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In this video I’m going to cover everything (well, almost everything) about vanilla. Hope it’s helpful!

0:00 Intro
2:11 Vanilla Bean (Seed)
3:40 Vanilla Extract
5:43 Vanilla Essence
6:08 Vanilla Paste
7:10 Vanilla Powder
10:19 Vanilla Sugar
11:56 Vanilla Syrup

▶Vanilla Bean (Seed)◀
① Split the vanilla bean down its length using a knife.
② Scrape out the seeds.

▶Vanilla Extract◀
I usually use this to remove eggy smell. Other people use it as substitute for vanilla bean – up to you really. Here’s the recipe for the vanilla extract if you really want to make it at home!

5 vanilla beans & 250ml of vodka: Scrape out the seeds and dip everything (the seeds and the empty pod) in vodka. Make sure that everything is dipped well inside the vodka. Leave it at room temperature away from sunlight for at least 2 months (preferably 6 months) before using it.

▶Vanilla Essence◀
This is a synthetic product that imitates vanilla extract – it’s quite effective at removing eggy smell.

▶Vanilla Paste◀
I haven’t used much of this – but it’s great to substitute it for vanilla bean. The conversion rate varies across different brands, so you need to test it out yourself. (I won’t be able to answer this)

▶Vanilla Powder◀
I use this in batter (especially pound cakes, madeleines, financiers) and not to infuse it in cream (e.g. pastry cream). It’s one of the best ways to use empty pods.
① Dry out the empty vanilla pods.
② Simply blend it in a blender.

▶Vanilla Sugar◀
① Stick in dry empty vanilla pods into sugar.

▶Vanilla Syrup◀
Here’s the link to homemade vanilla syrup: [ Ссылка ]

=======================================
★My Ingredients★
Dark Couverture Chocolate: [ Ссылка ]
White Couverture Chocolate: [ Ссылка ]
Valhrona Cocoa Powder: [ Ссылка ]
Snow Sugar: [ Ссылка ]
Ghirardelli Chocolate Sauce: [ Ссылка ]

★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt ([ Ссылка ])
Silicone Mat: Silpat([ Ссылка ]) or Silpat equivalent([ Ссылка ]) Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X ([ Ссылка ])
Food Processor: Hanil ([ Ссылка ])
Stand Blender: Vitamix QuietOne ([ Ссылка ]) Infrared Thermometer: [ Ссылка ]
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: [ Ссылка ]
Zester: Microplane ([ Ссылка ])
Whisk: Matfer

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★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.

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#vanilla #vanillaessence #vanillapaste #vanillasugar #조한빛 #슈가레인

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