Sorry everybody I have deleted 30 videos by mistake and I am in the process of re-uploading them. Pls be patient!

@victorls

2 жыл бұрын

Thanks for re-uploading them! I got to write down the ingredients but right when I needed to cook them the video dissapeared! I wasn't sure the temperature and time in the oven haha Thanks for the great video @Hanbit

@rok6322

2 жыл бұрын

Ur the Best Chef Mr Cho :)

@infinixsmart2621

2 жыл бұрын

😲

@benjaminsantana4512

Жыл бұрын

Love you man ❤️

@kathyhorne556

Жыл бұрын

No worries. Thank you for making these videos❣️

Out of impulse I bought this taart sheels but knew nothing about how to use it. Thanks so much for explaining in a way that it was easy to understand!!

@HanbitCho

2 ай бұрын

Glad it was helpful!

Love how calmly you explain and give all the tips and tricks chef!

@HanbitCho

2 ай бұрын

Thanks!

Chef Hanbit! You must be aware how many people want to know how to make a tart shell, as professional as possible! You are so wonderful to share your knowledge with us! Thank-you! And I am sure, -you have make many other people grateful to you too!

@HanbitCho

Жыл бұрын

cool

OMG! They are so good and using tart rings are a game changer! Thanks for always explaining everything in such details!

@HanbitCho

Жыл бұрын

You are so welcome!

Hi. I just tried your recipe last week and it's amazing. There is no need for resting time in the refrigerator and it still work wonders. Most recipes I have tried collapse during baking even with refrigeration time. Thank you and do keep us posted with more recipes. Greetings from Malaysia.

@HanbitCho

Жыл бұрын

Glad you enjoy it!

Can’t wait to try this method of making tart shells! I’ve always wanted to know how these were done. Thanks for sharing 🙏❤️

@HanbitCho

2 жыл бұрын

no probs!

@Dtuvcx

11 ай бұрын

@@HanbitChohi! What is the cake flour 170g, that you wrote in recipe under the video?

Love the way you explain the whole procedure! Thank you for sharing your knowledge 🥰🥰

@HanbitCho

2 жыл бұрын

Glad it was helpful!

Thank you for also sharing the storage methods! I only bake on weekends, and not always able to finish every parts of a pastry recipe. Knowing the storage methods and why you prefer one (freeze before baking) over another (freeze baked) is very helpful!

@HanbitCho

2 жыл бұрын

oh i freeze before baking as it takes up less space.

@limsayching5303

2 жыл бұрын

Are you means we can keep the dough in fridge after we shape in the mold without baking ?

Bought the perforated air mat and it made a world of difference! best purchase for my tart shell game!!!

@HanbitCho

Жыл бұрын

nice!

Your work is perfect as you give proper explanation. Love it

@HanbitCho

2 жыл бұрын

Thank you so much 😀

One of the best video I have ever watched. All the instructions is clear and the technique is good 👍👍👍

@HanbitCho

Жыл бұрын

Glad you liked it

I love how you work, so hygienic.

@HanbitCho

2 жыл бұрын

Thank you! 😊

Would love to try this . I saw in some videos that you need to make some holes or put something heavy while baking such as rice or nuts but your's is different and came out perfect. Thanks so much! 💓

@HanbitCho

2 жыл бұрын

yep yep!

你的影片實在是看起來太舒服了，不管是語氣動作或者是製作過程，真高興能看見你的影片

@HanbitCho

Жыл бұрын

thanks

This was so cool!! Thank you for the great tips!! I’m glad I found your channel 🤩

@HanbitCho

2 жыл бұрын

You're so welcome!

Thank you for a good easy to follow video without a bunch of “entertaining” fluff. Subscribed.

@HanbitCho

5 ай бұрын

thanks

You sir, are a master at your craft! Amazing!

@HanbitCho

5 ай бұрын

Thank you! Cheers!

Thank You Hanbit Cho. I have found my new instructor! -Daniel

@HanbitCho

2 жыл бұрын

Great job!

Thank you so much for this tutorial chef Hanbit! I am certainly going to try it!

@HanbitCho

5 ай бұрын

Hope you enjoy!

You are amazing chef, thank you for sharing your knowledge🙏👍

@HanbitCho

2 жыл бұрын

My pleasure 😊

Enjoyed the explanation of the two different methods and the demo.

@HanbitCho

Жыл бұрын

thanks

i have been looking for a channel like this for a long time love the content and thank you for sharing the knowledge

@HanbitCho

3 ай бұрын

thanks!

