Today I finally try and follow the measurements and tips. I made it perfectly. Thank you Chef Hanbit 😍 tonight will finally do the dalgona latte. Hmm will be using instant coffee though but I will follow your tips as well
Do the ratios apply if I want to make a larger batch. e.g times 2 the recipe. What does it mean when the dalgona forms but too brittle you can break it by poking it so structure is weak? water content?
Thanks i was looking for a tutorial for fluffy and large dalgona! I only got it once or twice making it with water, i didn't realize I used so much baking soda :)
Another piece of advice: be very careful with the mixture at all stages of the recipe. Molten sugar is wicked on its own, but when it's rapidly expanding and frothing from the baking soda, it will be easier to get it on yourself. Be VERY careful while mixing and pouring, and do NOT touch it until it has completely cooled.
Hey Hanbit, many thanks for an absolutely fantastic demonstration on Mega Dalgona. Rest assure you're not the only guy out there studying the intricate details to a well-made dalgona. I have done so just as you did for the uncountable pieces I've made & also for comparisons with low-carb sugar alternatives to serve to others who are diet-restricted or sugar sensitive, so they won't miss out on little sweet pleasures too !
Yay it's finally out,Ive been waiting my whole day,aneyong btw hehe,I love honeycomb,can I call u Han?do you know yiruma?he's a South Korean pianist,I'm a fan of him hehehe
Halo chef..can you explain why.. during the process of making the honeycomb, chef does not stir or mix to mix the sugar and honey? but when chef needs to add baking soda, chef stirs it...chef can you please explain? I means, will it disturb the homeycomb taste? If we stir it during the proses?
Whoa, it loooks so good It's like achieving that honeycomb texture in a croissant. I will have to try this. Thanks for such detailed tipps. You make it look so easy 😁
You're awesome! Continue doing perfect recipes like that one. The only thing I didn't understand is how much water you add and I would like to understand it, so I can try to make it 😅
i worked to a michelin star restaurant and i tasted this honeycomb it was bitter and i wondered why now i know what happened. great insight as always chef!
Thank you so much chef!!!!!! You are a legend..... I saw so many dalgona videos and tried making it but I failed badly !! But after seeing your video I tried again and guess what I did it in first try!!!!!!!! I'm super happy 😊😊 Thank you thank you thank you so so so much
Thank you for your video! But I’m having trouble with browning the sugar, when the sugar haven’t turns to light brown color yet, the sugar already turns carmelized😨is there something that I’m doing wrong?🙏🏼🥺
Does the temperature of the sugar strictly needs to be room temp? Last couple of times I made it, the sugar was straight out of the fridge and it started to crystalize before it achieved any color. I didn't even stir it a single bit.
Hello how are you? I came across your video, looking for a Honeycomb recipe. I would like to ask you if I could add some essence and coloring, or would it alter the product? Thank you so much
I made it twice and both times it came out kind of sandy and very fragile. Not sure what I did wrong.. Maybe too much soda compared to the amount of sugar...
I tried to make once it failed then i tried again it was successful now i tried again for so many times it was failed it turns to sugar instead ..i follow the same procedure ,what is the problem?😢
Just keep it in a dry and cool place in a closed container. I have made mega dalgona before and it held up for a surprisingly long time. Can't remember how long though since it's been a long time since I made it.
I've tried make dalgona, but my bad its always failed :( *fyi, i just tried to make dalgona from ur recipe chef, but i still failed :(( when the ingredients is simple, but not with the technique :')
I tried making it twice. First attempt turned out to be quite flat, so on the second one i tried adding more baking soda (1 teaspoon for 150g of sugar). The second attempt had much more volume and color looked just right, but air bubbles were tiny and it had strong baking soda aftertaste. How come bubbles in my were tiny, like in latte foam; and not big, like in honeycomb?
타르트에서 들어와 모든 영상 정주행했습니다. 이런 양질의 동영상들 무료로 본다는게 너무 기쁩니다. 혹시 디저트북 같은거 내실 계획이 있으시거나, 발행하셨다면 무조건 사고 싶을 정도입니다. 항상 행복하시고 만사형통하는 날들이 이어지시길 바랍니다. I watched all the videos from the tart shell tutorial. I'm so happy to watch these high quality videos for free. Do you have any plan to publish a book? If you have, I would definitely want to buy it! I hope you will always be happy and everything goes well. Thank you for sharing.
