He's real and genuine Pastry Chef. Unlike other fake chef out there setting you up to fail. I like how he's detailed and taking his time to show us. I really appreciate that. I quickly subscribed to his channel I fear that I might lose this it 😄
Chef you are a blessing for us home bakers! Every time I watch your videos I felt like I’m in a culinary class. And I made this tart crust and it’s amazing, it came out perfectly. Thank you so much Chef Hanbit you’re the best! ❤
Thank you very much for your excellent masterclass! I've made a tart shell in 21cm perforated ring. It came out perfect as expected. When I read your comment about possible sticking in a ring, I was scared initially, but at the end it went well an I easily managed to remove a shell from the ring. Thanks a lot! You are a great chef, and you are a great teacher too! Please carry on with what you do in UA-cam and create more sweet masterpieces.
If you're using a liquid filling for the tart shell, the fork holes will cause the filling to leak out or make the crust bottom soggy. The pie weights should be enough to prevent the bottom from puffing up. If you do want to fork the bottom, definitely do use pie weights, then, after 1-2 minutes of removing the crust from the oven, lightly brush the holes with a little eggwhite. This will essentially cook the eggwhites and seal the holes that way. A crack can be repaired with this method as well, and/or by using a tiny roll of leftover dough pushed in.
Thank you for explaining "why" we need to do specific techniques and comparing the pros and cons of various techniques. You ignited my interest in baking. Thank you.
You’re not only sharing a great recipe but also sharing your knowledge about it. This is what I love about your channel, Chef. And one of my goal is to enroll and study in Sugar Lane Academy. Somedaaaaay ~~
@@HanbitCho Perfect video!! Have a question though, how do you stick the disc & the strip when using perforated ring? Because i saw the inside edges is so smooth.. Did you just leave it & only press the seams? Thank u
This is my first video of your collection of tutorials and I am extremely impressed on how you explain your procedures of baking. I am now going to watch your other tutorials.
Made this tart today. It was sooo good. Thank you so much Chef for sharing your knowledge. 🙏🙏🙏 such a generous soul. The world needs more people like you. Stay safe and well.
Please help, Like Natasha below, I too had problems. Did you use 36 grams of egg yolks or 36 grams of one whole egg? Hanbit's use of the plural (eggs) and yet saying 36 grams in the ingredient list is confusing. Thanks very much for any help you can give.
@@paulamaetrasmonte8717yes Went to the library and looked at many recipes for this. Most bakers used just yolks. I used A version by Peg Cullen (egg yolks & powdered sugar)and it made a tasty crust. Several bakers add almond meal. Will try that next time. I still don’t know if Hanbit used part of a whole egg or just yolks so I did not use his recipie.
Great content! I love cooking but I was always kind of afraid of this pastry stuff. You encouraged me to learn about it too and you have amazing content, finally, someone who's not just sharing recipes but explaining why you are doing what you are doing, keep it up, thank you !!
Your vowel diction is so clear and concise and it even beats most native english speaker. I really appreciate this video and for sharing your prowess upon us.
Just made this and it’s perfect! I used the mixer and it was so easy to make. I baked the extra I had after cutting edges, so yummy! This is my new go to tart crust. Thank you!
I tried the creamy method (someone else's recipe) this past weekend. It was the first time I failed a pie crust! Although I left the dough in the fridge overnight it was still too soft. Never had that problem using cold butter and the sablage method. I'll give your recipe a shot next time. I tend to use tart rings for individual-sized pies and a tart pan for a full-sized pie.
Hello, I tried your method and the result was tasty! But I have the issue that the crust it is very easy to break when cutting. Do you have any advice? Thanks a lot!
@@HanbitChotürkçe reçete neden yok. Altyazı yok. Sizin her yayınladığınız tarifi beğeni koyuyorum. Lütfen bana yardımcı olun ve cevap bekliyorum sizden. Teşekkürler ❤
His genuine desire to make tart crusts accessable and understandable come across in everything instruction and explaination he gives. I wish more teachers like this existed ❤
I live in Thailand where is the nightmare of making tart shell or pie crust! But with your tips and tricks I think it’s gonna be worth to take a risk. By the way, thank you soooo much for your sharing. Your channel is my number 1 now!!
