Such wonderfully clear instructions (made a genoise yesterday using this recipe for a strawberry shortcake). What I like about Hanbit's channel out of a whole bunch I've seen is the explanations of why things do or don't work in baking. I used to end up with slightly tough bottoms on my genoise and I've always wondered why, but now I know! Thank you for covering all the bases!
Hi Hanbit. I just want to say your tutorials are so clear, easy to understand and appreciate all the tips and tricks too.Rhank you so much for sharing so generously. I enjoy each one thoroughly! Stay safe
You're a LEGEND!!! Tomorrow is my birthday and today I've successfully made this earl grey genoise for the first time! It sits on the fridge and tomorrow on my birthday I'll decorate it with your recipe ❤
I have made many of your cakes and they all turn out delicious! Thank you for these quality instructional videos. But for some reason as it is baking in the oven, it doesn't form a dome shape. Instead it is quite flat with a dip in the centre. I'm not sure if it is an oven temperature problem, but it is fully cooked at 30 minutes. Also congratulations on your new cookbook! I'm looking forward to an English version! :)
God Bless You Mr. Cho Very comprehensive and concise. Saved a lot of experiments and researches for all of us. And sharing you knowledge and experience for free, you're a good Samaritan of another kind ♥️
Saludos que honor , me encanta la repostería Coreana y saber que puedo aprender de un gran Maestro Chef como Usted , definitivamente me inspira y agradezco nos comparta parte de su aprendizaje 🤩😊
Doing it for the third time now! First time overmixed - too dense! Second time - didn’t realise I have under-mixed which some clumps were found after baking. Third time should be the perfect one I hope 😂🙏
Thank you chef. You are always so wonderful in teaching cake making. If you can strike up partnership with suppliers where you bought all the equipments and gear you used in your baking, it would not only help us to buy what we need, you can be the spokeman of the various brands and have some passive commissions as well. It's a win win deal. Cheers from Australia.
Mr. Cho you're obviously a world class baker with much success ahead of you. May I suggest you add Imperial measurements for Americans to the Celsius numbers used in Korea and the rest of the world? I know that's a bit annoying for you, but I definitely think it will add to your success with tens of millions of Americans!
thanks for ur generous sharing! u are the best korean pastry chef ive known, who bothers to give such detailed explanations, and speaks fluent English! Please open up your online classses soon :)
Hi Chef! Again with giving us GOLD. I made the carrot cake and it turned out AMAZING. Your version of cream cheese frosting worked like a charm for us because don't like it too sweet. I can't wait to make this Earl Grey Genoise. I did want to ask about your metal leveling bars, any chance you can provide measurements for them in centimeters? I am going to ask someone to make me some that work's with metals. Thank you!
@@HanbitCho Thanks Chef, I stopped by at Walmart to pick up a few wooden dowels. I now have multiple thicknesses and lengths. They should work just fine for cutting the cake to the desired thickness. Thanks again!
The earl Grey cake looks delicious 😋 🥰 and I made the sponge cake yesterday with 8 inches cake pan. I doubled the recipe, but I have to ask, do I need to double the time for baking the cake? Because I'm not very sure if I should bake the cake 30 minutes or 60 minutes. 😭 I will try to remake the cake again. ❤🙏🙏
oh you normally don't double the time. you do need to bake it for longer though - you need to test it out yourself. test it out after 30mins using a rod and see if any liquid batter comes out.
Thank you for this special video. Love both the soundtrack and your baking, it's amazing. I watched the video clip before the weekend to prepare for the baking practice. After watching the video clip, I'm sure I'll make it better and more delicious.😁
Hi Chef, thank you for this recipe! It's our Christmas cake for this year 😊 I just put my cake in the oven--I'm very excited to see it in 30 min! However, just a suggestion, but I was wondering if you could edit the instructions in the description to include the melted butter and sacrificial batter step. I was going by the description and didn't play the video again until after I poured the melted butter into the batter. Hopefully it turns out alright 😅 Thank you again for the recipe!
Hi Hanbit, I made your recipes in practical life. You are a great chef. . As a pastry chef which books you recommend to youngsters for the knowledge (means knowledge about each every thing about baking). . Like I want to enter in the depth of baking. . Waiting for your answer. Peace ✌️
Hey Chef thank you so much for this wonderful recipe..but will it be possible for you to make a video explaining the difference between a genoise and a sponge cake and what kind of cakes are they generally used for.. thanks👍.