Hello chef, just asking, why don't you use baking powder instead of baking soda? Since sodium bicarbonate degrade to sodium carbonate, it will raise the pH and probably leave hint of bitter taste. Thank youu btw
Hi chef hanbit! Today is a particularly humid day in my country and it did not become dalgona. Will it really deflate or is it my doing? I've made this before and it was fine. Now it wont comply :(
Thank you Chef Hanbit!! I found out what happened. I panicked and i got really scared and stressed. I've done it again properly now :) thank you! Your videos are so great!
Great videos! I have few questions and hopefully you can help me with it. Why wet caramel method for dalgona? And is there any tips to make it in larger batch? It takes quite long to make wet caramel in larger batch. Thanks in advance, keep making videos, love your works
Hi Hanbit, many thanks for the video and explanations! Can you please help with 2 questions? 1. What temperature should the caramel reach? (I prefer measuring over eyeballing the color) 2. How do you clean up the sauce pan and spatula? 😋 Will the leftovers melt easily with boiling water? Looking forward to your next videos!
oh how I LOVE your channel Hanbit! I can't wait to make this. Thanks to you, I overcame my fear of trying the dry caramel. I figure if I can handle that, I can make Mega Dalgona. Thanks again.
Amazing! First I don't know what is dalgona candy until my daugther tried making one but I was a bit confused what it looks like and can't understand what kind of dessert is that! Well now I can appreciate what is dalgona candy! 😄 But by watching your video on how to do it properly I now understand how should it looks like and taste! Will try your recipe Chef! Thank you! 😊👍
@@HanbitCho Im glad I know what the factor is now because I was at a loss, sometimes it would be delicious and sometimes it would taste like a petroleum factory
Stirred it, like there's no tomorrow 🤣. I'm trying to make dalgona a long time a go, and end up burning the sugar, so i stop making it. Totally will try your recipe. Thk u!
@@HanbitCho hi chef, i already try it, but mine isn't raise after i put in the baking soda, it's already slightly brown tho. Maybe i should boiled the sugar water much longer?
Today I finally try and follow the measurements and tips. I made it perfectly. Thank you Chef Hanbit 😍 tonight will finally do the dalgona latte. Hmm will be using instant coffee though but I will follow your tips as well
Great job!
I love all the explanations. I learned so much from you. Thank you!
Happy to help!
Love the explanations and scientific approach! Thank you!!
Glad you enjoyed it!
Do the ratios apply if I want to make a larger batch. e.g times 2 the recipe.
What does it mean when the dalgona forms but too brittle you can break it by poking it so structure is weak? water content?
yep
Thanks i was looking for a tutorial for fluffy and large dalgona! I only got it once or twice making it with water, i didn't realize I used so much baking soda :)
Glad I could help!
Can you tell me how much to add for each ingredient because I don’t see in description 😢
yeah
Today my dad came back home after a long time and he too watched your videos and he loves it and thank you so much for the recipe 😊😊
great!
Another piece of advice: be very careful with the mixture at all stages of the recipe. Molten sugar is wicked on its own, but when it's rapidly expanding and frothing from the baking soda, it will be easier to get it on yourself. Be VERY careful while mixing and pouring, and do NOT touch it until it has completely cooled.
yep!
Looks good!
Mochi desserts next?!
Good idea!!
Hey Hanbit, many thanks for an absolutely fantastic demonstration on Mega Dalgona. Rest assure you're not the only guy out there studying the intricate details to a well-made dalgona. I have done so just as you did for the uncountable pieces I've made & also for comparisons with low-carb sugar alternatives to serve to others who are diet-restricted or sugar sensitive, so they won't miss out on little sweet pleasures too !
Cool, thanks!
Wow - the low carb sugar alternatives would be very interesting to know about!
Yay it's finally out,Ive been waiting my whole day,aneyong btw hehe,I love honeycomb,can I call u Han?do you know yiruma?he's a South Korean pianist,I'm a fan of him hehehe
yep I know Yiruma - really love his music.
