★Online Classes★ For more online classes please visit: https://hanbitcho.com/course/ ▶Whoopie Pie◀ Quantity: 6 ~7 Cookies Unsalted Butter 40g Dark Chocolate 120g Whole Eggs 63g Light Brown Sugar 74g Salt a pinch All Purpose Flour 57g Baking Soda 1.1g Cocoa Powder 5.5g 1. Melt unsalted butter & dark chocolate to 40℃. 2. Whip light brown sugar/eggs for 1~2mins. 3. Mix ①and ②. 4. Add sifted flour/baking soda/cocoa powder and mix well. 5. Rest in fridge for 10~15mins. 6. Scoop (I used 5cm diameter scoop) the batter on to the tray. 7. Bake at (Pre-heat 180℃) 160℃ for 12~13mins. ▶Marshmallow Filling◀ Marshmallow 150~170g Mint Paste (optional) 7~10g Melt marshmallows and mix with mint paste. Pipe onto the baked cookies. --------------------------------------------------- ★Shoppee★ Shop Name: Hanbit Cho Korean Bakeware ★My Ingredients★ 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 ★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: https://amzn.to/3olzHJK Perforated Silicone Mat (Mesh): https://amzn.to/3ollr3W Hand Blender: Braun MQ 7035X (https://amzn.to/3nWy3Mj) Food Processor: Hanil (https://amzn.to/2XNxWYg) Stand Blender: Vitamix QuietOne (https://amzn.to/3nTtBxK) Stainless Steel Whisk: https://amzn.to/43ca8JV Infrared Thermometer: https://amzn.to/3hW52fS Leveling Bar: Not the same levelling bar as mine but closest I could find: https://amzn.to/3zwAHu4 Zester: Microplane (https://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★ https://instagram.com/sugarlane.korea #whoopiepie #desserts #sugarlane #조한빛 #슈가레인