i dont think you can do better to present the genoise technique. simple, clear. with all the right tips and explanation. I am speechless. this is genius.
This channel is so underrated. I love the recipes and they are easy to understand and I love that Hanbit explains why certain steps and techniques are needed. These are things that he must have learned in Pastry School and he is practically sharing it to us for free. This is Gold!
The explaining he does absolutely sets this channel above the rest, in my opinion. Understanding the 'why' is crucial, and he provides that. I've found my favorite baking channel!
Ya! I love the way he explains-straight to the point, no BS meandering about how some chefs did, talking abt the history or what happened to them and blah blah blah…
If I found this channel earlier, I would've been able to avoid so many mistakes when I first started! So many channels don't explain anything, not in nearly as much detail. This is a treasure find. I'm getting all my friends who bake to subscribe to Hanbit's channel! Thank you Hanbit for the attention to detail, top-notch quality content, and your generously giving us all that you know!
I made my first genoise after watching this video a dozen times and following the exact steps. It came out very fluffy and I am a total baking newbie. I feel the temp control when making the batter is very useful and key to my success. Thank you for sharing your techniques with us. Hope your channel will reach even more people.
This video got recommended to me, and after hearing you talked just about 10 second, I’m already subscribing! :) I know your channel will succeed, keep it up!
Hey thank you very much! Ive recently taken a sous chef position at a new restaurant and part of my responsibilities are handling the deserts. Ive always covered the basics throughout my career and can fulfil most recipes. This channel is helping me understand the reasoning behind each action. Your'e straightforward and informative. Exactly what I need! Thanks again - Daniel
Perfect recipe with explanations. First time I made my Genoise. Doubled the quantity for 7"inch round pan of 3.5 height. Ended up getting perfect 3 inch high cake. Now it is standing 4" with whipping cream covering. Lovely!
Really like the way how you explained the professional details that many pastry instructors missed. Simply yet effective. I don’t normally subscribe to TH-cam channel but yours is definitely the one I don’t want to miss.
There is an error in my video! At around 8:15, I sum up the key points and for Point Number 4, it shouldn't say "Whisk on low speed for 1~2minutes". You do not whisk at this stage. You're just FOLDING it with your spatula. Sorry for the error! P.S. You can purchase the leveling bar on Amazon.com. The search term is "Fondant & Dough Leveler Set"
Thank you so much for sharing! 💝🎂 I had a failed sponge cake and was desperately looking for answers! Now I know why! Much appreciated! Glad that the whole Google/YT algorithm works!
I cannot thank you enough for this video. I am an amateur baker looking to improve my baking techniques to a more professional level. Your video will be especially helpful as I will be making my daughter's wedding cake a year from now and I want everything to be perfect. I love your videos and will also be attempting tarts on a professional level. Thank you so very much for sharing your very detailed instructions. I am in your debt!!
I am so happy that YT recommended this video. I’ve struggled with the technique and recipe for this cake, only to find out that American and European versions are different. I will try this version soon and have high hopes for success. I look forward to seeing your channel grow.
I always try to do each of your recipes every couple weeks or so and they’re always…. always big success! I’m happy, husband happy kids happy . Thank you again Hanbit!!
I followed your Genoise recipe and made an Oreo Cake for my husband’s colleagues. They said it’s the best cake they’ve ever had! Thank you for sharing your detailed techniques and recipes.
Thank you Hanbit Seonsaengnim!! I tried this recipe this morning for my friend’s house warming party tonight 🎂🎂 I feel like finally find a teacher for baking. Thanks for making this channel! Greeting from Kyoto 🍀🍀
thank you so much for the recipe and tips hanbit! i’ve always struggled with making genoise sponge, and this is the first time i’ve actually succeeded in making it!!
