【Cooking Vlog】ダーク系ハロウィンスイーツを作る😈🖤季節イベントを全力で楽しむ社会人2年目の製菓記録👻｜アイシングクッキー｜ミルクレープ｜フィナンシェ｜紫芋タルト#お菓子作り

【Cooking Vlog】ダーク系ハロウィンスイーツを作る😈🖤季節イベントを全力で楽しむ社会人2年目の製菓記録👻｜アイシングクッキー｜ミルクレープ｜フィナンシェ｜紫芋タルト#お菓子作り

Hey everyone! Hi there ☺ Today’s the day I’m making Halloween character sweets 🥳 Ghosts, Jack-o’-lanterns, mummies, and all those spooky Halloween characters are going to be my inspiration for these treats. Last time, I made bright and stylish Halloween sweets with pumpkin as the star, so this time I’m switching things up, going for a darker vibe with blacks and purples. From here, I’ll split the dough for tarts and cookies. Let’s start with the cookies. Right now, I’m making both the cookie dough and tart crust dough together. Since it’s a dark-themed treat, I added black cocoa powder to both doughs to make them black. The cookie dough is ready! ☺︎ Using black cocoa powder gives a bit more bitterness than regular cocoa powder, and the black color is richer and deeper than using food coloring, which makes it perfect for Halloween sweets. This is the cookie dough, and this is the tart dough, but I might get them mixed up, what should I do… I’ll just stick a label on the cookie dough like this. That should do it. I’ll chill it in the fridge for about two hours. Next up, I’m making the crepe batter. This is only my third time making a mille crepe. Come to think of it, I haven’t made one in a while. Ta-da! This time it’s purple sweet potato flavor. Mille crepes are super tasty, but making them one crepe at a time can really take a lot out of you 💦 If I were just making the mille crepe alone, it’d be fine, but when making multiple treats at once, you really have to buckle down (￣^￣)ゞ It turned out kind of creepy looking, haha. But I guess that fits Halloween! It doesn’t exactly look delicious though (￣▽￣;) I added just a bit of purple coloring. Not much difference, but oh well… Oops, it’s dripping everywhere 💦 Adding melted butter now… All set ♩ Make sure to strain the batter well at the end. Chill this in the fridge for at least an hour and a half. Next, I’m making browned butter. Since the other sweets require more effort, I chose something relatively easy for the finale—financiers. And I didn’t have any sponge-based sweets today. It’s nicely browned now ☺︎ Looks good, right? Here’s the browned butter, just like this. I think it’s perfect. I still have leftover egg whites from making the cookies, so I’ll use those now. So, if you have leftover egg whites, you just make financiers. Financiers are super easy to make, and the buttery aroma is great—they taste incredible. I might actually prefer financiers over madeleines. By the way, here’s a quick rundown of the sweets I’m making today. This is totally just my personal opinion, though. Most of these sweets require more effort, but I think financiers are relatively easy to make. So if you’re not super confident in baking, but want to try making Halloween sweets, this is a great choice to start with. Earlier, I greased the financier molds, so now I’m pouring the batter in. They’ll come out pretty small, I think. They’re definitely going to be super cute. 🖤 Absolutely adorable. Done! ☺︎ Alright, I’m off to bake these now! 🥳 While that’s baking, I’ll move on to the tart crust. After cutting it out like this, I’ll fit it in here. It fits perfectly. Check this out, haha. The size of this cup is seriously perfect, so I’m just using it for that, haha. I fit the crust for the bottom and the sides into the mold separately. I think this helps keep the dough thickness even. Next, I’ll fit the side crust into the mold. Oh, wait! They’re done! The financiers are baked! Their size is so cute 😍 I’ll take them out of the molds later. But first, the tart just needs the pie weights, so I’m adding those and then baking it. I pre-cut some parchment paper, so I’ll place it in here. I felt like I was forgetting something, and I realized I forgot to dock the dough… Oh well! Alright! All set! Now, I’ll bake the tart crust. The financiers are done baking, so I’ll take them out of the molds now. Oh! They’re coming out easily! Wait, no they’re not. Now they’re coming out. Huh? Only three came out? Alright~ This mold is great. Look at the size—so cute! ♥ I lined them up for fun. So cute~~ 🖤 I’m really looking forward to decorating them. Once they’ve cooled down, I’ll wrap them up. And decorating these will be the easy part. Next up, I’m going to make ganache cookies. It won’t come off… Even though I say ganache cookies, it’s not like the ones I made last time— these are the kind where you sandwich ganache between cookies. Do you call those ganache sandwich cookies? I cut the cookie dough into round shapes, and pair them up two by two. Then, I cut out the eye shape on one of them like this. I want the eye shape to look a bit wonky, so I’m going to press it by hand like this. And there we go, done like this. This one is Jack. I’m