The science of sweets from elementary school children who understand "Oishii!" / Makiko Kimura

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Recipe
Making sweets is a science experiment of the kitchen. The author teaches cooking science at the Tsuji Culinary Technical College and also holds a confectionery and cooking class "Kids Science Cooking" which explains "Why?" of cooking to children from 4 years old. This book focuses on popular confectionery in the class such as "Kohaku Sugar" and "Rock Candy", and also includes standard confectionery such as puddings, cookies and cream puffs. It contains recipes that can be made deliciously and easy-to-understand scientific explanations that convey the "knack" and foster children's inquiring mind. <> Chapter 1 Delicious! Experiment Chapter 2 Knowing "Why" of Delicious. What determines the hardness of pudding? Meringue. What is the difference between crispy meringue cookies and moist Chiffon Cake? Plain Sponge Cake. What is the difference between two Plain Sponge Cake? Cream puffs. what makes it delicious? warabi-mochi and kuzumochi. Why is it jiggly? For the independent research of summer vacation! Observe! Experiment! Compare!