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Quantity: Square pan of 13.5cm x 13.5cm
All ingredients need to be at room temp (approx. 20°C).
Unsalted Butter 57g
Lemon Zest 1g
Salt a pinch
Cake flour 67g (it’s fine to use all-purpose flour)
① Lightly beat the butter and mix in the sugar, lemon zest and salt.
② Lightly cream the mixture followed by mixing the sifted cake flour.
③ Roll out the dough such that it forms 13.5cm x 13.5cm square and rest in the freezer for 30mins.
④ Place the dough inside the square pan (lined with parchment paper in advance) and bake it at 165°C for 15mins.
⑤ Let it cool down completely.
Whole eggs 128g
Lemon zest 6~8g
Salt a pinch
Cake flour 35g (it’s fine to use all-purpose flour)
Lemon Juice 80g
① Add whole eggs and sugar/lemon zest into a bowl and mix.
② Add 1 into sifted cake flour/salt and mix well until you don’t see any lumps.
③ Add the lemon juice and mix well.
④ Bake at 160°C for 22~24mins (pre-heat to 160°C)
Dark Couverture Chocolate: https://amzn.to/3nmcJxJ
White Couverture Chocolate: https://amzn.to/3Gf8zQU
Valhrona Cocoa Powder: https://amzn.to/3lPdvnc
Snow Sugar: https://amzn.to/2Znp7p5
Ghirardelli Chocolate Sauce: https://amzn.to/3DNN1J5
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)
Food Processor: Hanil (https://amzn.to/2XNxWYg)
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)
#lemonbar #lemoncake #hanbitcho