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The seemingly simple recipe for “Anshoku Cake Roll”, a specialty of 👨‍🍳, contains a lot of details. 
From the origin and specifications of the eggs to the seasonal changes, the recipe is carefully considered.
All of them are carefully considered, and the ratio of dried Italian egg white powder is precisely adjusted to ensure that the meringue remains stable throughout the seasons.
This focus and dedication comes from the experience he has gained since reaching the top of the 2019 Mandarine Napoléon International Competition.
Since the opening of the store, the chef has always been committed to quality, selecting “Meiji Hokkaido 40% Fresh Cream” and “Rice Flour for Pancakes” as the soul ingredients for the cake rolls.
The whipped cream retains the natural aroma of raw milk, while the rice flour gives the cake greater elasticity and a dense texture, resulting in a mellow and rounded product with the ultimate taste.
During the production process, On Food's chef has meticulous control over the details.
The chef believes that during the baking process, the precise control of the fire temperature does not only depend on the equipment, but also requires the craftsmen's immediate judgment, so that the finished product will be corresponding.
In addition, he shared his philosophy of “emulsification” and “consistency” by breaking down every detail and sharing the important concepts without reservation! The theories and knowledge taught by the chefs of the two courses were very well received! Super. Superb. Colorful. Very colorful and rich. Rich...rich...rich...rich...rich...rich...
🍪New Product Recommendation: “Raw Chocolate Sabre” Healthy Beauty
It is an excellent model of both flavor and health.
Based on “Meiji Cocoa Polyphenol Dark Chocolate 72%”, hand kneaded and made.
Hand kneaded, it is as smooth and delicate as raw chocolate. The rich cocoa polyphenols in dark chocolate add a unique health value to the dessert, making it a marketing highlight.
A big thank you to Chef Anzai for presenting the precious concept of confectionary in the most detailed way.
For sharing the precious theory and techniques of confectionery with the Taiwanese industry in the most detailed way! The aim is to help more dessert chefs to master the “ethics and essence” of dessert making.
        Theory of Dessert Lesson 👨‍🍳 Yuji Ajiki 
          Great. Good. Reviews Product Highlights
For more information, please contact our Taipei/Taichung office or call (02) 2270-5588.