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Hanbit Cho
South Korea
Приєднався 2 бер 2009
Hello!
I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school.
As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. I'll try my best to include detailed explanations and tips in my recipes so that you will be able to make amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.
Please visit my website for online classes: www.sugarlane.kr
Sugar Lane Baking Academy, Seoul
Ecole Lenotre, Seoul
Nakamura Academy, Seoul
SCAE Barista/Brewing intermediate
Neowiz Games, Seoul
Bain & Co, London
Credit Suisse, London
Oxford University, UK
I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school.
As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. I'll try my best to include detailed explanations and tips in my recipes so that you will be able to make amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.
Please visit my website for online classes: www.sugarlane.kr
Sugar Lane Baking Academy, Seoul
Ecole Lenotre, Seoul
Nakamura Academy, Seoul
SCAE Barista/Brewing intermediate
Neowiz Games, Seoul
Bain & Co, London
Credit Suisse, London
Oxford University, UK
Wobbly Milk Pudding (Yes, Coconut Flavour)
★Online Class★
hanbitcho.com/product
▶Coconut Milk Pudding◀
Quantity: 1ea
Milk 140g
Coconut Milk 40g
Sugar 34g
Gelatin (Gold strength) 6g
-------------------------------
★My Ingredients★
Dark Couverture Chocolate: amzn.to/3nmcJxJ
White Couverture Chocolate: amzn.to/3Gf8zQU
Valhrona Cocoa Powder: amzn.to/3lPdvnc
Snow Sugar: amzn.to/2Znp7p5
Ghirardelli Chocolate Sauce: amzn.to/3DNN1J5
★My Equipments★
Madeleine/Financier/Baton Pans:
◽️ Shopee: litt.ly/hanbitcho
◽️ Non-Shopee countries: bit.ly/476BROn
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (amzn.to/3hSMblB)
Silicone Mat: amzn.to/3olzHJK
Perforated Silicone Mat (Mesh): amzn.to/3ollr3W
Hand Blender: Braun MQ 7035X (amzn.to/3nWy3Mj)
Food Processor: Hanil (amzn.to/2XNxWYg)
Stand Blender: Vitamix QuietOne (amzn.to/3nTtBxK)
Stainless Steel Whisk: amzn.to/43ca8JV
Infrared Thermometer: amzn.to/3hW52fS
Leveling Bar: Not the same levelling bar as mine but closest I could find: amzn.to/3zwAHu4
Zester: Microplane (amzn.to/3EGD9Ck)
Whisk: Matfer
◽️ Shopee: litt.ly/hanbitcho
◽️ Non-Shopee countries: bit.ly/476BROn
---------------------------------------------------
★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!
As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!
I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.
★Instagram★
sugarlane.korea
★Online Courses★
hanbitcho.com/
#pudding #hanbitcho #sugarlane
hanbitcho.com/product
▶Coconut Milk Pudding◀
Quantity: 1ea
Milk 140g
Coconut Milk 40g
Sugar 34g
Gelatin (Gold strength) 6g
-------------------------------
★My Ingredients★
Dark Couverture Chocolate: amzn.to/3nmcJxJ
White Couverture Chocolate: amzn.to/3Gf8zQU
Valhrona Cocoa Powder: amzn.to/3lPdvnc
Snow Sugar: amzn.to/2Znp7p5
Ghirardelli Chocolate Sauce: amzn.to/3DNN1J5
★My Equipments★
Madeleine/Financier/Baton Pans:
◽️ Shopee: litt.ly/hanbitcho
◽️ Non-Shopee countries: bit.ly/476BROn
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (amzn.to/3hSMblB)
Silicone Mat: amzn.to/3olzHJK
Perforated Silicone Mat (Mesh): amzn.to/3ollr3W
Hand Blender: Braun MQ 7035X (amzn.to/3nWy3Mj)
Food Processor: Hanil (amzn.to/2XNxWYg)
Stand Blender: Vitamix QuietOne (amzn.to/3nTtBxK)
Stainless Steel Whisk: amzn.to/43ca8JV
Infrared Thermometer: amzn.to/3hW52fS
Leveling Bar: Not the same levelling bar as mine but closest I could find: amzn.to/3zwAHu4
Zester: Microplane (amzn.to/3EGD9Ck)
Whisk: Matfer
◽️ Shopee: litt.ly/hanbitcho
◽️ Non-Shopee countries: bit.ly/476BROn
---------------------------------------------------
★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!