Thank you for sharing this amazing recipe, that’s fantastic ❤

@HanbitCho

Жыл бұрын

thanks.

Thank you for re-uploading the videos Chef. Best of luck 👍

@HanbitCho

2 жыл бұрын

Thank you too

Thank you for such nice detailed recipe. You are really amazing

@HanbitCho

2 жыл бұрын

My pleasure 😊

Excellent as usual, thanks a lot for uploading!!

@HanbitCho

2 жыл бұрын

No worries!

This is one of your best clips 👌

@HanbitCho

2 жыл бұрын

haha yep!

Thanks chef for sharing the good idea of making tarc shell

@HanbitCho

Жыл бұрын

sure.

Im glad this channel exist!

@HanbitCho

2 жыл бұрын

thanks!

Thank you Chef! I can’t wait to try.

@HanbitCho

2 жыл бұрын

ok!

자세한 설명!! 유용한 팁!! 한빛 쉐프👍👍

@HanbitCho

2 жыл бұрын

감사합니다~

Thank you so much, Chef! I’ve learnt a lot from you 🎉❤

@HanbitCho

Ай бұрын

Happy to hear that!

You have a very pleasing conversational skill.

@HanbitCho

5 ай бұрын

thanks

Love all your video Chef ! Hope to attend classes in your academy someday ❤️😍

@HanbitCho

2 жыл бұрын

Always welcome

Thank you Chef. God Bless

@HanbitCho

2 жыл бұрын

Thank you too

Thank you so much for sharing your knowledge!

@HanbitCho

Жыл бұрын

thanks.

Youve given some great tips here. Thank you

@HanbitCho

4 ай бұрын

Glad it was helpful!

This video is so helpful thank you

@HanbitCho

2 жыл бұрын

Glad it was helpful!

Awesome content Chef 😍

@HanbitCho

2 жыл бұрын

great!

Great video love the explanation

@HanbitCho

2 жыл бұрын

Glad you enjoyed it

i love your content, thank you for sharing

@HanbitCho

2 жыл бұрын

Glad you enjoy it!

You give good explanation is great

@HanbitCho

Жыл бұрын

thanks.

Exactly what i was looking for🌴

@HanbitCho

2 жыл бұрын

Thank you!

Thank's for you video,so very utility and perfect 👏👏👏👏👏👏👏👏👏

@HanbitCho

Жыл бұрын

You are welcome!

amazing...I can't wait to make this💞

@HanbitCho

2 жыл бұрын

Hope you like it!

thanks,amazing technique.

@HanbitCho

2 жыл бұрын

You are welcome!

Thanks so much, this video is just what Ive been looking for :-)

@HanbitCho

2 жыл бұрын

Glad it was helpful!

Very thorough and informative thank you subbed

@HanbitCho

Жыл бұрын

thanks.

Amazing. Thank you for this!

@HanbitCho

Ай бұрын

thanks!

Wonderful demonstration Hanbit! Thank you for teaching such great technique and the recipe too. Ray Moderski.

@HanbitCho

Жыл бұрын

thanks!

Amazing! Great Educational Tutorial. Thank you for sharing. Greetings from Singapore 🌷🌷🇸🇬 Edith, a happy Subscriber.

@HanbitCho

2 жыл бұрын

Thanks and welcome

Of course they look professional - you are a chef. I’m not convinced mine would be as good 😅 But thanks for a very informative video ❤

@HanbitCho

Жыл бұрын

okie

This bro is so underrated I love him ❤

@HanbitCho

Жыл бұрын

thanks.

Lovely easy recipe thanks Chef.💐 We can use for tart a p f without cake flour

@HanbitCho

2 жыл бұрын

Yes you can

ill deffinitely use rhis techniques❤❤❤

@HanbitCho

Жыл бұрын

cool.

fan tas tique chef ! un grand merci.

@HanbitCho

2 жыл бұрын

yep!

Nice and concise.

@HanbitCho

6 ай бұрын

thanks

have been waited this one for, ever/

@HanbitCho

2 жыл бұрын

haha nice!

I like the tips on kneading the dough with scrapper because of body temp. Good one

@HanbitCho

Жыл бұрын

thanks

Thankyou Chef , you are superman, I followed you

@HanbitCho

10 ай бұрын

Thanks and welcome

Rooting for you Hanbit!

@HanbitCho

2 жыл бұрын

Thank you!

I Look Forward to more Informative Videos🎉

@HanbitCho

Жыл бұрын

thanks!

Great vidéos ! Thank you !

