Totally Foolproof Earl Grey Genoise | Tons of tips & tricks

[@lyndseyyap]

thanks for ur generous sharing! u are the best korean pastry chef ive known, who bothers to give such detailed explanations, and speaks fluent English! Please open up your online classses soon :)

[@HanbitCho]

My pleasure 😊 yeah i'm working on the online classes...take a while...

[@lyndseyyap]

@@HanbitCho no worries, waiting for it when its ready :)

[@aliaahmed.a523]

You’re a genius man🔥 discovering your channel was one of the best things that happened to me

[@HanbitCho]

Wow, thanks

[@xxaugust1908]

Thankyou chef! I'm loving earl grey so so much. I definetely am gonna try this recipe

[@HanbitCho]

You are so welcome

[@k.lekhachaiworakul7742]

Thank you for good technique. I can’t wait to see next recipe to complete earl grey shortcake. 😊

[@HanbitCho]

You are so welcome!

[@thez1246]

Im so grateful I found your channel. 🥺💞

[@HanbitCho]

Welcome!!

[@BrezzyBerry]

Thank you for all technique.

[@HanbitCho]

You are so welcome!

[@tungsengyong9705]

Third time doing it and finally succeed!!! Tears of joy!!! 😭😭😭

[@HanbitCho]

yay!!

[@Grubswithgomes]

Thank you so much! I can’t wait to try this

[@HanbitCho]

Hope you like it!

[@scottanderson3751]

I’ve made chocolate/coffee/walnut Opera cake a few times now-tastes amazing but always looked like a dogs dinner. Some pro tips would be excellent if you ever have the time ✌️

[@HanbitCho]

haha right

[@SherlyPM81]

Wowwww so Nice and clean… perfect👍

[@HanbitCho]

Thank you so much 😊

[@Eeepbeepreep]

I'm so happy to have discovered your channel! Only thing is that where I live, we dont easily get cake flour... Will regular AP flour work?

[@HanbitCho]

yeah regular ap flour would work.

[@ghardplay7246]

Belo conteúdo espero que tenha mais conquistas!

[@HanbitCho]

thanks

[@Glowingportal]

Awesome🙏🏼

[@HanbitCho]

Thanks 🤗

[@AlexandriaMallillin]

My cake shrunk in the middle and it had a bit of circle design spots around my cake? Pls tell me what I did wrong T^T thank u very much!!!

[@milenycristiny1315]

Oiii

[@tonylin8921]

Hey Hanbit, why my cake center was not rising up like yours in the video?

[@HanbitCho]

lots of reasons...

[@karenpearson8437]

how does the cake rise, I don't see any raising agents. Thanks

[@HanbitCho]

yeah it works.

[@jesusvegazaragoza7774]

Thank you chef! I only have a 9-inch cake pan, what are the configurations for this size?

[@HanbitCho]

yeah it's gonna be larger.

[@irenefelicia6308]

Chef, do we need to put timer for 2 minutes for each medium and low stage to avoid overmixing?

[@HanbitCho]

well as mentioned in the video you need to reach the ribbon stage.

[@irenefelicia6308]

@@HanbitCho noted. After ribbon stage, we need to mix at medium speed for 2 min then low speed for 2 min to even out the bubbles. Do we need to use timer for these stages?

[@HanbitCho]

@@irenefelicia6308 it's up to you!

[@hermione5330]

Great tips as always! I have a question…how do you clean the Teflon sheets? I noticed that they still feel greasy no matter how I clean them after using it for several times 😅

[@HanbitCho]

oh I just use normal fairy liquid to clean them. the teflon sheets tend to soak in the grease and yeah they will sort of stay greasy. Using silicon mats is the cleanest way!

[@hermione5330]

@@HanbitCho Ah, that’s what I use too. Thanks so much and good to know the material is like that over time.

[@kathogan3290]

✨sacrificial butter✨

[@HanbitCho]

yeah!

[@lisawong80]

Such wonderfully clear instructions (made a genoise yesterday using this recipe for a strawberry shortcake). What I like about Hanbit's channel out of a whole bunch I've seen is the explanations of why things do or don't work in baking. I used to end up with slightly tough bottoms on my genoise and I've always wondered why, but now I know! Thank you for covering all the bases!

[@HanbitCho]

You are so welcome!

[@karacakesgrace8842]

Thank you chef. You are always so wonderful in teaching cake making. If you can strike up partnership with suppliers where you bought all the equipments and gear you used in your baking, it would not only help us to buy what we need, you can be the spokeman of the various brands and have some passive commissions as well. It's a win win deal. Cheers from Australia.

