Princess Cake Recipe | But not traditional | Emojoie
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- เผยแพร่เมื่อ 9 ก.ย. 2024
- This is not a traditional princess cake.This is my way of making a princess cake.
・The traditional princess cake uses GREEN marzipan, but I used sugar paste, which is easier to work. Another reason was that I wanted to make a white cake.
-There is a recipe for grön tårta (green cake) in the 1948. This is why it has to be green.
The name "green cake" was later changed to Princess Cake. （I knew about using marzipan, but I didn't find out why the cake was green until after I made the video.）
・I added mascarpone because it is difficult to buy cream with more than 35% fat in France.
In France, it is usually 30%. I added the mascarpone to make a stiff whipped cream.
・I added gelatin to the custard cream because more than 300 grams of whipped cream and other ingredients will go on top of the custard cream sandwiched between sponge cakes.
If you turn off the heat as soon as the cream hardens, you will taste the powder and it will not be good. This cream is hard and not smooth. It will not stick out of the cake.
Therefore, continue heating for 30 seconds after boiling. Even if there is enough flour , it is heated thoroughly, it will be soft and smooth when mixed with a whipper.
To keep the cream from sticking out of the cake I added gelatin.
But don't worry. Adding gelatin does not change the texture of the cream at all.
Adding gelatin to custard cream for Tarts is also recommended.
This method is often used in pastry shops.
※Turn on the subtitle [CC] to see the details of the recipe
・15cm sponge cake
3 egg whites
100g sugar
3 egg yolks
25g milk
100g flour
25g butter
170℃（338F）35min
・Custard cream
160g milk
20g sugar
2g gelatin
10g water
2 egg yolks
20g sugar
8g cornstarch
8g flour
15g butter
1 teaspoon vanilla extract
・Whipped cream
250g whipping cream
50g mascarpone
30g sugar
・Syrup
50g water
20g sugar
350g sugar paste
Marzipan
Strawberry jam
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* Preheating is necessary. You must preheat the oven, and please start baking when the oven reaches a set temperature.
* The result of baking may be changed depending on each oven at home. The temperature and the baking time in this recipe are only a guide. Please check the degree of baking stuff before taking it out from the oven, and then take it out.
* In the video, it’s baked in the normal mode of heating up and down. When using the convection function or gas oven, lower the temperature by 10-20 ℃ and bake.
The oven I used in the video: ELECTROLUX EOC6631
---------------------------------------------
Please refrain from uploading the video to other SNS without permission, as this is a violation of "TH-cam Fair Use".
As a swede the two things I would say is deviation from the original princess cake, is that we traditionally would cover it with green marzipan and the top layer would just be whipped cream, though mascarpone sounds like a nice touch…
And we use raspberry jam rather than strawberry.
I'm Swedish and we would never make a cake on TH-cam just saying
@@iLoveBoysandBerries I don’t think he’s Swedish, I think he’s Japanese or Korean? Not sure
@@leeafein doesn't matter swedes never make cakes in front of a camera
@@iLoveBoysandBerries Is this some kind of a joke? You speak for the entire population of Sweden? Who's the most famous person on TH-cam? Happens to be Pewdipie and even he's made a Princess cake on his channel. A quick search would produce many results of Swedes making cake on camera. Nice trolling, my friend!
流行って店にも置かれるようになって欲しい…食べてみたい
オスロコーヒーってところで食べられますよ〜
何もわからなかった
@@lateenalmutairi6896 lol
フルーツや飾りのたっぷり乗った豪勢なケーキもいいけど、こういうシンプルで美しいケーキもいいね。本当に綺麗。
食べてみたい！
私からすると元祖ASMRはえもじょわさんです💕料理も然る事ながら、この音が本当に心地良いです〜
ニコニコで中学生の時ずっっっと見てたわ
@@7albatross777 えもじょわさんニコニコやってたの！？何年前くらいの話？
@@komugi_555 私もニコ動で見てました！
2014年頃からですねー まだチャンネルあるのでぜひ
分かる
逆再生もあったりで見るたび癒されてました
@@ayane_ll-b48 ありがとうございます！見ます🥺
In Vietnam, it has a bit similar cake called "Bánh Phú Sĩ". However, the inside of the Swedish Princess cake looks more delicious.
