You’re an incredible instructor. Some people know their stuff, but that’s it. While other people know their stuff and can teach it. That’s you, you’re other people 👏👏👍👍
Made this for my father on his birthday! He loved it and it was all thanks to you for sharing your knowledge! Can't wait to learn more from your videos :)
Mr. Cho, thank you so much for being extremely concise and educational in your videos. It is a joy to watch them, as you answer my questions even before i formulate them.
Wow, you’re pretty awesome! BTW, I just made my genoise sponge by your recipe and it’s never, I say, never, have been so high. Can’t wait to try your other recipes. Thank you for putting this out to teach us.
It feels illegal that a video this informative only has 90k views! I definitely thought it had hundreds of thousands because it's what you deserve. Regardless, thank you so much for the tips and recipe! I'm definitely gonna try this out for my father's birthday. :) just hoping the weather by then won't be too hot to work with the chantily cream, lol.
Thank you so much😊 My daughter loves your videos and wanted the this cake for her birthday. Everyone loved it. It tastes so light with just the right amount big sugar. Other recipes are also wonderful!!!!!! We ❤️ your channel
I finally made it since it's strawberry season here. This is the strawberry shortcake recipe I've been looking for. It's packed full of strawberry flavor. I love it.
Kamsahamnida Chef Hanbit, truly love and enjoyed watching all your cake tutorial videos. You are a great mentor. You always provide proper guidance. Wish you always well & in great health ❤.
All of your videos that I have watch till now has a very clear to instructions. Love it so much. You are a very very good teacher. I wish I have found it years ago when I was still studying to become a pastry chef then I didn’t have to struggle about why and how 🤣🤣🤣🤣. Your students are very lucky with you!
Hello my friend! Thank you for such knowledge, I will definitely try and apply in practice. Before that, I didn’t want to take on such cakes, but now the desire has appeared!
Absolutely love this channel I recently discovered. I’ve been baking for many years now but it’s so refreshing to see your take on classic pastries etc.
Hanbit's recipes are soooo good - and easy to follow - and they work. I made this yesterday and it was demolished within 5 minutes of putting it on the table. So deliciously fabulous. Light and moist and looks fabulous.
I tried making this cake and I overfolded. I saw my volume decrease 😭. I love how easy it is to follow though. I’ll be using your videos for my cake journey. Thank you!
It is my first time to see Korea youtuber speak English, as normally Beauty vlog I saw only english subtitle. And I have to try study Korea. Thanks chef for the guidance on Inside and outside cream. I have pay attention yet when making cake. Cake decoration is so amazing
I did the same exact thing with spreading strawberry confit (homemade strawberry jam in my case) in a recent strawberry shortcake I made. The genoise was a bit too dense, but the farm fresh strawberries and lightly vanilla stabalized whipped cream were just fantastic. It's a simple cake but a technical one.
Binge watching all of your videos 😊❤️ thank you so much for uploading and sharing it again with us and I’m sorry about the hassle. I hope you are well XX
Chef!, your explanations are always very detailed and useful, I always learn something new. Thank you for your videos, and your excellent and delicious recipes!!. Gamsahamnida again!!🤩👍
Hi chef, I have become a superfan of yours. I wonder it would be the same to replace icing sugar of the same quality; and would it help to stabilise whipped cream?
Hola,soy emilia,soy una de tus seguidoras,me encantan cada una de tus creaciones,he intentado hacer,algunas de ellas,con mayor o menor suerte,me encanta verte trabajar,eres todo un profesional,enhorabuena,saludos desde España
Amazing cake!! Just a question, what do you call the label that you usually put on top of the cake 12:48-12:50. I want to have my business name printed as such as well :( can anybody help?
