Essential Baking Equipment & Tools | Used by a professional pastry chef
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- Опубліковано 30 лип 2024
- ★Online Classes★
For more online classes please visit: hanbitcho.com/course/
We need equipment to start baking. I’ve used a lot of baking tools over the past few years and now settled down on the following.
★My equipment★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado
Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (amzn.to/2Xq5hc9)
Silicone Mat: Silpat(amzn.to/3tLB1UL) or Silpat equivalent(amzn.to/3zcO5nf)
Perforated Silicone Mat (Mesh): amzn.to/3EqgwSw
Hand Blender: Braun MQ 7035X (amzn.to/2XsCrb4)
Stand Blender: Vitamix QuietOne (amzn.to/3nDPJMj)
Infrared Thermometer: amzn.to/39gAaSm
Leveling Bar: 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
Zester: Microplane (amzn.to/3AitrDf)
Whisk: Matfer
I haven’t mentioned fridge/freezer/saucepan/bowls etc in the video as any kitchen would already have them.
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★슈가레인 베이킹 스튜디오 수강 문의★
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#bakingtools #bakingequipment #sugarlane #조한빛 #슈가레인
You can purchase the leveling bar on Amazon.com. The search term is "Fondant & Dough Leveler Set"
Thank you for the contribution @cellowify
Where did you purchase it in Korea?
hi Hanbit, just an idea, i think it would be wonderful if you give us a video about how-to-use and famous nozzle/piping tips we should know/have. thank you sho mucho
Great suggestion!
That’s what I like about your recipes, you weigh your ingredients instead of using cups/spoons. I feel that is more accurate.
That KitchenAid mixer is a definite must have in the kitchen! Mine has been faithful to me for almost 13 years now 😊😊
yay Kitchenaid is super reliable!
Going by weight you don't have to spoon in gently and swipe smooth the top of a measuring cup to get a consistent amount of flour or something. Much faster and simpler to just pour into a bowl on a zeroed scale whatever you want to make and when baking breads calculating the ratio of water/flour in a dough is simpler going by grams.
I've yet to come across a professional who can simplify this art so much-the fact that you are so precise in your measurements and make techniques so elementary to follow is what makes you so unique. Cheers chef!
You are so welcome!
Hi, Hanbit! I ve been watching your videos just a few weeks ago and I love them! You are so talented and an amazing teacher. I am a home baker and I’m learning A LOT from your channel. Thank you so much for the dedication. You have a very big fan in Lima, Perú. Love and kisses!!!!
You are so welcome!
Hi Hanbit
I love to see this video. Even I'm not a professional baker but I love to use all professional equipment in my kitchen and specially I love to cook and bake a lot for my family.🥰👍🙏🙏
My pleasure 😊
If any of you know a website where you can buy the leveling bars for slicing the genoise pls let me know! I always buy them in Korea and its so easy to find them here, but not sure where you can buy it elsewhere!
I've found them on amazon as "Fondant & Dough Leveler Set". I got the idea from one of your videos and they are amazing
Yoy can find on aliexpress just look for a good seller that has lot of customer reviews
@@cellowify This is amazing.
@@xiaomi198 Thank you!
Can find it on TaoBao with the keyword "韩式切蛋糕分片器"
Hi hanbit, really luv ur videos. It helps a lot! Looking forward for more amazing recipes❤️
Glad you like them!
Chef Hanbit, you explained n showed us things in detail, it is very useful to us, thank you so much, am very appreciated😄👍
So nice of you
I’m so appreciated what you have shared with us. I had worked in bank but I decided to quit my job for baking. And your channel give me so much basic information abt baking. Thanks a lot :)
You can do it!
Really thankful for this video. I was wondering what type of equipment I should buy you gave me a good idea of what I should start with as beginner baker .
great!
Hey I'm brazilian resident in USA by accident I found your channel and I confess it was love at first sigth. Congratulations Iwish you more and more success . Love the didactic way you teach the recipes
nice!
Saying hi from South Africa 🇿🇦. Simply love your videos.
Hello!
Wow , your are so kind to even bother to look them up for me , thanks , your concern and efficiency are amazing. Many thanks again, I am going to order them for me .
You are very welcome
THANK YOU CHEF!!! A new fan here!!! Love your work! 🥰🥹🤩🥳
thanks!
Love these videos! Thank you chef!
My pleasure!!
I'm glad you showed the tools that you work because I was looking for it but I did know the right name of some of it. Thanks
cool
So satisfying !!