[@HanbitCho]

oh I actually put this in the descriptions - scroll down to the bottom and you'll see it.

[@soulindaphiliminda9121]

Km Kn 😊 momok

[@soulindaphiliminda9121]

We m

[@soulindaphiliminda9121]

Mm

[@mohamedalhashimi566]

Hi Can you make Taiwanese castella cake Thanks

[@HanbitCho]

Will try

[@조기철-d4d]

Wow i love 💘 this cake so much as it's delicious. Thanks Chef!!

[@HanbitCho]

My pleasure 😊

[@bakescurriesbynikhil8205]

Hello hanbit Hanbit i only has 10°c differences of temperature in my convection microwave oven such as 100°c -110°c-120°c......180°c-190°c and 200°c. So at what temperature i should bake this sponge and for how long. Kindly guide me.

[@HanbitCho]

Just try it somewhere around the temperature/time that I've written down - this depends a lot on your oven so you need to test it out!.

[@cleoabad1624]

Hello chef Hanbit! I do have one stupid question, but I hope you'll answer it anyway. Does the weight of the eggs in the description with or without the shell? 😅

[@HanbitCho]

it's without the shell.

[@dodgeball28]

It's always so satisfying to see you cut them so perfectly. 😅😅 Looking forward to your pate a choux tutorial! 😍

[@HanbitCho]

Thank you! 😊

[@frisabagiarini9071]

Thanks for the great recipe chef, wanna to try it. For eggs, whole egg or only yolk?

[@HanbitCho]

whole egg!

[@xxsimleyfacexx]

Can I replace butter with oil?

[@HanbitCho]

oh hmm not sure. theoretically yes but it just won't taste that good.

[@Felix-fk5qy]

Another genoise cake! l am fall in love with your cake! 😉😅💖 Love your channel!

[@HanbitCho]

Thank you! 🤗

[@ceciliatee3276]

Hi Hanbit. I just want to say your tutorials are so clear, easy to understand and appreciate all the tips and tricks too.Rhank you so much for sharing so generously. I enjoy each one thoroughly! Stay safe

[@HanbitCho]

Glad you like them!

[@samaldaig]

Hi Chef Do you bake the cake with fan or no fan oven??

[@yukjochea4880]

The earl Grey cake looks delicious 😋 🥰 and I made the sponge cake yesterday with 8 inches cake pan. I doubled the recipe, but I have to ask, do I need to double the time for baking the cake? Because I'm not very sure if I should bake the cake 30 minutes or 60 minutes. 😭 I will try to remake the cake again. ❤🙏🙏

[@HanbitCho]

oh you normally don't double the time. you do need to bake it for longer though - you need to test it out yourself. test it out after 30mins using a rod and see if any liquid batter comes out.

[@leidyurena2303]

I love your videos..!! Can you make a chiffon cake??? Please 😍😍

[@HanbitCho]

sure.

[@liewmunling3866]

Just found your channel & I love it so much! Thank you for your clear explanation in every step of the cake. Keep up the good work!!

[@HanbitCho]

Thanks so much! 😊

[@hibanezhaali]

سلام عليكم ورحمة الله وبركاته ترجمة بي العربي باب لي العالمية حتى ندرك ونفهم جيدا بعد هذا شرح الجيد أكيد وصفات روعة

[@HanbitCho]

thanks!

[@inestinta2967]

Hello chef! Where did you get the cake levelers?

[@HanbitCho]

locally!

[@cottonecafe3188]

Thank you so much chef🙏🏻🙏🏻🙏🏻I love earl grey😍

[@HanbitCho]

My pleasure

[@tungsengyong9705]

Doing it for the third time now! First time overmixed - too dense! Second time - didn’t realise I have under-mixed which some clumps were found after baking. Third time should be the perfect one I hope 😂🙏

[@HanbitCho]

Great job!

[@Siudin220]

Pls show how long we can melt the butter. It is important too. Too long melting the butter is not good either. Perhaps next you can show how you melt the butter and when the best to pour into the batter. Is it when it’s hot or not. Thank you, chef

[@HanbitCho]

just melt the butter using the microwave. just prepare it before you start making the genoise.

