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.
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....
Wow how wonderful!!! 🥰🥰🥰 finally getting some professional tips on UA-cam!!! Much appreciated your effort, love the background music, video editing and everything is so clearly explained!!! 🤩🤩🤩 Thank you! 🥳🥳🥳
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 :)
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?
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
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.
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. 🤗
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!!
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
Why you didn't make the chocolate shortcake with this chocolate sponge cake?? 😫 You're always giving us a perfect and detailed instructions!! Thank you so much 🙏
Chef Hanbit please do a demo on red Velvet Genoise, with a firm cream cheese icing that is not runny and does not have all that icing sugar to firm it up. These days people are asking for reduced sugar icing. Please and 🙏🏼 thank you 😊
@Hanbit Cho, your videos are really good. Very much a beginner but very easy to follow along. Csn you tell me where can I find your quantities to you recipes? Thanks
Your recipe looks real nice and tasty. Can I use silicone molds or is it better to use meatl molds. Maybe in a video you can give your appraisal of silicone molds versus metal molds. Which ones are better? Thank you.
Hi came across your channel and it’s clear to say I have subscribed with the bell 🔔 you explain things so clear and easily, thank you 🙏🏻 Could I ask you have you got a simple way of working out how to make a bigger/smaller sizes please???? Again thank you for all your hints and tips 😊
Hello, how do you measure eggs? With shell or without? And just to clarify are we adding extra corn starch to cake flour? Cake flour already has corn starch so wanted to clarify if the recipe calls for extra? Thank you! I can’t wait to try this recipe out.
@@HanbitCho Thank you! This is a great recipe. I tried it and cakes turned out to be amazing. In fact, I used the ganace recipe too so it was great experience. The only thing was that the cake was a little bit dry? Even with soaking. Should I soak more?
Thanks for this amazing video and can I just have a question about ingredients? Where can I find the ingredients weight, for example how many eggs and how much grams of flour? Thank You!
Thank you, Hanbit. I made your Earl Grey Tea Genoise today and it is my most successful Genoise ever (I am going to make your Earl Grey Tea cake with it tomorrow.). Your tip of cooling the cake upside down for ten minutes first was excellent. However, the chocolate Genoise I have made this evening seemed much more stiff than in your video and when I tried to fill a baking tray it was difficult to move around the tray. (I want to use your Chocolate Genoise recipe to make an entremet. What size baking tray will this recipe make?)
Sugar: flour= 1:1 It is a popular and normal recipe for genoise. You have also presented two recipes, more sugar than the flour and the same ratio with flour for plain genoise. But in this video, you presented more sugar one. It's because cocoa powder reduces the volume? Whenever I bake genoise, l'm into dilemma. Beause I like less sweet cakes. Anyway I 'll try my first chocolate genoise as your recipe.
@@HanbitCho A couple of days ago, l found your channel. I thought you're Korean-American living in the US because you speak English in demonstrating. You're very very talented at speaking English . Umm.. You sounds like a 입시학원 영어 강사.ㅋ
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 ❤❤❤
Love the detailed explanation. But I have one question, my genoise is raised and baked perfectly, but after it cooled down the top tends to get sticky. Is it because I'm using a gas oven? or should I bake it a little bit longer? and what should be the perfect temperature to set to if using a gas oven? Thank you!!!
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?
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...
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 ?
I’ve been wondering also if you’ve worked with ingredients like pandan (screwpine leaves). We would usually blend the leaves with some water to incorporate the flavour and it gives it a nice green colour and fragrance. How does adding liquid affect a genoise?
@@HanbitCho Ahh I see, thanks for the reply. I think it may not be a common ingredient as it is here, but I hope you can try it one day. People call it the vanilla of Southeast Asia 😊
@@hermione5330 if you want to add colour, use edible pigments as they are dry ingredients, which can be mixed with the batter ☺️ as for pandan I’d recommend pandan extract as as it is the most reduced of liquid and won’t change the texture of the genoise👏
Hi Chef Hanbit! I followed your video step by step, but the middle of my cake collapses in the oven both times i did it. How can i prevent this from happening? PLEASE HELP ME
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.