This technique is great. After I level I like to punch out the centers of each cake layer with an expandable flan ring to remove the caramelized sides of the layers too. I punch out the same diameter of circle from each layer. What do you think? Does this make sense or is it too much? I just get bothered by the caramelized edges. So just like you took off the crusty bottom part I do that for the sides too. But I’m not a pastry chef so this technique may not make complete sense I am not sure.
yeah if you don't like the crusty feeling that's up to you! personal preference really. as long as you get a decent genoise - it's fine whatever you do with it!
Hello hanbit Hanbit i only has 10°c differences of temperature in my convection microwave oven such as 100°c -110°c-120°c......180°c-190°c and 200°c. So at what temperature i should bake this sponge and for how long. Kindly guide me.
Hi Hanbit!!! Thank you so much for the detailed and clear instructions on how to make a fluffy and delicious genoise! It's my husbands birthday today and I'm making 2 of these to celebrate it with our family :D Next time i'll give the carrot cake a try too ^^
Hi chef, I have had much frustrations making genoise until I followed your video. My genoise is still not perfect like yours but I am thankful that it doesn’t collapse like it used to. It is not firm and sturdy like yours and I am wondering if you know what’s the reason and if you can advise me. The genoise is still useable and I made this cake for a niece birthday last week and she said it’s very delicious 😋😋 It makes me so happy and I want to thank you for your detailed guidance 💓💓 I hope I will be able to make the perfect genoise next time 💗💗 All the best! 🌷
@@HanbitCho Thank you for your prompt reply. I will practise and practise till I get it 💪🏻😃 Just finished icing the cake and it’s not too bad though I am still not good in doing the frosting ☺️ Looking forward to trying the cake and your new videos 😍 Have a happy day! 😊
Hello chef I feel like I am in a confectionery school while watching it. Precise instructions for novice. Can you please let us know how to calculate the ingredients for 9 inch cake tin. I guess you can also make a video on how to calculate the ingredients.
Hi chef, can you please help me with another problem that I’ve been having with my genoise…. why is my genoise crumbly when I slice it? I baked according to the time and temperature you recommended in your video. Hope you can tell me what I did wrongly. Thank you! 💓
Thank you for sharing so many techniques with us. When you use the water bath to raise temperature before mixing the eggs and sugar, what should the water temperature be?
Third time doing it and finally succeed!!! Tears of joy!!! 😭😭😭
yay!!
Such wonderfully clear instructions (made a genoise yesterday using this recipe for a strawberry shortcake). What I like about Hanbit's channel out of a whole bunch I've seen is the explanations of why things do or don't work in baking. I used to end up with slightly tough bottoms on my genoise and I've always wondered why, but now I know! Thank you for covering all the bases!
You are so welcome!
Slicing at 8:06 is so satisfying
lol
Hi Hanbit. I just want to say your tutorials are so clear, easy to understand and appreciate all the tips and tricks too.Rhank you so much for sharing so generously. I enjoy each one thoroughly! Stay safe
Glad you like them!
You show the steps in such a methodical way so anyone can understand.Great work!👍👍👍
May triple gem bless you..(I'm a buddhist)
thank you!
You're a LEGEND!!! Tomorrow is my birthday and today I've successfully made this earl grey genoise for the first time! It sits on the fridge and tomorrow on my birthday I'll decorate it with your recipe ❤
yay!
@@HanbitCho Master, you must very busy! We're waiting for your new recipes ❤
Passo a passo maravilhoso só não faz quem não quer , adorei parabéns
thanks!
I have made many of your cakes and they all turn out delicious! Thank you for these quality instructional videos. But for some reason as it is baking in the oven, it doesn't form a dome shape. Instead it is quite flat with a dip in the centre. I'm not sure if it is an oven temperature problem, but it is fully cooked at 30 minutes.
Also congratulations on your new cookbook! I'm looking forward to an English version! :)
My pleasure 😊
You are a great teacher.
Thank you! 😃
Many thanks Chef Hanbit 🙏🏻
no probs.
Wow i love 💘 this cake so much as it's delicious. Thanks Chef!!
My pleasure 😊
You are the best chef ever? I learned a alot from you, thank you so much
thanks.
I cANT WAIT for the Korean earlgrey cake video ! Awaiting in expectancy for your next video ! Thanks hanbit ! You inspires me to baking !
Coming soon!
Hi Mr Cho love you videos and simplified explanations
Love from 🇿🇦
Glad you like them!