Hi Chef Thank you for your sharing of baking lessons First time watching your channel I love it so much Very nice and very neat artwork I learned a lot of tips from your details explanation! Hope to see more lessons from u 😍😍😍
Hi Mr Cho first of all i really admire your work thankyou for sharing all your beautiful work and recipes. I had been looking over and over at your confit recipe to put it on a tourbillon mold i just bought. I tried it yesterday and after freezing it for a lot of hours i took it out, 20 minutes later it melted. What could i have done wrong i fill like i follow every step, but the one that got me confused was the home made fruit confit or purée made at home. My other question is in case i want the confit sweeter for the tourbillon do i have to add more pectin or how can i keep the tourbillon as firm as possible. Thankyou
You area great teacher, Hanbit. And I think "toast on jam" should be the new way we say that food. 🙃 My only complaint, if you're interested, is I don't like the music at all. I will watch your videos, but can really only take one or two at a time, having just discovered your channel recently. Again, thank you for being such a good teacher.
My strawberry tourbillon can not go off from the mould.. it stick and broken. How long should U put it in the frezzer? . ,? Can I use gelatin istead of pectin ?
Hello Chef Hanbit , May I ask, is NH pectin the same as E440 pectin? I did it with e440 but it is not good, I don't know where the error is, I also used frozen berries … 감사합니다 🤍✨
Hi Chef! I’m loving all your videos! So informative and fun to watch! ❤️ thank you I have a question, does this strawberry confit melt in room temperature? Is this same as gelee? Can it be used as a filling for a stacked wedding cake?
Hi chef thank you so much for your detailed techniques. My Genoise turned out perfect. I was wondering if you could make the Genoise cake with butter cream? I wouldn’t like to use Swiss meringue buttercream. If you would be able to make your next video on that please 🙏
How do you transfer the cake from the turntable to a plate? Do you use a cake lifter? Do you mind showing the process in the next video perhaps? Thanks!
I recently found your channel, and I really love all your detailed explanations and precise directions. Awesome videos!😎 Thanks so much! ❤ I have a question about the pan you used to make the strawberry confit. What kind of pan is it??? I have been searching all over to find a pan just like that, but I can't! I need a pan for boiling the sugar for Italian Buttercream -- small, with straight sides, smooth on the inside (no rivets), and a pouring spout. I've been searching the internet for days to no avail, and now I see you using EXACTLY the pan I am looking for!😆 Can you tell who makes it and where it might be available?🤔
You’re an incredible instructor. Some people know their stuff, but that’s it. While other people know their stuff and can teach it. That’s you, you’re other people 👏👏👍👍
I appreciate that!
Made this for my father on his birthday! He loved it and it was all thanks to you for sharing your knowledge! Can't wait to learn more from your videos :)
You are so welcome!
Mr. Cho, thank you so much for being extremely concise and educational in your videos. It is a joy to watch them, as you answer my questions even before i formulate them.
You are very welcome
I cannot believe you're literally giving us the baking tips for FREE! Thanks a lot. Mabuhay from the Philippines!
Glad it was helpful!
Wow, you’re pretty awesome! BTW, I just made my genoise sponge by your recipe and it’s never, I say, never, have been so high. Can’t wait to try your other recipes. Thank you for putting this out to teach us.
Great job!
It feels illegal that a video this informative only has 90k views! I definitely thought it had hundreds of thousands because it's what you deserve. Regardless, thank you so much for the tips and recipe! I'm definitely gonna try this out for my father's birthday. :) just hoping the weather by then won't be too hot to work with the chantily cream, lol.
haha thanks!
Thank you so much😊 My daughter loves your videos and wanted the this cake for her birthday. Everyone loved it. It tastes so light with just the right amount big sugar. Other recipes are also wonderful!!!!!! We ❤️ your channel
Thank you so much 😀
I finally made it since it's strawberry season here. This is the strawberry shortcake recipe I've been looking for. It's packed full of strawberry flavor. I love it.
Sounds great!
Kamsahamnida Chef Hanbit, truly love and enjoyed watching all your cake tutorial videos. You are a great mentor. You always provide proper guidance. Wish you always well & in great health ❤.
thank you.
All of your videos that I have watch till now has a very clear to instructions. Love it so much. You are a very very good teacher. I wish I have found it years ago when I was still studying to become a pastry chef then I didn’t have to struggle about why and how 🤣🤣🤣🤣. Your students are very lucky with you!
Thanks so much 😊
Thank you Hanbit for your professionalism, you break it down so amazingly, piece by piece, we love your cooking show.