Thank you for the clear explanation. Really really love your videos! But just a question, if we do not want the honey taste in our choc cake, can we just omit it out? Will it affect the ingredients ratio?
Thanks for the great video! very informative. Just wondering why you added milk in your classic genoise and not in this one or the earl grey one? what is the purpose of the milk?
Thank you again for such an informative video! It’s really helpful. I’ve been intimidated by genoise mostly due to the lack of precise instructions but I think I’m ready to try it out now 😌 I also have a question. Sometimes there’s a thin horizontal dense layer when you cut into a cake. Is that due to oil separation?
@@HanbitCho Thank you for the reply. Sometimes it shows up even in a cake that’s completely cool too…I’ve never been able to find out what affects it so far as it doesn’t appear every time.
Thank you for well explanation chef . Thank you for teaching us your teachnique. I love sponge cake most of the time i use chiffon cake and i want to try genoise one of this days . May i ask if what is different between chiffon cake and genoise cake ? Do they have different taste and texture when you eat ? Hoping for your response chef . I want to try this recipe for my small business.
![[Eng SUB]초코 제누와즈의 종결자 시크릿레시피!!The Best Chocolate Sponge Cake Ever/ 最佳巧克力海绵蛋糕配方](http://i.ytimg.com/vi/uqFx0I-DDU4/mqdefault.jpg)
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.
Wow, thank you!
Agree.
As a professional European trained Master Pastry chef I totally agree, first class, congratulations!
@@HanbitCho Estoy totalmente de acuerdo con Tio Goof. Eres espectacular!!
@@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.
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....
Thank you so much 😀
I've no idea how I found your channel sir, but I'm so glad I did. Love all of your videos, and they help me a lot. Thank you for your effort!
Glad you like them!
Thank you Chef for that very detailed explanation. I hope to be able to bake my hubby’s next birthday cake.
Hope you enjoy
Best genoise video on UA-cam. Thank you, chef.
Wow, thank you!
Wow how wonderful!!! 🥰🥰🥰 finally getting some professional tips on UA-cam!!! Much appreciated your effort, love the background music, video editing and everything is so clearly explained!!! 🤩🤩🤩 Thank you! 🥳🥳🥳
You are so welcome!
I love your class.I have learn Genoise sponge before.Your class brush up my fundamentals.
cool!
those crucial tips are very helpful, i am sure can compare easily to what people learn at pastry and culinary school
Definitely!
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 :)
You are so welcome!
Cannot agree more! Thanks, chef :)
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?
check my video on recipe scaling.
Very clear explanation and easy to understand as i have zero knowledge in pastry/baking..but i love eating cakes n cookies😍 hey!! new subscriber here😘
Most welcome 😊
Thank you so much for the explaination... Keep up the good work for teaching us chef! I hope ur channel can grow..
So nice of you
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
oh gosh lockdown...arrgh...
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.
Q1 it's just a different method. any method should be fine.
Q2. think they are pretty much the same thing.
Q3. yes.
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...)
don't think it matters that much! Think it's better simply to use a big bowl and sift in all the flour.
@@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. 🤗
Hi Chef Hanbit! I really enjoy your videos and like how you take time to reply to questions and comments on your channel 👍👍
Thanks so much
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!!
- 제누아즈 레시피를 바꾸기보다는 그냥 하시고, 시럽 양을 줄이시면 됩니다.
- 글쎄요, 더치 쓰는것이 일반적입니다.
- 구글에 검색해보시면 옥수수 전분 섞는 배합이 나와있으니 참조해보세요.
감사합니다.
That was a crystal clear explanation! Kamsahamnida Chef 😊
Glad you liked it
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
Great job!
@@HanbitCho pls advise for Q1,Q2. also some pple are allergic to honey.. if. we omit honey. how much sugar do we need to.increase
Yey! As requested ! Merci monsieur!
pas de probleme!
I'm obsessed
thanks!
@@HanbitCho 🤩 you're the best!
Thank you for the detailed explanation. I tried your genoise recipe, it was a success. I can't wait to try your chocolate genoise recipe.