I started binging on your videos ever since I discovered you a couple days back. Your videos are so informative and useful and you present them perfectly! Great work!
I've tried this recipe and all of chef's tips and tricks and the tart turned out so well! I highly recommend you use the fraiser method. My almond meal isn't very fine and I often get a grainy texture when I use it in my pastry. The fraiser method takes a while to do but it really worth spending the effort to ensure a smooth and well mixed pastry. The tart shell was delicious and super crispy. Thank you chef!
Your videos are so helpful for beginners. You explain everything step by step,so simple and clear. Thank you chef! Hope you can bake something using rice flour or gluten free recipe as well!
Thank you so much for all you do! I look forward to your videos and have learned so much from you. You explain everything so well. I'm going to try out my new tart pans today! Thank you!
Chef ..how generous you're I feel like learning at 5 star profesional class but for free Love all your tutorial's Stay safe & healthy ❤ May God bless you Chef 🙏
Hi Hanbit, Love your videos, they're detailed and explains many "blind spots" for beginner bakers. Keto diet is on the rise, have you thought about making some videos on Keto Baking or recipes? Oh, please do a video explaining about temperature of ingredients when mixing and batter splitting etc... I sometimes have problems with that.
@@HanbitCho You should do it! It's quite interesting and challenging too due to the ingredients. Also, there isn't much professional chefs doing UA-cam on keto recipes.
Hello Hanbit, great video and explanation of it all! One thing, with the tart ring, do you need to stick the strip of dough to the disk base, or does it do that naturally when baking?
I love watching your VDO and also did try to bake follow your instructions, it came out perfect. Thank you for teaching us and sharing your knowledge. Much appreciated.
Thank you for baking videos, I’ve learnt a lot especially the tips and it’s making my baking easier. Do you also bake gluten-free pastry? What’s the best replacement for cake flour if you need gluten-free version? Greetings from Vancouver Canada
Thank you Hanbit for sharing so freely with us. Question - I want to experiment with the perforated ring, can I and when would one add a savory filling? If I wanted to make a apple pie, would I bake the filling with the dough... or a 2nd baking time with the filling now added?
Hello Chef, I love your channel, very comprehensive details of knowledge that you share with everyone. Thank you so much. I looked up on line for levelling bars, only found the ones that made from silicon, not metal like the one you use. Just wondering if they're made from some kind of metal frame?
This is not the same levelling bar as the one I have used as I bought mine locally in Korea. Yeah, mine's metal. However, this is the closest I could find: amzn.to/3hyiWEA
Good technique and well explained video. On my side I prefer the tart a little more burnt so after retiring the ring I optionally use cream+ yellow egg to make it waterproof and then I put it again in the oven 5-10 mins until it s brown. I find it more crispy and tasty like this.
*This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: amzn.to/3hyiWEA
Hanbit, have you considered linking directly to the items on Amazon so that you can get paid when we shop? It's called Amazon Associates and it pays really well!
This is the first video of yours that I watched, and I find your teaching style very methodical and easy to follow. Your smile is captivating and warm enough to melt crust, oh I mean my heart. Dang! you're good!! Keep up the good work!! Subscribed!
Thanks so much for all the tips you shared in this video especially the tart getting stuck in the ring like mine, i will try your tips. Thank youuuu Hanbit
Thank you for talking in English. Thank you by really sharing knowledge explaining everything in more clear details.... I do loved how execute the process in line with clear explanation of.... Upload more videos please... Very much of a handful of help..
Hanbit is using my kitchen aid artisan mixer perfect alternative to using the hand mixer. I just want to use it as much as possible as its a new purchase
Tried making this - thank you for the detailed instructions!! I am not a baker, but my shell came out pretty great given it was my first time making a tart shell. Please post a video for an apple tart! :)
Love your video, Chef Cho. You explain so comprehensively but yet so easy to understand. Hamsa hamida!! I think you now have a new fan! Thanks for sharing with us!