Thank you so much!
Je met toujours le pouce avant de commencer à regarder vos vidéos. Merci
thanks
Hello my friend! Thank you for such knowledge, I will definitely try and apply in practice. Before that, I didn’t want to take on such cakes, but now the desire has appeared!
nice
I am so glad for your videos: You should be on TV -you're great!
great!
I made tried your genoise tricks and it turned out amazing!
glad to hear!
Love this guy . Not sure why . Maybe it’s polite introduction or nah it’s his polite manner anyway love it
lol thanks.
Chef Hanbit thank you so for your vedio or tutorial baking. I learn a lot from you. I share this vedio to my daughter so that she will learn too. 😊❤
My pleasure 😊
Absolutely love this channel I recently discovered. I’ve been baking for many years now but it’s so refreshing to see your take on classic pastries etc.
Thanks so much 😊
Hanbit's recipes are soooo good - and easy to follow - and they work. I made this yesterday and it was demolished within 5 minutes of putting it on the table. So deliciously fabulous. Light and moist and looks fabulous.
Fantastic!
I have tried making strawberry shortcake using your recipe. It is out of this world. Thank you for your generosity to share with us your recipe.
My pleasure 😊
I tried making this cake and I overfolded. I saw my volume decrease 😭. I love how easy it is to follow though. I’ll be using your videos for my cake journey. Thank you!
It is my first time to see Korea youtuber speak English, as normally Beauty vlog I saw only english subtitle. And I have to try study Korea. Thanks chef for the guidance on Inside and outside cream. I have pay attention yet when making cake. Cake decoration is so amazing
Thank you so much!!
This Korean style strawberry short cake looks so amazing and professional. Wow!
Thank you 😋
its not even Korean. This type of Chiffon shortcake is Japanese.
I did the same exact thing with spreading strawberry confit (homemade strawberry jam in my case) in a recent strawberry shortcake I made.
The genoise was a bit too dense, but the farm fresh strawberries and lightly vanilla stabalized whipped cream were just fantastic. It's a simple cake but a technical one.
good stuff.
Merci beaucoup vous etes le meilleure chef un grand homme bravooooo pour tout et surtouuuuu pour les astuce wawww
thanks!
So much yum! 🥺 I’ve never had a Korean style shortcake before, so this is definitely on my list of things to bake 🍓
Hope you enjoy
Now I have to make this next strawberry 🍓 season! 😋
yay!
You are such an amazing teacher, every cake you taught me here has turned out and I have had rave reviews.🙏🏼
thanks!
Really enjoying your channel Hanbit. Thank you for teaching me something new today...😊👍
sure
I love your channel, it is not a baking channel, it is free master class series , keep it up, dear Hanbit ♥️♥️♥️
Thank you so much 😊
You are the best chef. Thank you for your recipes
My pleasure 😊
Nice to see your hands without gloves, chef! 😄 I will try to make this recipe soon, thank you for this fabulous recipe.
My pleasure 😊
the pronunciation of the words in French is impeccable :D
lol thanks
Wow! This strawberry shortcake is definitely unique with the spiral 🌀 strawberry tourbillon.
So good!
쉐프님^^ 나를 위로해주는 케이크.. 레시피 고마워용♡ 이제껏 먹어본 케이크중에 최고 ~~~ 아쉬운 딸기 더 아쉽지 않도록 듬뿍 올려주었어요 ㅎㅎㅎㅎㅎㅎ
ㅎㅎ 감사합니다!!
Looks very sophisticated yet tricky 💕...i must try doing one as i love baking too. I appreciate your techniques as always. Thanks 👌
My pleasure 😊
Now you are my favorite pastry chef! I love how you decorate your cakes. I am going to switch strawberry with pineapple.
lol thanks!
Your explanation was really easy to understand. I’m really interested in baking, so this helps a lot. Thank you!
I'm so glad!
Binge watching all of your videos 😊❤️ thank you so much for uploading and sharing it again with us and I’m sorry about the hassle. I hope you are well XX
Thank you so much!
Love all your video. Your explanation is very clear and understandable
I'm so glad!