@@HanbitCho 😀😀cool!do you play piano urself?sorry if I asked too much question heheh there's no need to reply if u don't want to
Halo chef..can you explain why.. during the process of making the honeycomb, chef does not stir or mix to mix the sugar and honey? but when chef needs to add baking soda, chef stirs it...chef can you please explain? I means, will it disturb the homeycomb taste? If we stir it during the proses?
hello!
Whoa, it loooks so good It's like achieving that honeycomb texture in a croissant. I will have to try this. Thanks for such detailed tipps. You make it look so easy 😁
My pleasure 😊
Thanks for easy recipe of honey comb, just straight forward no honey or glucose. It’s also good with gin and tonic. 🍹
haha yep
You're awesome! Continue doing perfect recipes like that one. The only thing I didn't understand is how much water you add and I would like to understand it, so I can try to make it 😅
it's in the description
i worked to a michelin star restaurant and i tasted this honeycomb it was bitter and i wondered why now i know what happened. great insight as always chef!
Science class!! Loved the video as always :)
Yay! Thank you!
Thank you so much chef!!!!!!
You are a legend..... I saw so many dalgona videos and tried making it but I failed badly !!
But after seeing your video I tried again and guess what I did it in first try!!!!!!!!
I'm super happy 😊😊
Thank you thank you thank you so so so much
Most welcome 😊
Thank you for your video! But I’m having trouble with browning the sugar, when the sugar haven’t turns to light brown color yet, the sugar already turns carmelized😨is there something that I’m doing wrong?🙏🏼🥺
try controlling the fire! and use a wide saucepan.
Does the temperature of the sugar strictly needs to be room temp? Last couple of times I made it, the sugar was straight out of the fridge and it started to crystalize before it achieved any color. I didn't even stir it a single bit.
oh hmm, i think it'll be ok.
Parabéns sempre Chef querido 💐💐💐🙏🏻muitas gostosuras impecáveis ❤❤❤😘obrigado pelas receitas especiais e maravilhosas ⭐️⭐️⭐️⭐️⭐️🇧🇷🇧🇷
thanks!
FIRST!?
this looks so delicious ilove dalgona color *-*
wow. you're first!
I added 7 g of baking soda for 200 g of sugar, the baking soda taste is so strong.
yeah
Honeycomb yeayyyy thanks chef 🌻🤍
My pleasure 😊
Hello how are you? I came across your video, looking for a Honeycomb recipe. I would like to ask you if I could add some essence and coloring, or would it alter the product? Thank you so much
hello!
I made it twice and both times it came out kind of sandy and very fragile. Not sure what I did wrong.. Maybe too much soda compared to the amount of sugar...
hmm not sure
I made this a year ago and it was too bitter😓Thank you for this🧡🧡🧡
great!
Found your channel! Thankyou very much for the detailed explanation it was very helpful. Subscribed.
Awesome, thank you!
Thank you chef. I'm just wondering what is the right temperature that I should turn off the heat?
usually around 190 should be ok!
Hi! How do you store the honeycomb dalgona properly? Ang how long is it's shelf life?
in an airtight container :)
I tried to make once it failed then i tried again it was successful now i tried again for so many times it was failed it turns to sugar instead ..i follow the same procedure ,what is the problem?😢
Ah!
What is the right temperature before putting the baking soda? 300 Fahrenheit or more???
hmm not sure. don't really measure temperature for this
Thanks Chef Hanbit for sharing this Honey comb recipe. 🥰👍🙏🙏
My pleasure 😊
Why did my mixture harden before I reached the light brown color?? 😭😭 Could it be that the heat was high so the water evaporated too quickly?
hmm weird...
@@HanbitCho it starts to crystalize even if I haven't stirred it. My heat was very low. Should I increase it a lil bit?
@@HanbitCho update: the heat was way too low. I put it on medium heat. Now I'm enjoying the honeycomb as I'm typing this. Thank you!!
His voice is so soothing, I would listen to him narrate a documentary
thanks!
Could I use baking powder instead of baking soda for this?
nope
I and sorry but I don’t like the inside look because I have hole phobia
right
i just making it but with a bit of creativity I make dalgona candy flavour Popcorn.
great!
How do we store the dalgona after breaking it into smaller pieces? Will it melt?
Just keep it in a dry and cool place in a closed container. I have made mega dalgona before and it held up for a surprisingly long time. Can't remember how long though since it's been a long time since I made it.
yep the reply below is right. putting it in the freezer is also an option!