I'm Vietnamese and I didn't even know that that cake existed
@@Rosanilla me neither lol
Really!? "Bánh Phú Sĩ" is common in Vietnam. I can easily buy it in any bakery stores.
@@ariyukigrey647 prob bc I never bother to ask for it, and I've never seen anyone around me eat it
Vietnam is my second home, I have lived here for a long time. In Vietnam, this cake is called "Phuji sponge cake". I tried the pandan leaf flavor, it was great. Young people here are also very popular. The food in Vietnam has been a part of my memory, even though I have not been back here for a long time.
Fun to watch! But in Swedish Princess cake we have raspberry jam and we cover it with green marzipan.
Yeah i wonder where the marzipan was
Yeah I was wondering where the green was
The Norwegian one is white.
And no gelatin in anything, that changes the texture. Also no mascarpone and not a fourth layer of cake…
He says something about that in the subtitles, he said the sugar paste was easier to work with and he wanted a white cake instead
やっぱり好きな音😊❤️
木のフォークじゃないの本当に嬉しいです！お皿とフォークが当たるあの音も含めて「あぁ。私、今ケーキ食べてるんだ」と幸福を感じれるから本当に嬉しいです🥰
First had Princess Cake in the Hotel Europa in St P RU, here at home, Denver, we have a local bakery that can reproduce it perfectly. It's now our 'go to' treat for parties and special occasions.
Which place is that? I also live in Denver and I'd love to check it out!
ooh where? i'm also in denver 💗
Making cakes like this, I always feel conflicted. So much effort to make it look pretty and appetizing even artistic, then you cut it up and eat it. Awesome recipe thanks. It's also amazing how this video is so simple yet had me hooked, with no background music and just pure silence, the sounds of the cutlery and ingredients being prepared are almost like ASMR.
Eating it is the best part though. You create a piece of art, take photos/videos, then you eat it rather than have it sit around to collect dust.
@@TCakes I love how you perfectly described my relationship with children
@@loskrem excuse me what the fuck
@@loskrem LOOOOL
@@loskrem I w h e e z e d
えもさんが作るカスタードクリームのシーン何故か昔から好きです
Ok so guys, before u Swedes judge this video, look at the subtitles, he already says that the official princess cake has marzipan on it
As a swedish person, all I can say is, thank you.
This really looks like a beautiful representation but as a baker from Sweden I'd have to say; many things aren't actually how we would traditionally make it, for example, we wouldn't normally use gelatine in our custard cream, and the same goes for the sugar paste, we cover all of it in marzipan. But I do appreciate seeing your take on this wonderful cake that we all love in Sweden. ♡
(key word: traditionally)
Swede immigrant here, honestly I'm happy people are even making this, just gives us more representation.
About the gelatin in the custard cream, I believe that's more of a cultural difference. Some Japanese recipes do use gelatin for custards, some don't.
As for the marzipan thing, yes it's different, but it's not always readily available in other countries. I can't know if they have it in France, but maybe he just prefers the taste over marzipan. At the end of the day, it's more important we're all baking and having fun, sharing our variations of recipes depending where we live and what's available, rather something being accurate. Then it becomes boring if everyone follows the same tradition over and over. (I personally don't mind sugar paste over marzipan, sometimes it's nice if someone does something different)
He says in the description box that he puts gelatin to prevent the custard cream from being too soft after mixing it with a whisk so that the decoration process can be a bit easier to handle.
@@neccosan Then maybe just not call the video ”How to make a Swedish princess cake”. There is no way I would call it that. To many things differ from a true Swedish princess cake.
@@neccosan just fyi we have marzipan in France, it's called pâte d'amande 🙂 sugar paste is a relatively new trend because of social network unfortunately (because it's really awful).
you can NOT change so many elements and call it a Swedish princess cake 🤨
わ〜…今回もこれまた美しい…！✨
いつもえもじょわさんのおかげで知らなかった可愛くて美味しそうなスイーツが知れて幸せです🥰
It's a beautiful cake ☺ You should definitely try and make the traditional marzipan cover, it tastes much better than sugar paste and has a lovely soft and almost warm texture when fresh.
