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★Online Classes★
For more online classes please visit: hanbitcho.com/course/
You’ll love this recipe. The combination of vanilla and caramel is probably the best you’ll ever taste in your life! (You’ll actually see two versions of Hanbit, as I combined clips that were taken at two different times of the year)
▶Vanilla Cupcake◀
Quantity: 6 cups (pan can be purchased on my shopee shop)
Butter 60g
Sugar 95 g
Salt a pinch
Whole Eggs 60g
Cake Flour 107g
Baking Powder 2g
Baking Soda 0.5g
Vanilla Powder 1.5g
Milk 50g
Vanilla Extract 2g
1. Smooth room temp butter.
2. Add sugar/salt and smooth.
3. Add whole eggs and mix.
4. Add sifted cake flour/baking powder/vanilla powder and mix.
5. Add in the milk/vanilla extract.
6. Split the batter evenly across six cups.
7. Bake at (Pre-heat 180℃) 160℃ for 18~19mins.
8. For the caramel buttercream, use a ratio of 4:1 of butter:caramel. Simply mix the caramel with soft room temp butter and pipe it. Used nozzle 823.
▶Caramel◀
Please watch the following video: • How a pastry chef make...
▶Caramelised Nuts◀
Please watch the following video: • Delicious Candied Nuts...
▶Vanilla Powder◀
Please watch the following video: • How to use Vanilla | V...
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★Shoppee★
Shop Name: Hanbit Cho Korean Bakeware
★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★
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: Silpat(amzn.to/3CApmLt) or Silpat equivalent(amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (amzn.to/3nWy3Mj)
Food Processor: Hanil (amzn.to/2XNxWYg)
Stand Blender: Vitamix QuietOne (amzn.to/3nTtBxK) Infrared Thermometer: amzn.to/3hW52fS
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/3zwAHu4
Zester: Microplane (amzn.to/3EGD9Ck)
Whisk: Matfer
★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
★슈가레인 베이킹 스튜디오 수강 문의★
blog.naver.com/oasis8jd
#cupcakes #sugarlane #조한빛 #슈가레인