Thank you Chef 👑
Glad you enjoyed it
Hey, Hanbit! Could you make a video about your oven or something about commercial ovens? It would help those of us who are hobby-to-profession bakers 😁 love your videos!
right!
I really needed this. So informative💕👌
Glad it was helpful!
Thank you for sharing. Now it’s time for me to go shopping 🛍 😁
You’re welcome 😊
I love your videos! So useful!
I'm so glad!
Love your videos!! Thank you chef🤗🤗🤗
Glad you like them!
우왕 킹왕짱!!! I love 조한빛씨 baking 영상!!!!!❤️❤️❤️👍🥳
감사합니다
Thank you so much for good information.
So nice of you
Awesome! thanks!
No problem!
Can't wait for some unique flavor milkshakes!🥤😊
Me too!!
Very informative video 🙌🏻😊👍
Thanks a lot 😊
Thanks fir information chef
So nice of you
Hanbit, I love everything on your channel! I must have tried 8 of your cake and tart recipes so far and all ended in great success! 🤗💕 Can you please share the link to buy a blow torch like the one you have? Thank you! 🙏
oh I bought it locally in a shop. the brand reads rekrow!
Very useful vedio thanks chef 🌹
Most welcome 😊
Thank you
You're welcome
Wow I was considering to get that model of unox oven! Not now…
in the future
Hopefully soon!
ok!
What is the exact model, please? I can't see it very well, thank you!
Hi Chef! Thank you for these wonderful tips. I was looking to buy some cake decorating supplies. Can you please tell me which brand is best for the revolving cake stand and the icing spatula. Thank you! Love watching all your videos. They’re so helpful 😊
you need to buy it locally! i just bought mine in Korea - local brand.
Very useful video thanks
So nice of you
Aneo I miss you doing now I'm back because I was one month hospital coz diabetes ,uti now I saw you again I'm very happy
yeah
I like your pastries
thanks!
Very informative message..
Thank you
Excellent! I have a lot of these, but I really need to get the stand mixer, though. And the russian piping tips for the flowers. What is your favourite piece of equipment you have?
I like my kitchenaid stand mixer!!!
Ive learnt a lot from your videos. Would you recommend using baking strips while baking cakes? Not too many bakers talk about or use them. It was only recently I got to know about them because I was trying to find a way to bake cakes more evenly, rather than having the outside bake quicker, then have the middle dome, while the outer edges got more dry.
yeah baking strips work!
How do you bake those mini cakes in the last picture of your frame. They look like mini square cakes - the ones in the box? So beautiful! So glad I discovered you today, I subscribed and look forward to your guidance!
they are pound cakes! here you go!
ua-cam.com/video/shAGNT2oyqQ/v-deo.html
Very interesting Hanbit. I did not see a perforated baking tray. When you make your tart shells you put your tarts on a perforated silicone mat but do you put that mat on a regular or perforated baking tray? Thank you so much and I love your baking and professionalism.
I don't use a perforated baking tray - don't need it. Perforated mat is enough!
very nice, excellent
Thank you! Cheers!
This is really great!
I had purchased a kitchenaid mixer, but it's not a bowl-lift model, and I really dislike it.
I had owned a bowl lift type before and assumed all were the same- I should had paid closer attention ;;
Just a quick suggestion, had you looked into the links being amazon affiliates? This is great content! and the recommendations are great.
Oh yes, someone told me about amazon affiliates recently so I've just started looking into it. Thanks a lot for mentioning!
Hi Hanbit! Just wanted to say thanks again for this great overview!
Can you please let me know if its possible to turn off the fan in this oven model? (i.e., baking with static heat only)
Many thanks in advanced! :)
oh convection ovens need the fan - that's the whole point. with my model you can adjust the speed of the fan but can't turn it off
Love to see ur video & try ur recipe.. Can u recommend any type coffee maker..
Sure 😊
Hi, I’ve just started following your channel and like it. Could I please ask the brand of your glass mixing bowls and where I could get them from? Thanks
I got it in Korea! Just bought it at a local market
Love your video! Oven is indeed important for baking. I've been trying to bake perfect macarons and I realized how sensitive and important it is to understand your oven! My home oven is a good one for basic baked goods but for macarons I had to try so many times and I found that the temperature doesn't seem very even even with fan (I've been baking macarons for about a year and still ongoing). As a home baker I can't finish what I bake myself and I always share it with my friends and colleagues, but sometimes I still have leftovers. Did you have this problem when you're practicing? :o
haha yeah i just throw away what's leftover as I can't finish it!