Seconding this!! The marzipan is so crucial to a traditional Princess cake!
Edit: not to say this cake isn't wonderful, OP did a beautiful job and I bet it tastes as good as it looks
Unless of course you hate marzipan
@@Sisterfifi THIS IS ME, I HATE MARZIPAN. To me it is absolutely disgusting
You did a great job of this cake. There is no need for us to get so touchy. Many are jobless and have all the time in the world to take out their frustrations on the least important things in life. Let’s not find fault with people for trivial things. We have better things to do.God bless you all out there.
雪見だいふくの元締めみたいなケーキですね
笑った
Another fun fact, In sweden during halloween we sell princess cakes shaped/decorated like pumpkins or ghosts.
Y'all the person DID say this wasn't a traditional recipe, it's more about the freedom in cooking. Turn on the subtitles @ 9:01
いつもいつもこんな可愛いものを生み出して…！！！！！
美味しそうだなぁ今回もぉ！！
今年はクリスマスケーキ予約してないのでえもさんのレシピ本見ながら家族みんなで食べれそうなケーキ作ります🥳💕
🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷
My grandmother was a garde-manger in north of Sweden. She always made the sponge cake in advance and let it dry out a bit. Then she wet he cake with things like strawberry or raspberry juice, depending on what she felt for.
I love the Swedish version. Green marzipan to cover and whipped cream instead of mascarpone. We don’t get it often here in Scotland, so it’s definitely a treat.
カスタードクリームを冷やした後にぐにぐに混ぜるところが個人的にツボw
People!! Stop complaining that he’s not using marzipan for the cover. As someone who is allergic to almonds this is a brilliant substitute! (Minus the marzipan rose)
This is not the traditional Swedish Princess Cake recipe.
I prefer to experiment with my ideas rather than follow a traditional recipe.
I am not denying the traditional recipes.
Traditional recipes are adapted to different countries around the world, arranged by new generations and various people, various cultures.
Cooking should be more about freedom✌
BUT this isn't a traditional princess. cake.
I agree. Recepies evolve over time through trail and error. I doubt someone woke up one day and invented the Princess cake and nothing ever changed since then. Kudos to a great video showing your take on a Princess cake. Looks fantastic.
(Personally, I would have stuck with the marzipan though, just saying 😉)
As a Swede I just wish you would have put that this was your version in the title. I will try it with mascarpone next time because it sound good, but the changes you have made makes it not a princess cake at all. Just a normal cake. The prinsess cake is marzipan, whipped creme and raspberry jam. This has neither so please dont call it princess cake.
Well, no. THAT is cultural appropriation, too.
@@esbergstrom451 I agree with you. The first person to make the original princess cake is very great.
And it's totally normal if the cake I made with different ingredients doesn't look good to people in Sweden.
I'm Japanese, and Japanese food is also made with ingredients and shapes that would be impossible in many other countries.
I live in France, and French food in Japan is sometimes made with improbable ingredients and processes.
Because the chefs make it to suit the people of that country.
I believe that while it is important to pass on traditional recipes, it is equally important to arrange them.
Ohhh ...soo agree...!!! When I want to know how to make a recipe, I look many videos about it. Each have diferent ways to do the same dish. So, I follow no one, but use a little of each....!!! 😁😉😋
Something about ASMR cooking is just so relaxing
This is not ASMR at all, it's aggressive.