I made it ! ❤ thank you 🙏 except in the USA 170C translated into 338F ?which isn’t so feasible, so I baked it at 350F. 15-18 mins lined and extra 9 mins without pie weight removed. Beautiful result. Tasty too !
Hello I’m also in the states. Can u tell me how many cups of flour, almond flour, and corn starch please and powder sugar? I’m a beginner also is it just egg yolks? If so is it 2 yolks?
미국에서요리사님 쿠킹 팁 너무 좋았고 잘 보았고 감사해요.. 유투브 요리사분들이 요리 방법 레시피 올려 놓은 분 시청자 쉽게 배울수 있도록 나라마다 사용법 달라서 몇그램 ,몇스푼,계량컵 함께 올려 놓으니까 편하더라고요.. 저희 스푼,계랑컵 사용해서 언제 무게 그램 재우고 해요.다음번 영상 올려 주실때 참조 해 주시면 감사하겠습니다.
I made this tart shell tonight and all I can say is wow.. it came out perfect!!! So easy and absolutely delicious. Thank you sharing this awesome recipe🥰🍰
Very good Video! At the moment here is Wintertime and the kitchen is only 16-17°C so no Problems with that dough. But for yeast dough it is too cold now…
Chef! Incredible instructions and recipe! I got most of it right in my very first attempt. I had just one tiny problem which I’d like to figure out if you could reply. I tried your recipe for mini tart shells using perforated rings. Taste and texture was perfect except the center rose into a small dome in each. Only other difference was that I had a non-perforated silicon mat base. Any suggestions? Thanks!
Thank you for all the detail you put into this video! I have a question though. After this tart recipe is baked, if you were to put it into the fridge overnight, would the tart crust harden up? Or will it still be relatively easy to cut? Would the egg wash change anything in this regard?
World class tutorial video. I attended a 4 day course but is not good enough as this video is awesome. It tells us all the important tips so that we know what tools to buy. Hanbit- thanks 🙏
Thanks, there is so much value in this video💜 But can I ask a question) Why do you need to put dough in the fridge right before baking? What does it do for a tart? Wouldn't it have been baked quicker if I put a slightly warm dough in the oven?
This is what I call a PROFESSIONALISM!!!
thanks!
He's real and genuine Pastry Chef. Unlike other fake chef out there setting you up to fail. I like how he's detailed and taking his time to show us. I really appreciate that. I quickly subscribed to his channel I fear that I might lose this it 😄
I appreciate that!
Chef you are a blessing for us home bakers! Every time I watch your videos I felt like I’m in a culinary class. And I made this tart crust and it’s amazing, it came out perfectly. Thank you so much Chef Hanbit you’re the best! ❤
You are so welcome
Thank you very much for your excellent masterclass!
I've made a tart shell in 21cm perforated ring. It came out perfect as expected.
When I read your comment about possible sticking in a ring, I was scared initially, but at the end it went well an I easily managed to remove a shell from the ring. Thanks a lot!
You are a great chef, and you are a great teacher too! Please carry on with what you do in UA-cam and create more sweet masterpieces.
thanks
If you're using a liquid filling for the tart shell, the fork holes will cause the filling to leak out or make the crust bottom soggy. The pie weights should be enough to prevent the bottom from puffing up. If you do want to fork the bottom, definitely do use pie weights, then, after 1-2 minutes of removing the crust from the oven, lightly brush the holes with a little eggwhite. This will essentially cook the eggwhites and seal the holes that way. A crack can be repaired with this method as well, and/or by using a tiny roll of leftover dough pushed in.
hello!
Thank you for explaining "why" we need to do specific techniques and comparing the pros and cons of various techniques. You ignited my interest in baking. Thank you.
My pleasure!
You’re not only sharing a great recipe but also sharing your knowledge about it. This is what I love about your channel, Chef. And one of my goal is to enroll and study in Sugar Lane Academy. Somedaaaaay ~~
Thank you so much
Hello chef how we can find the recipe for the tart thank you
@@HanbitCho ⁷⁷
@@HanbitCho Perfect video!! Have a question though, how do you stick the disc & the strip when using perforated ring? Because i saw the inside edges is so smooth.. Did you just leave it & only press the seams? Thank u
Always strive for your goals never ever give up may god bless you dear😊
This is my first video of your collection of tutorials and I am extremely impressed on how you explain your procedures of baking. I am now going to watch your other tutorials.