still going to keep working. Alright. Looking good♪ That makes four now… I want to make about six. The tart just finished baking ☺︎ I’ll let it cool for now, and then I’ll take out the tart stones. Meanwhile, I’ll bake these cookies. So cute~ Let’s see how they turn out~ While the cookies bake, I’ll take out the tart stones. When I traveled to America before, my cousin lives there, and I stayed at their house, so as a thank you, I made tarts, cakes, and croissants. At that time, just for making the tart, I actually brought this tart stone all the way to America, haha. It was so heavy, haha. Now that I think about it, I could’ve made some other sweets instead, but at the time, I didn’t really know how to make much else, and about a quarter of my suitcase was filled with baking tools. I’ve been a baking nerd for a long time, and that hasn’t changed. For now, I’ll cool this again and move on to making the cookies. Ta-da! They baked like this 🥳 Since they’re black, it’s really hard to tell when they’re done. I usually check by the color of the crust, so it’s tricky to tell. Oh well. Once I make six Jacks, I’ll use leftover dough to cut out various shapes with my cookie cutters. Ta-da! Bats! So cute 🖤 Oh! Looking great ♩ This will definitely be cute too 🤍 I’ll do my best to make the icing super cute. Well, that’s about it? So cute~~~ 😍 I’m really looking forward to decorating these. Alright, now I’ll bake these. I was going to take the tart base out of the mold, but it wouldn’t come off at all. I used the mousse film like this and finally managed to get it off (￣▽￣;) There, it came out~ The second batch of cookies is done baking~ ☺︎ Looks good. Next up is this! I’m going to blind bake it~ Alright, here it comes. Today’s biggest challenge… I’m going to bake the mille crepe~ Honestly, the baking of the mille crepe and the icing are the hardest parts today. Because I’m not very good at them (￣▽￣;) Isn’t this sticking together? Huh? I don’t think this is very good 💦 Ah! Take that! (Refocusing, trying again) Maybe I baked it too much? Looks good! You know, with mille crepes, I’d really like to use one of those turntables at home. First, I guess, I need to live in a bigger house 💦 Lift it up, check the bottom, and it’s good… So far, it hasn’t torn and it looks neat. Maybe the first one was a bit messy. When I made the first and second ones, the batter often tore while baking, but this time the batter was really sturdy, and hardly tore at all. Maybe it’s because I chilled it for over three hours? Proper chilling really is important. How is it? Doesn’t it look good? Now from here on, I’ll just quickly peel them off by hand, there we go. Since this one failed, I’m just going to eat it 💦 Let’s eat. Mmm! So chewy! And the purple sweet potato flavor is stronger than I thought. Yeah, in the end, hands are the easiest. So yeah, the conclusion is: hands are best. Okay~ Look! All the batter is done. In my previous video, it tore a lot, but this time, none of it tore at all. Next, I’m going to trim the edges with a size 5 cake ring to shape it nicely. Look, it got really neat, seriously. Like this… Like so. I cut each piece out one by one, haha. How many was that? Let me count. I thought if I did them all at once they’d shift, so I did them one by one 😂 All the pieces have been cut out. So, I’ll put these in the fridge to chill. Ah, really… I’ve overcome the first big hurdle of the day. Next, I’ll start preparing the icing. Is the cream a bit too thick? I’ll keep making it like this one after another. Since today’s theme is dark sweets, I’m going to base the icing on three colors: black, white, and purple. That’s the plan. Yeah! The colors came out nice. Ta-da! I finished making all the icing cream. So, now I’m going to start icing these cookies. Let’s get started~ 🥳 First, I’ll start icing the Jack cookies. The cookies are pretty big, and I just have to paint them white. So it’s relatively easy, and even I was able to make it look neat. (Painting them white is fun♪) Alright! Done ☺︎ So, for now, I finished painting all the white on the Jack cookies. Next, I have to draw the mouths, but I’ll draw them after the white parts have fully dried. So I’ll leave these to dry for now. Once they dry, I’ll continue. Then, for the other cookies, I’ll ice them with various designs. I haven’t decided the designs in detail for these yet, so I’ll just freestyle and make them cute. It’s a test of my sense here 💦 Wish me luck! Look~ Oops, Ta-da! I decided to write “Boo!” on all the bats. But honestly, I didn’t know what “Boo!” means. So I looked it up. I asked “What does ‘Boo!’ mean?” and then… It said “Cute question 🎃” haha Like they were making fun of me haha It said, “’Boo!’ is the word ghosts say when they try to scare people at Halloween.” Wow, I didn’t know that (￣▽￣;) For example, when a ghost appears and says “Boo!” it means something like “Ah! Did I scare you?” I