.
And this is actually my birthday cake.
This project was actually
a project to make my own birthday cake.
Yay!
I'm glad.
Surprisingly,
It's pretty good, isn't it?
Yay!
Then I'd like to cut it up right away.
Oh, it made a good sound.
Oh, it's angry.
I failed to cut it.
I should have put it on.
Look at this almond.
What was it?
Creme d'amande
I thought I failed because the color was completely different at first.
It looks delicious.
I'm glad.
This is delicious and delicious.
The crispness of the tart, the fluffiness of the cream, and the freshness of the strawberries harmonize.
It's delicious.
I'll try the outside of the coconut.
It's so crispy.
It's so delicious.
It's my first time to make a cake like this.
I made it well.
At first, I said that not so delicious cakes are also delicious.
But this is 100% delicious.
It's delicious no matter who eat it.
I want the whole world to eat it.
I finished it.
Thank you.
So, my challenge this time was
to make my own birthday cake.
I'm glad I succeeded.
Great success!
Thank you very much.
I'm going to try a lot of things again,
so please keep watching.
Bye bye.