I love how you explain your technique. Thank you so much
You are so welcome!
I am so very grateful for all of your precise and concise explanations dear chef.🙌🏼✨🙏🏼😊
My pleasure 😊
tutorial nya sangat lengkap... terimakasih atas ilmunya chef...🌷🌷🙏
thanks!
Thank you very much chef for sharing your knowledge ❤God bless...
My pleasure
chef hanbit makes icing look easy lol I'm really excited to try it!
Hope you like it!
Chef!, your explanations are always very detailed and useful, I always learn something new. Thank you for your videos, and your excellent and delicious recipes!!. Gamsahamnida again!!🤩👍
Glad you like them!
Una obra de arte . Disfruto mucho cómo explicas . Adoro este canal.😘
thank you!
Love your videos , detailed instruction and well presented.
Thank you very much!
Im addicted to your videos!!!
thanks!
This is extremely valuable channel, so much knowledge shared . Baking class of thousands dollars
Glad you think so!
Love your work! Keep it up. Very professional!
Thank you very much!
Hi chef, I have become a superfan of yours. I wonder it would be the same to replace icing sugar of the same quality; and would it help to stabilise whipped cream?
it would help a bit.
Love your channel wish you lots of success ☺️💕
Thank you! You too!
Nice! Im a new fan! Very neat work! 😊❤️
Welcome!!
I made this cake for a birthday and everyone loved it, I recommend 100% 🤗
so glad to hear!
I was just thinking of making this before the incident happened. Thank goodness it’s back on the channel! On to the binge watch :)
haha nice!
Omg the detailed instruction about the assembly part is soooo useful. Thank you so much ❤️❤️❤️
Glad it was helpful!
Hola,soy emilia,soy una de tus seguidoras,me encantan cada una de tus creaciones,he intentado hacer,algunas de ellas,con mayor o menor suerte,me encanta verte trabajar,eres todo un profesional,enhorabuena,saludos desde España
thank you!
Can you make the cake a day ahead? Will the icing hold up or run?
Excellent tutorial!! You are a 🌟 Star!!!!
Thank you! Cheers!
I’ve only seen three videos but I am subscribing
thanks.
Strawberry cake is my favorite. It is very delicious.
Mine too!
Very interesting, very informative, love to watch 😍
So glad!
Just subscribed and on notification bell! Like this video! Neat yet fun to watch
Awesome! Thank you!
Amazing cake!! Just a question, what do you call the label that you usually put on top of the cake 12:48-12:50. I want to have my business name printed as such as well :( can anybody help?
oh it's just water proof custom made laminated paper that I order locally.
@@HanbitCho thank you so much for replying! 😊
Awww again my favourite and is really hard to have this yummy in Warsaw
nice.
Hi Chef
Thank you for your sharing of baking lessons
First time watching your channel
I love it so much
Very nice and very neat artwork
I learned a lot of tips from your details explanation!
Hope to see more lessons from u 😍😍😍
You are most welcome
Love all your videos! Thanks for making them ❤️🙏
You are so welcome!
Hi Mr Cho first of all i really admire your work thankyou for sharing all your beautiful work and recipes. I had been looking over and over at your confit recipe to put it on a tourbillon mold i just bought. I tried it yesterday and after freezing it for a lot of hours i took it out, 20 minutes later it melted. What could i have done wrong i fill like i follow every step, but the one that got me confused was the home made fruit confit or purée made at home. My other question is in case i want the confit sweeter for the tourbillon do i have to add more pectin or how can i keep the tourbillon as firm as possible. Thankyou
yeah just need to boil it down further + you need to use pectin NH
Amazingly beautiful!
Thank you so much!
Love your video, is very helpful for everyone who wanted to learn. Thank you!
I'm so glad!
Hi my favourite pastry chef. What is the name of the round turbine which you made the strawberry tourbillion. Any other alternatives please. Thanks!
yes it's a tourbillon mould. you can use any other moulds you wish :)
🤤🤤🤤🤤 watching ur video make me craving bout cake now...😅😅
😋
This meal looks absolutely delicious, healthy and flavorful!!❤ big thumbs up❤ Beautiful presentation👌Thanks for sharing ❤❤❤❤❤❤❤
thank you!