Hi hanbit!
Really appreciated your videos!!
I just wanted to ask where you got the pan that you always use for genoise. I really struggle with my pans since every pan doesn’t really give me that nice even brown color on my cake. It’s always patchy and my cake very often too soft to cut it even though it’s been cooled down completely. My genoise never gets an even brownish hard crust, wich makes it very difficult to work with. Do you have any idea? Or is it maybe possible that i whip my eggs and sugar for too long and it gets too airy??
I really would appreciate an answer!
Again love your videos🥰🥰
oh i got it on the internet!
Hi Hanbit, very useful video. What make of scales are you using and where did you buy them from?
oh bought it on the internet in Korea!
Hi Hanbit, are the oven settings shared in your video Unox settings too? I'm a huge fan of your videos and own the same oven too
yep it's based on my current unox oven - fan power level 2.
Hi, just wanted to share suggestions. Can you please make a video or share what staple baking ingredients to have at home? For example, all purpose flour, cake flour, and spices such as cinnamon. Also, can you please make some vegan/plant based recipes? I love baking and I want to incorporate more vegan or plant based ingredients such as almond flour. I tried to make vegan macarons and it did not go well on my first try. I am also struggling to make bread dough in a 8.5 x4.5 inch medium loaf pan. Can you please do a video that simply explains about the baker's percentage? Thanks.
ok!
Hi Hanbit, in the Earl Grey Genoise video, I saw you used bake strips and round base to line the round baking tin. May I ask where you got those from? Looks so useful!
oh it's teflon sheet that I cut into pieces.
@@HanbitCho thank you! 😁
I have no excuse now to not get a kitchen scale! Thank you, Chef Cho!
yeah!
That oven make me so jealous haha😂😂
I make macaron for 2 years.. And my oven juat beat me up all the time. It's so tricky.. And i can't do oven drying in high temp because of this.. This is so humid here.. It's up to 60% most of the time, it's so hard to dry in natural way.
Maybe you can share any recipe no rest macaron or macaron with less sweet..?
I would love to watch 😍😍😍
yep! I dry out the macarons at room temp using a fan.
@@HanbitCho yes i did that.. But still cant beat the humid day😅😅
Thank you for the information! Does the oven work with gaz or its electrical?
electrical!
@@HanbitCho thank you so much
What would make up the best basic pipping tips & bags to get started? Are any of these included in the tips you use on these videos? Thank you!
it's up to you!
Hi Hanbit
I am curious to know what scales you're using in your videos?
It looks like a black cube and I noticed its precision is to tenth's of a gram which is very useful
yeah I use Acaia scale
Hello may I ask when do you use an infrared thermometer and when do you use a candy thermometer? Any difference in temperatures measured? :)
Yeah the probe is much more accurate! You use whichever one is more suitable for the circumstances - if you can't touch the surface for some reason then I use infrared.
영상감사합니다!!저는 지금 디저트카페 준비중인데요 스메그2대로 하려고 계획을 짰는데 역시 업장에서 사용하기에는 우녹스샵프로 정도가 좋을까요?ㅠㅠ 어떻게 생각하시는지 조언해주시면 정말 감사하겠습니다!
스케그랑 우녹스랑 다 제품 잘나옵니다! 오븐 관련해서는 제가 예전에 쓴 글을 한번 읽어보세요~
blog.naver.com/oasis8jd/221590911325
Hi hanbit, I am really a big fan of yours. And I tried several of your recipes. Recently tried your fudge cookies and they came out perfect. Thank you.
Now I have a question, I am living in korea and want to buy a new oven for a medium size family. Could you please recommend some good ovens for home baking? Thank in advance
hmm i'm not a home baker so i'm not sure but i've heard that wiswell (Wizwell 위즈웰) ovens are decent!
Thank you for replying ☺️. I am so grateful that you responded 🥰
FICO PENSANDO NA MINHA PEQUENA BATEDEIRA,MAS VOU CONSEGUIR FAZER TUDO CERTINHO.
thanks
Hi Mr Cho
Can you please share with me which brand did you buy your spinning table for cake deciration? I have seen many videos of you making cakes, I saw the spinning table you used, it was so smooth when you spinnes it around.
Thanks for your respond
Cathrin
I've listed the equipment that I use in the descriptions - anything that's not listed, I bought it locally in Korea.
