How to make a shiny glossy glaze | Neutral mirror glaze | Pastry 101

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Have you wondered how pastry products can look so shiny? It’s actually really simple - it’s basically glaze applied on top. You can buy the glaze from the store but you can also make it. Here’s a recipe for a home-made shiny mirror glaze.
When purchasing store-bought stuff, the search keywords would be "mirror glaze, neutral glaze, nappage".
▶Neutral Mirror Glaze◀
*Unfortunately you can’t replace corn syrup/glucose with another ingredient for this recipe.
Water 50g
Sugar 100g
Corn syrup/Glucose 150g
Gelatin 8g (gold strength 200 bloom. if using powdered gelatin, use same weight for same strength)
Lemon Juice 15g
① Bloom gelatin in ice cold water.
② Add water, sugar and corn syrup into a saucepan and boil it up to 105℃.
③ Add the bloomed gelatin (squeezed) and lemon juice.
④ Use around 28~40℃
How to store: You can store in the fridge for up to 3~4 days.
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★My Equipments★
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)
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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
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#neutralglaze #glaze #nappage #glacage #sugarlane #조한빛 #슈가레인

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Your gifting from God is teaching! Thank you so much for your generous spirit

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You are so welcome

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What a lovely thing to say! Thank you so much for your positivity.

[@Miss.G]

Oh Chef! Thank you so much! I was searching for this 4 days ago for a strawberry cake I made.. but didn’t find a recipe I liked. And now you’ve posted your version! Excellent :)

[@HanbitCho]

My pleasure 😊

[@EileenBei]

Thank you Chef for this very detailed but straight to the point video, I really appreciate that you put in the exact bloom strength in your description!! That's something that is omitted in most recipes and ended up with a lot of guess work and could potentially ruin the end product. Looking forward to your next video! 😀

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great!

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[@loc7407]

I have been looking for this recipe everywhere, thank you thank you so much chef, this will help a lots !!!

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My pleasure 😊

[@alex931022]

finally a good video about mirror glaze, so instructive and precise, thank you very much Hanbit!

[@HanbitCho]

Glad you liked it!!

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Keep inspiring us with beautiful recipes. Love watching and learning from your videos. A great lesson always.

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Thank you so much 😊

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Love it! The most generous information sharing and knowledge building for us. Thank you, Chef Hanbit, look forward to more great videos!

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Thanks for watching!

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@@HanbitCho hola tesoro, me acabo de subscribir y ya tienes una alumna nueva. Podrías por favor poner los subtítulos en español para tener una mejor comprensión y seguir bien tus conocimientos y consejos para la formación de tus recetas?. Agradecería respuesta. Muchísimas gracias por aportar y regalarnos tu experiencia y conocimientos y sobre todo cuídate muchísimo. Un saludo por todo. Te sigo

[@QuynhNguyen-zz5pc]

@@HanbitCho hi bro. May I call it is " Nappage Absolute Neutral"? Is it the same? I notice that Valrhona has a product and they call it is " Nappage Absolute Neutral".

[@carynmei1066]

Thank you so much chef Hanbit, for teaching us every single recipes whether it's difficult or an easy one in a very detailed way 😄👍👍

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My pleasure

[@maricarvidal1418]

How much water to use for powder gelatin to bloom?

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Love your videos. Very informational, clear and concise. Thank you

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Glad you like them!

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thanks for taking your time to share with us your recipes, your videos are packed with a lot good information 💛💛

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Glad you like them!

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omg your channel is so underrated and your videos are so aesthetically pleasing and good !

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Love your tutoring always comes with unique recipes & so easy to learn from you☺️ Thx!

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You are indeed a generous soul ! Thanks for sharing !

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Super appreciate how you explain the purpose of each ingredient on your videos! This is our 5th video of you tonight, and my Mom and I will keep on watching! Keep it up, Chef Hanbit! God bless! Kamsahamnida ~

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Awesome! Thank you!

[@cake_antics]

Wow this is genius , I have tried sooooo many things from shops and tried other recipes but this is brilliant. Thanks you so much.

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My pleasure 😊

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Thank you Hanbit!! Please keep up the good work!!!

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Thank you!

[@hederui_baby4299]

Please do a lot more of this tutorials!! I really love how the way you teaches us with details and tips.. Thank you 🙏🏻

[@HanbitCho]

Thank you! Will do!

[@ivyaverilla1201]

Wow! Finally I found how to make mirror glaze from scratch! 🥰 Thanks for sharing your recipe! ❤️

[@HanbitCho]

My pleasure 😊

[@marleneraymond1539]

Thank you, your recipes are so easy to follow, love your videos.

[@HanbitCho]

Glad you like them!