@@Silenceeify ASMR can be aggressive, there are many types
見た目がすごくきれいなケーキ…！
食べるのがもったいないくらい、まっしろでスムースな表面がたまらんですね
12:40 ほわぁぁぁ…///
柔らかぁいのにゆっくーり入刀する感じ
たまらんです！！！♡
えもじょわさんの手が好き…美しい…料理が込になると芸術…
👁️💎
わかる
えもじょわさん！！！！！！あなたがお元気ならもうそれでいいです！！！！！！！！！動画うpありがとうございます！！！！！！！！ありがとうございます！！！！！！！！！
Animeeee
ケーキで球形作るの上手すぎるし薔薇綺麗すぎるし…これがプロか…(震え声)
スウェーデンのプリンセスケーキ、私は甘くて苦手だけど、スウェーデンの製菓専門学校で何回も練習しました！今回えもじょわさん初めて作っただなんて思えません❤️さすがです💕えもじょわさんが作ったケーキなら食べたいです😋
日本人の皆様へ
これはプリンセスケーキの作り方ではありません。
「プリンセスケーキ風のEmojoieケーキアレンジ」ぐらいと思った方がいいです。
自分を含めて、スウェーデン人が英語のコメントで「ビデオタイトルが間違っている、ちょっと変更していただけませんか」と何回書いても、
Emojoieさんは「レシピを完璧にフォローしたらつまらないじゃない？」しか返事しないようです。
レシピのアレンジは別にだれも問題とは言っていないですが、私たちスウェーデン人が言いたいのは、これは「プリンセスケーキ」ではないということです。
基本的に「プリンセスケーキ」と言う名前が付いているケーキのポイントは
① カバーはマジパンであること
② マジパンの下のレイヤーはいっぱいのホイップクリームであること
③ マジパンは緑色であること （基本的には色によって名前が変更されます。）
もし②と③をちょっと頑張って無視しても、マジパンでカバーせずにシュガーペーストを利用して「プリンセスケーキ」と名乗るのはただの嘘になってしまいます。
「プリンセスケーキ」の味にもなっていないはずです。
例えば「日本の寿司の作り方」というタイトルの動画をアップして、でも内容としてはスモークサーモンをパンに乗せて「これが寿司」と言うようなものです。
もしくは「日本酒の作り方」というタイトルの動画で、内容としてはいもを使って芋焼酎を作っておいて「これが日本酒です」というようなものです。
日本語でのコメントありがとうございます。
マジパンでケーキを覆うことが伝統的なレシピであることは知っていましたので概要欄と字幕で説明していました。
しかし、緑色のマジパンを使わなければ「スウェーデンの」プリンセスケーキとは呼べないということは私の認識不足でした。失礼しました。
制作前に調査不足でしたのでプリンセスケーキをもっと知るために自分でも調べてみました。特に緑色の理由について。
1948年のPrinsessornasKokbokという本のgröntårta（グリーンケーキ）のレシピが始まり。
その後1952年再販のレシピ本からは削除。
そのレシピを元にオリジナルの分量に手を加えてプリンセスケーキと名前を変えて広まったのが始まり。
そのネーミングがマーケティング的に成功したので広まった。
その時唯一、緑色のマジパンを使用するのは変わらなかったと。
9月の第4週にPrinsesstårtansvecka（プリンセスケーキウィーク）がある事も知り国の伝統的な重要なケーキであることを理解しました。
伝統を尊重するためにタイトルを変更しました。さらに日本の視聴者が勘違いしないように概要欄と字幕にも加筆しました。
初めてのマジパン細工であのバラはもう才能
お元気そうでなによりです。真っ白で素敵なケーキですね！
I love how quiet your mixer is!
I'am amazed how the table is perfectly clean!!! Not a spot of flowr, or anything!!!😱
Sifted flour 1:39
@@JMac-27 🤣 whish I can send you a picture of mi kitchen, when I'am cooking...🙄😂🤣🤣🤣
@@aliciamesa5382 i can understand you 😂
動画上がるのを楽しみに待ってました！！
スウェーデン人がプリンセスケーキのことを話していて気になっていたからすごく助かる！！！
華やかで清楚で、まさにプリンセスのようなケーキですね！
赤い花は、黄色い花芯をつけたら八重咲きの椿のように見えそうです。
デカくてオシャレな雪見だいふくのよう。
これは美味しそう。
スウェーデンにはこんな素晴らしいケーキがあるのか🥰えもじょわさんがつくるからこそか！
😎
Omg this cake is so good I remember when I went to eat at Ikea when I was little I always took a princess cake, so much memories 😋
Well you didn't eat this cake since this isn't a swedish princess cake.