تبارك الله عليك - 👍👊👍
thanks.
I love cooking and baking.I need to invest good equipment
You should!
Hi, Hanbit! Do you use this same oven to make your chiffon cakes? A lot have said that convection oven (with fan) is not good for chiffon, genoise cakes or sponge cakes. What are your thoughts on these? Thank you so much!
nah perfectly fine.
Hanbit, we love your videos!
We took your course on coloso, but have a question. We got a new UNOX oven and have trouble with our swiss meringue. We set the fan to 1, but every time the temperature drops, it turns on 2 until the temperature rises. The level 2 on the fan is so strong it blows the meringues all over the oven. What can we do?
are you using bakerlux shop pro? it's weird - cuz when i set the fan to 1, it stays there. It's meant to stay at fan 1 no matter what happens. Level 2 fan on unox will drive you crazy on certain products - it even blows away the parchment paper. i use a mix of level 1 and level 2 as you can programme it on unox but i agree it's a pain. I wish I bought smeg.
@@HanbitCho thank you for your speedy reply! It is the bakerlux shop pro touch. I wonder, is it because preheat was on fan speed 2? Step 2 and 3 beyond preheat were all speed 1. We have only had the oven 2 days, so we are still getting used to it. We were panicking when our meringues and parchment were flying like a tornado! Should we preheat on speed 1?
Sir does this bakerlux shop pro oven gives you equal browning on multiple rack baking ie baking 4 trays at a time gives even browning on 4 racks at a time , thanks
yeah sort of.
As a pastry student, I am in need of a good scale. What brand is your scale? Thank you, Chef Hanbit.
I often use Acaia - funny it's actually a high end coffee scale that's actually useful as a baking scale.
I'm looking to buy a commercial oven, maybe smeg or unox, is it worth it to have steam function? Does it solve the problem of dried baked goods from fan assisted heat? Thanks!
The steam is for bread so if you're baking bread then yes! If not, nope. Not sure what you mean by dried baked goods?
Hi
I’m using a conventional oven. Must I on the upper and lower fan of the oven when baking cake?
yeah both!
스텐드 믹서 켄우드랑 키친에이드거 차이점 알고싶어요! 작은 디저트 카페 오픈 예정인데 뭘 더 추천하시나요?
아 용량 차이랑 가격 차이라고 보시면 됩니다. 둘 다 좋습니다! 저는 둘 다 사용합니다 ㅎㅎ
I use UNOX Cheftop oven and you are right the fan is way too strong and it cant be turned off. I tried baking sponge cake and it blew the cake so it collapsed and turn the batter just on one side. Did i do something wrong for that to happen? Is there a technique so that it doesnt happen again?
Put it on a silicon mat and that should help!
Can you give me more information about the coffee scale? Why don’t people use a normal electric scale to weight coffee powder but a coffee scale?
yep. I use Acaia.
I’ve been looking for a perforated tart rings but I can’t find one. What we have here are the regular tart rings. Also, tried looking it online but didn’t see a good quality tart rings. 😔
oh right - you can just use regular tart rings. it's fine!
@@HanbitCho Will be using the regular tart rings for now until I can find a good quality tart rings 😁 Thank you, Chef.
there are two different types of hand mixer, one has two whipper and the other has one. do you think they perform significantly different? me as a home baker considering buy one of them and havent decided yet.
huh? I think I only showed the tornado handmixer in the video?
some hand blenders comes with a whisk attachment as well. I find it useful to whisk cream in small quantities. Whisk them in a small jug preferably.
@@ironfisto yeah, thats what i tried to describe. thanks.
Hi could you please make a detailed review of the Unox oven ?
yeah
@@HanbitCho thank you so much! I’m a n enthusiast home baker and want to purchase Unox oven but don’t know which one is better in terms of size ,price and features -is analogue better or digital better ?
Hi Hanbit, do you know Lacuzin multi performance hand blender? Is it good or just so so? 😁 thank you
hmm never heard of it!
@@HanbitCho hahaha okay thankyou 🙏🏻
Hi! I just purchased a Unox Bakerlux Shop Pro, i was wondering if you could advise on the humidity and fan speed? Should i turn off the fan for baking choux pastries so it’s not too strong? Should i keep the humidity on for choux & cakes? There’s barely any info online sadly 😣
I don't use humidity - for fan speed I switch between them whenever it's needed. If the fan feels too strong and my cake looks like it's about to blow away, then I reduce the fan speed. There will be no info on the internet, because you need to adjust it yourself! You need to test out your oven - funny enough even the same bakerlux shop pro models are different from one another. They are machines made from factories - and yet they are not exactly the same. BTW, you shouldn't use a convection oven for choux pastry if you want a nice smooth surface - I use it because I don't have a deck oven but I know that I'll get an ugly looking choux so I'm now ok with that.