Thankyou chef! I'm loving earl grey so so much. I definetely am gonna try this recipe
You are so welcome
God Bless You Mr. Cho
Very comprehensive and concise.
Saved a lot of experiments and researches for all of us.
And sharing you knowledge and experience for free, you're a good Samaritan of another kind ♥️
You are very welcome
Saludos que honor , me encanta la repostería Coreana y saber que puedo aprender de un gran Maestro Chef como Usted , definitivamente me inspira y agradezco nos comparta parte de su aprendizaje 🤩😊
thank you~
Doing it for the third time now! First time overmixed - too dense! Second time - didn’t realise I have under-mixed which some clumps were found after baking. Third time should be the perfect one I hope 😂🙏
Great job!
Hai chef..i'm very grateful cuz you always provide very useful recipes, may you always be healthy. God bless you.. thanks chef
thank you!
Thank you chef. You are always so wonderful in teaching cake making. If you can strike up partnership with suppliers where you bought all the equipments and gear you used in your baking, it would not only help us to buy what we need, you can be the spokeman of the various brands and have some passive commissions as well. It's a win win deal. Cheers from Australia.
oh I actually put this in the descriptions - scroll down to the bottom and you'll see it.
Km
Kn
😊 momok
We m
Mm
Thank you , great as always !
Thank you too!
Thank you chef Hanbit! Well said! God bless your channel😊👍👍
Thank you too
Beautiful video. I love how you explain whys of ingredients. Keep it up.
Thank you so much 😊
I love earl grey!! Thank you so much for this, Chef!
You are so welcome
Mr. Cho you're obviously a world class baker with much success ahead of you. May I suggest you add Imperial measurements for Americans to the Celsius numbers used in Korea and the rest of the world? I know that's a bit annoying for you, but I definitely think it will add to your success with tens of millions of Americans!
take a look on google and there are websites that do the conversions for you!
Thank you for good technique. I can’t wait to see next recipe to complete earl grey shortcake. 😊
You are so welcome!
thanks for ur generous sharing! u are the best korean pastry chef ive known, who bothers to give such detailed explanations, and speaks fluent English! Please open up your online classses soon :)
My pleasure 😊 yeah i'm working on the online classes...take a while...
@@HanbitCho no worries, waiting for it when its ready :)
You’re a genius man🔥 discovering your channel was one of the best things that happened to me
Wow, thanks
Another genoise cake! l am fall in love with your cake! 😉😅💖 Love your channel!
Thank you! 🤗
Quality video. Thank you for your knowledge.
Glad it was helpful!
Just found your channel & I love it so much! Thank you for your clear explanation in every step of the cake. Keep up the good work!!
Thanks so much! 😊
Thank you so much chef🙏🏻🙏🏻🙏🏻I love earl grey😍
My pleasure
The best clip ever 👍🏻🤩
thanks!
PERFECT!
thanks!
nice as always chef
Thanks again!
Can’t wait to try the recipes...thank you 🙏
You’re welcome 😊
It's always so satisfying to see you cut them so perfectly. 😅😅 Looking forward to your pate a choux tutorial! 😍
Thank you! 😊
I made this twice and it gets better every time. If I wanted to substitute with Jasmine green tea, would I have to more or less green tea?
cool!
“Shocking” the cake - interesting technique and it makes sense! Thanks chef.
Glad you liked it!
Thanks for the great recipe chef, wanna to try it. For eggs, whole egg or only yolk?
whole egg!
Thanks for the J technique! It would be so helpful as I always overmix my dry ingredients!
Glad it was helpful!
The recipe is great ! Can't wait to tuck in to it now
Hope you enjoy
Ooh... want to try this so baaaad 😋
It's so good!
Hi Chef! Again with giving us GOLD. I made the carrot cake and it turned out AMAZING. Your version of cream cheese frosting worked like a charm for us because don't like it too sweet. I can't wait to make this Earl Grey Genoise.
I did want to ask about your metal leveling bars, any chance you can provide measurements for them in centimeters? I am going to ask someone to make me some that work's with metals. Thank you!
the thickness is up to you - i have various bars of different thickness to suit my needs. in terms of length that's up to you as well. mine's 40cm.
@@HanbitCho Thanks Chef, I stopped by at Walmart to pick up a few wooden dowels. I now have multiple thicknesses and lengths. They should work just fine for cutting the cake to the desired thickness. Thanks again!
수고했어요.
한빛 쉐프님!😊
감사합니다~
Enjoyed the video lots, loved the style and explanation! Looking forward to the next ones :)
Awesome, thank you!