아주 달달한 밤이네요~~
ㅎㅎ 감사합니다~
I've tried make dalgona, but my bad its always failed :( *fyi, i just tried to make dalgona from ur recipe chef, but i still failed :(( when the ingredients is simple, but not with the technique :')
yeah it's about the technique
hi hanbit, how do you keep it fresh and crispy? i put in the bottle air tight and i. realise no longer crispy and abit sticky. Any advise? thank you!
it will go soggy after a while.
Can I ask why I can't reach this volume like yours ? I use 100g sugar with 2g baking powder
oh use a just a bit more baking powder. like 3g.
How much water in cups
Jow much sugar in cups
How much baking soda teaspoon?
in the description.
I must need better lighting in my kitchen. Ive attempted this so many times and only once was the texture AND the taste right.
ok!
Hi what if im using sugar cane sugar is it fine?
hmm not sure.
Các video của bạn đều rất bổ ích cho tôi. Cảm ơn bạn rất nhiều ^.^ _ tôi rất mong đợi để xem những video sắp tới
thanks!
Hi can i use any kind of pan for this?or do i need to use aluminum or stainless?
Yes, sure
@@HanbitCho thank you
Hi just want to ask what is the best option to store it and keep it crunchy? I tried to store it in fridge but it became moist.
oh it's difficult to keep it crunchy.
I tried making it twice. First attempt turned out to be quite flat, so on the second one i tried adding more baking soda (1 teaspoon for 150g of sugar). The second attempt had much more volume and color looked just right, but air bubbles were tiny and it had strong baking soda aftertaste. How come bubbles in my were tiny, like in latte foam; and not big, like in honeycomb?
it's all about the caramel and the timing - it's fairly tricky.
타르트에서 들어와 모든 영상 정주행했습니다. 이런 양질의 동영상들 무료로 본다는게 너무 기쁩니다. 혹시 디저트북 같은거 내실 계획이 있으시거나, 발행하셨다면 무조건 사고 싶을 정도입니다.
항상 행복하시고 만사형통하는 날들이 이어지시길 바랍니다.
I watched all the videos from the tart shell tutorial. I'm so happy to watch these high quality videos for free.
Do you have any plan to publish a book? If you have, I would definitely want to buy it!
I hope you will always be happy and everything goes well. Thank you for sharing.
네 감사합니다. 내년초에 책이 발간되니 그때 다시 공지할 예정입니다~ㅎㅎ
Wonderful explanation! I really learn a lot from you 😊
Glad it was helpful!
Korea has the best pastries I’ve tried. You’re coffee videos are amazing. Wanna try some of your recipes. Thank you for sharing this.
Awesome! Thank you!
I’ve just found this channel. I will click the like button on everyone I see
thanks!
This is so delicious with *BOMBOLONI* specially if the filling was dulce de lèche
I hope you share your Bomboloni recipe soon 🤤😋
right.
Hello chef, just asking, why don't you use baking powder instead of baking soda? Since sodium bicarbonate degrade to sodium carbonate, it will raise the pH and probably leave hint of bitter taste. Thank youu btw
you need some bitterness for dalgona lol
@@HanbitCho ohh really, i never tried dalgona before, maybe the bitterness is its signature flavor 🤣 sorry idk about it
Hi chef hanbit! Today is a particularly humid day in my country and it did not become dalgona. Will it really deflate or is it my doing? I've made this before and it was fine. Now it wont comply :(
hmm not sure. it still should work even if it's humid.
Thank you Chef Hanbit!! I found out what happened. I panicked and i got really scared and stressed. I've done it again properly now :) thank you! Your videos are so great!
Hello Chef, can you put the amount/cost per serving of your recipes?
in the description.
I think you are made for teaching! Nice job there
thanks
👩🔬🪄 Thanks so much, a fave 🐝💚🎠🫖
You’re welcome 😊
Measurement of sugar and water please?
in the description.
You look like my professor who I have a big crush on
lol
Hi Chef Hanbit Cho I made the Honeycomb yesterday. Pity it’s a bit bitter & it’s not dry like yours.