Happy to help! This one is chocolate but the technique is the same as plain genoise - it's more detailed so take a look. th-cam.com/video/IJpVPdNV8QE/w-d-xo.html
Thank you chef! I am currently attending a Culinary school and was looking for accurate tutorial videos to practice my "skills" at home. So far, this is the only video I found that has the right methods and techniques on Genoise sponge. A point I would want to add, if you don't dissolve the sugar properly with the eggs, it will curdle the egg yolks and you will end up not having a smooth texture :D hence, the heat is important... and you must not reach more than 40 degrees or you will end up with scrambled eggs lol
I’ve tried this Genoise cake recipe out! The cake came out well! Crumbs look so good and HOMOGENOUS indeed!! The tips were very useful, your explanation was very clear (so happy to have found a Korean baker with such good English pronunciation!) If I were in Korea, would definitely attend your classes! :) Icing the cake and getting the Chantilly Cream texture is still tricky! Will keep practicing Please keep sharing useful tips 🙏🏻
You speak English very well with hardly any accent. Did you live in the USA ever? I am also very impressed with your baking skills with only having a few years experience. Obviously you learn things very fast. I have watched countless videos on bakeries in Korea and now I know the details. Thank you so much!
I'm so glad I discovered your channel. You are so well spoken and clear in your guidance. My first successful genoise was by following your video! (There were MANY failed attempts before) Thank you and keep up the great work! You're an inspiration!
I absolutely love your VDOs. How you explain the whys for all the hows is very satisfying. I'm a doctor/researcher who loves baking, so I enjoy the scientific baking rationale and I relate so well with the precision required to make things work. Keep up the good work. Thank you!!
Amazing video chef!!! Nobody has shared such details so far. Your explanation makes so much sense as to why we do something in a recipe... loved the video.
Well done Chef , very clear and easy to understand and I love the way you bake and thank you for the time you take to be so precise in your videos . God bless!
So i made this cake 3 days ago and it came out perfect and delicious! And also decorated the cake with frosting, sprinkles etc. You just have to follow the main steps carefully and also have patience while doing it. And of course don't forget to pray for your cake while it's baking in the oven! Good luck! Thank you so much Mr.Chef for this amazing and detailed Genoise cake recipe! Looking forward to see more recipes from you. 😋🥰🎂❤
I was always told the term for cushioning heat shock was tempering, I had never heard the term sacrificial used that way. I love learning stuff like that, in addition to really enjoying your terrific teaching skills.
Thank you Chef Hanbit for deliberately sharing your valuable experience in baking. To me, it seems like you are my online teacher in baking. Best regards!
Came across your channel randomly - loved how your explained everything in this video. It’s got me inspired to get my mixer out and start experimenting!
Wow just came out of my kitchen after baking a Genoese...your recipe so well explained...received a few tips which will no doubt make my genoise better in the future...thankyou so much for your detailed recipe..have subscribed right away...look forward to making more of your recipes....ty stay safe
Thank you so much for the tips and detailed explanation. I think the “shocking” part really helped! My third genoise two days in a row finally turned out right! Fingers crossed!
gamsahabnida ! Now I understand why sometimes my genoise is not as I want. I didn’t whisk on low speed at the end to tighten the air bubbles. I was waiting for your channel, thank you again 😊 Annyong higaseo
Baked it last night and made strawberry shortcake as a Christmas dessert..Utterly distinct from the fruity, boozey density of British Christmas cake..and it was a hit! Thank You!..and Happy Christmas Chef.
Hi Chef, I found your channel accidentally, and I love how clearly you explained every steps and tip off very useful techniques, while at the same time you gave us viewers fun time along the way (learning and entertaining, you are sure best coach). I hope to see more of your videos. Kam Sa Ham Ni Da 🤩
I'm excited to have found this site. You do a great job of explaining, and I'm going to try this recipe as I need to make a fancy Italian dessert tomorrow using "sponge cake", but yours seems moistier than my recipe.
I've just found your video accidentally. I wasn't going to watch it because its not pretty enough like the other ladies ones but it's very interesting. Very clean explanation, clear methods, abd actually looks simple but has so much information in it. Good job
hi!!Remember me; the one who requests to make chiffion cake?Today; l tried genoise cake with your instrection.I successed it just one time. It is so perfect!!!Tomorrow l will try cheese cake with those cake layers!!!!! So happy!!!!Thanks.
