prolog
About the materials
About flour
About sugar
About butter
About oil painting
Column 1: About the Oven

Lesson 01 Butter Sablé
Basic Recipe
Verification 1: What is the difference between making it with cold butter and making it with soft butter?
Verification 2: What is the difference between cold and room temperature dough before baking?
Verification 3: What if I increase the amount of flour?
Verification 4 What if we keep the same mix and change the type of flour?
Verification 5 How about making it by whipping butter?
Column 2: My Favorite Baking Tools

Lesson 02 In Financier
Basic Recipe
Verification 1 What is the difference between making it by burning butter and making it by melting it?
Verification 2 What is the difference between making it with fermented butter and making it with unfermented butter?
Verification 3 Why do we need baking powder?
Verification 4 How to make financiers without letting the dough rest?
Verification 5 What if we change the moisturizing ingredients?
Verification 6 What if we keep the same mix and change the type of flour?

Lesson 03 Butter Cake (Pound Cake)
Basic Recipe
Verification 1 I mixed it with a rubber spatula and didn't add baking powder, so why does it rise?
Verification 2 Is it okay to not add baking powder?
Verification 3: What if we keep the same mix and change the type of flour?
Verification 4 What if we keep the same mix and change the type of sugar?
Verification 5 Why apply syrup?

Lesson 04 Genoise (Shortcake)
Basic Recipe
Verification 1 What is the difference between whipping eggs without double boiling and whipping them while double boiling?
Verification 2 How to avoid creating large bubbles and what is the difference depending on the bubble size?
Verification 3 What if I cut the amount of flour and sugar in half?
Verification 4 What if we keep the same mix and change the type of oil?
Verification 5 What sheet is used as a support for mousse, etc.?
Column 3: Baking Class Story

Lesson 05 Part Sablé (Caramel Nut Tart)
Basic Recipe
Verification 1: What is the difference between making it with cold butter and making it with soft butter?
Verification 2: What if we keep the same mix and change the type of flour?
Verification 3 What if the dough mixture is different depending on the type of appareyu?
Column 4: How to Give a Delicious Gift

Lesson 06 Pie (Flan Nature)
Basic recipe
Verification 1: What if we keep the same mix and change the type of flour?
Verification 2: What if we keep the same mix and change the type of butter?
Verification 3 What if we change the egg yolk in the dough to whole eggs and the milk to water?
Column 5: Baking Experiences in France

Lesson 07 Choux a la Crème
Basic recipe
Verification 1: What is the difference between making it with all the ingredients at room temperature and making it with a temperature difference?
Verification 2: What if we increase the moisture content?
Verification 3: What if we keep the same mix and change the type of flour?
Verification 4 What if you replace milk with water?
Verification 5 Be careful when opening the oven!

Lesson 08 Raisin Sandwich
Basic recipe
Verification 1: What is the difference between whipping the butter and not whipping it when making buttercream?
Verification 2: What happens if you add syrup to strongly whipped egg whites when making buttercream?
Verification 3: What if you made buttercream with egg yolks?

Lesson 09 Dacquoise O Cafe
Basic Recipe
Verification 1: What is the difference between using freshly beaten egg whites and using beaten egg whites?
Verification 2 What is the difference between using cold egg whites and using unthawed eggs?
Verification 3 What happens if you change the amount of sugar you put in egg whites?
Verification 4 What if we keep the same mix and change the type of flour?

Epilogue