@HanbitCho

Жыл бұрын

cool

Good video but I think there is a confusion at 1:20 about the pie weights. You can skip them because you're using a perforated mat and air bubbles aren't trapped below the dough. It works just as well with plain rings 👍

@HanbitCho

Жыл бұрын

good for you!

@Earthling12199

6 ай бұрын

Love the part where he says "so why do people prefer these things, well because they are better than the classic things"

*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 Thank you for the contribution @cellowify

Vielen Dank für ihre Erklärungsbedürftige Rezept Strahlen haben

@HanbitCho

5 ай бұрын

hi!

Thank you Chef Hanbit! That was an informative video! New subscriber here! ❤️ I aspire to be a pastry chef too like you!

@HanbitCho

2 жыл бұрын

Welcome!

Hope I can make them soon

@HanbitCho

2 жыл бұрын

yep!

thank youuu!!!

@HanbitCho

2 жыл бұрын

thank you!

I bought these but have not used them yet. Will have to try this recipe

@HanbitCho

2 жыл бұрын

Hope you enjoy

Gente q maravilhoso amei ele

@HanbitCho

2 жыл бұрын

thanks!

Thankyouu chefffff

@HanbitCho

2 жыл бұрын

You are most welcome

The creaming method intrigues me as I imagine there is less issues when rerolling the scraps back into a mass. With the Sablage method I used before when making tarts where you cut the butter into the dry ingredients, if you handle the dough too much, or try to put them back into a ball and reroll it, the butter melts and you get differing textures each time the dough is reused. I was surprised when I saw you cut the scrap from the edge while you were rolling it and went to glue it elsewhere as that was something I was hesitant to do with the other method. I'll have to give it a shot at some point as the process looks a little more appealing to me

@HanbitCho

Жыл бұрын

hello!

Since I have seen your wonderful videos, ordered the tart rings and can’t wait to try your berry tarts. Is it possible to freeze the shells? If yes, before baking or after? Thanks

@HanbitCho

2 жыл бұрын

yeah you can do that.

great video

@HanbitCho

2 жыл бұрын

Thanks!

perfect!

@HanbitCho

2 жыл бұрын

thanks!

Hi Chef, what ingredients should we add to make this into a chocolate tart shell?? Also, if you could upload some recipes about chocolate tart, it would be awesome!!

@HanbitCho

2 жыл бұрын

oh you can add cocoa powder. I'm actually working on a chocolate tart video right now!

Thank you Chef Hanbit 🤗 for sharing your experiences generously. I have a question ; if i adapt this recipe to shortcrust pastry, what should I do? And can’t wait for any Pavlova recipe 🤍

@HanbitCho

2 жыл бұрын

oh that's a different recipe!

Chef, I followed your recipe & instruction and it came out amazing! :D Do you have the recipe for chocolate version tart shell?

@HanbitCho

2 жыл бұрын

oh I'm going to upload a chocolate tart later!

@fayeh9162

2 жыл бұрын

@@HanbitCho Thank you chef! 😄

❤ Much respect!

@HanbitCho

7 ай бұрын

thanks

Thank you so much for this I feel my pastry is melting unusually quickly, within a minute or two of taking it out of the fridge it becomes too greasy and difficult to use and i have to put it back in the fridge Im using lurpak butter with 82% fat content, would a lower fat content butter help it not melt as quick? Thanks

@HanbitCho

2 жыл бұрын

it's not an issue about the butter - it's about the working speed. it's all down to experience.

شيء جميل شكرًا لك

@HanbitCho

2 жыл бұрын

thanks!

Ханбит спасибо вам ❤

@HanbitCho

Жыл бұрын

thanks.

Hello Chef! I’ve made your recipe for baked chocolate tart. Absolutely amazing! Loved the fact that leftovers tasted just as good the next day. Technical question about tart ring and prep. I need to make about 6-7 tarts for Christmas gatherings throughout a few weeks. I want to prepare the tart dough as you mention in your masterclass. But I’m uncertain at what stage do you freeze them. Am I understanding correctly: Make dough Chill Roll out to 2-3 m Cut out with the tart ring and cut strips Take the circle out from the ring Freeze circles (16cm) and strips between parchment paper till further use Before baking, assemble the softened tart dough as per your video instructions Is this right? Thank you so much 😊😇

@HanbitCho

2 жыл бұрын

great! you've got it right. you don't have to freezer the circles and strips between parchment paper. you can just freeze it in an air tight container.