YES, this is a wonderful channel/school. Hanbit is such a wonderful chef, explaining every detail for each recipe that is almost impossible not to get an amazing result. Thank you so much Hanbit for sharing your professional knowledge with all of us. May God bless you always... please receive a big hug from Venezuela
i absolutely love this video, i was having a hard time finding a descriptive recipe but this explained everything!! thanks a lot ill be sure to follow a lot more of your videos too!
Hey hanbit! Could you make a video explaining about recipe breakdown? Like the percentages, the ratios, how to make your own recipe, how to subtitute ingredients etc. Thanks! really been enjoying all your vids!
After much practice, I finally achieved a genoise that is light! Thanks Chef! My next desire is to make some flavored genoise. Chef Habit please consider showing us how to make flavored genoise like black sesame, etc. Thanks again for sharing your wonderful recipes!
Thank you for a clear explanation. I copied your method and I got an excellent result for a first try. The cake was almost eight centimeters high in a 6 inch pan! Definetily will be adding this to my arsenal…
Dropping you a comment from Singapore! Your content is interesting, concise, and easy to follow! Baking my first ever cake today and I'm trying out your genoise recipe :)
Super love your channel. This is gold better than some culinary workshops. You explained the process well so that we understand why such actions need to be done. Please upload more fundamentals!!
Came across this video though suggestions and I just loved it. Amazing technique and key points. I am definitely gonna try it. Positively will put the outcome as well. Thanks for the recipe
Fantastic! I learned a lot of baking techniques from this video and had techniques I've been using explained more eloquently to me. Thank you for the great video!
Annyeong. I'm a beginner in baking. I never knew that eggs can be beaten without separating the egg whites and yolks. Thanks for the recipe! Mabuhay from the Philippines!
I was looking for a génoise sponge recipe in the attempt of supplementing some information which was missing in my cooking books. And this video was the first one that came up in the search. I have only watched this video and haven’t made the génoise sponge yet, but hey……. This video LITERALLY SCRATCHED EVERY CORNER! (I can’t remember this expression comes from what language, maybe Japanese lol) As a rational person, I cannot appreciate these detailed explanations of what-to-dos and what-not-to-dos more! I’m gonna watch more of his videos for sure… Thanks much, Hanbit氏! 고맙습니다 beaucoup!
Hi Hanbit, I really enjoy your videos! I started following you on Instagram before you announced your YT channel so it's really cool to see how far you've come :) I was wondering if you could make a video on Chiffon cake? I've never been successful with it but I'm confident you're a great teacher :)
@@HanbitCho thanks for your response. Please can you do videos of some other cake recipes like vanilla, chocolate, lemon etc. that doesn’t use the method of eggs as the leavener. Would really appreciate.
Outstanding explanations each step of the way. Extremely useful. Thank you. The heating and 1-2 mixing on low speed, helped me make an amazing Japanese jiggly cheesecake too. Fantastic technique.
I tried this recipe just now and it's really fail proof and as described -light and airy! Didn't expect to be this light and airy hahaha It's lighter than chiffon. Thank you!
Yeah, you can definitely do that. It's just more cumbersome to do it that way though - more bowls, utensils, dishwashing etc and you can still get a great sponge cake using whole eggs.
Hi Hanbit! Thank you for the detailed video! I’ve made this recipe a couple times now and one problem I keep running into is that as soon as I add in the twice-sifted flour into the batter and start folding, the bubbles start popping so fast and the remaining bubbles become quite large (in the span of a minute). The final texture of the cake has larger bubbles and is tougher than I like. I’m not really sure where things went wrong. I’m sure my folding skills still need improvement😁, but is it possible to overwhip the batter past the ribbon stage so that when the flour is added they all burst? Thank you!!
yeah the folding part isn't easy - take a look at my video and follow my motion. The point is to mix everything homogeneously with the minimum number of folds - and this is purely up to experience. Overwhipping doesn't help becuz there's so much air the batter can hold - and also you'll have to tighten the air bubbles anyway.
A week ago i accidentally saw chef hanbit video!& im gonna love it!he shared his knowledge generously!that's why he deserved more subscribers!thank u chef hanbit!