see, I didn’t know that. So that’s what it means! (Is this common knowledge!?) How is it? I’m drawing windows like this. Does it work? I think it might look cuter with white lines. Yeah! Definitely. How is it? Like this. (Oops, I misspelled it… 💦) Ta-da! Like this, I finished icing the baked cookies for now. But I still have to draw the mouths on the Jacks, and the white parts haven’t fully dried yet, so I’ll finish drawing their mouths later. Look! Aren’t they cute?? This is “Trick or Treat.” Pumpkins, hats… And the house, with this purple color… And these kinds of designs too. I tried out a bunch of different styles ☺︎ All the bats say “Boo!” This hat looks a little plain, so maybe I’ll add… some polka dots or something… I purposely didn’t add orange or anything, and limited the colors to just these three. It’s so cute… way too cute 🖤 Now, I’m going to start smoothing the milk crepe. I’m super nervous about this. But like, can I even smooth it here and then transfer it to a plate? I’m worried it might mess up. When working on a milk crepe, I try to keep the layers aligned as much as possible. And when smoothing the cream, I make sure it’s perfectly level. Still, milk crepes always feel kind of heavy to work with. Maybe it’s just because I haven’t made them that much? Tarts might actually be more labor-intensive desserts overall. I wonder about that. The color of this batter is seriously great. It’s perfect for Halloween 🎃 I didn’t even plan that, haha. Okay, it’s done! It feels like it didn’t get tall enough, though. Oh well. Now, I’ll smooth it like a regular cake. Just like normal. I was thinking of making it black-based, but since the other sweets are mostly black, white, or monochrome, I wanted to balance things out, so I decided to make this cake with a purple base. Since I’ll be glazing it today, the top doesn’t need to be perfect ♩ Can I even transfer this to a plate? I’m really scared. Oh no, wait… This looks tricky 💦 When I try to move it like this, see— Look! It just won’t hold its shape… What do I do? Ugh, I messed up. I should’ve put it on the plate first, then smoothed it with the turntable. Can I do it? If I try hard, maybe? It feels like it’s about to collapse… Everything might just fall apart. I want to chill and set it like this, but my fridge is tiny. This cake stand won’t even fit ( ; ; ) (Gotta just power through!) Miraculously, it’s still holding up, haha. It looked like a disaster when I was carrying it. Doesn’t it look a little tilted? I’ll chill it in the fridge right away. This part’s kind of messy 💦 I’ll have to fix it later. Next, I’ll make the cream cheese and purple sweet potato cream for the tart. I soaked the sweet potatoes. Now I’m going to make the purple sweet potato cream. First, I’ll mash these sweet potatoes. The mini Shaun the Sheep tart I made before was insanely delicious, so today I’m thinking of making a purple sweet potato version of it. That one, honestly, in terms of taste and appearance combined, I think it’s one of the best desserts I’ve ever made so far. Look! All lumpy. Once it’s mixed enough, I’ll blend it some more with the hand blender. Having a blender really expands what you can do in baking. It’s not essential, but it’s definitely a tool I recommend having. Before, I used a food processor to make cream a lot, but the blender makes it way smoother. Phew— Done ☺︎ Next, I made the glaze for the cake. I’ll chill this for now. Alright, now I’m going to make the ganache~ I’m starting to lose focus a bit though. I really shouldn’t have done the mille crepe and icing at the same time, lol. Seriously, lol. That really drained my energy (￣▽￣;) At the end, I want to decorate all four desserts at once, so I’m prepping all the decoration items first. Getting ready. This time, since I’m icing the cookies too, to keep the sweetness down, I added unsweetened flakes to the ganache. I’m not sure yet if it’ll work out well, but hey, gotta have a “try everything” spirit! Now I’ll chill this. I think I’ll cool it in the freezer for a bit. Alright, let’s start finishing the tart first. Just like the Shaun the Sheep tart I made before, I’ll start by piping the cream cheese. This finishing step is my favorite 🤍 Putting all the parts I made together into one piece is just so much fun. Now, I’ll pipe the purple sweet potato cream I made earlier. Doesn’t this look kind of Halloween-ish? This deep purple really feels Halloween-y and perfect. I think it matches today’s theme perfectly. I’ll chill this for a bit. The glaze has already started to set, so I’ll do that part first. It’s already quite firm, so I gotta hurry. This glaze is a little darker than usual, I think? At least, that’s how it seems. Instead of cocoa powder, I used black cocoa powder this time. Like this. The cake might be a little crooked this time… Hmm… it’s tricky 💦 I’ll chill this for now. I’m back! Let’s get back to it. For the tart, I’m