Romulo's Kitchen & Garden's video: The secret for a crunchy and flaky hopia - explained demonstrated

If I only knew it was this easy, I should have made this earlier. Hopia is yet another favorite snacks or ‘merienda’ or snack for Filipinos. It can be traced to China, where hopia means happy cookie. Hopia is made of thin flaky pastry, traditionally filled with mung bean paste (Munggo) or any other filling of your choice. I will be putting on my engineer's hat to explain the physics as well as the material science :-) to demontrate the lamination and cutting and stamping of the dough - the bakery way of making crunchy and flaky hopia without being fragile. It does not break when you bite on it. INGREDIENTS: 1 cup boiled red (or yellow) mung go bean 1/4 cup condensed milk - (optional) 3/4 cup sugar 1/4 cup flour DOUGH 1 (main crust) 2 cups flour 1/2 cup vegetable oil 1/2 cup water pinch of salt DOUGH 2 (roll-in fat) 1 1/2 cups corn starch ideally (I combined 1 cup flour and 1/2 corn starch in the shoot) 3/4 cup shortening (or better, pork lard) 1/2 cup sugar EGG WASH 1 egg - - beaten and diluted in 1/4 cup water www.channeljuan.com