JP from Miami I love the way you teach your very good thank you to you and thank you to your family that made you do this program today families very important thank you again
I’m very excited to try to make a “Perfect Genoise”, I’m sure I’ll need a lot of practice though. Can you tell me where to purchase the bars you used to cut the even layers? Thanks for the great videos, very easy to understand.
@@HanbitCho Thank you for responding so quickly. If I was to search for them in the US, what would I search for? I’ve tried everything I can think of and no luck.
i dont think you can do better to present the genoise technique. simple, clear. with all the right tips and explanation. I am speechless. this is genius.
thanks.
This channel is so underrated. I love the recipes and they are easy to understand and I love that Hanbit explains why certain steps and techniques are needed.
These are things that he must have learned in Pastry School and he is practically sharing it to us for free. This is Gold!
Haha thanks. Well hopefully my channel will pick up in due course!
i was just about to add a similar comment but you said it all. brand new fan, here.
You should be number 1
The explaining he does absolutely sets this channel above the rest, in my opinion. Understanding the 'why' is crucial, and he provides that. I've found my favorite baking channel!
thanks!
Discovered this channel accidentally and I just love the quality and clear explanations!! Will be waiting for the strawberry shortcake video 💕
Thanks a lot!
I to stumbled upon this channel, loved the explanation and now waiting for more
Ya! I love the way he explains-straight to the point, no BS meandering about how some chefs did, talking abt the history or what happened to them and blah blah blah…
@@tinalee8438 Exactly! He gets to the point and mentions the little details.
Me too
If I found this channel earlier, I would've been able to avoid so many mistakes when I first started! So many channels don't explain anything, not in nearly as much detail. This is a treasure find. I'm getting all my friends who bake to subscribe to Hanbit's channel! Thank you Hanbit for the attention to detail, top-notch quality content, and your generously giving us all that you know!
Great to hear!
I made my first genoise after watching this video a dozen times and following the exact steps. It came out very fluffy and I am a total baking newbie. I feel the temp control when making the batter is very useful and key to my success. Thank you for sharing your techniques with us. Hope your channel will reach even more people.
Great job!
This video got recommended to me, and after hearing you talked just about 10 second, I’m already subscribing! :) I know your channel will succeed, keep it up!
Awesome! Thank you!
100% agree. What a great find this channel is.
Yes same goes to me
Same here! this channel is worth my time!
Same!
Hey thank you very much! Ive recently taken a sous chef position at a new restaurant and part of my responsibilities are handling the deserts. Ive always covered the basics throughout my career and can fulfil most recipes. This channel is helping me understand the reasoning behind each action. Your'e straightforward and informative. Exactly what I need! Thanks again - Daniel
Fantastic!
So happy to finally see you here on TH-cam! And, teaching in English too🤩Your instructions are clear and very useful! Thank you for so much!!!
Thanks a lot!
Perfect recipe with explanations. First time I made my Genoise.
Doubled the quantity for 7"inch round pan of 3.5 height.
Ended up getting perfect 3 inch high cake. Now it is standing 4" with whipping cream covering.
Lovely!
Great job!
Not only is this informative but you are so calming to listen to. Love this channel.
Glad you enjoy it!
Really like the way how you explained the professional details that many pastry instructors missed. Simply yet effective. I don’t normally subscribe to TH-cam channel but yours is definitely the one I don’t want to miss.
Thanks a lot!
There is an error in my video!
At around 8:15, I sum up the key points and for Point Number 4, it shouldn't say "Whisk on low speed for 1~2minutes". You do not whisk at this stage. You're just FOLDING it with your spatula.
Sorry for the error!
P.S. You can purchase the leveling bar on Amazon.com. The search term is "Fondant & Dough Leveler Set"
Mercii 🌹,traduction française svp🙏🏻
Thank you so much for sharing! 💝🎂 I had a failed sponge cake and was desperately looking for answers! Now I know why! Much appreciated! Glad that the whole Google/YT algorithm works!
Can u pls tell us an eggless version too !
I just found your channel , wow !!!so happy !!!thank you !!!