You are so welcome!
안녕하세요♡
석사장님 채널에서 마들렌 영상 앞부분 보고
바로 구독했어용;)
잔잔한 목소리 톤이 너무 좋고 인상까지👍
초보베이킹 도전해보겠습니닷♡
ㅎㅎ감사합니다.
Hllo Hanbit ,love u ,loveur skill of baking art .an excellent base of sponge marvelous.♥️🌹🌸
Thank you so much 😊
Why you didn't make the chocolate shortcake with this chocolate sponge cake?? 😫
You're always giving us a perfect and detailed instructions!! Thank you so much 🙏
yeah wait for the chocolate cake video!
Chef Hanbit please do a demo on red Velvet Genoise, with a firm cream cheese icing that is not runny and does not have all that icing sugar to firm it up. These days people are asking for reduced sugar icing. Please and 🙏🏼 thank you 😊
yep. that one's coming soon.
@Hanbit Cho, your videos are really good. Very much a beginner but very easy to follow along. Csn you tell me where can I find your quantities to you recipes? Thanks
yep in the description.
Thanks for very clear instructions Hanbit. Can you use AP flour and maple syrup instead of honey? Thanks Francine
yeah thats fine.
Thanks for the great tips and clear explanation! 🙏🏻
Glad it was helpful!
Your recipe looks real nice and tasty. Can I use silicone molds or is it better to use meatl molds. Maybe in a video you can give your appraisal of silicone molds versus metal molds. Which ones are better? Thank you.
not for genoise - you always use metal for genoise. It depends on what you are baking!
Hi came across your channel and it’s clear to say I have subscribed with the bell 🔔 you explain things so clear and easily, thank you 🙏🏻
Could I ask you have you got a simple way of working out how to make a bigger/smaller sizes please????
Again thank you for all your hints and tips 😊
Awesome, thank you! I'll upload a video later on scaling up/down the quantity given.
Thank you so much 😊
Very helpful channel chef i tried now i realize why my cake collapse. Thank you chef.
Great job!
Very nice explanation ,thank you!
You are welcome!
Wow.. a very much needed one.. thank you
You're welcome 😊
love your recipes.. i hope you make muffins too 🥰
Very soon!
Halo chef, can i replace honey with sugar or just skip it?
oh just replace it with sugar
Thank you for this! I don't have a hand mixer, but I have a stand mixer. Would it be possible to mix it in that?
Yes you can!
Thank you Chef for the detailed explanation. May I know which frosting (whipped cream or Italian buttercream) goes well with Genoise Sponge.
anything really. whipped cream works well!
Hello, how do you measure eggs? With shell or without? And just to clarify are we adding extra corn starch to cake flour? Cake flour already has corn starch so wanted to clarify if the recipe calls for extra? Thank you! I can’t wait to try this recipe out.
yep crack it and then weigh it.
@@HanbitCho Thank you! This is a great recipe. I tried it and cakes turned out to be amazing. In fact, I used the ganace recipe too so it was great experience. The only thing was that the cake was a little bit dry? Even with soaking. Should I soak more?
Hello chef, i love your video! :) can i ask you something, can i add milk to soften the cake texture just like you did in the previous vid? Thank you
yep!
Thanks for this amazing video and can I just have a question about ingredients? Where can I find the ingredients weight, for example how many eggs and how much grams of flour? Thank You!
yeah pls click the descriptions!
Wow It is really nice.
Thanks a lot 😊
Thank you, Hanbit. I made your Earl Grey Tea Genoise today and it is my most successful Genoise ever (I am going to make your Earl Grey Tea cake with it tomorrow.). Your tip of cooling the cake upside down for ten minutes first was excellent. However, the chocolate Genoise I have made this evening seemed much more stiff than in your video and when I tried to fill a baking tray it was difficult to move around the tray. (I want to use your Chocolate Genoise recipe to make an entremet. What size baking tray will this recipe make?)
hmm stiff? weird...not sure why it's stiff. maybe whipped too long?
@@HanbitCho Yes, I think that might be the answer. I made Your chocolate Genoise this morning and it turned out very well.