You are so welcome!
Made this tart today. It was sooo good. Thank you so much Chef for sharing your knowledge. 🙏🙏🙏 such a generous soul. The world needs more people like you. Stay safe and well.
My pleasure 😊
Don't know what i did wrong..but my dough turns to sandy texture. Help :")
Please help, Like Natasha below, I too had problems. Did you use 36 grams of egg yolks or 36 grams of one whole egg? Hanbit's use of the plural (eggs) and yet saying 36 grams in the ingredient list is confusing. Thanks very much for any help you can give.
@@emiliamartucci8291
hi!! good day, did you try it again with just eggyolks?? Im confuse too
@@paulamaetrasmonte8717yes Went to the library and looked at many recipes for this. Most bakers used just yolks. I used A version by Peg Cullen (egg yolks & powdered sugar)and it made a tasty crust. Several bakers add almond meal. Will try that next time. I still don’t know if Hanbit used part of a whole egg or just yolks so I did not use his recipie.
I love the mixture of American British and Korean accent. It's like just the perfect blend!
haha yeah
Great content! I love cooking but I was always kind of afraid of this pastry stuff. You encouraged me to learn about it too and you have amazing content, finally, someone who's not just sharing recipes but explaining why you are doing what you are doing, keep it up, thank you !!
I'm so glad!
Your vowel diction is so clear and concise and it even beats most native english speaker. I really appreciate this video and for sharing your prowess upon us.
thanks
You’re most generous in sharing and explaining these important details- thank you 😀
My pleasure!
Just made this and it’s perfect! I used the mixer and it was so easy to make. I baked the extra I had after cutting edges, so yummy! This is my new go to tart crust. Thank you!
nice!
I tried the creamy method (someone else's recipe) this past weekend. It was the first time I failed a pie crust! Although I left the dough in the fridge overnight it was still too soft. Never had that problem using cold butter and the sablage method. I'll give your recipe a shot next time. I tend to use tart rings for individual-sized pies and a tart pan for a full-sized pie.
think the butter might've melted before getting creamed! once it melts putting it in the fridge won't help!
Hello, I tried your method and the result was tasty! But I have the issue that the crust it is very easy to break when cutting. Do you have any advice? Thanks a lot!
@@HanbitChotürkçe reçete neden yok. Altyazı yok. Sizin her yayınladığınız tarifi beğeni koyuyorum. Lütfen bana yardımcı olun ve cevap bekliyorum sizden. Teşekkürler ❤
Thanks!
Wow thanks a lot!
Thank you very much! Sooooo usefull. It's hard to find the perforated rings, so the tutorial on pans is great! And you really explain well.
Glad it was helpful!
His genuine desire to make tart crusts accessable and understandable come across in everything instruction and explaination he gives. I wish more teachers like this existed ❤
thanks!
I live in Thailand where is the nightmare of making tart shell or pie crust! But with your tips and tricks I think it’s gonna be worth to take a risk. By the way, thank you soooo much for your sharing. Your channel is my number 1 now!!
Thanks a lot!
Just curious why it’s a nightmare to make those things there? Did you end up succeeding? :)
As usual, for every subject you cover, best video on UA-cam. Thanks for sharing your knowledge in such a good way.
Wow, thank you!
Amazing! I'm learning so much. You're doing a beautiful job explaining everything in details.
Awesome! Thank you!
Thank you Chef. I sincerely appreciate the detailed instructions, similarities, and differences in creating both types of tart shells.
thanks
I started binging on your videos ever since I discovered you a couple days back. Your videos are so informative and useful and you present them perfectly! Great work!
Glad you like them!
정말 좋은 강의 감사합니다. 에그워시에 대한 이유와 크러스트 차이도 레시피로 따라하기만해서 왜 다르게 만드는지 궁금했었는데 이번 기회에 정말 제대로 배운 것 같습니다.