Please can you tell us eggless cake .....pls
I cannot thank you enough for this video. I am an amateur baker looking to improve my baking techniques to a more professional level. Your video will be especially helpful as I will be making my daughter's wedding cake a year from now and I want everything to be perfect. I love your videos and will also be attempting tarts on a professional level. Thank you so very much for sharing your very detailed instructions. I am in your debt!!
Glad it was helpful!
You were the first one to explain things scientifically and made sense to teach context so crisp and clear
thanks!
i love the term 'sacrificial batter' so much haha... thank you for the detailed recipe!!!
Sure. No problem.
How is it detailed when there is no measurement given ? What am I missing
I am so happy that YT recommended this video. I’ve struggled with the technique and recipe for this cake, only to find out that American and European versions are different. I will try this version soon and have high hopes for success. I look forward to seeing your channel grow.
Glad it was helpful!
Hello how did the recipe work for you!
I always try to do each of your recipes every couple weeks or so and they’re always…. always big success! I’m happy, husband happy kids happy . Thank you again Hanbit!!
yay!
I followed your Genoise recipe and made an Oreo Cake for my husband’s colleagues. They said it’s the best cake they’ve ever had! Thank you for sharing your detailed techniques and recipes.
Great job!
Hanbit is someone this generation have to aspire to admire. Proper tidy and neat! 👌🏻 Role model
Wow, thank you!
I really enjoy this channel - you have a great on-screen presence! You are a great educator and I find your tips very helpful 🙂
thanks.
I have subscribed. I love the science and common sense behind the baking. And you make everything so clear. Thank you.
Welcome aboard!
Thank you Hanbit Seonsaengnim!! I tried this recipe this morning for my friend’s house warming party tonight 🎂🎂 I feel like finally find a teacher for baking. Thanks for making this channel! Greeting from Kyoto 🍀🍀
Great job!
Wow, I just completed a 5 days make basic cake course, your video on Genoise is really helpful.... Thanks a lot!
Glad it was helpful!
Love your explanation! Makes a noob like me feels more confident to start baking and understand where I may have gone wrong previously.
Thank you!
thank you so much for the recipe and tips hanbit! i’ve always struggled with making genoise sponge, and this is the first time i’ve actually succeeded in making it!!
Happy to help! This one is chocolate but the technique is the same as plain genoise - it's more detailed so take a look.
th-cam.com/video/IJpVPdNV8QE/w-d-xo.html
Thank you chef! I am currently attending a Culinary school and was looking for accurate tutorial videos to practice my "skills" at home. So far, this is the only video I found that has the right methods and techniques on Genoise sponge. A point I would want to add, if you don't dissolve the sugar properly with the eggs, it will curdle the egg yolks and you will end up not having a smooth texture :D hence, the heat is important... and you must not reach more than 40 degrees or you will end up with scrambled eggs lol
Thanks for the input! No probs.
I’ve tried this Genoise cake recipe out! The cake came out well! Crumbs look so good and HOMOGENOUS indeed!! The tips were very useful, your explanation was very clear (so happy to have found a Korean baker with such good English pronunciation!) If I were in Korea, would definitely attend your classes! :)
Icing the cake and getting the Chantilly
Cream texture is still tricky! Will keep practicing
Please keep sharing useful tips 🙏🏻
Glad you liked it!!
Hi may I know how many Celsius of hot water did u use to mix the batter tq
You speak English very well with hardly any accent. Did you live in the USA ever? I am also very impressed with your baking skills with only having a few years experience. Obviously you learn things very fast. I have watched countless videos on bakeries in Korea and now I know the details. Thank you so much!
Thanks a lot. Never actually lived in the US lol
You, Koreans, are taking over patisserie by storm, your precision and aesthetic considering this art are beyond perfect! Iam a huge fan of yours....
Thank you so much 😀
I'm so glad I discovered your channel. You are so well spoken and clear in your guidance. My first successful genoise was by following your video! (There were MANY failed attempts before)
Thank you and keep up the great work! You're an inspiration!
You are so welcome!
I really love your detailed explanations and all the funny bits in between! Well done!!
Glad you enjoyed it!
The channel appeared on my newsfeed and I'm loving it so far. Chef explains it clearly🙂
great!