Hello thank you very much I ask if I can make the cake with out honey
yep.
저것만 먹어도 맛있겠다요😋🍫🍫
ㅎㅎ 맛있죠~
Thank you chef 🙏🏻
My pleasure
Can we use this recipe to make those fluffy smooth Japanese cake rolls
nope that's a different product!
@@HanbitCho please please add that to your list of videos! Will patiently wait
성공!!! 짱맛!!!
ㅎㅎ 다행입니다!
great video! please could you make a gluten free,low carb genoise?
Great suggestion!
Hi Chef, what do u think of genoise vs chiffon?
both nice!
Hi Hanbit, may I know how many gram of milk to be prepared with unsalted butter for 50-60 degree C before fold?
recipe in the description.
Hi Chef, can we just use sugar and opt out the honey?
Yes you can
Hello :)
What setting do you use for your oven? Top and bottom heat or hot air?
convection.
안녕하세요 ! 혹시 전분은 어떤기능으로 쓰이는건가요??
좀 더 가벼워져요!
@@HanbitCho 생략했을시에 많이 달라질까용...? 생략해도 괜찮을까요
Woww looks yummy Chef😍,chef can u teach us how to do the Red Velvet cake too,thank u Chef😊
Yes I can
How do I know if its ready to take out of the oven? Does the stick technich work with it also?
yep.
@@HanbitCho thank you for answering
Would this choc genoise be suitable for Black Forest cake?
yes indeed!
hi chef, should i bake with fan on?😊
up to you!
Hi chef... Can I multiple this recipe into large batch production? And I want baking it in large tray
Yes, you can
@@HanbitCho thanks chef 💞
Hi! Is it possible to overbeat the eggs?
hmm well yeah you can inject too much air i guess.
Chef.... Can I ask why you remove the bottom? Shouldn't the bottom make it easier to eat and move later?
up to you!
👍👍👍👍👍Thank youuu🙏🏻🙏🏻🙏🏻
Welcome 😊
Chef May know perfect puff pastry Recipe pleAse
ok!
Sugar: flour= 1:1
It is a popular and normal recipe for genoise. You have also presented two recipes, more sugar than the flour and the same ratio with flour for plain genoise. But in this video, you presented more sugar one. It's because cocoa powder reduces the volume? Whenever I bake genoise, l'm into dilemma. Beause I like less sweet cakes. Anyway I 'll try my first chocolate genoise as your recipe.
thanks.
@@HanbitCho
A couple of days ago, l found your channel. I thought you're Korean-American living in the US because you speak English in demonstrating. You're very very talented at speaking English .
Umm.. You sounds like a 입시학원 영어 강사.ㅋ
Dear Hanbit, can you show me whitch thermometer is the best for pastry? If possible, which brand? Thanks
anything would work!
Have you heard about the " fraisier " ?
yeah
can i use flour instead of cake flour
yeah
How do you know how much cocoa powder to add?
in the description
Some frosting tricks
yep
Can I use a stand mixer?
yep
Add flower first and than cocoa powder.
great.
Chef how do you calculate the proper yield for a 9" cake pan?
watch my video on recipe scaling.
I dont see how many grams of indregents you use for it or see i wrong ?
in the description.
Someone should count the number of times you've said "air" in the video😹
PS. Can't wait for the full Cake recipe!
haha nice! well spotted!
I am still a bit confused between genoise and sponge cake. Is it the same? I saw the method is different but some ppl use the terms interchangeably.
it's actually really confusing. it's pretty much used interchangeably - at least I refer them to the same thing.
Why do we need cornflour?
it helps.
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 ❤❤❤
Love the detailed explanation. But I have one question, my genoise is raised and baked perfectly, but after it cooled down the top tends to get sticky. Is it because I'm using a gas oven? or should I bake it a little bit longer? and what should be the perfect temperature to set to if using a gas oven? Thank you!!!
hmm sticky? maybe you should bake it for a bit longer??
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?
oh pls read the descriptions - scroll down to the bottom and I've written "how to store"!
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...
So nice of you
Thank you very much!!!
