Ching Han Guan 鍾漢元, Ipoh Videos

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What makes the pastry so flaky? Something you 'knead' to know: water dough & oil dough Water dough and oil dough are the fundamental combination for flaky Chinese pastry. There is 4 primary ingredients in water dough ( also known as traditional pastry dough) which are flour, fats, salt & water. While oil dough only requires flour and fats. 酥皮的秘诀 关于你不知道的酥： 油皮和水皮 酥皮的层次基础就是水油皮的比列 相辅相成 水皮也就是大家熟悉的由面粉，脂肪，盐和糖组成基本面团 油皮的就是脂肪（例子：牛油/酥油等）和面粉的混合物 #chg #chgipoh #chinghanguan #dough #waterandoildough #signaturebiscuitscrust #baking #craftmanship #authentic #since1949 #鍾漢元 #怡保 #水油皮 #招牌餅 #传统手工 #火候 #烘培

Here's something you 'knead' to know; the purpose of water & oil dough The ratio of ingredient will affect the texture of the pastry, from tender to flaky. Water dough serves as the main dough of a pastry while the oil dough plays a crucial role in separating the layers during the baking process. Water dough is the fundamental of a pastry which gives the shape and body while the water dough must be flexible enough to form a good thin sheet to wrap/protect and ensure the oil dough in forming a good layering during the baking process. Depending on the choice of fats used, the purpose of oil dough provide tenderness, mouth feel and flavor to the finished crust. 关于你不知道的酥：水皮和油皮的用途 一颗好饼酥不酥取决于水油皮的比例 层层相叠 相辅相成 水皮 也就是大家熟悉的由面粉脂肪盐和糖组成基本面团 水皮需要有一定的张力在最薄的状态之下包裹油皮，确保油皮在烘焙的过程中能产生很好的层次感。 油皮， 也就是脂肪（例子: 牛油/酥油 等）和面粉和成的面团。除了层次感，一个好油皮基底也在增添口感和味道中扮演锦上添花角色。 #chg #chgipoh #chinghanguan #dough #waterandoildough #signaturebiscuitscrust #baking #craftmanship #authentic #since1949 #鍾漢元 #怡保 #水油皮 #招牌餅 #传统手工 #火候 #烘培

Something you ‘knead’ to know: Water & Oil Dough Fold,Roll,Repeat. Let the oven do the magic to create the flaky crust for our signature biscuits! 关于你不知道的酥：水油皮 折，卷再重复。 水油皮在包裹馅料后 将会在烤箱里经过火候的锻炼变成成层次分明的招牌饼啦 #chg #chgipoh #chinghanguan #dough #waterandoildough #signaturebiscuitscrust #baking #craftmanship #authentic #since1949 #鍾漢元 #怡保 #水油皮 #招牌餅 #传统手工 #火候 #烘培