I absolutely love your VDOs. How you explain the whys for all the hows is very satisfying. I'm a doctor/researcher who loves baking, so I enjoy the scientific baking rationale and I relate so well with the precision required to make things work. Keep up the good work. Thank you!!
Glad you enjoy it!
This is the 1 chef that replyd to peoples public comments, thank you.
haha thanks!
Amazing video chef!!! Nobody has shared such details so far. Your explanation makes so much sense as to why we do something in a recipe... loved the video.
My pleasure
Thank you for the clear instructions. Made this today and this is the most delicious sponge cake I’ve ever made.
You are so welcome!
Well done Chef , very clear and easy to understand and I love the way you bake and thank you for the time you take to be so precise in your videos . God bless!
So nice of you
So i made this cake 3 days ago and it came out perfect and delicious! And also decorated the cake with frosting, sprinkles etc. You just have to follow the main steps carefully and also have patience while doing it. And of course don't forget to pray for your cake while it's baking in the oven! Good luck! Thank you so much Mr.Chef for this amazing and detailed Genoise cake recipe! Looking forward to see more recipes from you. 😋🥰🎂❤
Sounds great!
I was always told the term for cushioning heat shock was tempering, I had never heard the term sacrificial used that way. I love learning stuff like that, in addition to really enjoying your terrific teaching skills.
You are so welcome!
Omg I made my first sponge cake !! It turned out amazing. Thanks for the perfect recipes
You are so welcome!
This recipe is incredibly easy to follow, and I have made several perfect genoise sponges from it! Thank you very much 😊
You are so welcome!
Thank You so much for the guidance and tips! Planning to bake it today!
Sending you love and good wishes from India 🇮🇳
My pleasure 😊
Bro the amount of effort that goes to making this kind of content is respectable. Keep going man!
Thanks, will do!
Thank you Chef Hanbit for deliberately sharing your valuable experience in baking. To me, it seems like you are my online teacher in baking. Best regards!
You are very welcome
Came across your channel randomly - loved how your explained everything in this video. It’s got me inspired to get my mixer out and start experimenting!
I'm so glad!
I really like the way he teaches. Already I feel leveled up just watching this video. And strangely I don't find the awkward bumpers annoying LOL
lol thanks.
Wow just came out of my kitchen after baking a Genoese...your recipe so well explained...received a few tips which will no doubt make my genoise better in the future...thankyou so much for your detailed recipe..have subscribed right away...look forward to making more of your recipes....ty stay safe
My pleasure 😊
Best video on Genoise I have seen! Hanbit is very engaging and easy to follow, and he really seems to enjoy teaching.
thanks!
Accidentally find this Chanel, i first bound by that sweet smile ❤️😘
Thank you so much 😀
I just found this video and wow!! No regret watching this
Thanks!
😊this video makes it so clear and seem easy. Thanks for making it. Made me smile all the way through like i could make it myself!
You are so welcome!
Thank you so much for the tips and detailed explanation. I think the “shocking” part really helped! My third genoise two days in a row finally turned out right! Fingers crossed!
Fantastic!
gamsahabnida !
Now I understand why sometimes my genoise is not as I want. I didn’t whisk on low speed at the end to tighten the air bubbles.
I was waiting for your channel, thank you again 😊
Annyong higaseo
Wonderful!
Baked it last night and made strawberry shortcake as a Christmas dessert..Utterly distinct from the fruity, boozey density of British Christmas cake..and it was a hit!
Thank You!..and Happy Christmas Chef.
Fantastic!
Hi Chef, I found your channel accidentally, and I love how clearly you explained every steps and tip off very useful techniques, while at the same time you gave us viewers fun time along the way (learning and entertaining, you are sure best coach). I hope to see more of your videos. Kam Sa Ham Ni Da 🤩
thanks a lot!!
I'm excited to have found this site. You do a great job of explaining, and I'm going to try this recipe as I need to make a fancy Italian dessert tomorrow using "sponge cake", but yours seems moistier than my recipe.
thanks!
brilliant video! thanks for the extremely clear explanation and the great summary at the end!
You're very welcome!
