日本美食 【大阪】20多歲的可麗餅匠人們挑戰的可麗餅世界。獨家探訪新晉排隊名店！｜大阪市「YOLO」

The classic crepe made with fresh cream is designed with a cake concept in mind, so It's delicious. We gathered to eat crepes. Sorry to keep you waiting. In the morning, we usually start with making the dough. I'm attaching a nozzle for piping, like those used for whipped cream. I basically use this transparent one, the type with a slightly wider mouth. I use the slightly smaller ones for custard, etc. It's something simple, even since I was little. I was making cookies, cheesecake, and so on. I sometimes make them together with my mom around Valentine's Day. When I was in high school, I exchanged sweets with friends. When it's Halloween or Valentine's Day or similar occasions We were exchanging them together. Shinri has been working part-time at a crepe shop since high school. I used to work part-time at Yōkīs Creperie. I make crepes right in front of the customer, directly facing them. I really enjoyed being able to do everything, even plating. I was attending a specialized school for confectionery. at Osaka Culinary and Pastry Vocational School Become a staff member at that store right there. I've been making crepes for about 5 or 6 years straight. I'm making it like a soft, chewy dough. Sugar butter is a crispy type, though. Sweet treats using whipped cream have a crisp texture with the first bite. As I kept eating, the dough became quite chewy and elastic. We are using the powdered ingredient that has been specially formulated for us. It has been formulated to achieve a crisp exterior and chewy interior. I'm adding it in about three portions, mixing it well each time. I'm melting the butter now to incorporate it into the dough. It also uses Hokkaido butter, and it smells wonderful when baked. Because if it's too hot, it will separate when mixed over there. I'm careful not to burn it. It varies quite a bit with temperature. Because the fabric's temperature would drop if it were winter, I adjust it based on rough handling or temperature. It's better to let it rest, as the dough will blend together more evenly overall. I'll fix the refrigerator. A little liqueur is added for aroma. Because I want the rich, creamy flavor to truly convey the delight of nighttime. Because if you overdo it, it becomes rough and the texture turns bad. I consciously aim for it to come out softly and gently. We use 100% genuine heavy cream at our place. The classic sweet-style crêpe made with fresh cream is Because it is created with a cake as the concept Like cakes, we use 100% pure cream. It has a moderate sweetness and is easy to eat. I'm going to make caramel now. I'm going to use the caramel nuts currently used at Sanmaru now. Sanmark is based on cake. That cake is layered Our crêpes at San Marco also feature layers of whipped cream and chocolate cream. This is caffè corretto, using brown sugar. I'm currently simmering it with sugar and honey. When it starts to simmer, add the nuts here. I'll make caramel sauce. Finally, add the butter. It's turned out nicely like this. It smells good, doesn't it? Good morning Since my involvement is more along the lines of kitchen assistance, The preparation of the crepes being made by the staff member, for example I mainly take care of cleaning up the equipment and such. I am currently a university student. I am majoring in the Faculty of Nursing and studying nursing. I am working here. As preparations before opening So that you can enjoy looking at the menu comfortably We wipe it clean every day before serving. I am planning to do the outdoor cleaning and wiping cleaning from now on. I'm going out. Basically, the tail is white, so I wipe it every day for a year. Here, a crepe has been placed. Since there are also many people taking photos I'm being careful as much as I can. Please Since I'm in charge of SNS Photography for the menu, videos, and so on Creating menu posters and the like I'm more or less in charge of this. I'm a university student normally. I go to university in Kyoto, so I commute to Kyoto. Basically, the two staff members responsible for cooking I'm counting on you to handle the development. When I was shown what had been created as a result Something like this would look cuter, don't you think? I'll leave the taste entirely up to you. As far as appearance goes, I also think this one is better. If there's anything like that, please let me know. Something like everyone trying this together We also decide on part placements and such together. This is a limited-time offering for Valentine's Day. It will be a strawberry banana crepe. This heart is available only for this Valentine's Day limited edition. I'm thinking about putting it on. Stick the big one onto the crepe. I think this is fine. For Valentine's Day sweets, for giving out To have a message card written for me I was wondering, so I asked the customer It's looking pretty good, actually. It's going to be fun, isn't it? Nice vibe Hello, welcome! Hello You're absolutely right. Since this morning I will inquire about each type of Prin Crape individually. Please be seated and wait patiently. This is matcha pudding. Sorry to keep you waiting. This is matcha pudding. Please feel free to use it. We've kept you waiting. Please. That's right, indeed. This is super cute, isn't it? This is a matcha tree. I'm mixing Choco Arcs right now. I'm putting meringue on top. We're making it at the store. This is custard, you know. Tree part in matcha flavor and strawberry flavor I make them each individually. Cute Christmas-exclusive It has been transformed into a matcha-flavored tree crepe. Please feel free to use it. Cute I used to eat sambal quite a lot. Thank you very much. Be careful. I also saw it on Twitter just now. I'm not really Thank you very much. Thank you for your concern. One Santa's strawberry crepe is 950 yen. Thank you very much. Please wait for the next confirmation. Shipsura M's pudding Confirmed. Thank you very much. It is an L-sized Saint-Marc. Since the topping above uses whipped cream because it may melt or lose its shape Sorry to keep you waiting. The Santa above is too heavy and likely to fall down. Please be careful. Thank you very much. We gathered to eat crepes. I searched and found it on Instagram. It's three-dimensional, cute, and delicious. With a crispy pie inside It's crispy. I was able to feel Christmas. Delicious Strawberry flavor Delicious Cute decoration Skin that is soft and tender Light and fluffy It's cake-like. It's delicious. Talachiase Ham and cheese By changing the composition of the raw material By changing the way it's cooked I made many prototypes and did my best. Chill in the freezer for more than one day. Chocolate is sensitive to temperature, so If it's too hot, even if separated, Because it'll become unusable because it would ruin the texture and quality Don't make it too hot. We handle it with care. The chocolate that is coated as well Depending on thickness The texture is completely different. Because the taste would change Methods of coating, among others I made many prototypes and did my best. Over the course of half a year Because I had repeated the prototype numerous times, over and over again Let's eat together When this situation arises It was an amazing sense of accomplishment. That's nice, isn't it? The aroma of strawberries Once in a while overall The grains have run out When weeds grow wild, they choke the crops. Cool it down to lower the temperature. Tempering is complete. More To make something good Various stores Go eat out or something Doing it伴 So that it can also look cute in appearance In terms of technology as well More High-quality ones I would like to make it possible. That which is delicious to eat is tasty. Of course there is, but... When eating it To someone dear I want to introduce this shop, you know. To friends, family, and so on something that you'd want to recommend to others I wish it could become a shop someday. I am thinking. When it comes to delicious creperies in Osaka, Something that makes people say "Yoroshiku" (literally "please treat me kindly" or "I look forward to working with you") I'm thinking of opening a store. Everyone I really love Disneyland. Final The goal is Disneyland. Enough to leave the store Being called such a thing I want to become a famous shop. think Everyone, please do come Please come and eat at Yoro. We look forward to your arrival. After watching this video, in reality To those who have come to eat Yoro's crepes I have prepared a gift. When you visit our store Upon your order of crepes For those who have followed Yoro's Instagram Our Cube Crepe I'll give you one as a gift. When placing your order Please show me Yoro's Instagram follow screen. We've kept you waiting. Please come and eat at Yoro anytime! We look forward to your arrival. Bye bye