[@Siudin220]

@@HanbitCho perhaps next time you can show how the melted butter should be. It is easy but seems some ppl still over do it so the melted butter color is too clear. I know how to melt it and up to certain consistency but perhaps for baking for very newbie, they dont know. My children tutor said her friend melted butter too long. Their cake ruined. 😅. In the past, i put into the batter in colder temperature. But then, i learned to put it in warm condition. Now, i am really sure abt it bcs you say it. 😅. It is one of detail that i learn.

[@Siudin220]

Even until now, sometimes i am thinking if i melt the butter correctly? Bcs sometimes it’s slightly clear color. 😓.

[@EdwardSoo-l4k]

Hi Hanbit, I'm interested in your online courses. Just a couple of questions. No.1: Are your online courses full-length or fast-forward like your KZbin videos? For example, when you are whisking/mixing you tend to fast-forward. No. 2: Are your online courses much more detailed? Is there any difference between your KZbin videos and your courses? I look forward to you getting back to me. Thank you!

[@HanbitCho]

1. fast forward. full length makes it too lengthy. 2. more detailed yes.

[@GNT563]

You show the steps in such a methodical way so anyone can understand.Great work!👍👍👍 May triple gem bless you..(I'm a buddhist)

[@HanbitCho]

thank you!

[@BBingusCakeBus]

Ahh mine became like 2cm tall and was dense ;-; I tried to follow everyting to the best of my abilities but it came out like bread. I did make it in a small rectangle pan, would that make a difference? Also, my eggs never reached the thick ribbon stage I was beating them for over 10 min with a stand mixer... I wish there was a way to learn how to do this in person lol I can't learn online.

[@HanbitCho]

hmm..

[@F.Andre1377]

Hanbit on the recipe method you wrote to add milk. But can’t see you adding milk in the video? Thanks

[@HanbitCho]

thanks for pointing out! very detailed indeed. I've corrected it now!

[@F.Andre1377]

@@HanbitCho thanks 🙏 that makes more sense now!

[@shedoff4975]

Hey Hanbit! I love your KZbin channel. You share everything which is rare. Can you please do a video on how to measure ingredients for bulk orders?

[@HanbitCho]

ok!

[@ToHaegeum]

This was so helpful 🤭 땡큐우우우우~~~~💜

[@HanbitCho]

thanks!

[@hyeyeon.mp4]

Hi Chef, thank you for this recipe! It's our Christmas cake for this year 😊 I just put my cake in the oven--I'm very excited to see it in 30 min! However, just a suggestion, but I was wondering if you could edit the instructions in the description to include the melted butter and sacrificial batter step. I was going by the description and didn't play the video again until after I poured the melted butter into the batter. Hopefully it turns out alright 😅 Thank you again for the recipe!

[@HanbitCho]

Happy holidays!

[@woojide2499]

넘 향긋하고 맛있겠어요!! 얼그레이 시트 이용한 얼그레이 쇼트케이크 영상도 올려주시려나요?☺️(희망사항,,)

[@HanbitCho]

네 곧 올리겠습니다~

[@rha9434]

can you help me figure out why my cakes tends to be soft even the outer layer? it's a problem since it falls down while cutting the layers or while layering the cake with a lot of crumbs + it's harder to ice . is it more the flour or the over? it's really hard to find cake flour where i live so i use all purpose flour and cornstarch just like the description, the one i use has 10g of protein for each 100g , or could it be the oven? i bake on 175c for 30 minutes convection oven

[@HanbitCho]

oh..

[@DreamyJim]

Quality video. Thank you for your knowledge.

[@HanbitCho]

Glad it was helpful!

[@Daniela-tt2np]

Amazing Explanation ❤️🙌🏻🤗 just found your channel && I immediately subscribed ! Amazing Chef!🙌🏻🙌🏻

[@HanbitCho]

Thanks and welcome

[@myatix1]

Hi Hambit, where did you get the beautiful cake guides I can’t find a nice metal product with the same sizes

[@HanbitCho]

oh from Korea.

[@angelarusmin]

Thankyou so much for the tips! Do you use non-dairy heavy cream in the video? or is it just regular heavy cream? Cause I notice that non-dairy heavy cream doesnt melt as easy as the dairy ones. Thanks in advance!

[@HanbitCho]

i use dairy heavy cream.

[@fanai3795]

Can i use a whisk to fold in the dry ingredients?

[@HanbitCho]

hmm that will probably create bubbles...you usually do it with a spatula.

[@peaceharmony9581]

What if my batter looks thick enough, but I still can not draw a complete figure 8 as my batter keeps breaking?