I've just found your video accidentally.
I wasn't going to watch it because its not pretty enough like the other ladies ones but it's very interesting.
Very clean explanation, clear methods, abd actually looks simple but has so much information in it. Good job
Welcome aboard!
Your English is excellent and instructions very clear
Thank you! 😃
You're simply great!!! I've just discovered your channel! I really appreciate your detailed suggestions! Thank you so much!
Thank you!
@@HanbitCho Among other things, you speak English so well!👍🏻👍🏻👍🏻👍🏻
You look so young and your skin is also good . I love the recipe. I will try it soon
Thanks!
Love your videos! So glad that I found your channel😂 thanks for explaining every steps so clear! I also like how clean and organize your table is!
You are so welcome!
hi!!Remember me; the one who requests to make chiffion cake?Today; l tried genoise cake with your instrection.I successed it just one time. It is so perfect!!!Tomorrow l will try cheese cake with those cake layers!!!!! So happy!!!!Thanks.
You are welcome 😊
YES, this is a wonderful channel/school. Hanbit is such a wonderful chef, explaining every detail for each recipe that is almost impossible not to get an amazing result. Thank you so much Hanbit for sharing your professional knowledge with all of us. May God bless you always... please receive a big hug from Venezuela
thanks.
This is perfectly on point! Love your channel. Looking forward to more amazing quality videos 💕
Thank you so much!!
i absolutely love this video, i was having a hard time finding a descriptive recipe but this explained everything!! thanks a lot ill be sure to follow a lot more of your videos too!
great!!
Hey hanbit! Could you make a video explaining about recipe breakdown? Like the percentages, the ratios, how to make your own recipe, how to subtitute ingredients etc. Thanks! really been enjoying all your vids!
Thanks for the idea!
After much practice, I finally achieved a genoise that is light! Thanks Chef! My next desire is to make some flavored genoise. Chef Habit please consider showing us how to make flavored genoise like black sesame, etc. Thanks again for sharing your wonderful recipes!
nice!
Thank you for a clear explanation. I copied your method and I got an excellent result for a first try. The cake was almost eight centimeters high in a 6 inch pan! Definetily will be adding this to my arsenal…
You are welcome 😊
Thanks for all the advice ❤️ Please teach us how does whipping cream hold so well in the shops ... What is its secret 🤔 ...Thanks Hanbit ❤️
Gelatin 😶
@@nam6018 Thanks 🙂
Mascarpone cheese
Well is a number of things cream cheese or you can use marscapone cheese,icing sugar and cream.The cream cheese keeps it thick and firm.
Dropping you a comment from Singapore! Your content is interesting, concise, and easy to follow! Baking my first ever cake today and I'm trying out your genoise recipe :)
Thanks!
Your tips will definitely improve my genoise. Thnks
Great to hear!
Super love your channel. This is gold better than some culinary workshops. You explained the process well so that we understand why such actions need to be done. Please upload more fundamentals!!
Thank you so much 🙂
I like this guy's energy. Manages to suggest a subscribe in a way that's brief and funny. Count me in.
good!
Came across this video though suggestions and I just loved it. Amazing technique and key points.
I am definitely gonna try it.
Positively will put the outcome as well.
Thanks for the recipe
Awesome! Thank you!
I love how informative this is. I was just looking at a Korean cafe vlog and I’m so glad to come across this. Can’t wait to learn more
Thank you!
Fantastic! I learned a lot of baking techniques from this video and had techniques I've been using explained more eloquently to me.
Thank you for the great video!
Glad it was helpful!
I read all reviews ,people love your videos and channel ,so do I! Thank you so very much
thanks!
I love this version of genoise! Thank you Chef! 💕
You are so welcome
Thankyou Chef.
That's a wonderful way to cut perfect layers ❤️👌👌
Thank you!
thank you...it brightens my knowledge regarding sponge cake😃😃😃
Most welcome 😊
Annyeong. I'm a beginner in baking. I never knew that eggs can be beaten without separating the egg whites and yolks. Thanks for the recipe! Mabuhay from the Philippines!
My pleasure 😊
I was looking for a génoise sponge recipe in the attempt of supplementing some information which was missing in my cooking books.