Hi
Can you make Taiwanese castella cake
Thanks
Will try
I want to try this. I have some great lady grey tea, which is lighter tea flavor.
oh lady grey will work too.
@@HanbitCho thanks Chef
Hey Hanbit! I love your RUclips channel. You share everything which is rare. Can you please do a video on how to measure ingredients for bulk orders?
ok!
The earl Grey cake looks delicious 😋 🥰 and I made the sponge cake yesterday with 8 inches cake pan. I doubled the recipe, but I have to ask, do I need to double the time for baking the cake? Because I'm not very sure if I should bake the cake 30 minutes or 60 minutes. 😭 I will try to remake the cake again. ❤🙏🙏
oh you normally don't double the time. you do need to bake it for longer though - you need to test it out yourself. test it out after 30mins using a rod and see if any liquid batter comes out.
Impressed.. subscribed👍
Welcome aboard!
Thank you for all technique.
You are so welcome!
Thank you for this special video. Love both the soundtrack and your baking, it's amazing. I watched the video clip before the weekend to prepare for the baking practice. After watching the video clip, I'm sure I'll make it better and more delicious.😁
Nice. Thanks!
Very good.I theirany way you can measure ingredients in cups,we the older people would like to bake your delicious cakes
take a look on google for measurement conversions.
Hope to see more cakes and pastries found in korean bakeries! Especially those amazing tarts and cakes with different layers and textures
More to come!
I love your genoise. I look forward to see more of your flavours 😀
Thanks so much! 😊
Looking forward for the completed Earl Grey Cake ❤️
Very soon!
Amazing Explanation
❤️🙌🏻🤗 just found your channel && I immediately subscribed ! Amazing Chef!🙌🏻🙌🏻
Thanks and welcome
Hi Chef, thank you for this recipe!
It's our Christmas cake for this year 😊 I just put my cake in the oven--I'm very excited to see it in 30 min!
However, just a suggestion, but I was wondering if you could edit the instructions in the description to include the melted butter and sacrificial batter step. I was going by the description and didn't play the video again until after I poured the melted butter into the batter. Hopefully it turns out alright 😅
Thank you again for the recipe!
Happy holidays!
it's so detailed . reminds me of our food nutrition class
thank you!
Hi Hanbit,
I made your recipes in practical life.
You are a great chef.
.
As a pastry chef which books you recommend to youngsters for the knowledge (means knowledge about each every thing about baking).
.
Like I want to enter in the depth of baking.
.
Waiting for your answer.
Peace ✌️
i went to a pastry school so didn't really buy books!
Hey Chef thank you so much for this wonderful recipe..but will it be possible for you to make a video explaining the difference between a genoise and a sponge cake and what kind of cakes are they generally used for.. thanks👍.
i think they are the same thing!
@@HanbitCho oh! Ok 😅……. Thank you so much🤗🤗
@@HanbitCho So if we add a chemical leavener such as baking powder to genoise batter …. Will it result in a more lighther/fluffy texture?
Lovely video chef! May I know why milk was not necessary in this recipe?
oh i just felt like leaving out the milk...you can add it in!
“Hello!” Superb as always, with so much attention to detail. I can’t wait to see the completed cake in the next video. 👌😊
Thank you! Cheers!
Does infusing the earl grey in the butter give more flavor than just adding it to the dry ingredients?
it's the same.
I really appreciate your kindness to share your knowledge with us. Thanks so much …
So nice of you
Just bump.into your channel...I love the way you present every recipe..easy to follow. Done subscribe!
Thank you so much 😊
This technique is great. After I level I like to punch out the centers of each cake layer with an expandable flan ring to remove the caramelized sides of the layers too. I punch out the same diameter of circle from each layer. What do you think? Does this make sense or is it too much? I just get bothered by the caramelized edges. So just like you took off the crusty bottom part I do that for the sides too. But I’m not a pastry chef so this technique may not make complete sense I am not sure.
yeah if you don't like the crusty feeling that's up to you! personal preference really. as long as you get a decent genoise - it's fine whatever you do with it!
@@HanbitCho Thank you very much for your expertise!
Can i use a whisk to fold in the dry ingredients?
hmm that will probably create bubbles...you usually do it with a spatula.
Im so grateful I found your channel. 🥺💞
Welcome!!