[@HanbitCho]

huh?

[@sashatmw]

Looking forward for the completed Earl Grey Cake ❤️

[@HanbitCho]

Very soon!

[@andrewyee9140]

Thanks for the J technique! It would be so helpful as I always overmix my dry ingredients!

[@HanbitCho]

Glad it was helpful!

[@rossispearsshinoda]

I always failed at thr mixing of the flour and butter. The volume drops and when baked, i didnt get genoise lol. Will try again

[@HanbitCho]

You can do it!

[@francinekeane9900]

Thank you Hanbit for great video. Can you use maple syrup instead of honey?

[@HanbitCho]

i think so?

[@nrnnzlh]

Chef, if i dont have a termometer for baking, what should i do? Btw thank for the recipe chef💚

[@HanbitCho]

oh you need one.

[@cathykim9001]

Chef thank you for the specific explanations, they are very helpful! I have one question though, is there a special reason as to why you don't use milk with the butter in your sacrificial batter?

[@HanbitCho]

oh no real reason for that.

[@cathykim9001]

@@HanbitCho Thanks for the reply. I'll try your recipe soon!

[@mableli7401]

may I know if i add less sugar is still work? 88g sugar wuite sweet for me, awaiting for your reply❤❤

[@HanbitCho]

hmm not sure..

[@noiryu2192]

What do you call the bar you use to slice cake? I've been looking everywhere

[@HanbitCho]

oh I left the link in the descriptions.

[@sedasoon]

I tried to make it yesterday. It is too sweet and collapsed. I think I couldn't mix it well. The mixing issue is my fault. The taste itself is too sweet for me.

[@HanbitCho]

oh right!

[@antoniaregan7263]

Still waiting on a full cake tutorials with buttercream 🙂

[@HanbitCho]

ok!

[@LittleMissScrapper]

Lovely video chef! May I know why milk was not necessary in this recipe?

[@HanbitCho]

oh i just felt like leaving out the milk...you can add it in!

[@kohxy4804]

Hi just wanted to clarify didn’t see any milk in ingredient list but saw it in Step1. Is there milk used in the recipe? Or just a typo error? :)

[@HanbitCho]

ah typo. corrected it now!

[@AsadAli-nb1bl]

Hi Hanbit, I made your recipes in practical life. You are a great chef. . As a pastry chef which books you recommend to youngsters for the knowledge (means knowledge about each every thing about baking). . Like I want to enter in the depth of baking. . Waiting for your answer. Peace ✌️

[@HanbitCho]

i went to a pastry school so didn't really buy books!

[@fengmi4ever]

Hi Chef! For a matcha génoise, how should we adapt this recipe? :)

[@HanbitCho]

oh I'll make another video for that. It's slightly different. you need to use a paste.

[@fengmi4ever]

@@HanbitCho Will look forward to it!! Thank youuuu brilliant as always

[@neverforgetcandy]

Hi, Chef! Could I use iced eggs ? or Only room temperture eggs add sugar, honey to heat up to 40C to make genoise>?? Thank you~

[@HanbitCho]

room temp!

[@kathytan2736]

Thank you , great as always !

[@HanbitCho]

Thank you too!

[@stella8798]

I made this twice and it gets better every time. If I wanted to substitute with Jasmine green tea, would I have to more or less green tea?

[@HanbitCho]

cool!

[@susanliu6413]

Hi Chef! Just discovered your channel and so excited to try your recipes! Your instructions are so well detailed for beginners like me. Where can I purchase the cake leveling bars here in the USA? I looked on Amazon..nope. Thanks!

[@HanbitCho]

oh there are like plastic levelling bars but don't think there are metallic ones on Amazon. i just couldn't find the same ones on Amazon!! can only find it in Korea.

[@ashleybarrera8984]

My cake keeps sinking instead of rising I don’t know what I’m doing wrong😭

[@HanbitCho]

dunno why...

[@alexsandrocatarino-w8f]

Passo a passo maravilhoso só não faz quem não quer , adorei parabéns

[@HanbitCho]

thanks!

[@blablablahh612]

I made a genoise sponge cake and idk why but it turned out chewy 😔

[@HanbitCho]

oh no!

[@alohaa3356]

한글자막 원해요!!😭😭

[@HanbitCho]

ok!

[@thole8646]

👏👏👏👏

[@HanbitCho]

thanks!

