Video Description

★Online Classes★ For more online classes please visit: https://hanbitcho.com/course/ 0:00 Intro 1:22 Major guidelines 2:46 Ingredients 3:09 Making the genoise 7:29 Slicing the sheets 8:29 Common issues Following my regular genoise recipe here is the chocolate version! Genoise is another term for "sponge cake" - extremely airy and light. It's most often used as layers in cakes. Although it may not look that difficult, genoise is rather fickle and I have covered the key points in making a successful genoise. Chocolate Genoise will rise less (less volume) than a classic genoise due to the cocoa powder. So it’s technically harder and requires more experience and care. *Classic genoise: https://youtu.be/M2xIDD3Kvdk * One thing I missed out in the video - you can check whether your genoise has been baked fully by sticking a wooden rod inside, if no wet batter comes out with it then you're good! ▶Chocolate Genoise◀ Yield: 15cm x 7cm (diameter/height). For a 8 inch pan (20cm diameter), multiply all the ingredients by 1.8x Eggs 155g Sugar 88g Honey 10g Cake flour 60g Cornstarch 18g Cocoa Powder 13g (I used Valrhona, it's dutch processed) Unsalted Butter 27g + few drops of vanilla extract if possible (drop it at any time) ① Before you start, prepare the pan in advance by cutting parchment paper(or Teflon sheet) into strips/circle and line the inside. Also keep the butter/milk at 50~60°C. ② Combine the eggs and sugar + honey in a bowl and raise the temperature of this mixture to 40°C using a hot water bath. ③ Whisk the mixture using a hand mixer for several minutes until you reach an ivory coloured batter (2 methods of checking this is mentioned in the video) ④ Whisk on medium speed for 1~2m followed by low speed for 2mins to tighten and even out the air bubbles inside the batter. ⑤ Add the sifted flour/cornstarch/cocoa powder and fold it in carefully with a spatula. ⑥ Add in butter/milk at 50~60°C and fold carefully. ⑦ Bake at 165°C for approx. 30minutes. (the baking time will vary on the size) Check whether your genoise is baked by sticking in a wooden rod to see if it comes out wet. ⑧ Immediately after you take it out of the oven, give a shock to release the hot air bubbles inside. Take the genoise out of the pan, let it cool upside down for 10minutes before turning it back upright. ⑨ Let it cool completely before slicing it into layers. ⑩ Storage: air tight container + wrapped in cling film (2 days in fridge / 3~4 weeks in freezer) ▶How to store◀ Slice the genoise into sheets (I always slice them before storing them) and wrap it well with cling film and store in the freezer (2wks). When you use it, transfer it to the fridge several hours in advance so it defrosts gradually. ▶Useful Tip◀ 1.You must raise the temperature of the egg/sugar/honey mixture to 40°C to allow plenty of air to be incorporated + sugar will melt completely. 2. Whisk the mixture enough so that it gets thick/fluffy enough (either check using the ribbon method or the toothpick method. Please see the video for details) 3. Tightening the air bubbles on low speed is crucial to achieve a homogenous interior. 4.Overfolding the flour will result in reduced volume. However, undermixing will result in bits of unmixed flour when you bake it (oh no...). 5. Giving the genoise a shock immediately after you take it out of the oven is important. If you don't, you may end up with a sinking/shrinking genoise as it cools down. 6. Check if genoise is well-baked by inserting a wooden rod to see if anything sticks to the rod - if it comes out clean then you're good. --------------------------------------------------- ★My Equipments★ Oven: UNOX Bakerlux Shop.Pro Convection oven Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (https://amzn.to/3hSMblB) Silicone Mat: Silpat(https://amzn.to/3CApmLt) or Silpat equivalent(https://amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat Hand Blender: Braun MQ 7035X (https://amzn.to/3nWy3Mj) Stand Blender: Vitamix QuietOne (https://amzn.to/3nTtBxK) Infrared Thermometer: https://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: https://amzn.to/3zwAHu4 Zester: Microplane (https://amzn.to/3EGD9Ck) Whisk: Matfer ★SUBSCRIBE to my Channel★ https://www.youtube.com/channel/UCq6EbtLtwyF9ONFBqIkR4yw?sub_confirmation=1 ★Online Classes★ For more online classes please visit: https://sugarlane.kr/english ★Instagram★ https://instagram.com/sugarlane.korea #genoise #chocolategenoise #sponge #조한빛 #슈가레인