@@HanbitCho thank you so much for this! glad to know that i shouldn’t use this for choux, that really saved me as i was about to bake a batch this weekend 😂 kinda sad because i bought this oven hoping it’ll help make big batches of choux au craquelin easier hahaha
@@nicolelau1314 yeah i want to throw away my unox sometimes but i guess i need to use it.
Thanks @cellowify
Can you suggest some perfect cooling commercial fridges
oh right
😍😍😍
May I ask is your thermometer accurate as probe ? Mine not accurate at all I find it a bit useless
it gives you a guidance - not super accurate.
I see most pastry chefs use thermometer gun for tempering chocolate.. And they use probe for other stuff like sugar syrup
what model is the ove, there are so many of them. is it with humidity or without (steam)
yeah watch the video.
May I know please what is the brand of your silicone spatulas and the wire whisks? Thank you!
oh i bought a local one.
Ah okay, thanks for the reply.
Chef, do you have a link where we can buy your hand mixer? I tried purchasing from kitchen aid but I was informed that they’ve already discontinued it. (Kitchen Aid Philippines)
oh i got them in Korea.
Hello Mr. Hanbit. Just out of general curiosity, how much did the Unox Bakerlux Shop Pro cost you? If you feel comfortable with disclosing this info, that is.
i actually don't remember the exact number but it was definitely above $2000.
chef, where did your sable cookie recipe go?! i need it 😭
haha yeah that's the few leftover that I need to upload. I'll upload it next week!
@@HanbitCho omg thank you!
any recommendations for convections oven for at home use?
oh not sure..
is that oven can i put on the bench top table?
i think so...maybe? not sure.
I have not seen levelling bars to roll pastry dough. Are they homemade?
I suggest travelling to Korea to buy. I miss travelling! Once all these travelling quarantine is over I will go to Seoul!
I got it in Korea!
Silicon mat is too big for my oven. Can I cut it smaller? It's safe for used? I mean not burned silicon inside the fibers?
nah not good to cut it.
Hi mate, what kitchenAid model is that?
Watch the video!
Does this oven work for genoise or Japanese cotton cheesecake?
yeah
Hi,
I got a Bakerlux Shop Pro Touch Stephania but I’m having big trouble with the baking of Genoise 😅 or even the biscuit for roll cake. The fan is too strong, even when I bake some choux cracquelins, the shape is not as round as when i bake with the home oven . can you help me with those issues? thank you so much!
yeah Unox has an issue with strong fans - I'm ok with the strong fan - I only head into issues when I bake choux pastry. Choux pastry will never come out even on a convection oven - you can't do anything about it. You product should come out fine.
@@HanbitCho accckk same concern here with choux pastry. Im using unox convection as well. Was hoping there was a work around. I just have to avoid working with chouz for now hehe. But i was successful with genoise and chiffon.
@@bingeontheword8762 It's not just Unox. You can't get a smooth choux pastry with a convection oven - you need a commercial deck oven for that. I'll upload a video on choux pastry later.
Oh, i tried adjust the temperature and baking time, my choux craquelin came out not too bad 😂
@@phuongnb2237
Phuong, have you tried making pound cake in your Unox oven yet ? I tried making a 9 x 5 “ pound cake a few times ( loaf tin*) in my Unox BakerLux, and it turned out so gummy inside, really tight crumb structure, almost bread like. 😞. So frustrating.
.
Unox sell “ fan reduction kits “ for These ovens, and they do significantly lower the fan speed. Easy to use as well. I use them when i make meringue.
Tq again but make videos about ice creams and macron
ok
I think you forgot your food processor - which one do you use, mine just broke when trying to make your praline
yeah.
Where to buy the leveling bars , and what sizes to buy , please .
I buy them in Korea!
How long is the bars? U use?
Please chef help me buy my dream oven, I finally found the same brand in my country but there are several lines, which one is yours? Master, Led, Go or Touch?
oh the model is written in the descriptions!
@@HanbitCho it’s not there are several models under the bakerlux line….
Which is the turn table you use?
oh i custom made it!