네 다행입니다!
I'm learning a lot from you! Thank you Chef! Stay safe!
Thanks, you too!
Love your easy and very thorough explanations. I am hoping to have a pastry business soon!!!
cool!
Thanks for the intricate, free and easy to follow masterclass for tart shell!
Looking forward to more masterclasses. Cheers and stay safe
My pleasure!
Never watched a better explained tarte Shell tutorial! Great video. Thank You.
thanks.
Such a good teacher, thank you Chef!
Thanks for watching!
I've tried this recipe and all of chef's tips and tricks and the tart turned out so well! I highly recommend you use the fraiser method. My almond meal isn't very fine and I often get a grainy texture when I use it in my pastry. The fraiser method takes a while to do but it really worth spending the effort to ensure a smooth and well mixed pastry. The tart shell was delicious and super crispy. Thank you chef!
Sounds great!
Wowww! Your my favorite pastry chef! Turned out awesome 🐝🐝
Yay! Thank you!
Essa sim é uma verdadeira torta, e super fácil de fazer MARAVILHOSA
thanks
Your videos are so helpful for beginners. You explain everything step by step,so simple and clear. Thank you chef!
Hope you can bake something using rice flour or gluten free recipe as well!
So nice of you
Finally find the perfect recipe and very detail techniques to make the tart shell!! Thanks!!!!
thanks!
The best tip and tutorial. Thank you chef 🙏
My pleasure
I'm so surprised about the way he explains everything while making it,he's so nice I'm impressed 😭
lol
Thank you so much for all you do! I look forward to your videos and have learned so much from you. You explain everything so well. I'm going to try out my new tart pans today! Thank you!
You are so welcome!
Chef ..how generous you're
I feel like learning at 5 star profesional class but for free
Love all your tutorial's
Stay safe & healthy ❤
May God bless you Chef 🙏
thanks!
Thank you for this! I can't wait to make tarts this coming holiday season. It's one of my favorite desserts ☺️
Hope you enjoy it!
Please share your results 🙏🏼
@@HanbitCho thank you for sharing your knowledge....
This channel deserves subscribe button. Keep sharing Chef and dont stop making it please👏🏻👏🏻👏🏻
thanks.
Hi Hanbit, Love your videos, they're detailed and explains many "blind spots" for beginner bakers.
Keto diet is on the rise, have you thought about making some videos on Keto Baking or recipes?
Oh, please do a video explaining about temperature of ingredients when mixing and batter splitting etc... I sometimes have problems with that.
I haven't yet tried any Keto baking lol
@@HanbitCho You should do it! It's quite interesting and challenging too due to the ingredients. Also, there isn't much professional chefs doing UA-cam on keto recipes.
Amazing channel. So much knowledge that i never known from any baking channel 🙏🙏
Thanks a lot 😊
Hello Hanbit, great video and explanation of it all! One thing, with the tart ring, do you need to stick the strip of dough to the disk base, or does it do that naturally when baking?
yep - just slight pressing just enough that they look like they're stuck together. don't overdo it though.
I love watching your VDO and also did try to bake follow your instructions, it came out perfect.
Thank you for teaching us and sharing your knowledge. Much appreciated.
thanks!
Thank you for baking videos, I’ve learnt a lot especially the tips and it’s making my baking easier. Do you also bake gluten-free pastry? What’s the best replacement for cake flour if you need gluten-free version? Greetings from Vancouver Canada
I haven't yet started gluten free baking! It's a whole new area that needs a lot of R&D.
Thank you Hanbit for sharing so freely with us. Question - I want to experiment with the perforated ring, can I and when would one add a savory filling? If I wanted to make a apple pie, would I bake the filling with the dough... or a 2nd baking time with the filling now added?
yep :)
Look so delecious! Thanks Chef Hanbit!😇
My pleasure!!
