Korean style Strawberry Shortcake | Best recipe with detailed instructions

Your face is super Korean lol

❤❤❤❤😊

Perfeito! Obrigada por compartilhar seus conhecimentos ❤

Great work. What is The shape of silicone mold,you used For top

Thank you Hanbit for your professionalism, you break it down so amazingly, piece by piece, we love your cooking show.

You are the best chef. Thank you for your recipes

I did the same exact thing with spreading strawberry confit (homemade strawberry jam in my case) in a recent strawberry shortcake I made.

The genoise was a bit too dense, but the farm fresh strawberries and lightly vanilla stabalized whipped cream were just fantastic. It's a simple cake but a technical one.

Hi,
1) Is it that we have to leave Strawberry Tourbillo overnight before use as there is Pectin NH (heard need to leave Pectin it to set over night) or we can use it immediately?
2) May I know what is the purpose of Cointreau (orange liquor)? Can we use Bols Lychee instead of Cointreau (orange liquor)?
Thanks

Thank you very much chef for sharing your knowledge ❤God bless...

Thanks for sharing my teacher

I have another comment: I DO like your all-white environment but it's not my favorite for any Chef/stage set. To me it's too clinical. I would love to see you in a warmer environment. Maybe something rich and ornate. Personally I love black stoves -do you? Something that has beautiful carved stone, beautiful pottery and marble etc. Just my take.

I am so glad for your videos: You should be on TV -you're great!

I find it interesting that you don't freeze the cake first. In a lot of American-style bakeries, cakes and cupcakes are frozen to make it easier to spread the buttercream without tearing the surface. Some people even insist that freezing the cake is critical for keeping it fresh and moist!

Many of these bakeries use a commercial mix for the cake itself due to people's expectations of extremely tender cakes like the mass-produced ones from a grocery store. So perhaps the combination of stiff buttercream plus artificially soft and crumbly cake bases is to blame.

Hello my friend! Thank you for such knowledge, I will definitely try and apply in practice. Before that, I didn’t want to take on such cakes, but now the desire has appeared!

This Korean style strawberry short cake looks so amazing and professional. Wow!

Really enjoying your channel Hanbit. Thank you for teaching me something new today...😊👍

Hi I have tried this recipe. But I don’t know why my strawberry tourbillon is melting.

how did you get it off the spinner?

Merci beaucoup vous etes le meilleure chef un grand homme bravooooo pour tout et surtouuuuu pour les astuce wawww

I want to try this so much but I fear whipped cream it never comes out right with me... it's hard trying to get stiff peaks n when to stop

Most cakes use the bottom of the cake as the top. What's the reason to remove the bottom n do you chill the cake especially as you cut n expose the cake for crumbs

I love this video🥰🥰🥰🥰❤❤❤

I recently found your channel, and I really love all your detailed explanations and precise directions. Awesome videos!😎 Thanks so much! ❤
I have a question about the pan you used to make the strawberry confit. What kind of pan is it??? I have been searching all over to find a pan just like that, but I can't! I need a pan for boiling the sugar for Italian Buttercream -- small, with straight sides, smooth on the inside (no rivets), and a pouring spout. I've been searching the internet for days to no avail, and now I see you using EXACTLY the pan I am looking for!😆 Can you tell who makes it and where it might be available?🤔

Can i replace with galetin instead of using pectin??

I am so very grateful for all of your precise and concise explanations dear chef.🙌🏼✨🙏🏼😊

You are such an amazing teacher, every cake you taught me here has turned out and I have had rave reviews.🙏🏼

Chef how if i dont use liquor? Cause my childrens eat this cake

Hello, Is there a difference between Korean & Japanese strawberry shortcake ? ☺️

Hi chef, how do you move the ready icing cake from the rotating platform to the plat without destroying a bit on shape？

با زبان فارسی ممنون

Are you able to provide the link for the silicone mat you use? I can't find one.

Awesome 🥰🥰

Where is the recipe for the short cake?

Too hard

what is the diameter of Tourbillon? :)

Hi hanbit please I need dates cake recipe

Is it that I did not add correct pectin amount which is why my tourbillion melted after removing from freezer?

If there are crumbs when I cut the genoise, does it mean I did not tighten the air bubbles enough?

The center sank while baking. Is it because I didn't release air bubbles enough? Hence, it rose and collapsed during baking?

What is the substitute for Pectin NH as I couldn't find any

Hi Hanbit, what is the difference pectin NH and pectin Nappage?
Can I use pectin Nappage?

Love your work! Keep it up. Very professional!

Can you replace pectin with gelatine?

Hi, where to buy that tourbillon mold?

tutorial nya sangat lengkap... terimakasih atas ilmunya chef...🌷🌷🙏

선생님 딸기 퓨레는 어떻게 만들면 될까요?

My gosh, you are so good.

I cannot believe you're literally giving us the baking tips for FREE! Thanks a lot. Mabuhay from the Philippines!

Could this be kept in the fridge overnight or would the cream loose its integrity?

Can i use gelatin instead of pectin ? Will it be the same quantity ?

Hi Chef
Thank you for your sharing of baking lessons
First time watching your channel
I love it so much
Very nice and very neat artwork
I learned a lot of tips from your details explanation!
Hope to see more lessons from u 😍😍😍