@@MyOnlyFuckingHope so it’s not “traditional,” who cares? Princess cake is still it’s closest equivalent so it’s basically princess cake. Y’all foodies and your culture gatekeeping…
@@z0is0i with the sugar paste it's quite away from princess cake, because the special thing about the latter is the marcipan
シュガーペーストをかぶせた時の切り落としたﾋﾀﾞﾋﾀﾞがドレスの裾のように見えてそれだけでも可愛いケーキと思えました😄
バラも綺麗で感動しました！
貴重な動画をありがとうございます！！
いつも思うんです。えもじょわさんの作っているのはもはやスイーツではなくて、芸術なんだと。
こんなに可愛くて斬新なケーキ、食べちゃうの勿体ない！ナイフを入れた瞬間「あぁぁぁあああ～～❤」思わず叫びました…
エモジョアさんのビデオの画面をタッチするとこのケーキが家に届くような技術ができたら良いのにぃ😍
小学生のころニコニコで寝る前に見てだからえもじょわさんの動画見るだけで寝れるようになった🙆♀️
学校から疲れて帰ってきて動画上がってたから見てたんだけど4:20あたりのシャカシャカで一瞬意識飛んでた。心地いいわ。
固形も液体も全部g表示にしてくれるあたりめちゃくちゃありがたい
Everything you make is a piece of art! So elegant, simple, beautifully hypnotic to watch!
그냥 케이크도 아니고 공주케이크라니! 너무 이뻐요!! ㅠㅠ
You're a legend! My kitchen counter would be a disastrous mess.
Thanks for this great demonstration of wonderful cake skills just before Christmas. Have great holidays.
えもじょわさんの動画久しぶりに見に来たんだけど、相変わらず美味しそうだなぁ…
昔スウェーデンに住んでおり、プリンセストータが大好きでよく食べていたのでとても懐かしいです♥
ほんとに作業中の机が綺麗…
職人だな
I'm so glad I found this channel 🙂🙂
I love how the title of this video originally was “Swedish princess cake”, but now it’s just “princess cake - NOT TRADITIONAL”
It's good to be accurate 😉
Omg I love princess cake but I absolutely hate the taste of marzipan so I take it/pick it off when I eat the cake but using sugar paste makes it so I don’t have to take off a layer and I don’t have to deal with the lingering taste of marzipan! Thank you for this recipe!
I find it so interesting how so many recipes are made with what are pretty much the same ingredients
スウェーデンでプリンセスケーキ食べましたけどめっちゃ美味しかったので動画を見て自分で作りたいです♪
スウェーデンでみたいプリンセスケーキは水色とか緑とかカラフルだったですが〜シンプルな白も良いですね！
La verdad no se mucho de repostería pero esto se ve muy rico y se ve súper limpio ahora me dio hambre xd
Swede here. I like that you wanna make our special Swedish cake, but here are a few things to make it more authentic: raspberry jam instead of strawberry, and both the custard and the cream are too thick and sturdy. This should be a cake of total fluffiness. And last: the cover has to be made of (preferably green) MARZIPAN, which actually contributes with flavour! :)
What flour do you guys usually use
@@dhwneeamor7258 Normal wheat flour...? Maybe professional bakers use some special kind, but 'normal' people use standard wheat flour.
Uff!! His fingers!!!!😍😍 I fell in love with his hands💜💜😘
ブリティッシュベイクオフで見たやつ！
無駄がなくてステキ
In Sweden you would never use sugar paste though, it’s always marzipan.
Marzipan and not sugar paste is normally used.
I desperately want to make these, but fondant is literally my nemesis
You can replace the fondant with marzipan. That’s how it’s usually done in Sweden.
ほんと綺麗！シュガーペーストのケーキって美味しい。とろっとしていて名前ほど砂糖って感じじゃない。
Not only are your cakes gorgeous, your hands are so pretty too.
プリンセスケーキって名前と見た目も素敵
Это великолепно, сам создавал торты. Это сложная работа 👍 кондитеры меня поймут.
Yup
Скажите пожалуйста как специалист, а обязательно добавлять в заварной крем желатин? Я поняла, что он добавил крахмал. Возможно этого достаточно?И еще-сливочное масо возможно не растапливать, а взбить размягченное?
И еще вопрос-где взять марципан? Нигде в продаже не видела? Возможно, он сделал его сам, используя миндаль и сахар? Но приготовление марципана-это искусство! Сделать это нелегко.
@@user-ot1bw4sn1b крахмал даёт более нежную консистенцию . А масло лучше размягченное будет пышнее. Но до специалиста мне далеко я рядовой 😁А марципан тоже сами делали.
