Olive oil, soybean oil, and corn oil can be substituted.

Salad oil is colorless and odorless and does not affect the original flavor of the cake, so it is widely used;

Function of oil in cakes:

①Solid Grease can retain air during the mixing process, which helps the batter to rise and increase the volume of the cake;

② Makes gluten protein and starch granules lubricated and soft (only oil can play a role in softness, water is It cannot be done in cakes);

③It has emulsifying properties and can retain moisture;

④Improves the taste of cakes and adds flavor.

So fine-tasting peanut oil and other liquid oils themselves have a strong flavor. Oils with strong flavor are not recommended for making cakes, so it is recommended to use olive oil, soybean oil, or corn oil, etc.! The most important thing is to choose oil that is colorless and odorless and does not affect the taste of the cake.

Hope to adopt it, thank you!