[ Strawberry meringue cookies ] Chef Patissier teaches you

I will make crispy and cute strawberry meringue cookies.
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Materials used
Trehalose 500g
　amzn.to/3ioMMvI
20g dried egg white (meringue powder)
　amzn.to/3A1If8z
Hokkaido skim milk / 200g
　amzn.to/3l1C6oI
Freeze-dried strawberry powder 30g
　amzn.to/3l1CinW
Tanaka Seiki PE-50 Polyethylene Japan (50pcs) WSB5750
　amzn.to/2XJLRyo
0:00 Making Strawberry Meringue Dough
3:02 How to squeeze strawberry meringue dough
3:32 How to Bake Strawberry Meringue Dough
4:11 How to Store Strawberry Meringue Cookies
4:44 Recipe
Ingredients
●For 35 pieces
[Strawberry Meringue Cookies ]
Egg white 70g
Torehalose 20g
Dried egg white 0.5g
Skim milk skim milk 2g
Granulated sugar 28g
Corn starch 2g
Freeze-dried strawberries 10g
Ishikawa's wish list
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It is natural for a patissier to make a delicious and beautiful cake.
However, I don't think it can compare to a cake made for a loved one with a lot of feeling.
I will teach you how to make a cake for your loved one without fail.
After 8 years of training as a patissier at Hotel New Otani, I became a chef patissier, a factory manager, a lecturer at a vocational school, a contest winner, a product planner, a branding expert, etc. Based on my 26 years of experience as a patissier, I teach how to make sweets.
I worked as a chef patissier at Gramoudies, a macaron brand in Kobe, for five and a half years, and resigned in October 2018 to start working as a freelance patissier.
I'm currently working as an advisor for companies, helping them improve their management and product development, helping them develop their stores, and giving seminars.
I love architecture and dancing at the gym (during breaks).
Chef Patissier Masayoshi Ishikawa, President, Pierapierre Co.
pierreapierre....
Instagram page
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youtube Masayoshi Ishikawa Channel
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BLOG Patissier's Guide to No-Fail Sweets
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#patissier
#recipe
Translated with www.DeepL.com/Translator (free version)

[@tarakoiga9370]

なんだろ、お菓子も美味しそうだけど、声と喋りに癒される。

[@user-um5qp3sy9o]

今回も、材料のこと、オーブンのこと、興味深いお話をありがとうございます🧡毎回、どんなことを教えてもらえるのかとワクワクします‼️ 美味しそうな音と、バイバイの声が嬉しいです💖

[@firelily0529]

勉強になりました！フリーズドライのいちご美味しいし使いやすいしいいですよね

[@ちんあなご-j3x]

石川シェフの穏やかな喋りが耳にスッと入ってきます…。
いつかブリオッシュの作り方を教えてください（マリトッツォ作りたい）・・・

[@melloyello999]

解説勉強になります ！

[@Ahchza9739]

My best chef 👏💞👏The recipe is beyond imagination💖💖💖But the poudre egg I have never seen in my country 🇹🇳Tunis. Can I have an alternative or can I dispense with it?

[@cottonecafe3188]

Thanks for caption in English 👍🏻

[@user-xh6vk5nv3p]

ども ありがとう
-from Jordan✨

[@user-yd3sw1jo9n]

お疲れ様です。トレハロースがないのですが、なくても良いですか？
いい音してますねー😃⤴️

[@masayoshi_ishikawa_patissier]

トレハロースをグラニュー糖にするなら、甘過ぎになるので約半量にしてみてください。

[@asmaa_vlog_85]

When I get a notification that you have downloaded a video, my happy time begins 📸❣️🍊♥️🥳😘🥰🤩❤️あなたがビデオをダウンロードしたという通知を受け取ると、私の幸せな時間が始まります📸❣️🍊♥️🥳😘🥰🤩❤️

[@raweepududomthanasakul3130]

Can i make this recipe by skipping the trehalose?

[@adrianasoto5707]

😍😍😍

[@sanasanawnaw4746]

Jolie chaîne ❤❤❤❤

[@hibanezhaali]

👈سلام عليكم ورحمة الله وبركاته👈👍👈❤👈👏🏻👏🏻👏🏻👏🏻👏🏻

[@user-uy2ri5bu2f]

どうしても焦げてしまうんですが、どーすれば、、

[@masayoshi_ishikawa_patissier]

オーブンを最低温度に温めて、オーブンを切ってメレンゲを入れて放置、庫内温度が下がったらまた最低温度に上げてオーブンを切る。
余熱で焼けば時間はかかりますが出来るかと思います。

[@cottonecafe3188]

🥰🥰🥰🥰🥰