Thsnks a lot chef ,lovely in depth video , I prefer long in depth videos 🌺
Glad you liked it
Hello Chef, I love your channel, very comprehensive details of knowledge that you share with everyone. Thank you so much. I looked up on line for levelling bars, only found the ones that made from silicon, not metal like the one you use. Just wondering if they're made from some kind of metal frame?
This is not the same levelling bar as the one I have used as I bought mine locally in Korea. Yeah, mine's metal. However, this is the closest I could find: amzn.to/3hyiWEA
@@HanbitCho Thank you, chef. I may go to Home Depot (U.S.A.) and see if I can find some metal framing materials that close enough for levelling bars.
Good technique and well explained video. On my side I prefer the tart a little more burnt so after retiring the ring I optionally use cream+ yellow egg to make it waterproof and then I put it again in the oven 5-10 mins until it s brown. I find it more crispy and tasty like this.
cool!
참 유익한 내용이네요
네 감사합니다!
Chef you are a great instructor and I Love all your wonderful videos!
Thank you so much 😀
*This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: amzn.to/3hyiWEA
Hanbit, have you considered linking directly to the items on Amazon so that you can get paid when we shop? It's called Amazon Associates and it pays really well!
@@Eddie_the_Husky wow didnt know!! thanks so much for the tip!! Will look into it!!
Hanbit , much better if you tell us what is the ratio or portioning of the dry and wet ingredients thanks
I made a tart using your recipe and it came out perfect... Thank u so much for sharing a perfect recipe...
Great 👍
Just found your channel and I am on a binge watching afternoon. Thank you love your videos.
Glad you like them!
Thank you Chef Cho for sharing your great recipe and your knowledge about baking. You are my idol when it come to baking.
Wow, thank you
This is the first video of yours that I watched, and I find your teaching style very methodical and easy to follow. Your smile is captivating and warm enough to melt crust, oh I mean my heart. Dang! you're good!! Keep up the good work!! Subscribed!
thank you!
Awesome video. Making all my kitchen staff watch this as an intro to basic tarts/crust.
Sounds great!
Thanks so much for all the tips you shared in this video especially the tart getting stuck in the ring like mine, i will try your tips. Thank youuuu Hanbit
You are so welcome!
You make all recipes easy and perfect chef hanibit
Thank you so much
Thanks so much chef for sharing such comprehensive teaching. Bless u 😊
My pleasure 😊
Best video and tips !! Thank you so much . This will be my next cooking challenge this week 👍😊
Hope you enjoy
Thank you for talking in English.
Thank you by really sharing knowledge explaining everything in more clear details....
I do loved how execute the process in line with clear explanation of....
Upload more videos please...
Very much of a handful of help..
It's my pleasure
Your explanation and techniques help a lot. I really happy after used your method. Result my tarte came out perfectly. 👍🏻
My pleasure 😊
Hanbit is using my kitchen aid artisan mixer perfect alternative to using the hand mixer. I just want to use it as much as possible as its a new purchase
cool.
I love the way Chef sharing your knowledges. Looking forward to your next videos.
Glad you like them!
Hi, you explained it very well. I baked some tarte shells in small perforated forms and unfortunatley i had Not Seen your Video before
thanks!
Baking video that is straight forward and super informative at the same time? I can't believe 😳 I'm so glad i have found your page.
great!
Hanbit!! you need to give us a tour of your studio and baking equipments!!
yeah
Thank u chef.you are excellent teacher
Thank you! 😃
First video I’ve seen!!!! This home cook LOVES YOU!!! So easy to follow your recipes. Tytyty
Welcome!!
Tried making this - thank you for the detailed instructions!! I am not a baker, but my shell came out pretty great given it was my first time making a tart shell. Please post a video for an apple tart! :)
You are so welcome!
Love your technical explanation, could you please provide a video. On the flour use in pastry
right.
Amazing, thank you so much for this lesson. I’m Brazilian, n your explanation was perfect. Love it! Congratulations
Thank you! 😃
I made it for the first time! It came out perfect) Thank you so much for this recipe!
nice!
Love your video, Chef Cho. You explain so comprehensively but yet so easy to understand. Hamsa hamida!! I think you now have a new fan! Thanks for sharing with us!