[@xiangros]

Great thanks for sharing, Chef! I have always been wondering how the commercial cakes and pastries looking so shiny and pleasant! Will try it one day!

[@HanbitCho]

yep!

[@zandramariewong1483]

Here it is...the GLAZE...thank you so much CHEF CHO...😊😊😊😊😊❤❤❤

[@HanbitCho]

My pleasure 😊

[@frisabagiarini9071]

Your explanation is so clear. Thanks Chef 🙏

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My pleasure 😊

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This is my first time watching your video. Not only is it informative but your directions are clear and easy to follow. I’m going to subscribe to your channel right now, and look forward to many more great videos☺️.

[@HanbitCho]

Glad it was helpful!

[@melodyhs3480]

Thank you Chef Hanbit. You have changed the whole concept of baking. I've been baking for years, changing recipes around for the perfection. But still, from your videos, and dedicated instructions, I've learned even more. I'm sure my cakes from now on will go to the next level. Thank you so very much. I hope you stay safe, take care and God blessed !!! I hope to continue to be able to see your wonderful videos in years to come !!

[@HanbitCho]

You are very welcome

[@mileticpaul]

same hier@@HanbitCho

[@gavintim6632]

Hi chef, can't wait for you to share your mousse glazes !

[@HanbitCho]

ok!

[@tohailam4677]

Same here, would love to see you make a beautiful mirror mouse cake 😍

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Me too!

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Thank you for being generous sharing your recipes and knowledge 🙏💜

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So nice of you

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Amazing recipe as always. Thank you very much Chef. ❤ ❤

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So nice of you

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Thank you for your kindness!!! You are my absolute favourite chef!!! So nice, so elegant 😁👌👌👌

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My pleasure 😊

[@rok6322]

Ah Chef 👍 Always great info... Will u include any petit gato / Entremet within your recipes ? Something with may b a bit of complexity like Mousse and an insert (gelly) ... Because you make the complex look so simple due to your amazing explanation skills and patience ❤️❤️❤️

[@HanbitCho]

Great idea

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chef hanbit is the best! shows the best information all the time

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no probs!

[@aldrichnakoamaximillian7498]

Thank you so much Chef for your kind teaching.

[@HanbitCho]

You are very welcome

[@GolDreadLocks]

OMG! THAT WAS AMAZING! So informative, and impressive! I will be using this glaze often! I was timid of using glaze before this video, but you have given me the confidence to use glaze easily, Thank you! I like doing it from scratch!

[@HanbitCho]

Wonderful!

[@xiaomi198]

Iwas wondering what that glaze is made of! Thank you!

[@HanbitCho]

No problem 😊

[@ayechanmay3349]

Hi! Chef Hanbit , appreciated what you r sharing! It's very useful for us those love to bake our self home/ bake . thanks

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Glad you like them!

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I really appreciate your recipes and your tutorial! Thank you so much!

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It's my pleasure

[@Nice-hf4co]

Thank you for sharing this chef! I was just wondering, can you also use this so that fruits would stick to a cake? Let's say mango on top of a burnt Basque cheesecake.😊

[@HanbitCho]

Yes you can!

[@Nice-hf4co]

@@HanbitCho thank you so much for replying. God bless chef🙏🙏🙏

[@farrasramadhan8267]

Hi chef, I just wondering if I wanted to use pectin instead of gelatin, is it possible? thank you

[@HanbitCho]

there is a pectin version of this - search on the internet and there are quite a bit of info on this.

[@shaheenamna6340]

One thing I like about Hanbit is that he usually respond almost to all the comments on his video. A celebrity yet so humble. One day I will meet you 🙂 thank you for teaching professionally 🙏

[@HanbitCho]

thanks!

[@baselogic9]

I really like your way to explain the processus, it's clear, easy to understand and I can feel that you enjoy to share with others!! which is very kine of you!! I hope that your channel will continue to grow and inspired many people who likes to bake!! good luck to you!!

[@HanbitCho]

You're very welcome!

[@haya-n8454]

Hi chef, can I use agar agar instead of gelatin ? and how much should I use of it ??

[@HanbitCho]

never tried with agar agar. not sure!

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Thank you for providing us with a truly inspirational master class. I'm so glad I found your videos 🙌🤗🙌🤩

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Welcome!

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I learn something every day! Didn’t know about the Description section! Thank you.

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You are so welcome!

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Thank you! now I know why the clear glaze look pretty.

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Glad I could help!

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Thank you Hanbit Cho, I actually always wondered how that was done.

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lol

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Thank you for sharing🥰 By the way your voice tone is really great . So clear .

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Thank you so much!

[@ivyaverilla1201]

Hi Chef! I really like this recipe of Mirror glaze! Thank you for sharing your recipe on this one! God bless you! 🙏😊

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thanks!