[@godziilala1327]

Hello chef!! You vdo is very helpful and satisfying to watch. However I have a question, if I wanna do plain Genoise cake, can I just leave out the tea powder and use the same measurement of ingredients? I want to make Strawberry shortcake. Thank you :)

[@HanbitCho]

I have a video on plain genoise. take a look.

[@serlyntan3904]

I wonder if I could bake this genoise in an 8-inch pan?

[@HanbitCho]

need to adjust the amount

[@angellover02171]

I want to try this. I have some great lady grey tea, which is lighter tea flavor.

[@HanbitCho]

oh lady grey will work too.

[@angellover02171]

@@HanbitCho thanks Chef

[@MerriesAngelina]

Hi chef, the baking temperature you mentioned was 165 C, is it the same with convection oven? 🤔

[@HanbitCho]

yep!

[@risatithedaryanti9771]

Hai chef..i'm very grateful cuz you always provide very useful recipes, may you always be healthy. God bless you.. thanks chef

[@HanbitCho]

thank you!

[@user_sik]

제누와즈를 왜 재단해서 랩핑 보관해야 되나요?? 통째로 보관하라는 곳이 많던데요~ 수분 증발이나 촉촉함을 위해서요😮

[@HanbitCho]

네 그렇게 하시면 됩니다~

[@user_sik]

@@HanbitCho 재단해서 하는 이유가 궁금해서 여쭤봤어요..♡

[@pooch3289]

May I ask why this recipe doesn’t use milk?

[@HanbitCho]

oh i just didn't use it.

[@anhthoholzer_feelgreengmbh9006]

I love genoise cake. But i gave it up after a few times of trying. The most difficult part for me is to combine the flour to the egg mixture.

[@HanbitCho]

yeah it's actually really difficult. needs a lot of practice.

[@ivanchaukn]

The middle of my cake sinked while it was still in the oven. Any tips?

[@HanbitCho]

think it's an oven issue.

[@dechenchoden4579]

Can’t wait to try the recipes...thank you 🙏

[@HanbitCho]

You’re welcome 😊

[@wanyichou413]

Enjoyed the video lots, loved the style and explanation! Looking forward to the next ones :)

[@HanbitCho]

Awesome, thank you!

[@cottonecafe3188]

The best clip ever 👍🏻🤩

[@HanbitCho]

thanks!

[@mekaykk]

Does infusing the earl grey in the butter give more flavor than just adding it to the dry ingredients?

[@HanbitCho]

it's the same.

[@sherlymeliani8897]

I just made this with 20cm pan, and my cake sink down 😢. Was it because of not enough baking time? I baked it for an hour 😶

[@HanbitCho]

there are lots of factors in play. it does depend a lot on the oven as well.

[@sherlymeliani8897]

@@HanbitCho yes my oven doesn't heat evenly, and why does the top part of the cake stick to the cooling rack?

[@Yogasunsyd]

Love your videos. Just one question: some recipes asked the cake to be cooled in the tin for 5-10 min before releasing otherwise the cake will fall apart. What makes the genoise special that you can release it from the tin immediately?

[@HanbitCho]

genoise doesn't fall apart! it's one whole big piece!

[@小楊-p1k]

Good morning chef~~~ Should I turn on the fan when I baked? Sry, I’m not good at in English anyway 😂

[@HanbitCho]

yeah use the fan.

[@小楊-p1k]

​@@HanbitCho I love you Hanbit😂😂😂😂

[@ramlynskitchen3074]

Sir can you tell me what tool you used for cutting cake i mean the things like ruler? I can't find the name of that tool😅pleasee

[@HanbitCho]

yep that's written in the descriptions!

[@ramlynskitchen3074]

thank you sir

[@indrisibarani7689]

Can we use gluten free flour? If yes, how much?

[@HanbitCho]

never tried it!

[@clairegu5733]

Thank you for sharing so many techniques with us. When you use the water bath to raise temperature before mixing the eggs and sugar, what should the water temperature be?

[@HanbitCho]

that's up to you as long as you can get the temp up.

[@bingeontheword8762]

Hi chef, wonderful video as usual! can glucose syrup be used as substitute for honey? Thanks!

[@HanbitCho]

Yep glucose works!

[@thecheons6392]

Are there any cornstarch substitutes you can recommend?

[@HanbitCho]

just replace it with flour.

[@yuliannysianandar4453]

I cANT WAIT for the Korean earlgrey cake video ! Awaiting in expectancy for your next video ! Thanks hanbit ! You inspires me to baking !

[@HanbitCho]

Coming soon!