The secret for a crunchy and flaky hopia - explained, demonstrated

turn up let's explore how to make a crunchy and play que hopia without being fragile yes allow me to put on my engineer's hat to explain and demonstrate the principles of physics and material science included as applied in making hopia of your choice we will understand the ingredients these steps and the principles behind all those steps in making this favorite hopia bresa this will be long but learning and fun are guaranteed hello how are you my friends welcome to channel 1 again this is a channel not just for cooking tutorial but we show the world that is fun to garden and do home cooking to be as self-reliant as possible yes tonight we'll be making hopia it's a cookie very popular in the philippines but it's of chinese origin it's chinese so brought it to the islands it means happy cooking happy cooking hope happy cooking many youtubers have made this but no one i haven't seen anyone explain the proper way of laminating they show us the ingredients but the principles of lamination and to make it crunchy flaky without making it fragile is never explained we'll try to do the physics here tonight stay with me i will now show you the ingredients our first uh ambulance our first set the main door or some call this doe a which is the main cross let's just call it though a the dog the main dog the second set of ingredients are what they refer to as the dough b or bakers we refer to this as sebo sebo or the fold in fat or fold in dough this is where the explanation will go this is the area where we need some explanation let's set aside our dough be or servo for now and let's work on the first dough this is the task now where we need help of our new mixer these are the ingredients that give the main structure of the cookies so they need special or the proper bread handling which is kneading this add first the dry ingredients we don't need this protection surprisingly this doesn't need sugar just a flour two cups of flour salt we also need one half cup of water by the way just refer to the description box anytime for the complete ingredients and one half cup oil i realized i forgot to mix the dry ingredients first but don't worry our kneading hook will do the job i'm happy with my mixture [Laughter] it now reach the state that we want yeah and we need this later let's put it on plate and let's work for the meantime on the sabo or the second dough for extra crunch i'm using here a mixture of cornstarch and flour ideally hundred percent corn starch but it's for me it's three fourths the roll of the dough b is to act as the separator between the layers of the dough a because we'll be laminating the layers later to separate the layers we need something with a structure greasy and with structure butter is the ideal material for that but butter behaves differently at different temperatures in warmer weather of course butter melts so it loses structure so we can use it as an alternative which is abundant in china of course in the philippines we use animal fat lard yeah we just mix with flour the flour gives it structure because it's uh always or it's generally liquid so we have to give it structure we have to give it structure so that it is able to separate the layers we'll be explaining later the layering or the elimination process let's work on this purse before we go further with the lecture so this is crisco shortening a healthier replacement for lord this is not available in the grocery stores here in holland i had to search through the internet to be able to buy it and you know where i bought it i type where to buy crisco in the netherlands and i found the store you will not believe where i bought this if you will see it you will never want to eat this if you're curious sirs where to find crisco in the netherlands and you will not see what appears in there you've been warned we need one and a half cups of this grease for this mixture did i see what any help no it's three four three four refer to the ingredients list of ingredients in the description box anytime this is one hub this measure have a one-half to make it three fourths okay this should be three-quarters we don't have to knead this mixture just mix incorporate as i've said earlier the flour gives the structure two degrees i need to use this it's quicker and due to those lectures i forgot the sugar it's not too late to add it [Laughter] this is a task where we need the apron powdery dusty messy especially the doors are oily i was sincerely we don't do the process of what we call lamination but this is actually laminations it's the creation of the layers and this layers later will create the flakes so we have to do it right to make it really flaky and crunchy [Music] make a square flatten the dough as square as possible [Music] place the roll in dough at the center preferably even and using the flattened o envelope the dolby just like folding and below this is what i meant we're falling as envelope treat the full window as a letter and roll it lengthwise this is to spread the grease inside the envelope thereby creating two layers now two layers make it as square as possible or rectangle as possible i should say you will not prevent breakages it will happen no problem and then fold the dough lengthwise three times make three folds to put it better flatten it and roll it again that is to distribute the grease inside or between the layers so two times three we now have six layers now fold it three four together fold it three times we've created six times three that is approximately now 18 and roll it lengthwise and fold it again fold it three times so that will be 18 times three approximately the number of layers yes breakages are not avoidable with this approach but it's worth it really i've seen even professional bakers having breakfast in this procedure but the key is to be able to create the layers i lost focus sorry and we should do this better next time we should do this three times let me just illustrate let's assume this is the main door and the sabo or the uh roll in dough yeah so we've seen us fold them like this fold full with three or three three fours we made three fours so that's what the layers that we created that's what delish that we've created most youtubers demonstrate cutting on this axis and then flattening on that axis flattening on the slice side the reason for creating the layers is to provide the crust the flakiness so if you stamp it on this side you lose the purpose it will disintegrate yeah so better for me i'm gonna cut it here and stamp it here i'll demonstrate so we retain the flakes i don't know if there's a reason for stumping it or flattening on this side the pasta stimulant of the cookie of macao and in portugal they planted it on this side perhaps on the tradition of layers you introduce cracks along the surface or faults that makes the crust brutal first bite and so unless that's the exchange you want once you bite on your hobby but for me i want it flaky without being fragile so we'll cut down it's time to do the feelings thank you i despair for this pre-prepared moongo feeling you can by the way you can make your own feeling your choice and this is channel 1's version with marching lecture on physics you know i prepared a mold with a bottomless mould but i wash it in the dishwasher and it crimps you look at that our hopia panaderi style artisanal irregular in shape irregular in shape i forgot to mention about the egg wash to give it that golden brown color [Music] now the oil i've heard from a professional baker that egg wash should be as thin as possible to get the best effect i still don't know the logic but i want to believe recipe indicates that ideally that volume for our recipe we should get 26 to 30. it depends on the size since this is on the bigger side i've got here 25. this is a 26 but there's no space here so i did not make it oh i might as well make it yeah maybe this will make it 36. now into the oven for 20 minutes don't bake it for more than 30. that's a tip and then because they will be dry at 190 degrees celsius or if you're in the us or north america 400 degrees fahrenheit i have a confession to make i left the oven on and went to the gym so i'm sure it's not cooked let's uh let's check let's see the result and i'm sure it's no longer hot but we might as well use this for not bad for a first timer didn't turn brown as i expected but i think i think the temperature setting was slower but let's check let's start with this smaller one it's really flaky yes it's really flaky i'll tell you the flex i told you laminating it correctly makes it flaky and crunchy it doesn't break for a first timer i'm happy with the result so i hope you enjoyed our hope yeah happy cooking my very first here on channel one if you enjoyed what you've just seen don't forget to subscribe share your choice of feeling until next time [Music] you

Channel: Channel Juan - Kitchen & Garden

Views: 33,971

Keywords: hopia, hopia munggo, hopia ube, Filipino delicacy, hopia recipe, chinese hopia recipe, ube hopia recipe, hopia monggo recipe, foxyfolksy, foxy folksy, vegetable shortening, miryenda, mongo filling, Pinoy Recipe, Lutong Pinoy, Pinoy Cooking, Pinoy Dessert, Hopia Recipe, Pinoy Meryenda, Filipino Food (Cuisine), Hopiang Munggo, learn how to cook, learn how to bake, how to bake, cooking tutorial, baking tutorial, foxyfolksyrecipe, channel juan, hopia monggo, how to make hopia

Id: 6fki3-nGhXE

Length: 19min 53sec (1193 seconds)

Published: Fri Oct 23 2020