decorating it with cookies at the end. Finally, some topping sugar— I’m just sprinkling it like this. Looks good, right? So this is how it turned out. Having six of them together is kinda creepy lol. Alright, I’m calling this one done. Next up, I’m finishing the ganache cookies. The cookies have dried nicely, so I’m drawing Jack’s mouth now. Can’t stop shaking, haha. Ah, too cute… Wait, seriously, so cute. So like, some are a bit longer, and some mouths are all over the place—different lengths— and that’s— actually perfect for Jack! Not making them all neat is kind of Jack’s thing(?) Okay, now I’m gonna sandwich the ganache. What if it doesn’t stick… Please… Oh, it’s not coming off! Maybe there was too much cream? Hmm, something’s off though(?) After shaping it, I’ll sandwich it like this… This is kinda bad… It’s not what I imagined at all ( ; ; ) But anyway, I got it sandwiched. Now, pouring the leftover glaze into the eye sockets. Ta-da! The cookies are done like this 🥳 So cute~~~ 🖤 Jack’s just too adorable~~ These are cute too though. The “Boo!” one’s cute as well, but Jack’s definitely the star. You’re the main character today~ Next, I’ll finish up the financiers. First, I’m attaching the eyeballs. Cookies are Jack-themed, the tart’s inspired by bats, so I’m thinking of making the financiers mummies or Frankensteins. Attaching the eyeballs is way harder than I thought, haha. It’s totally surprising. How would you guys do it? Ah—it’s falling, falling, falling. Don’t fall, please~ 😂 Alright, all the eyes are on now. I’m tired (￣▽￣;) Putting on these eyes is actually kinda tricky. They’re super slippery, like little candy drops or something. It was way harder than I expected~ So first, I drizzled white chocolate like this and made a mummy-themed character. Today, instead of making everything perfect and neat, I’m going for a purposely wonky decoration style. Half of them I decorated with a Frankenstein vibe, trying to capture that character. Though honestly, Frankenstein might be kinda hard to tell 💦 Here’s how they turned out~ What do you think? I think they’re simple but cute, right? This one’s pretty easy to make, so if you want, you should totally try it! Does it look Halloween-y enough? I hope so? Alright, financiers are done too~ 🥳 (Next up, I’m finishing the cake.) First, I’m drawing a spiderweb with whipped cream here. Oh man, my focus is slipping… This looks super messy 💦 Well, whatever… At least it’s Halloween-y lol. Next, I’m piping the cake into ghost shapes and filling the edges with ghosts. Honestly, it’s kinda creepy lol. If it creeps you out, that means I win(?) But right now, you can’t really tell they’re ghosts, so I’m gonna draw faces on them with chocolate pens. I think messier faces give them more character. There are so many ghosts here 👻 I put a ribbon on a straw I bought at 3COINS, and stuck it in the middle a bit. Is this okay? Wait, maybe I didn’t need it? Luckily, I still had a Halloween pick left, so I’m just gonna put that in! Also, I bought this at 3COINS, so maybe I’ll use it somehow? Nah, it’s better without it. Alright, then— this should be done now, right? What do you think? Yeah, I think this is good… I kinda wanted to add candles, but I don’t have any at home… Oh well, it’s fine! This is it—done! So, the final cake is finished~ 🥳 Ta-da! Everything’s done~ 🥺 I’m so happy! Like seriously, it’s sooo cute 🖤 Last time, everything was pretty brown-toned, so this is a different way to enjoy Halloween! It’s seriously cute and fun (I think). Anyway, today’s sweets MVP is definitely the Jacks! So cute~~~♡ Honestly, the attention to detail is next level— like carving out the eyes and making them look properly hollowed— that’s gotta be the best part, right? Then the unevenness in the mouths, eyes, noses— what do you call it— that random, offbeat vibe? I think that really adds character. Wait, seriously so cute 🖤 Since the second Halloween batch turned out super cute too, I’m gonna share these with everyone. See ya! I ate the sweets I made this time together with friends, like an early Halloween party. I started with the Jack ones 🖤 The cookies were super tasty, but I think adding flakes into the ganache was maybe a bit of a fail. It got kinda soggy 😅 Visually, I think Jack was the winner this time, but taste-wise, the purple sweet potato cheese tart was definitely number one. It’s seriously delicious, so please try making it yourself! It might be a bit of work, but if you want something simple and cute, the financier is definitely the way to go. And of course, it’s tasty too. I usually make bright, cheerful sweets, so it’s nice to try darker-themed treats sometimes ☺︎ Like I always say, this was another super fun baking session. Fall is just packed with good stuff. I wonder what sweets I’ll make next? Alright, that’s it for today’s video. Thanks so much for watching till the end 💜 See you again— bye bye!