As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!
I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.
★Instagram★
sugarlane.korea
★Online Courses★
hanbitcho.com/
#pudding #hanbitcho #sugarlane
Переглядів: 7 680
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What is cake flour? Special type of flour?
Thats for speaking to your audience instead of just having background music
Hello, Can I put this in the ref, and microwave if it will be served?
Chef this is genius ! Is there anyway I can make this flavored ?
Thanks a lot Chef for Beautiful Desserts and Récipes 👌👍👏👏
ขอบคุณสำหรับสูตรนะค่ะจะลองทำตามดูค่ะ
Thank you chef for sharing in very detail !!! Hope to see your chiffon cake video 😋
What diameter is the mold?
In the description
Ahhhh, so cute I wish I could try this but I can't eat gelatin
Oh no!
@@HanbitCho Are there ways to make the same pastries but swap out certain ingredients? Would it be possible to do that?
Glad to see you again, chef
Hello!
hi Hanbit, do you have to press the strip to the tart base for it to adhere to it?
Yes lightly
🤩 Thanks Chef👌👍
😆
Wow, they all look so cute and delicious too. Thanks Chef Hanbit for share another wonderful recipe.😋🥰❤️👍
😋
Thank you Chef for your recipe ! Madeliens was delicious!
😋
❤❤❤
😋
Chef Hanbit, Thnks for your recipes, wher can i find the specific quantities so i can cook them..
In the description
Wow 🤩. Cute lovely dessert for everyone! ❤
😆
역시 선생님 레시피가 최고에요❤❤
ㅎㅎ 감사합니다
😂😂soo cute
😋
So cute ^ ^
😆
👍Gracias Chef☺️👌
Gracias
How many eggs is 140g?
yes, you need to crack and weigh it
So cute! 😍 *jiggle* *jiggle*
yay!
how to make vanilla syrup ?
yes you need to watch the video
🫡🤔🫣😁💝👌🤲
Woah gain some weight chef not much but anymore thinner than that is not looking healthy just sayin and a very nice pudding indeed. 🎉
Chief! Pink and yellow bunny? Is this a dye?
yep food colouring
I love it chef,your the best.
Thanks so much
This was so helpful! Thank you so much!
You're so welcome!
Hi dear chef, what did you apply on the strawberries with brush?
yeah glaze.
Nice uwu
thanks!
Got to be easiest coolest pudding I have ever seen Thank you ❤
So cute yeah?
Trusted in all your recipes,thank you for sharing.
My pleasure 😊
Какая симпатичная форма пудинга! Спасибо Шеф!😊👍What a cute pudding shape! Thanks Chief!
yay
Too much blah blah!
yeah
Very cute 🥰
cute!
HAHA! THIS IS SO CUTEEE
haha yeah!
Cute
cute
👏👏
yay!
Chef i wouldn't eat this..too cute❤😊
Thank you 😋
That looks very good, I will try them, and if its work, my son will have some for his birthday ❤
Happy birthday!
Looks yummy and cute! Where to buy the mould?
oh i bought it on the internet
@@HanbitChoCan you give us the link to where you bought the mold, chef?
Great pudding for children. Thank you for sharing.
🥺... Why? I want some too😭
My pleasure 😊
Yes... Great pudding for adult's inner child
수고하셨어요.한빛쉐프님!
감사합니다
I'm going to buy coconut milk right now 😊 Tks
Hope you like it!
the mould is so cute!!!!
haha yeah!
Love coconut 🥥
me too!
Yammy is delicious 😋
Thank you 😋
Chef, what is the difference between this pudding and pannacotta?
Pannacotta is 100% cream and must using gelatine, pudding you can make with different type liquid and you can use agar instead of gelatine.
@MFR350 i used to make coconut pannacotta in my hotel, and it was not 100% cream. There was 300g of coconut puree to 700g of cream and gelatin ofcourse
it's pretty much the same.
Chef Hanbit, is great to see you active in your channel again The cat and rabbit were so cute btw 😊❤
Thank you! 😊
Thank you! 😊