The combination of proper technique, clear explanations, great cinematography, engaging personality & no nonsense/fillers seriously makes this the best pastry channel I've come across yet. Keep doing your thing Hanbit, you're crushing it.
@@HanbitCho Hello from Italy Europe. I'm very very excited to view your video. Your are equal to my R.I.P Mom. Her explain how to make every single pastry, cake.
I tried other recipes and failed so many times, but I finally succeeded today 🎉 surprised to know how a little bit of science can help so much. Thank you chef Hanbit ❤❤❤
I have never made sponge cake before because of how intinidating it seeked like. BUT your video and clear instructions made it sound easy, it made me go and try making it! I served a layered cake using this recipe and it was a hit! Thanks Hanbit!
Hanbit Cho is a genuine Chef and amazing person, thanks for being so caring explaining in details, All the love and support to you Chef all the way from Toronto 🤗 Thanks again and again...
Not even a day i slept without watching your channel even i repeatedly watching the same recipes. I follow 100% of your method, and it all works perfectly as you said! Never failed even once. Thank you so much Chef! Awaiting for more videos....
I came across your channel ,looking for the perfect brownie recipe . But when I saw that you were giving technical tips for the perfect chocolate genoise, I decided to watch this video, and this was the best decision ever ! I love your way of explaining simply what can make the difference between a simple cake and THE CAKE… Thank you so much ,dear Hanbit, for sharing with generosity the tips that will help me indulge my family and the neighbors with beautiful patisseries ! I’m looking forward to watching your next videos. Thank you so much.❤🙏🏽🙋🏽♀️🙏🏽❤️
This is the best explanation and tutorial I've seen about genoise. Thank you. Quick question... If I double the ingredients, for a bigger cake, when sifting in the flour, do I also sift in all of it like in the video, or in parts as I fold? (Since the amount of flour will definitely be more...)
@@HanbitCho It matters, as the bigger amount of flour will sink to the bottom and will affect the structure of our meringue. Best is to divide in two or three parts. 🤗
Thank you for so many tips. My hubby was shocked of my genoise because I usually failed at baking. You are really awesome and thank you for so many useful tips. Cannot wait for recipe using this genoise as I am choc lover
I tried this recipe and it works 100%. Your step by step video, articulate explanation, key points highlight are impressive. Thank you 🙏 Chef Hanbit, you are one of the best!
Wow how wonderful!!! 🥰🥰🥰 finally getting some professional tips on RU-vid!!! Much appreciated your effort, love the background music, video editing and everything is so clearly explained!!! 🤩🤩🤩 Thank you! 🥳🥳🥳
I recently went into pastry courses. I think you explained it better than my teacher.🤣🤣 looking forward to your next videos. Would like to see how you make macarons.
Very helpful indeed, I didn’t know the step of whipping till it’s silky. Also cooling down upside down for 10 mins only. Thanks so much for the details. Will try this out!
So so well explained. I run a bakery of my own and i am replacing my Chocolate cake recipe with this one! Thanks for this chef!. so glad i came across this channel. Much love from India!
You have no idea how many time I failed and Im so thankful I found your channel 😭😭😭 I tried this for the first time today and it came out perfect! Thank you!
This works like a charm thank you chef ! Finally had my first success with this technique after many other failed trials. Very clear explanation and it tastes wonderful
Some great tips there Hanbit. It's amazing how easy it is to ruin a simple recipe with poor prep. Your meticulous & pro approach is a game changer. Thanks :)
Chef, thank you so much for this detailed video. Genoise has been the most difficult bake I’ve encountered. With your instructions, I was able to successfully recreate your recipe! Twice!!!!! Question: how do you recommend storing genoise?
Great video Hanbit. I made a tweak which may be helpful. Consider letting the whole eggs sit in a ~100F/ 40c warm water bath prior to cracking them open.
Thank you very much Chef for detailed explanation🤗. I have been following your recipes for quite some time now and I need to say all my baking is coming out amazingly good and my family and friends are very satisfied and happy with them☺🤗 Thank you!
My cake is in the oven right now and I hope it comes out well 🤞🏼🤞🏼 Edit: I was little sceptical about the cake getting raised coz while mixing the batter got deflated a little, turns out the cake didn't raise that much. That's fine, I am super happy that my cake came out completely baked atleast
@@HanbitCho A small doubt, though i added 1 tsp vanilla extract , still the cake smells kinda eggy should I increase the extract amount or is genoise in actual is like that ?
Finally succeeded making the genoise even though I failed so many times before. This is without a doubt the best pastry channel I know. Question: if I use a 30cm pan, how much ingredients do I have to use?
I recently just came across your channel and can i just say that you are a godsend! Instantly subscribed and turned on the notification bell. Can't wait to see and learn more from you :) - Much love from an avid baker
Thanks very much Hanbit for making this video. I tried making the genoise twice, although the second time is better than the first, but still not good enough, I think I have over fold the flour but it took so long to mix it completely, like you said it needs practice n practice, but the cake taste good though, nobody notice the flaw except me, I will continue to practice, thanks again
Hi Mr hanbit. Thank you again for your sharing of chocolates genoise. I made it. The cake turn out very successfully. Now I know that baking a genoise is not necessarily to put in baking powder or baking soda. Thank you.
Thank you for the clear explanation. For 8-inch pan. Multiply by 1.8. Cake flour 60g (108g) Cornstarch 18g (32.4g) Cocoa Powder 13g (23.4g) Unsalted Butter 27g (48.6g) Q1: Can we round down /up for the decimal? Q2: if we omit Corn starch, how much cake flour should we increase? Thank you so much
Its amazing how you explain how n why in every step keep it up chef I have one question why you didnt add the salt ? I thought its essential for any baking
Hi Hanbit, you provided very awesome details. I do ve a few questions and i hope you will response. Q1. What is the difference if we separate the egg whites n yolks n then whip then separately to incorporate air n then combined. If the egg yolks are beaten to ribbon stage and then mixed with the mellted butter n flour, then we wont tend to overfold before folding in the whipped egg whites. What do you think? Q2. What is the difference between a shortcake, genoise and sponge cake?. Q3. Would you be teaching on baking Red Velvet cake with buttermilk or vi negar and also Honey Marble sponge cake , like those in bakery... my favourite? Hope you will.. And thank you and looking forward to more awesome baking videos.
Very well spoken , detailed explanation of the cake You should consider doing educational videos for schools for cooking class Keep up the good work 😃 Sending love from Australia, Melbourne Currently in lockdown now
Best genoise explainer I have found!! Questions: - if I am not using honey (I am making a Black Forest cake and aiming for a slightly drier sponge to absorb the syrup, etc), how should I adjust other ingredients, namely sugar? - if I am not using Dutch processed cocoa powder, can I use regular cocoa powder? - if I don’t have cake flour, would an AP flour + cornstarch substitute (I think it was something like 110g flour + 2 tbsp cornstarch) work for this sponge? 질문이 많아서 죄송해요 ㅜㅜ; 그리고 설명 넘 잘 해주셔서 감사합니다~~ just subscribed to your channel!!
Hi chef!! I love you're recipes! And I made this genoise, it was lovely .. but I didn't know how to dress it.. I'm waiting for that chocolate cake you promised with this cake... I'm impatiently waiting ...