動画を見てくださってありがとうございます♥

今週はいつもとは少し違ったダークな雰囲気のスイーツたちを作ってみました
ダーク系だけど可愛さは顕在してた気がする！

おしゃれな大人っぽいスイーツもいいけど、こういうキャラ系スイーツもやっぱり好き

お菓子作りはほんとに無限の楽しさがある！

まだ物足りなくてハロウィンスイーツ作っちゃうかも笑
次はどんなスイーツを作ろうかな

みんなもハロウィンスイーツ作ってみてね

最後に！
たくさんの方に、お菓子作りの楽しさがこの動画で伝えられたら嬉しいです！
ではまた！！

買って良かった製菓道具↓↓↓
◎ケーキの回転台
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◎フィナンシェ型（小さめサイズで可愛い！）
https://amzn.to/3WbDCpZ
◎いつも使ってるブレンダー
https://amzn.to/4qeJ356
◎タルト型
https://amzn.to/4na7nT0
◎アイシング用コルネ
１００均で購入

🌸紫芋のミルクレープ🌸
〇生地
牛乳 250g
溶かしバター 40g
全卵　4個グラニュー糖 75g
薄力粉 120g
紫芋パウダー 10g

〇生クリーム
生クリーム300ml
グラニュー糖 35g
※動画では生クリームとホイップを1:1で使ってます

ーーーレシピーーー
①卵とグラニュー糖をボウルに入れ泡立て器で混ぜる
②粉類をふるって入れさらに混ぜる
③牛乳→溶かしバターを加えよく混ぜる
④冷蔵庫で最低2時間冷やす(動画では3時間くらい冷やしたよ！)
⑤170度に熱したフライパンに生地を流し入れ広げ140度に落とし、泡が表面に出てきたらひっくり返して10秒ほど焼きさらに移す。

⑥焼きあがった生地を冷蔵庫で30分以上冷やす
⑦生地の間に生クリームを挟み、層にしてミルクレープを作る。
（動画ではホール型にしたよん）
⑧冷蔵庫で4時間以上冷やしたら完成！

🌸紫芋のレアチーズタルト🌸
〇タルト土台
(15cm×1個 or 8.5cm×3個 or 6cm×6個）
無塩バター50ｇ
砂糖30ｇ
塩ひとつまみ
卵黄１個
薄力粉95ｇ
ブラックココアパウダー8g

①常温に戻したバターとグラニュー糖をボウルに入れなめらかになるまで混ぜる。
②卵黄を入れさらに混ぜる。
③粉類（薄力粉＋パウダー系）をふるいいれ、へらで粉っぽさがなくなるまでまぜたら冷蔵庫で１時間以上冷やす。
※混ぜ過ぎないように！
～冷却後～
④オーブンを170℃に予熱しておく。
⑤十分に冷やしたら型にはめ、ピケをする。
⑥クッキングシートの上からタルトストーンをのせる。
⑦170℃に予熱したオーブンで、重石ありで焼いた後に重石を外して再度焼く（焼き時間は以下を参考にしてね）
15cm：170℃で15分+8分
8.5cm：170℃で10~12分+6分
6cm：170℃で8~10分+5分