Yes, thank you
What a perfect pastry. I’m going to try this method. Tnkx for sharing. ❤
thanks.
Th'q chef, saya dari indonesia . Kuliahmu tentang kulit tart sangat membantu jualan kueku 🙏
hello
Wow ! i Love Your Way , i Like Korean Food and Cake . Thank You so Much
nice!
I made it ! ❤ thank you 🙏 except in the USA 170C translated into 338F ?which isn’t so feasible, so I baked it at 350F. 15-18 mins lined and extra 9 mins without pie weight removed. Beautiful result. Tasty too !
Great job!
Hello I’m also in the states. Can u tell me how many cups of flour, almond flour, and corn starch please and powder sugar? I’m a beginner also is it just egg yolks? If so is it 2 yolks?
Thanks Chef Hanbit to sharing this wonderful tart crust. 🥰👍🙏🙏
no probs!
미국에서요리사님 쿠킹 팁 너무 좋았고 잘 보았고 감사해요.. 유투브 요리사분들이 요리 방법 레시피 올려 놓은 분 시청자 쉽게 배울수 있도록 나라마다 사용법 달라서 몇그램 ,몇스푼,계량컵 함께 올려 놓으니까 편하더라고요.. 저희 스푼,계랑컵 사용해서 언제 무게 그램 재우고 해요.다음번 영상 올려 주실때 참조 해 주시면 감사하겠습니다.
네네 감사합니다~
Even though I haven't eaten this tarts, but your explanation is so good that it inspired me doing this so.
thanks!
Thank you so much! I am a home baker practicing a tart today and it is much more difficult than it looks. With your help, I hope to become better.
You are so welcome!
@@HanbitCho I am currently using your technique today and waiting on my rolled out crust to chills. Fingers crossed it turns out!
You are super! Thank you so much! And you are fantastic teacher! I fell in love with your channel!
I wish you success and all the best!
Thank you! 😃
So amazing and I like it but when you have to be added mix it can be defined gram don't forget for other time
it's in grams.
I made this tart shell tonight and all I can say is wow.. it came out perfect!!! So easy and absolutely delicious. Thank you sharing this awesome recipe🥰🍰
thanks.
I am impressed and little bit in love 😍
thanks!
Detailed and generous with tips of trade 🌝. Thank you Chef Hanbit
Any time!
Your lesson here is pure perfection I left with no questions whatsoever you covered them all your brilliant!
Wow, thanks!
You have a very good recipe and likewise very
informative
Thanks and welcome
Very good Video! At the moment here is Wintertime and the kitchen is only 16-17°C so no Problems with that dough. But for yeast dough it is too cold now…
yeah
Awesome tips on the tart shell . Pls continue to share your videos and knowledge. Thank you so much 😊
My pleasure 😊
My new favorite baking channel!!!
thanks a lot!
Chef! Incredible instructions and recipe! I got most of it right in my very first attempt. I had just one tiny problem which I’d like to figure out if you could reply. I tried your recipe for mini tart shells using perforated rings. Taste and texture was perfect except the center rose into a small dome in each. Only other difference was that I had a non-perforated silicon mat base. Any suggestions? Thanks!
cool. you need perforated mat.
Just made them and I can just eat the tart shells on its own! It’s THAT good! Thank you soooooo very much!
thanks!
Thank you for all the detail you put into this video! I have a question though. After this tart recipe is baked, if you were to put it into the fridge overnight, would the tart crust harden up? Or will it still be relatively easy to cut? Would the egg wash change anything in this regard?
yeah it'll harden.
Love the effort you put in to make us understand. You are a fantastic teacher.Thankyou .Stay Blessed.
It's my pleasure
World class tutorial video. I attended a 4 day course but is not good enough as this video is awesome. It tells us all the important tips so that we know what tools to buy. Hanbit- thanks 🙏
thanks!
Thanks, there is so much value in this video💜
But can I ask a question)
Why do you need to put dough in the fridge right before baking?
What does it do for a tart?
Wouldn't it have been baked quicker if I put a slightly warm dough in the oven?
It helps keep the structure :)