I followed your recipe and my chocolate genoise turned out really nice and fluffy.
My pleasure 😊
I would love to see a course on presentation. Korean pastries have such a clean and crisp look to them. It's absolutely incredible.
yep
كيف شيف اسلوبك جميل ...لدي عرض لك لو تطلع علي الاسلام وتتعرف عليه انا متاكد انك عندك نقطه ضياع ستختفي عند دخولك الاسلام
thanks!
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
Good luck!
@@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 ?
@@pravallikad2349 well if you use super fresh eggs it should help!
ممكن ترجمه بالغه العربيه
You made the genoise looks 1000 times easier and not complicated at all. Thank you Chef ❤
You are so welcome
I’ve been wondering also if you’ve worked with ingredients like pandan (screwpine leaves). We would usually blend the leaves with some water to incorporate the flavour and it gives it a nice green colour and fragrance. How does adding liquid affect a genoise?
Never tried pandan, but generally with genoise you wouldn't add any liquid as it affects it from rising.
@@HanbitCho Ahh I see, thanks for the reply. I think it may not be a common ingredient as it is here, but I hope you can try it one day. People call it the vanilla of Southeast Asia 😊
@@hermione5330 if you want to add colour, use edible pigments as they are dry ingredients, which can be mixed with the batter ☺️ as for pandan I’d recommend pandan extract as as it is the most reduced of liquid and won’t change the texture of the genoise👏
쉐프님 진짜 자세한 설명 고맙습니다.
중탕 매번 꺼져서 고민이 많았고 버터 넣어도 꺼지고 ㅠㅠㅠ 영상 보니까 이유를 알겠어요.
다시 한번 도전해볼께요. 영어발음까지 멋진 모습 👍 최고네요.^^
네 감사합니다~
Hi Chef Hanbit! I followed your video step by step, but the middle of my cake collapses in the oven both times i did it. How can i prevent this from happening? PLEASE HELP ME
yeah looks lik oven issue - need more heat.
Its really impressive chef👏🏻I too wanna try this recipe.. But a small doubt existing... Why do you didn't add baking powder??
you don't add baking powder to genoise.
So glad I found your chanel! You’re a great teacher! Thank you for all the tips!
You are so welcome!
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.
Awesome! Thank you!
Thank you for the clear explanation. Really really love your videos! But just a question, if we do not want the honey taste in our choc cake, can we just omit it out? Will it affect the ingredients ratio?
oh just replace the amount of honey with sugar!
Thanks for the great video! very informative. Just wondering why you added milk in your classic genoise and not in this one or the earl grey one? what is the purpose of the milk?
oh to be honest, i felt like it - not a massive difference to the final result.
Absolutely amazing.
Simply the best chef ❤
Wow, thank you
Thank you again for such an informative video! It’s really helpful. I’ve been intimidated by genoise mostly due to the lack of precise instructions but I think I’m ready to try it out now 😌 I also have a question. Sometimes there’s a thin horizontal dense layer when you cut into a cake. Is that due to oil separation?
hmm i think that dense layer might disappear if you cool down the genoise as I did in the video!
@@HanbitCho Thank you for the reply. Sometimes it shows up even in a cake that’s completely cool too…I’ve never been able to find out what affects it so far as it doesn’t appear every time.
@@hermione5330 try and cool it for a few mins upside down then turn it back. It may help!
@@HanbitCho This I’ve not tried consistently, but I will do it and see if it helps. Thank you and happy Friday! 🥳
Best explanations and details on baking tips icluding storage information. Thank you Hanbit!!
You are so welcome!
Hi chef! Can i use this genoise for buttercream cake?
Yes you can!
@@HanbitCho thank u ☺️
wow thank you so much for this. just what I needed!
Glad it was helpful!
Thank you for well explanation chef .
Thank you for teaching us your teachnique. I love sponge cake most of the time i use chiffon cake and i want to try genoise one of this days .
May i ask if what is different between chiffon cake and genoise cake ?
Do they have different taste and texture when you eat ?
Hoping for your response chef . I want to try this recipe for my small business.
chiffon is lighter than genoise!