넘 향긋하고 맛있겠어요!! 얼그레이 시트 이용한 얼그레이 쇼트케이크 영상도 올려주시려나요?☺️(희망사항,,)
네 곧 올리겠습니다~
Hello hanbit
Hanbit i only has 10°c differences of temperature in my convection microwave oven such as 100°c -110°c-120°c......180°c-190°c and 200°c.
So at what temperature i should bake this sponge and for how long. Kindly guide me.
Just try it somewhere around the temperature/time that I've written down - this depends a lot on your oven so you need to test it out!.
Fantastic ❤️
Thank you! Cheers!
Thank you so much! I can’t wait to try this
Hope you like it!
This was so helpful 🤭 땡큐우우우우~~~~💜
thanks!
Hi Hanbit!!! Thank you so much for the detailed and clear instructions on how to make a fluffy and delicious genoise! It's my husbands birthday today and I'm making 2 of these to celebrate it with our family :D Next time i'll give the carrot cake a try too ^^
thanks!
Hi Chef, can I use avocado oil/other tasteless oil to replace butter? thanks in advance.
yeah you can but using oil feels more like a chiffon!
@@HanbitCho oic! Thank you Chef!
I love your videos..!! Can you make a chiffon cake??? Please 😍😍
sure.
Hi chef, I have had much frustrations making genoise until I followed your video. My genoise is still not perfect like yours but I am thankful that it doesn’t collapse like it used to. It is not firm and sturdy like yours and I am wondering if you know what’s the reason and if you can advise me. The genoise is still useable and I made this cake for a niece birthday last week and she said it’s very delicious 😋😋 It makes me so happy and I want to thank you for your detailed guidance 💓💓 I hope I will be able to make the perfect genoise next time 💗💗 All the best! 🌷
Hmm yeah making genoise isn't easy. it does require a lot of practice. Try and follow the video as much as possible!
@@HanbitCho Thank you for your prompt reply. I will practise and practise till I get it 💪🏻😃
Just finished icing the cake and it’s not too bad though I am still not good in doing the frosting ☺️
Looking forward to trying the cake and your new videos 😍
Have a happy day! 😊
Hi, Chef! Could I use iced eggs ? or Only room temperture eggs add sugar, honey to heat up to 40C to make genoise>?? Thank you~
room temp!
Nice.do you have recipe for chiffon cake
yep
Hello chef I feel like I am in a confectionery school while watching it. Precise instructions for novice.
Can you please let us know how to calculate the ingredients for 9 inch cake tin. I guess you can also make a video on how to calculate the ingredients.
take a look at my video on recipe scaling.
Instead of early gray tea leaves what else we can use ?
any other tea leaves would work.
thank you so much for the tips chef! it really helps me. :)
My pleasure!
I love this cake!
thanks!
Hanbit on the recipe method you wrote to add milk. But can’t see you adding milk in the video? Thanks
thanks for pointing out! very detailed indeed. I've corrected it now!
@@HanbitCho thanks 🙏 that makes more sense now!
Hi Chef
Do you bake the cake with fan or no fan oven??
Hi chef, can you please help me with another problem that I’ve been having with my genoise…. why is my genoise crumbly when I slice it? I baked according to the time and temperature you recommended in your video. Hope you can tell me what I did wrongly. Thank you! 💓
yeah let it cool down.
@@HanbitCho ok, thank you for your reply 💓
Chef, if i dont have a termometer for baking, what should i do? Btw thank for the recipe chef💚
oh you need one.
Can you make cupcakes with this recipe?
yep
Wowwww so Nice and clean… perfect👍
Thank you so much 😊
The cake looks great! Is genoise same as sponge cake?
Well some say its different but i think they are the same
PERFECT! 👏🏻👏🏻👏🏻
Thank you!!
Thank you chef! I only have a 9-inch cake pan, what are the configurations for this size?
yeah it's gonna be larger.
Sooooooooooooo usefull! Thanx!
thanks!
Thank you for sharing so many techniques with us. When you use the water bath to raise temperature before mixing the eggs and sugar, what should the water temperature be?
that's up to you as long as you can get the temp up.
hey there! loved this video. i just wanted to ask you if i need to preheat the over before starting?
Yes you do
Adorei o video!
thanks
Hi Chef! For a matcha génoise, how should we adapt this recipe? :)
oh I'll make another video for that. It's slightly different. you need to use a paste.
@@HanbitCho Will look forward to it!! Thank youuuu brilliant as always
Good morning chef~~~
Should I turn on the fan when I baked?
Sry, I’m not good at in English anyway 😂
yeah use the fan.
@@HanbitCho I love you Hanbit😂😂😂😂