I'm going to show you how to make warm water dough
with many uses in making pancakes with lots of layers
This series started with cold water dough
Great for noodles, dumpling & spring roll wraps
The second video was hot water dough
Used for Sui Mai, Pot Stockers, and Flour Tortillas
Be sure to watch my other 2 videos
linked below in the descriptions
Making dough is a scientific process
The right ratios, temperatures, and timing
will help you to make the best dough with consistency
It is best if you have a kitchen scale and thermometer
To make warm water dough, getting these measurements right will matter
The easiest way to get to the temperature range
is to mix 2/3 lukewarm and 1/3 hot water
2/3rd hot water at 100 degree C +
1/3rd room temperature water @ 25C
will get you about 47 degree C water
which is considered in the warm water range
So warm water is around 50 C
The best uses for warm water dough is
all sorts of thicker pancakes with or without fillings
To control the texture, you can play with
the temperature and water ratio as always
Here I'm separating into 2 bands: 65C and 45C
Water ratio of 60% water (soft) to 70% water (softer)
I'm now going to make 4 doughs with different combos
Start with 300g of All Purpose Flour in each dough
Usually 100g is per person (Asian standard)
300g is 3 portions.
I'm going to start with 65C and 60% water
It's closer to hot water dough with soft/stickier texture
Used for northern style Green Onion Layered Pancakes
Add 2g of salt and mix evenly
Gradually add 180g of 65C water
Mix quickly in 1 directione while pouring
in small quantities
Stir into a clump
Add 5g of Oil (easier to knead)
Knead like this
You don't need to knead as long as cold water dough
Once it looks event without clumps, you are done
Cover and let it rest for 30 min
30 min later, the dough should be a smooth ball
Since the dough is soft, it's easy to make a pancake
Roll it out to about 3mm thick
Add 1g of salt
Roll the salt evenly into the flat sheet of dough
brush a thin layer of oil
Don't brush all the way to the sides
except for the bottom side
Spread generous portion of green onion evenly
Portion is up to you but best start here
Make sure the ends don't leak
I prefer to make a large pancake
then chop into smaller sections after it's made
It will keep it more moist longer
Add a bit of oil to a pan on medium low heat
Roll the small pancake into a flat one and put in the pan
After 2-3 min in a covered pan
Brush a thin layer of oil and then flip
This will help the crust to be crispier
After 2 flips, turn the heat to medium
After flipping about 4 times, it's time to separate the layers
In many fun ways ... like rotating it
Folding it
Or bounce it vertically (shown a bit later)
A good one is crispy on the outside
Soft on the inside with many layers
and full of Green Onion flavor
... See ... bouncing it vertically
Next, I'll make a Chinese gryo wrap
With 45C water at 60%
At cooler temperatures, it's closer to cold water dough
More chewy and bouncy (less soft)
Northerners use it to wrap eggs, vegetables, and meat
add 2g of salt and stir evenly
then add 180g of 45C water gradually
Rest 15 minutes afte kneading into a ball
You will need to knead a bit harder
since it close to a cold water dough
I'll just let the visual speak for how to knead the dough
After the dough is a fairly smooth ball, it's time to rest it
Because the water temperature is lower
you need to rest it longer to allow to gluten to form better
Or you can refrigerate and rest overnight
Once it's done resting we ca make the pancake
The method is very similar to green onion pancake
Roll into 2mm flat sheet and add 1g of salt
I used the bulb of the green onion to make the oil we will use
to add a bit of flavor. But that's optional
Brush a thin layer of oil on the dough sheet
Roll it up (this is what gives it the layers)
There are lot of way to roll
This is the "scroll"method.
This way is fun but much harder to roll
An improvement I should have done
is the last roll I should have rolled 1 way through
rather than from both ends
When the dough is cooked, it will turn color and start to bubble
Press in areas that don't bubble to cook
Also brush on oil before you flip to help create crispier skin
Since it's thinner, it only takes about 2 minutes to cook
Here I'm just going to make a simple egg wrap
Next I'll make Shanghai style green onion pancakes
Using 65C water @ 70%
10% more water than normal style
Because we will use more oil and pan fry it
Knead this dough is quite tough
The extra water will make the dough more gummy (more glutin)
So best to use a machine
But I'm going to be Gung Ho and hand knead
300g of flour + 210g of 65C water
A trick is to pour dough into the water this time
Adding salt to the water then the flour
And stir quickly. You'll need to add flour
in 3-4 batches
This part is really tiring without a machine
The dough is heavier and gummier
Add 20g of oil
Instead of kneading, roll and push
Once it's a smoother (even) ball, you are done
Shanghai pancake uses a flour/oil mixture
Mix ingredients as shown (hot oil)
It gives it flavor and help layer separation
Brush a layer of oil before making the pancake
Shanghai style pancakes are usually smaller with more green onion
So 300g of dough can be cut into 6-8 pieceds
You won't be able to roll this
You'll need to "slap it down"
You'll need to be quick and add the flour/oil paste
In restaurants, they'd also add some lard
but I prefer to be a bit healthier
Add a big handful of green onion
Then wrap it into a ball
You need to be fast
Shanghai Style green onion pancakes is all about the large amount of green onion
Northern style pancake is 1/2 cooked with oil
and 1/2 cooked with steam from covering the pan
Shanghai style is cooked mainly with oil (pan fry)
follow by baking with Oven
Pre-heat the oven to Broil while pan frying
The pancakes will be clumpy when pan frying
You will need to do it on medium low heat
Once 1 side is firm, flip and press to flatten
Flip until both sides are golden brown
and the sides look cooked
The baking will force some of the oil out
So it won't be too oily
Broil for about 2 minutes on each side
The last one I'll make is a stuffed pancake
45C water @ 70% water
Use the same technique as Shanghai Style pancake
But it will have a very different result
You can also use this dough to a type of hand pulled noodles
In summary, ~50C wate rmakes warm water dough
Used for all sorts of pancakes and wraps
Warm water will prevent too much glutin from forming
The starch will absorb more water than cold water dough and less than hot water dough
making the dough texture in between
Colder version of warm water dough
you will need to knead more like cold water dough
roll and press with gusto to help glutin to form
Warmer water is closer to hot water dough
Remember to let the dough temperature cool
when kneading
With less water, it's easier to knead
When cooking use less oil, cover and let steam do some work
With more water, you will need more oil
and roll and push when kneading
This is better cooked with pan fry
If you like this video
Be sure to check out my otehr 2 videos on cold and hot water dough and their uses