@@Po_gribi_s_Yurikom Спасибо! Желатин я бы не добавляла. Заварной крем со сливочным маслом-то что надо.Марципан, как здесь пишут, должен быть в качестве покрытия вместо сахарной глазури.Вероятно, это дает оригинальный вкус. Но автор, конечно, имеет право на свою интерпретацию.
cooking should be more about freedom yes
They literally say in the title and description "not traditional" and explain its their take on this type of cake, and yet there are still so many comments about how it's not rly a princess cake or saying something like "that's nice but a princess cake actually has x y z..." - like obviously the uploader knows that????
It’s recommended to add powdered sugar on top before the rose, it both give a good feeling and makes you feel the dry taste of sugar paste too much.
おすすめにでてきたから久々に見たけどやっぱり落ち着くすき
Как всё чётко, аккуратно! Работа мастера завораживает! Браво!
إنّ الصلاة على النبي تُهدى بعشرةِ أمثالها،
اللَّهُمَّ صَـل وسلـم عَلى نـبينا مُحـمد ﷺ💕
Un bizcocho realmente bonito, daría pena comérselo . FELICES FIESTAS A TOD@S.🤗😘
シュガーペースト被せた後、余った部分切り取らなくてもてるてる坊主みたいでかわいい
ummm que rico se ve este pastel !!!!! disfrutando una buena taza de café y con una buena canción de mi grupo favorito ABBA , Fernando !!!!! felicidades 👏👏👠💚💐
Have no idea how this got into my recommendations but I'm glad it did.
薔薇綺麗……
This cake has got me feeling some kind of way!
プリンセスケーキ、すごく美味しそうです。😆😄😆😄
初めて見ました！
こんなケーキ🍰
As a swede, I've never used gelatin for anything to set and hold. I generally make a vanilla custard cream. I can rec using a pod for that extra pop of vanilla.
As others have said we use jam and cream for the cake tlp, though yeah mascarpone could be cool, and who cares what jam/color marzipan you use.
The only thing that makes me nope out is the use of gelatin. It's a beautiful prinsesstårta though!
If the custard cream has enough flour, but is heated thoroughly, it will be soft when mixed with a whipper.
More than 300 grams of whipped cream and other ingredients will go on top of the custard cream sandwiched between sponge cakes.
Gelatin is added to prevent the cream from sticking out at that point. The texture does not change at all. It is very smooth.
Custard cream should not be turned off the heat as soon as it boils. Even if the cream becomes hard, it will not taste good if it is not heated more, otherwise it will retain the taste of flour. Cream in this state will not be smooth when whipped. It is hard.
Many people don't know about this, so I write about it in the description and in the subtitles.
Adding gelatin to custard cream for Tarts is also recommended.
This method is often used in pastry shops.
@@emojoie Love your videos :)
かまくらのように見えてとても可愛い
イチゴジャムとカスタードが組み合わさっているなんて…！もう美味しい！
ブリティッシュベイク
オフで初めて見たケーキ
を動画で見れて感動です❤🙏私も作ってみます。
Gracias por compartir sus conocimientos, su trabajo es impecable y además nos enseña a usar las manos para elaborar los adornos, como las flores, sin necesidad de usar implementos
待ってました！
So beautiful and so elegant! Your precision is surreal!
Ah Emojoie, it's always nice to watch your videos :)
お花牡丹感強いけどすっごくキュートです！
こんなケーキが作れるってすごいな‥
人間の手はすごい武器だなあと思いました。シンプルで美しくて可愛いです🌹🌱🤍
「初めてマジパンで作業した」
→いや初めてのクオリティじゃなくない？
「薔薇には見えないですね〜」
→…え？？？？？(薔薇にしか見えんのだが)
Only delicate hands can do this. Applause for that 👏
1:03 の黄身がぽよぽよ逃げるところ可愛い
お久しぶりです！今回も見た目から美しいです✨製作、編集、投稿お疲れ様です〜
I honestly feel bad for the uploader if this video. People are being really mean to them because the cake isn't exactly how its created traditionally. Can you guys just chill out and be respectful if you feel the need to correct the uploader? 😐