@minamax

2 жыл бұрын

@@HanbitCho hurray!!! Thank you 🙏. Freezing the larger uncut sheets was problems since my freezer is small 😂. I’m glad to you suggested this hack 👍👍🙏. Thank you again ✨

Thankyou from india❤️❤️🙏

@HanbitCho

Жыл бұрын

thanks!

Just tried this recipe today and the tart shells tasted really good! However the dough was brittle and not as easy to work with especially when moulding the long strips for the tart walls (not sure if it’s because I switched the butter out for clarified butter - I’m making them for a friend who’s lactose intolerant)

@HanbitCho

2 жыл бұрын

you shouldn't use clarified butter - you can't cream it properly.

@Chemeleon15

Жыл бұрын

Clarified butter doesn’t have any water in it and you need a tiny amount water to build at least a little bit of gluten to hold together

@TrappedinSLC

6 ай бұрын

If you get good butter you shouldn't really need to clarify it, there shouldn't be much if any milk sugar left? That said you may find that alternative milks make butter that your friend can have - some people are okay with goat-milk products, for example, but not cow milk, due to the small differences. It will have a different flavor though.

Hi, Can you explain how we should freeze the unused dough as in can it be frozen in tart shape or in the flattened out dough shape? How should we bake the tart if we are using it frozen? Straight from the freezer or thaw first? Just wanna say I saw one of your videos and instantly subscribe. Very informative, professional and easy to follow. I always look in your description or comments for the extra details!

@HanbitCho

2 жыл бұрын

It can be frozen both in tart shape or in flattened out state - doesn't matter. You bake the tart straight from the frozen state. Take a look at this latest video kzread.info/dash/bejne/oKijscWaetWYqqg.html

@MrLukakis

2 жыл бұрын

@@HanbitCho how should I rebake/reheat the tart if I’m following the method of baking the tart then freeze it? Do I follow the original 160C at 15 min or do I have to adjust it to compensate for the fact that it’s already baked before? I have plenty of space in my freezer so I might do that method. I suggest that you should link all of your older tart crust video together, such as the master tart shell link you shared above, to this kind of video. I did not know you have another tart shell video with more details! I think some of your older videos do not include link to some of the newer recipe, such as I did not see your matcha drink video link in your vanilla syrup video. You should backtrack and link all of them so more people know about your great video! I’m a huge fan!

this was such an amazing and informative video! Is it possible to make these without eggs?

@HanbitCho

2 жыл бұрын

hmm not sure...

Amazing ! What about the tart shells for pies that need to bake for a long time like apple pies ? Do you need to cook them in advance too?

@HanbitCho

2 жыл бұрын

up to you!

Hi chef, Would you mind making a video of a perfect choux? Thank you so much 😊

@HanbitCho

2 жыл бұрын

Great suggestion!

Love your videos, so well presented and easy to follow. Just one question, in my country we can not buy "cake flour" at the store. Would I be better off using all purpose flour, high grade flour or self raising flour?

@HanbitCho

Жыл бұрын

Use all purpose!

Heavenly taste!!! Very light and yet deep flavor. I used 4.5inch tart pans and they were perfect for an afternoon tea. I made more shells than filling so I stored them in the freezer. Should I thaw then assemble and bake them next time? Or can then go straight into oven? 답변 감사합니다.

@HanbitCho

2 жыл бұрын

yep correct!

You are my favourite ❤

@HanbitCho

5 ай бұрын

thanks!

Thank you Hanbit for taking the time to share the useful recipe and tips! I’d like to ask if you have a favourite brand of the perforated tart rings that you would recommend?

@HanbitCho

2 жыл бұрын

I used Korean ones!

New subscriber and love your techniques. Can you make my favorite Key lime pie😋 Thanks and Congratulations 🎊 and more subscribers to come.

@HanbitCho

2 жыл бұрын

Welcome!

hey hanbit! love your videos!! I have a question, after baking it was crunchy, but how do I keep it crunchy until the next day? or how do I store it? and up to how many days?

@HanbitCho

Жыл бұрын

it will go soggy after a while.

Thank you kindly for your very informative video. I can't wait to give it a try. Where can I find the recipe measurements?

@HanbitCho

Жыл бұрын

in the description.

This was a really great video 🤩🤩 I tried this recipe, I can follow the steps easily… However, I did have trouble getting the tart shells out of the ring. I already greased the tart ring but it’s still stuck to the ring. Is there another problem that caused this?

@HanbitCho

2 жыл бұрын

yeah i think the tart dough was the problem. i've written down the possible issues in the description.

Love your style, I’m super excited to make my first perfect tart shell, thanks @HanbitCho

@HanbitCho

4 ай бұрын

thanks.