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Thank you so much chef Hanbit Cho for your generous share of information.. never learnt it this much 👍🙏🙏

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My pleasure

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Thank you teacher,stay healthy so that you can make more videos for us newbie bakers❤🙂

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yay!

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I really needed this tutorial. Thank you.

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You're so welcome!

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I love this guy! Thank you very much for sharing your recipe so generously

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My pleasure 😊

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Very nice, very kind, love his soft voice! 😃

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thanks!

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Thank you so much Chef for sharing wonderful things in the world of pastries. New fan here. Love from Philippines. 💜

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Thanks and welcome

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Hanbit is the best pastry youtuber , very detailed video

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Thank you so much 😀

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Chef Hanbit, you are so amazing!! I am in culinary school to become a Pastry Chef - and your tutorials are priceless!

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Thanks!

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I can't thank you enough, Chef Hanbit! I can't wait to give it a try. Many blessings for your generosity!

[@HanbitCho]

cool

[@helengren9349]

@@HanbitCho Do You have suggestion how to make glaze without animal gelatine? Thank You! 🙏

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Great recipe! And the denim suits you so well🪄

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Yay, thank you!

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Awesome, can't wait to try it. Thanks

[@HanbitCho]

Hope you enjoy

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You are one of best teacher i ever seen thankyou ❤️❤️🙏

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You are very welcome

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So helpful, thank you so much chef.

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So nice of you

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Thank you for this recipe !

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My pleasure 😊

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Thanks you’ve answered a lot of my questions

[@HanbitCho]

No problem 👍

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Praise god..i'm so happy watching this...thank you chef

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You are most welcome

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Thank you for this recipe which I look forward to trying. I also wanted to say what a lovely accent you have, much nicer than most native English speakers.

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My pleasure 😊

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Chef, you are awesome. My many thanks from Toronto Canada👏🏼🙏🏼

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So nice of you

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My pleasure 😊

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Many thanks Sir for the quick reply. God bless.

[@HanbitCho]

Always welcome

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Thank you for the recipe, chef...

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You are most welcome

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Thank you, I tried it and the results are great.

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You are welcome!

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The way you are guiding us is commendable..... love from India

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thanks.

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Thank you chef. You are the best 😁

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Thank you too

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Glad it was helpful!

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thanks.

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My pleasure

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So nice of you

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Hi chef.thank you for sharing your recipe..learning a lot from u❤

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My pleasure 😊

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This is what I am dreaming for!Thank you so so much!

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You're so welcome!

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Thank you. Thank you. THANK YOU!!! 🥰🥰🥰 Can't wait to make it 😉😉

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You’re welcome 😊

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Hi chef,you are the best.thanks alot!

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Thank you too

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Thank you very mutch for your recipes. I love your style❤

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Glad you like them!

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Hi Chef! Thank you for sharing this. Your new subscriber from the Philippines😊💕

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Thanks and welcome

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thank you hanbit !

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no probs!

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Explained very beautifully

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Thanks a lot 😊

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Thank you for taking your time to teach us into details we appreciate God bless you sir🙏🏻

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My pleasure

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Thank you so much for this recipe.

[@HanbitCho]

Most welcome 😊

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You are best chef I love to learn pastries

[@HanbitCho]

Thanks a lot 😊

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I love this tip! The homemade is the best. It is like cherry on top

[@HanbitCho]

thanks.

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Love your channel! You are so amazing

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Thank you so much!!

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Gr8, thank you. Sir! Bless you!

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You're welcome!

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Thank you so much chef hanbit sir. It's a very helpful video for all 🙏🙏

[@HanbitCho]

cool.

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Thank you chef.very Well explained

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Thanks and welcome

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Being an educated person, his presentation is clear and to the point. Thanks chef. Remain blessed

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thanks.

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A big thank you

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No worries!

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Best chef 🌹

[@HanbitCho]

thanks!

[@terencechen5321]

After i run out of store bought neutral glaze I will surely try this! 😄

[@HanbitCho]

Hope you like it!

[@anasmdo2560]

Thank you very much! All the ingredients are amazingly common in the kitchen..and can be purchased online ❤️

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My pleasure 😊

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VERY useful. I've never seen it here on my Island of Puerto Rico. So I appreciate very much this recipie. 👌

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My pleasure 😊

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Thank you chef you’re so generous to give your secret recipe

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happy new year!!

[@CN-wn1dw]

You are awesome Chef! Thank you for sharing.

[@HanbitCho]

Thanks for watching!

[@CN-wn1dw]

@@HanbitCho I just tried making it but it’s not clear like yours 😕, mine looks murky. Would you know why?

[@deerpuku]

Thank you for sharing chef. ☺️❤️

[@HanbitCho]

My pleasure 😊