〇チーズクリーム
クリームチーズ　100g
生クリーム　100g
グラニュー糖25g
①クリームチーズにグラニュー糖を加え、ハンドミキサーで滑らかになるまで混ぜる
②生クリームの1/3を加えさらに混ぜる
③残りの生クリームは２回に分けて加え、その都度へらで混ぜる

〇紫芋クリーム
牛乳 50g
生クリーム 100g
紫芋パウダー 20g
グラニュー糖 30g
はちみつ 10g
さつまいも（皮をむいて一口大に切る） 150g

①さつまいもを耐熱容器に入れ、ラップをして電子レンジで柔らかくなるまで（600Wで約5〜7分）加熱する
②加熱後、さつまいもを軽くほぐす
③ボウルに牛乳、紫芋パウダー、グラニュー糖、はちみつ、生クリームをすべて入れ混ぜ合わせる
④ブレンダーで滑らかになるまで混ぜる
⑤裏ごしし、滑らかなクリームにする
完成✨

🌸アイシングクッキー🌸
ーーー材料ーーー
卵黄　　1個
バター　50g
薄力粉　85g
アーモンドプードル　20g
ブラックココアパウダー8g
グラニュー糖　30g

ーーーレシピーーー
①常温に戻したバターにグラニュー糖を加えて、滑らかになるまで混ぜる
※バターが常温に戻ってない場合は発酵機能を使うのがおすすめ
②卵黄を加えてさらに混ぜる
③粉類を加えて切るようにへらで混ぜ、まとまったら手でこねるように混ぜる
④ラップをして冷蔵庫で1時間冷やす
⑤5mm程度の厚さに生地を伸ばし、好きな型でくりぬく
⑥170℃に予熱したオーブンで15分焼いたら完成✨

〇アイシングクリーム
卵白1個
粉糖170g

①卵白に粉糖を加え粉っぽさが無くなるまで混ぜる
②ハンドミキサーで角が経つまで泡立てる
③アイシングクリームを小さ目の容器に適量を取り、色付けする
④③を適量コルネに入れ、アウトライン用のクリーム完成
⑤水を数滴加えラインが残らない程度のゆるやかなクリームを作る
⑥⑤をコルネに入れ流し込み用クリームの完成
※硬さは水で調整してね

○ガナッシュ
ーーー材料ーーー
チョコレート（スイートまたはビター）　100g
生クリーム（動物性 35％前後）　40g
無塩バター　10g
※動画では生クリームとチョコを1:1で作ったので少し緩くなってしまいました💦

①砕いたチョコを耐熱容器に入れ湯煎で溶かす。　
②生クリームを少しづつ加えてよく混ぜる
③なめらかになったら、柔らかくしたバターを加えて混ぜる
④ラップを敷いたバットなどに流して、厚さ1cmくらいに広げる
⑤冷蔵庫で2〜3時間冷やし固める
⑥固まったら型で抜く（冷たいうちに手早く！）

🌸フィナンシェ🌸
ーーー材料ーーー
卵白 2個（約60g）
無塩バター 60g
薄力粉 35g
ブラックココアパウダー　7g
アーモンドプードル 40g
グラニュー糖 60g
はちみつ 7g
塩 ひとつまみ

ーーー作り方ーーー
①無塩バターを小鍋に入れ、中火で溶かしてひたすら混ぜ続け、焦げ茶色になったら火を止めて冷ます
②オーブンを180℃に予熱し、型にバターを塗っておく
③ボウルに卵白を入れ、泡立てないように軽くほぐす
④グラニュー糖、はちみつ、塩を加えて混ぜる
⑤④に①の焦がしバターを少しずつ加えながら混ぜる
⑥粉類を振るい入れ、さっくり混ぜ合わせる
⑦生地を型に流し入れ、180℃に予熱したオーブンで約15分焼く
⑧焼きあがったら型から外し、冷まして完成

🎨イラストを描いていただいている神絵師↓↓↓
https://www.youtube.com/channel/UCUCkCn4k2p0g6JDwXQHeSmA

🎧BGM↓↓↓