Do you use hot oil or cold oil when making cakes? What is the process? When it comes to pasta, thousand-layer pasta and cracked pasta are "essential". The purpose of making cakes at home is different. There are generally two kinds of cakes: cakes made of edible oil: generally used in making flour cakes and chopped green onion cakes, which belong to cakes often used at home, but generally sparse and not suitable for making cakes on a large scale. Vegetable shortcake: Many shortcakes with unique flavor are shortcakes made of pig fat. This kind of shortcake is made of lard and flour, and the technical term in China pastry circle is "polished shortcake".

It is made by adding solidified lard to wheat flour and then rubbing it hard on the chopping board. This crispy surface is more conducive to packaging and mass production. Use rolling oil or cold oil to make pastry. Cooking pastry at home generally uses more edible oil, so use rolling oil. Cold oil can't be combined with wheat flour quickly, so it is time-consuming and laborious to knead it constantly, and it can't melt wheat flour quickly. Wheat flour can be directly boiled in hot oil, so that wheat flour loses its bone tendons and can quickly become crispy noodles. The key to crispy noodles is the rapid combination of wheat flour and oil, so that wheat flour does not lose its toughness and is conducive to cracking and custard sauce.

So make crispy noodles at home, choose cooking oil, and it is best to roll oil. How to make crispy noodles at home: the ratio of wheat flour to oil is 1: 1. First, put the wheat flour into the container. After the hot oil in the pot is heated, pour the oil into the wheat flour in batches and stir it upside down. Finally, it is best to stir the shortbread with chopsticks to make it flow down in parallel.

Shortcakes made in that way are suitable for special foods that must be broken, such as oil cakes and scallions. Just wrap the shortcake in cold skin and roll it up or fold it to make it crack. If you make cakes such as thousand-layer crisp moon cakes, you should knead the dough with lard until it is smooth. Then wrap it with a rolling dough and make a thousand layers of cake. This layered cake is not suitable for making with rolling oil.

The key to making pastry with cold oil or rolling oil lies in what kind of oil is used to make pastry and what kind of China snacks are used to make pastry. Rolling oil saves time and effort, and is suitable for home production. Cold oil is suitable for mass production of thousands of cakes. These are all chosen according to their own needs.