And this video was the first one that came up in the search. I have only watched this video and haven’t made the génoise sponge yet, but hey…….
This video LITERALLY SCRATCHED EVERY CORNER! (I can’t remember this expression comes from what language, maybe Japanese lol)
As a rational person, I cannot appreciate these detailed explanations of what-to-dos and what-not-to-dos more!
I’m gonna watch more of his videos for sure… Thanks much, Hanbit氏!
고맙습니다 beaucoup!
Awsome !!! Thank you very much , I will do it for my birthday 😇😇😇😇
Most welcome 😊
He's amazing and talented but I never failed my genoise cake like this time when I followed his advice!
great!
thank you for this, chef Hanbit! it is really helpful
You're so welcome!
So happy to discover this channel accidentally .Mr Hanbit gives very clear tutorial. Thanks for sharing.
Glad you enjoy it!
Im a homebased baker and you made this recipe look very easy to make..gonna try this soon..keep up chef..
Thanks a lot 😊
this is so insightful! i love it!!!!!
Cool.
Hi Hanbit, I really enjoy your videos! I started following you on Instagram before you announced your YT channel so it's really cool to see how far you've come :) I was wondering if you could make a video on Chiffon cake? I've never been successful with it but I'm confident you're a great teacher :)
ok! thanks!
Thank you so much for these kind advice.
Glad it was helpful!
@@HanbitCho thanks for your response. Please can you do videos of some other cake recipes like vanilla, chocolate, lemon etc. that doesn’t use the method of eggs as the leavener. Would really appreciate.
Will try!
Outstanding explanations each step of the way. Extremely useful. Thank you. The heating and 1-2 mixing on low speed, helped me make an amazing Japanese jiggly cheesecake too. Fantastic technique.
I tried this recipe just now and it's really fail proof and as described -light and airy! Didn't expect to be this light and airy hahaha It's lighter than chiffon. Thank you!
good to hear!
What's the reason for honey?? I'd love to know. I make my genoise without the honey. Trying yours tomorrow q
Honey helps the product stay moist for longer!
@@HanbitCho thank you so much for reverting. Will try this out asap
Can we make a genoise (sponge cake) by separating egg whites and yolks? I've seen plenty of recipes using this method too.
Btw, this was so helpful!
Yeah, you can definitely do that. It's just more cumbersome to do it that way though - more bowls, utensils, dishwashing etc and you can still get a great sponge cake using whole eggs.
@@HanbitCho thank you so much, I've learned a lot and you're amazing!
Hi Hanbit! Thank you for the detailed video! I’ve made this recipe a couple times now and one problem I keep running into is that as soon as I add in the twice-sifted flour into the batter and start folding, the bubbles start popping so fast and the remaining bubbles become quite large (in the span of a minute). The final texture of the cake has larger bubbles and is tougher than I like. I’m not really sure where things went wrong. I’m sure my folding skills still need improvement😁, but is it possible to overwhip the batter past the ribbon stage so that when the flour is added they all burst? Thank you!!
yeah the folding part isn't easy - take a look at my video and follow my motion. The point is to mix everything homogeneously with the minimum number of folds - and this is purely up to experience. Overwhipping doesn't help becuz there's so much air the batter can hold - and also you'll have to tighten the air bubbles anyway.
A week ago i accidentally saw chef hanbit video!& im gonna love it!he shared his knowledge generously!that's why he deserved more subscribers!thank u chef hanbit!
lol thanks!
JP from Miami I love the way you teach your very good thank you to you and thank you to your family that made you do this program today families very important thank you again
Awesome! Thank you!
I’m very excited to try to make a “Perfect Genoise”, I’m sure I’ll need a lot of practice though. Can you tell me where to purchase the bars you used to cut the even layers? Thanks for the great videos, very easy to understand.
oh..I bought them locally in Korea!
@@HanbitCho Thank you for responding so quickly. If I was to search for them in the US, what would I search for? I’ve tried everything I can think of and no luck.
@@susannalebeau3595 i think someone left a comment/reply regarding this topic here. Would you like to take a look pls?