Oh no!
ohh I see why it's called the honeycomb now... I was like what does a flat piece of candy has to do with honeycomb lol
lol
Great videos! I have few questions and hopefully you can help me with it. Why wet caramel method for dalgona? And is there any tips to make it in larger batch? It takes quite long to make wet caramel in larger batch. Thanks in advance, keep making videos, love your works
thanks!
@@HanbitCho do you have any tips to make it in larger batch? it takes quite long to caramelise. thanks
Chef can these be made in cube size in silicon moulds pls
hmm not sure
Hi Hanbit, many thanks for the video and explanations!
Can you please help with 2 questions?
1. What temperature should the caramel reach? (I prefer measuring over eyeballing the color)
2. How do you clean up the sauce pan and spatula? 😋 Will the leftovers melt easily with boiling water?
Looking forward to your next videos!
1. it's difficult to measure it - but it'll be around 190C
2. oh it'll melt easily in hot water - it's just sugar in the end.
oh how I LOVE your channel Hanbit! I can't wait to make this. Thanks to you, I overcame my fear of trying the dry caramel. I figure if I can handle that, I can make Mega Dalgona. Thanks again.
You can do it!
Amazing! First I don't know what is dalgona candy until my daugther tried making one but I was a bit confused what it looks like and can't understand what kind of dessert is that! Well now I can appreciate what is dalgona candy! 😄 But by watching your video on how to do it properly I now understand how should it looks like and taste! Will try your recipe Chef! Thank you! 😊👍
Thanks so much 😊
Awesome tutorial as always Sir, Sir is it possible to share the Red velvet cake recipe please. Many thanks.
Will try
I absolutely love your videos!! Keep going for ever🍰
Thank you so much!!
@@HanbitCho ❤️
We call this hokey pokey and cover it in chocolate
yep
Ohhhhh i had wondered why mine tasted so bitter
:)
@@HanbitCho Im glad I know what the factor is now because I was at a loss, sometimes it would be delicious and sometimes it would taste like a petroleum factory
Hi from Philippines! 🤗 May I ask how long can you store the dalgona candy?
oh it goes for weeks but it'll go soggy.
@@HanbitCho Thank you very much!
No honey in honeycomb toffee?
nope
Hi , can u plz share white bread recpie I love ur recpies they're just perfect 🥰
Sure 😊
Stirred it, like there's no tomorrow 🤣. I'm trying to make dalgona a long time a go, and end up burning the sugar, so i stop making it. Totally will try your recipe. Thk u!
Good luck!!
@@HanbitCho hi chef, i already try it, but mine isn't raise after i put in the baking soda, it's already slightly brown tho. Maybe i should boiled the sugar water much longer?
it tastes so good but cleaning the saucepan after is a pain
Yes, true
I still keep getting the baking soda taste in it 😑
yeah that's ok.
hi chef Hanbit, which one do you recommend for pastry? gas stove or electric stove? thank you!
i use a convection oven!
@@HanbitCho portable burner or electric burner?
Hanbit, you are great. I love your videos. Thank you so much for sharing.
Thank you so much!
Is it a half and half mix of water and sugar?
nope
I just found your channel through the nutella video! I love your content already 💕
Yay! Thank you!
Oh my gosh I really want to try this out 😍😍😍
lol
Will you be uploading dalgona latte recipe?
Yes I will
How much is the amount of water?
in the description
Too much talk…
yeah
i love youuuuuu! thank you, i love dalgona honeycomb
It's so good!
Sir, make dalgona candy coffee latte
yep
What difference does honey or corn syrup make to the honeycomb toffee? I've seen a lot of recipes with honey or corn syrup in them.
oh yeah you get a bit of that honey aroma in it - but otherwise not too different.
@@HanbitCho thanks chef!
If there is no baking soda what is optional to use?
you need baking soda.
I'll try now looks yummy thank you for sharing
Where to store the dalgona candy?
read the description.
awesome... so pumped to see this great video... thumbs up
Glad you enjoyed it
Why did mine come out so white?
don't know...
Can we do this with honey? 🤔🤔
yeah
Thank you Chef, i been looking into this recipe for my cake :)
You are very welcome
Você é maravilhoso, gratidão!👏👏👏🙋♀
hello!
Thank you
Welcome!
Please make some tapas dessert please
right!
Look so yummy!!! Definitely I’ll make it!
nice!