You area great teacher, Hanbit. And I think "toast on jam" should be the new way we say that food. 🙃 My only complaint, if you're interested, is I don't like the music at all. I will watch your videos, but can really only take one or two at a time, having just discovered your channel recently. Again, thank you for being such a good teacher.
good!
My strawberry tourbillon can not go off from the mould.. it stick and broken. How long should U put it in the frezzer? . ,?
Can I use gelatin istead of pectin ?
yeah you can use gelatin. leave it in the freezer for longer. leave it overnight if your freezer isn't cold enough. it depends on your freezer!
Thanks a lot... finnaly I made it.. your guidance really perfect. The tourbillon I made was really perfect just like yours in this video..🙂🙂🙂🙂😀😀😀😀😀
Great work. What is The shape of silicone mold,you used For top
yeah it's mentioned in the video.
Hello my pastry chef. You make me so anxious to taste your beautifulpadtry
😋
Hey chef thank u so much for your recipes 😊 plz can u tell me the size of your Tourbillon ?!
yeah it's the large one
Thank you, a perfect tutoring video. What is glaze you used to make it shiny?
oh I have a video on how to make glaze! pls check!
Thank you good looking chef! 😍
Thank you too
Perfeito! Obrigada por compartilhar seus conhecimentos ❤
thanks
Hello Chef Hanbit , May I ask, is NH pectin the same as E440 pectin? I did it with e440 but it is not good, I don't know where the error is, I also used frozen berries … 감사합니다 🤍✨
you do need pectin NH
Great describe and easily understand nice 👍🏻 Hope to see more from this channel🥰
Thank you so much 🙂
Hi Chef! I’m loving all your videos! So informative and fun to watch! ❤️ thank you
I have a question, does this strawberry confit melt in room temperature? Is this same as gelee? Can it be used as a filling for a stacked wedding cake?
yeah it will melt after a while at room temp. it needs to be refrigerated!
could you please make more videos on types of icing, plus I really like your content its very informative thanks a lot.
right!
Hi chef thank you so much for your detailed techniques. My Genoise turned out perfect. I was wondering if you could make the Genoise cake with butter cream? I wouldn’t like to use Swiss meringue buttercream. If you would be able to make your next video on that please 🙏
sure.
Have never made a multilayer cake before but excited to try with this recipe :)
yep try it!
How do you transfer the cake from the turntable to a plate? Do you use a cake lifter? Do you mind showing the process in the next video perhaps? Thanks!
just use a spatula.
Absolutely Gorgeous ❤ 🍓
Thank you Chef 👑
And best of luck 🍀
Thank you too
Simply beautiful 🍓
thank you!
I like ur chanel youtube, verry clearly and nice sharing for receipe, and love all ur cakes too 👍
Thanks a lot 😊
Thank you for re loading
Actually it is useful to listen again
Always welcome
hi! love your videos, and would love to try this recipe!, can you use gelatine sheet/gelatine or agar agar instead of pectin?
yeah but thats a different recipe
I recently found your channel, and I really love all your detailed explanations and precise directions. Awesome videos!😎 Thanks so much! ❤
I have a question about the pan you used to make the strawberry confit. What kind of pan is it??? I have been searching all over to find a pan just like that, but I can't! I need a pan for boiling the sugar for Italian Buttercream -- small, with straight sides, smooth on the inside (no rivets), and a pouring spout. I've been searching the internet for days to no avail, and now I see you using EXACTLY the pan I am looking for!😆 Can you tell who makes it and where it might be available?🤔
thanks!
Hi chef, how do you move the ready icing cake from the rotating platform to the plat without destroying a bit on shape？
use a palette knife.
Can I make the cream without mascorpone? How much extra cream wld I need to increase? Thank you!
Yes you can!
Would I need to increase the amount of cream to use?
Can you melt strawberry jam to make the tourbuillon ?
oh nope.
Awesome 🥰🥰
Thanks 🤗
Looks so so so good!
thank you!